Spicy Roasted Tomato and Bean Soup
Spicy Roasted Tomato and Bean Soup is a flavorful dish that serves four. It's made with ingredients including a whole garlic bulb, celery, ripe Roma tomatoes, olive oil, sea salt, dried chilli flakes for that spicy kick, a tin of white beans for creaminess, Worcestershire sauce, lemon juice, and water. The method is straightforward. First, you preheat your oven, then roast the garlic, celery, and tomatoes seasoned with oil, salt, and chilli flakes. After cooling slightly, blend these roasted veggies with the beans, Worcestershire sauce, lemon juice, and water until smooth. Serve this delightful soup hot, complemented by celery sticks for dipping and Tabasco sauce. It's not just a meal.
- 1 Garlic Bulb
- 250 grams Celery
- 800 grams Ripe Roma Tomatoes
- 4 tablespoons Olive Oil
- 2 teaspoons Sea Salt
- 1-2 teaspoon Dried Chilli Flakes
- 400 grams tin White Beans
- 2 tablespoons Worcestershire Sauce
- Juice of ½ Lemon
- 125 milliliters Water
- Tabasco
- Preheating the Oven:
Preheat the oven to 150°C/300°F/Gas 2.
- Roasting Vegetables:
Arrange the garlic bulb, celery sticks, and halved Roma tomatoes, cut side up, on a baking tray. Sprinkle them with olive oil and sprinkle with salt and chilli flakes. Roast in the preheated oven for 1½ hours or until the tomatoes have gathered. Allow them to cool for 5-10 minutes.
- Blending the Soup:
Squeeze the roasted garlic cloves out of their casings and add them to a food processor or blender along with the roasted vegetables and any juices from the baking tray. Add the white beans, Worcestershire sauce, lemon juice, and water. Blend. Taste and adjust seasoning with extra salt, chilli, or lemon juice.
- Serving:
Serve the soup hot with the reserved celery ends for reducing. You may offer Tabasco on the side.
