- 28 oz (800 g) canned white beans
- ¾ cup (120 g) sundried tomatoes in oil with herbs and garlic
- 3 pounds (1,3 kg) ripe tomatoes
- 1 cup (240 ml) water
Preheat the oven to 400°F (200°C).
Rinse the white beans under cold water. Put them in a large baking dish with the sun-dried tomatoes, a little bit of their oil, and water (see step-by-step photos). Wash the tomatoes and remove the white core in their center with a paring knife. Prick them with a fork. Place the head down in the baking dish.
Cover with aluminum foil and roast for 35 minutes at 400°F (200°C).
Remove the foil and mash the tomatoes with a fork. Give it a good stir. Roast for 10 more minutes uncovered.
Transfer everything to a large mixing bowl and blend with an immersion blender. Alternatively, use your highspeed blender and blend until smooth. Make sure to remove the top part of the lid to let the steam out.
Adjust seasoning with salt if needed and add more water if you prefer a thinner consistency.
- If the tomatoes are still hard after 35 minutes, put them back in the oven for 10-15 minutes until you can easily mash them with a fork. Slightly unripe tomatoes may take longer to cook.
- Adjust seasoning with salt after blending if necessary. Since canned beans and sundried tomatoes already contain seasonings and salt, it should not be necessary to add more. But sometimes a little sea salt can make a world of a difference, so make sure to taste the soup before serving.
Calories: 331kcal | Carbohydrates: 60g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Fiber: 15g | Sugar: 10g