Roasted Tomato & Butter Bean Soup Recipe

Roasted Tomato & Butter Bean Soup Recipe
Recipe by
Gluten Free, Vegan, Dairy Free
Keep chilled in fridge for up to 3 days.

This is a tomato soup pumped up with warming herbs and protein rich butter beans. Roasting fresh tomatoes adds extra depth and sweetness that is worth waiting the extra roasting time for. Perfect for lunch or dinner. A delicious gluten-free, dairy-free and vegan recipe. 

  • Blender
  • Oven
  • Chopping Board
  • Chopping Knife
  • Large Roasting Tray
  • Large Pot
  • Hand Blender
  • Serving Bowls


  1. Preperation:
  2. Soak 80g of the dried butter beans overnight in plenty of water. Drain, rinse and then boil all the beans on a medium heat for 2 hours or until soft. 
  3. Soak 50g of cashew nuts overnight in plenty of water. Drain and then add to a blender with 50g water and whizz  
  4. To Cook:
  5. Preheat the oven to 150 degrees c.
  6. Peel and chop the onions into rough chunks but not too small. 
  7. Cut the tomatoes into quarters, unless you have chosen cherry tomatoes - you can leave them as they are.
  8. Peel the garlic and add the cloves to a large roasting tray.
  9. Add the salt, pepper, olive oil, thyme and paprika and ensure they are all well covered. 
  10. Place in the centre of the oven and roast for for 35 minutes, checking occassionally and stirring if necessary.
  11. When the veg is nearly roasted add the butter beans to a large pot with the veg stock and dried mixed herbs with enough water to cover.
  12. When the veg is nicely brown carefully tip all contents of the tray into the pan and turn onto a medium heat. 
  13. Heat the soup for 10 - 15 minutes. 
  14. Remove from the heat, add the lemon juice, syrup and herbs or parsley then blend to smooth using a hand blender. 
  15. Pour into soup bowls then add cashew cream to the top. Top with extra parsley and cooked butter beans if you wish. 
  16. Slurp and enjoy!
  17. Serving Suggestion: Dip Vegan Cheese & Onions Muffins into the soup.
Roasted Tomato & Butter Bean Soup Recipe

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12 April 2018 - 3:07pm