Roasted Tomato and Bean Soup
A hearty, smoky soup with roasted tomatoes, cannellini beans, and fresh herbs for a comforting finish. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs large, diced tomatoes, (15 oz), drained cannellini beans, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, diced tomatoes
- 1 can (15 oz), drained cannellini beans
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 medium, diced carrot
- 1/2 stalk, diced celery
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1 tsp oregano
- 1 tsp, fresh, chopped basil
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 4 diced tomatoes with 1 tbsp olive oil and roast for 25-30 minutes until softened and slightly caramelized.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 diced carrot, and 1/2 diced celery. Sauté for 5 minutes until tender.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Add 4 cups vegetable broth, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 4: Add 1 can cannellini beans, 1 tsp fresh basil, and 2 cups roasted tomatoes. Simmer for 10 minutes until the soup is thick and creamy.
- Step 5: Puree the soup in batches with an immersion blender until smooth. Serve warm, garnished with additional basil.
Frequently asked questions
How long does Roasted Tomato and Bean Soup take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Tomato and Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Tomato and Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
