Creamy Tomato Butterbean Soup

Recipe:

Creamy Tomato Butterbean Soup

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 2

A comfort bowl worth saving. Our Creamy Tomato Butterbean Soup is made with simple, made with store cupboard ingredients, whilst being rich, smooth, and effortlessly satisfying. The kind of bowl you’ll come back to all season long.

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INGREDIENTS

For the bean soup: 

• 6 Tomatoes (~500g)– halved  

• ½ small Butternut Squash – peeled, seeded, diced into chunks (~200g) 

• 1 Red Pepper – removed the stem and deseeded, halved – (120g) 

• 300ml Vegetable Oil 

• Garlic Bulb, whole, top removed 

• 300g Silken Tofu – one pack 

• Vegetable Stock 

• Juice of 1 Lemon 

• Cinnamon  

• Salt + Pepper 

• 500g Butterbeans – drained and rinsed (2 tins). 

Optional toppings: 

• Toasted Seeds 

• Vegan Pesto 

• Vegan Yoghurt or Cream  

• Chilli Oil

METHOD

Method:

• Preheat the oven to 200 degrees C. 

• Place the tomatoes, butternut squash, red peppers onto a baking tray. Wrap the garlic clove in tin foil with a drizzle of oil and add this onto the tray with the vegetables. Drizzle with oil, a sprinkle of cinnamon, salt and pepper and bake until the vegetables are soft and the edges are golden brown. (25-30 mins) 

• Once the vegetables are cooked, add them to a blender along with garlic (removed from foil and squeezed out of the bulb). Add the silken tofu, vegetable stock and a squeeze of lemon. Blend this until smooth.  

• Add this to a saucepan along with the drained and rinsed butterbeans and stir until heated through. Season to taste. 

• Finish with a spoonful of your favourite plant-based yogurt/cream, pesto, and a sprinkle of toasted seeds. We also enjoy a drizzle of chilli oil with this!  

Serve Suggestion: 

• This is perfect on it’s own with a good slice of sourdough for a warming wintery soup or serve with fluffy rice and Tenderstem broccoli for a bigger meal – enjoy!