Tomato And Butter Bean Soup​

This easy tomato and butter bean soup is a nutritious meal that warms you on cold days. Its creamy texture and rich flavors make it great for a quick dinner. You can add common ingredients like spinach or herbs. Enjoy it with crispy toast for extra crunch!

Ingredients Needed

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 medium carrots, scrubbed and diced
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato puree
• 1½ teaspoons smoked paprika (plus more to taste)
• 1 teaspoon thyme
• 1 teaspoon dried sage
• 1 x 14 oz (400g) tin tomatoes
• 2 x 14 oz (400g) tins of butter beans, drained and rinsed
• 4 cups (1 litre) vegan stock
• 2 bay leaves
• 3 tablespoons nutritional yeast (optional)
• 3 oz (100g) fresh spinach (about 3 cups)
• Salt and pepper to taste
• Small handful fresh parsley (optional)

How To Make Tomato And Butter Bean Soup​

1. Heat Oil and Cook Veggies: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and diced carrots. Season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables start to soften.
2. Add Garlic and Spices: Once the vegetables are soft, add the chopped garlic and cook for another 2 minutes. Then, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for 1 more minute.
3. Add Tomatoes and Beans: Add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast (if using). If you have whole-tinned tomatoes, break them apart with a spoon. Rinse the empty tomato can with a little water and add that to the pan too. Mix everything well, bring to a gentle simmer, then reduce the heat and cook on low for 6-8 minutes.
4. Add Spinach: After 6-8 minutes, add the fresh spinach. If you have fresh parsley, chop some stems and add them too. Cook for a couple of minutes until the spinach wilts.
5. Taste and Adjust: Taste the soup and adjust the flavors. You might want to add more smoked paprika, nutritional yeast, salt, or pepper.
6. Blend the Soup: Turn off the heat and remove the bay leaves. Use a hand blender to blitz the soup until you reach your desired consistency. You can also transfer it to a powerful blender or mash it with a potato masher for a chunkier texture.
7. Serve: Adjust the seasoning again if needed and serve with chopped fresh parsley if you like.

Recipe Tips

• Prep Ingredients First: Chop all your vegetables and measure out your ingredients before you start cooking. This makes the cooking process smoother and helps you stay organized.
• Use Fresh Veggies: Fresh vegetables enhance the flavor and texture of the soup. Avoid using old or wilted veggies for the best results.
• Don’t Skip Blending: Blending the soup gives it a creamy texture. If you prefer a chunkier soup, blend just half of it to keep some pieces intact.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover tomato and butter bean soup cool until it reaches room temperature. Then, pour it into an airtight container and store it in the fridge for up to 3 days.
• Freeze: If you want to freeze the soup, let it cool first. Then, pour it into freezer-safe containers, and freeze it for up to 3 months. To thaw, put it in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 serving

• Calories: 481
• Total Fat: 17.1g
• Saturated Fat: 2.4g
• Sodium: 1213mg
• Potassium: 2263mg
• Total Carbohydrate: 64.5g
• Dietary Fiber: 18.0g
• Sugars: 17.1g
• Protein: 23.7g

Try More Easy Soups:

• Courgette And Carrot Soup
• Broccoli Cauliflower And​ Stilton Soup​
• Apple Celery Soup​
• Sweet Potato Coconut & Chilli Soup​