Oven-roasted tomato, garlic & butterbean soup
Ingredients
- 1 can Butterbeans
- 1 Vegetable stock pot
- 1 Red chile deseeded and roughly chopped
- 1 Onion roughly chopped
- 1 pinch Salt
- 1 pinch Black pepper
- 5 cloves Garlic
- 12 Tomatoes
- 1 pinch Brown sugar
- 300 ml Water
- 30 ml Olive oil
Instructions
- Preheat oven to 220°C.
- Place the halved tomatoes and garlic cloves into a roasting tray – drizzle with olive oil and season with salt and black pepper.
- Roast in the oven for 20 minutes or until the tomatoes are just about to collapse.
- Meanwhile heat the remaining olive oil in a pot and sauté the onion and chile until soft then add the Vegetable Stock Pot and water and simmer for 5 minutes.
- When the tomatoes are ready add this to the pot together with the butterbeans and simmer for a further 5 minutes.
- Blend with a hand blender until smooth and adjust the acidity of the soup by adding the brown sugar.
