Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. Make it a meal: Serve warm slices of “Kneadless” Black Olive & Herb Yeast Loaves alongside this soup for dunking. Source: EatingWell Magazine, January/February 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.

  • Meanwhile, preheat oven to 325 degrees F.

  • Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.

  • Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.

  • Place the remaining tomatoes in a food processor or blender. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.


Make Ahead Tip: Cover and refrigerate up to 2 days.

Nutrition Facts

213 calories; 6 g total fat; 0.9 g saturated fat; 505 mg sodium. 1069 mg potassium; 27.6 g carbohydrates; 6.9 g fiber; 7 g sugar; 10.9 g protein; 1915 IU vitamin a iu; 33 mg vitamin c; 91 mcg folate; 92 mg calcium; 3 mg iron; 69 mg magnesium; 1 g added sugar;

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Rating: 5 stars
White Bean and Roasted Tomato Soup I have had this recipe for many many years. It was in you magazine. This is my stepson and Husbands favorite! I like to use dry beans and a large can of white beans to puree and thicken the soup. If in a hurry I buy petite diced tomatoes and rinse them off in a culander picking out the tomatoe pieces with out the seeds for the soup. Make some homemade French bread and you have a meal made in heaven:-)) Pros: Very easy Cons: non Read More