Simple things are often the best, and this roast tomato tuna white bean soup is no different. This simple Mediterranean inspired soup with oven roasted tomatoes, garlic, tuna and white beans is a great winter warmer, plus if you serve it with out bread, it’s gluten free, low carb and low GI.
roast tomato tuna white bean soup
- 1kg ripe tomatoes, cut in half
- 10 cloves garlic, unpeeled
- extra virgin olive oil for drizzling
- 1 tablespoon of fresh thyme leaves
- 1 400g can cannellini beans, drained
- 1 185g can Safcol Tuna in spring water
- ½ cup basil leaves, roughly chopped
- 3 cups low salt vegetable or chicken stock
- sea salt and freshly ground black pepper
- sour cream
- a few little basil leaves
- warm crusty bread
roast tomato tuna white bean soup method
Preheat oven to 200oC
Line a large oven tray with baking paper, lay the halved tomatoes on the tray cut side up. Scatter the unpeeled garlic cloves between the tomatoes. Drizzle with olive oil and scatter with thyme leaves. Bake in the oven for about 20 minutes or until the tomatoes are collapsing and the garlic cloves are soft.
Remove from the heat and allow to cool so you can handle them easily.
Discard any larger stem of thyme. Peel the tomatoes and garlic cloves, discard the skins and transfer roasted garlic flesh and tomato pulp, to a large deep pan. Add the stock and the drained cannellini beans.
Using a wand blender, blitz the soup until smooth. Add the basil leaves and blitz again. Season to taste. On a medium heat, bring to a fast simmer. Add the tuna and bring up to heat again. Serve the soup piping hot with a swirl of sour cream and a basil leaf on each bowl and warm crusty bread and butter.
Serves 4. Preparation time 15 minutes. Cooking time 35 minutes.