Butterbean and tomato soup

I could live on soup, especially thick, puréed ones like this butterbean and tomato soup. Cooked butterbeans have a soft, floury texture, which makes them a great soup base, though I imagine cannellini beans would work here as well.

This is one of those dishes that tastes like more effort has gone into it, which I attribute to the addition of sundried tomatoes. The recipe comes from Rose Elliot’s Vegetarian Fast Food. 

Butterbean and tomato soup
(serves 4)

• 2 T olive oil (or oil from a jar of sundried tomatoes)
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2x 425g (15oz) tins whole tomatoes
• 2x 425g (15oz) tins butterbeans
• 7-8 sundried tomatoes, chopped
• salt and pepper

1. Heat the oil in a large saucepan over medium-low heat. Add the onions and slowly fry until soft and golden.
2. Add the garlic and fry a couple of minutes more.
3. Add the tomatoes and butterbeans along with their liquid to the saucepan. Break the tomatoes up using a wooden spoon.
4. Add the sundried tomatoes and bring to a simmer. Cook, partially covered, for about fifteen minutes.
5. Take the soup off the heat and allow to cool a bit before blending. Sometimes I blend it to a velvety smoothness, sometimes I leave more texture – both are nice.
6. Gently reheat the soup and season to taste before serving.

Tags: butterbeans, dairy-free, gluten-free, Rose Elliot, tomatoes, vegan, vegetarian