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Roasted Tomato Soup with White Bean Pistou

Course Main Course, Soup
Total Time 3 hours
Servings 4

Ingredients

Soup

  • 8 each tomatoes medium size quartered
  • 2 tsp garlic minced
  • 1 tsp oregano chopped
  • 1 tsp thyme chopped
  • 1/2 each onion rough chopped 1 cup
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups roasted vegetable stock
  • salt and pepper to taste

Pistou

  • 1 cup basil leaves more for garnish
  • 1/2 each shallot minced
  • 4 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup white beans cooked

Instructions

Soup

  • Preheat the oven to 350 degrees. Line a sheet pan with parchment. Place the quartered tomatoes and onions on the pan. Sprinkle with the salt, pepper, thyme, oregano, garlic, and oil. Mix everything together to evenly coat the tomatoes and onions. Arange the tomatoes skin side down and roast in the oven for 2 hours, rotating halfway through.
  • Add the tomatoes and the vegetable stock to a medium sauce pan. Bring to a boil, then reduce to a simmer for 30 minutes. Pour the tomato and stock mixture into a blender and blend until smooth. Season with salt and pepper to taste. Pour the soup into 4 bowls. Garnish with bean pistou and fresh basil leaves.

Pistou

  • Place the basil in the bowl of a food processor and chop until fine. Stir in the oil, salt, pepper, shallots, and lemon juice. When ready to serve the soup mix the pistou with the white beans and taste for seasoning. Divide the beans between the 4 soup bowls and serve immediately.