This soup represents everything I want from a weeknight dinner: deeply flavoured, genuinely filling, and simple enough that the process doesn’t outpace the pleasure. The roasting step is what elevates it beyond basic tomato soup — a good 45 minutes in a hot oven transforms even mediocre tomatoes into something jammy and complex. In summer, with good ripe tomatoes, it becomes something extraordinary.

The butter beans add protein and a silky, almost creamy texture that you don’t get from a purely tomato-based soup. I’ve served this to confirmed bean-sceptics who asked for the recipe.

Ingredients

1.2kg ripe tomatoes, halved (any variety)

1 bulb garlic, top sliced off to expose the cloves

1 large red onion, quartered

4 tbsp olive oil

1 tsp sugar

1 tsp dried oregano

Salt and pepper

2 × 400g tins butter beans, drained

500ml vegetable stock

1 tbsp red wine vinegar

Small handful fresh basil

For the Croutons

4 thick slices sourdough, torn into rough chunks

3 tbsp olive oil

1 clove garlic, minced

Flaky salt

Method

Preheat your oven to 200°C (400°F). Arrange the tomatoes cut-side up on a large roasting tray along with the garlic bulb and onion quarters. Drizzle over the olive oil, sprinkle with sugar, oregano, salt, and a generous amount of black pepper. Roast for 40–45 minutes until the tomatoes are collapsed, caramelised at the edges, and deeply fragrant.

While the tomatoes roast, make the croutons. Toss the torn sourdough with olive oil, garlic, and flaky salt, spread on a baking tray, and roast at the same temperature for 12–15 minutes until golden and crunchy. These can share oven space with the tomatoes.

When the tomatoes are done, squeeze the softened garlic cloves from their papery skins and discard the skins. Tip the roasted tomatoes, onion, and garlic into a large pot along with any juices from the tray. Add the butter beans and stock.

Using a stick blender, blend the soup to your preferred consistency — I like it roughly blended with some texture remaining rather than completely smooth, so the beans create a creamy body without disappearing entirely. If you prefer it completely smooth, blend thoroughly and pass through a sieve. Add the red wine vinegar, taste, and adjust seasoning.

Warm through over gentle heat if needed. Serve in deep bowls topped with croutons, a drizzle of olive oil, and fresh basil leaves.

Note: This soup freezes excellently without the croutons. Make a double batch and freeze half — you’ll thank yourself on a difficult Wednesday in November.

Serves: 4–6 | Prep time: 15 mins | Cook time: 50 mins