Oven Roasted Tomato and Butterbean Soup

Oven Roasted Tomato and Butterbean Soup

4.5 (2) | Rate this recipe

Select Below to Add Your Rating

Oven roasting your tomatoes brings out all the flavour and sweetness from them and the addition of the butterbeans gives this soup a wonderful rich taste!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time25 minutes


  • 12 ripe tomatoes, halved
  • 5 whole large cloves garlic
  • 30ml olive oil
  • Robertsons Atlantic Sea Salt & Black Pepper
  • 1 onion, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 1 KNORR Vegetable Stock Pot
  • 300ml water
  • 1 tin butterbeans, drained and rinsed
  • 5-10ml brown sugar, added according to taste


  • Preheat oven to 220C
  • Place the halved tomatoes and garlic cloves into a roasting tray – drizzle with 15ml olive oil and season with sea 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 chilli until soft then add the KNORR 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
  • Serve with toasted ciabatta slices