• Chloë's Kitchen

Roasted Tomato, White Bean & Orzo Soup

This delicious vegan soup is so yummy and so good for kids because it hides lots of vitamin c and veggie goodness but includes some delicious pasta for fussy eaters. It's also just yummy for adults as a warming hearty lunch served with some crusty bread. You can keep it vegan or make it extra decadent by adding in some heavy cream if you eat dairy for that added yumminess.

Here's what you will need to make it: 1lb tomatoes (I like roma for this)

1 can white beans 2 large carrots 2 celery sticks 1 whole onion Rosemary sprig Olive oil Salt/pepper 2 cloves garlic 1 16oz can crushed tomatoes 1 carton vegetable broth (can use chicken broth if you aren't vegetarian or vegan) 1 cup orzo (pasta, make sure it's eggless for vegan) 1/2 cup fresh basil leaves (1/2 cup Heavy cream if you want to make it non-vegan) Preheat your oven to 400 degrees. Cut your tomatoes in half and line them on a baking sheet. Drizzle with olive oil and season with salt/ pepper. Bake for 15-20 minutes. In a large dutch oven, sautee your onion and garlic in a generous splash of olive oil with salt and pepper to taste. Add in the diced carrots and celery along with your sprig of rosemary. Sweat the veggies for a while and then add in the roasted tomatoes from the oven, your tomato sauce, the can of white beans and your choice of broth plus the basil. Bring it to a boil for about 10-15 minutes. Remove rosemary from your soup and discard. Then ladle your soup in to your blender and blend until smooth. Add it back in to your dutch oven and turn the heat on a medium/ high again and add in your orzo. Boil for about 7-10 minutes until the orzo is cooked. At that point you could also add in your cream if you wanted to make it non vegan. Once the pasta is cooked, serve warm with some crusty bread or even some garlic bread and enjoy it's roasted sweet and healthy goodness. Enjoy!


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