Smoky tomato and butter bean soup
Tomato soup made creamy by blending in butter beans, with smoked paprika for a campfire note. Thick enough to eat with a spoon, and quick enough for a weeknight.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Chop the onion finely and crush the garlic. Drain and rinse the butter beans.
- Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft.
- Stir in the garlic, smoked paprika and tomato purée and cook for 2 minutes.
- Add the chopped tomatoes and butter beans, along with the stock cube crumbled into 400 ml of boiling water. Simmer for 15 minutes.
- Blend about half the soup with a stick blender, so it is thick and creamy with some whole beans left. Season well with salt and pepper.
- Tear the basil over each bowl and serve.
Tip Leave a few beans whole when you blend. They give the soup something to bite. Fresh basil can be swapped for dried oregano in the pot.
Per portion
| Energy | 271 kcal |
| Protein | 12 g |
| Carbohydrate | 32 g |
| of which sugars | 14 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Fibre | 10 g |
| Salt | 2.47 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chopped tomatoes1 tin
- butter beans1 tin
- onion1
- garlic2 cloves
- smoked paprika1 tsp
- tomato purée1 tbsp
- vegetable stock cube1
- olive oil1 tbsp
- basil½ bunch
