Roasted Tomato, White Bean and Basil Soup with Parmesan Crumbs
An original, comforting soup made with roasted tomatoes and white beans, with a naturally creamy texture and finished with fresh basil and crisp Parmesan bread crumbs for a savory contrast.
Ingredients
- 900 g ripe Roma tomatoes (cut por the mitad)
- 180 g yellow onion (in wedges)
- 20 g garlic (without pelar)
- 400 g cooked white beans (escurridas and enjuagadas si son of lata)
- 750 ml vegetable broth (low sodium, if desired)
- 60 g rustic bread (en migas small)
- 35 g grated Parmesan cheese (for the migas)
- 20 g fresh basil (leaves sueltas, more extra for servir)
- 45 ml olive oil (divided)
- 15 ml balsamic vinegar (for roasting the tomates)
- 2 g sweet paprika
- 1 g red pepper flakes (optional)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 425°F / 220°C. Place the tomatoes, onion, and garlic on a baking tray. Add 2 tablespoons olive oil, balsamic vinegar, sweet paprika, red pepper flakes, salt, and black pepper. Toss well to coat everything.
- 2
Roast the vegetables for 30 minutes at 425°F / 220°C, until the tomatoes are very soft and lightly caramelized at the edges. Let cool for 5 minutes, then peel the garlic.
- 3
Meanwhile, heat a small skillet over medium heat. Add the remaining 1 tablespoon olive oil, the rustic bread crumbs, and the grated Parmesan cheese. Cook for 3 to 5 minutes, stirring, until the crumbs are golden and crisp. Set aside.
- 4
Transfer the roasted tomatoes, onion, and peeled garlic to a medium pot. Add the cooked white beans and vegetable broth. Bring to a gentle simmer over medium heat.
- 5
Lower the heat and cook for 10 minutes so the beans absorb the flavor of the roasted tomatoes and broth.
- 6
Add the fresh basil and blend the soup with an immersion blender until smooth or slightly rustic, depending on your preference. Taste and adjust with more salt and black pepper if needed.
- 7
Serve the soup hot, finished with extra fresh basil and the crispy Parmesan crumbs on top.
Chef tips
For a silkier texture, strain the soup after blending. If you want a deeper flavor, roast the tomatoes 5 extra minutes, watching carefully so they do not burn.
Substitutions
You can substitute the white beans with cannellini or butter beans. For a dairy-free version, omit the Parmesan and toast the bread crumbs with a little extra olive oil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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