Roasted Tomato and White Bean Soup with Parmesan and Thyme
This hearty blended tomato soup takes on a creamy texture with the addition of white beans and is finished with the depth of flavor from aged balsamic vinegar. Add in grated Parmesan cheese for a hint of nutty richness and just the right amount of umami. Not only is it a perfect comfort food for this time of year, it is gluten free, and can also easily be adapted for vegetarian and vegan diets.
Equipment
- soup pot or dutch oven
- baking sheet
- immersion blender, blender or food processor
Ingredients
- 2 pounds fresh plum or San Marzano tomatoes* cut in half*
- 4 cloves garlic
- ⅓ cup extra-virgin olive oil + 2 tablespoons
- 1 large yellow onion diced
- 2 carrots peeled and chopped
- ½ teaspoon red pepper flakes
- 4 cups chicken stock or broth
- 2 15- ounce can cannellini or great northern beans drained and rinsed
- 5 thyme sprigs
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- ⅓ cup shredded Parmesan cheese
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450°F.
- Cut the tomatoes into halves. Spread the tomatoes, and garlic cloves on a foil lined baking sheet. Drizzle with ⅓ cup of olive oil. Roast for 20 to 30 minutes, or until starting to caramelize.
- In a large stock pot or Dutch oven over medium heat, sauté onion and carrots in 2 tablespoons olive oil, until onions start to caramelize, about 12 minutes. Add red pepper flakes and cook for one minute.
- Remove roasted tomatoes and garlic from the oven and transfer to the stock pot with the onions. Add chicken stock, beans, bay leaves and thyme sprigs. Bring to a boil, reduce heat to low and simmer until liquid has reduced, about 30 minutes.
- Remove the bay leaves and thyme sprigs from the soup. (The leaves may fall off the sprigs. That is o.k.) Using a blender, food processor or immersion blender, puree the soup until blended and smooth. Return soup to low heat, add balsamic vinegar and Parmesan cheese stirring until incorporated. Season with salt and pepper to taste.
Notes
*Skip the step of roasting the tomatoes and ubstitute two 15.5 ounce cans diced fire roasted tomatoes.