Warm, smoky and bursting with rich flavour. This tomato soup is the perfect twist on a classic. The recipe brings together sweetness, tang and a hint of spice for a comforting feel like summer in a bowl. It’s quick to prepare and slow to cook. Therefore it makes this soup family friendly and ideal for lunch, dinner or batch cooking.
Equipment
- Small bowl
- Bowl
- Sharp knife
- Chopping board
- Slow cooker
- Tablespoon
- Teaspoon
- Stirring spoon
- Blender
Ingredients
- BBQ Sauce x 2 tbsps (I used Dr Wills but this is optional)
- Honey x 2 tbsps
- Tamari x 2 tbsps
- Onion x 1
- Carrot x 1
- Celery x 1 stick
- Tinned tomatoes x 2
- Vegetable stock, chicken stock or bone broth x 200ml
- Dried cannellini beans x 200g or 2 400g tins
- Dried Oregano x 1 – 2 stalks or dried x 1 tsp
- Salt and pepper to taste
Method
- Soak the cannellini beans overnight.
- Drain the beans through a colander and rinse them well.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder and salt into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- When they start to soften remove from the heat.
- Pour through the colander and rinse.
- Set aside.
- In a small mixing bowl pour in the BBQ sauce, honey and tamari.
- Add salt and pepper to taste.
- Mix these ingredients together and set aside.
- Peel and roughly chop the onions.
- Peel the carrot and slice and dice into small pieces.
- Slice the celery into 1/2 centimetre pieces.
- Then add these to the slow cooker.
- Add in the tinned tomatoes, BBQ sauce mixture and stock or bone broth and stir these ingredients together.
- Next add in the cooked cannellini beans, tomato puree and dried oregano to the pot.
- Season with salt and pepper to taste.
- Stir all the ingredients around in the pot until everything is well mixed together.
- Turn the slow cooker on low for 5 – 6 hours or on high for 2 – 3 hours.
- An hour before the end of cooking time, turn the slow cooker off and leave the soup to cool.
- Once it has cooled add it into the food processor.
- The process may need to be done in two batches as the food processor may not be big enough for all the soup.
- Use the measuring jug if necessary.
- Put the soup back into the slow cooker and keep on ‘keep warm’ until ready to serve.
- Finally, serve with bread or wraps and enjoy.
BBQ Tomato Soup was so tasty and we all enjoyed this meal. As I mentioned earlier it’s easy to prepare and it cook slowly. You can make it in advance and freezer it or you could make double for another occasion. Plus the leftovers were lush too. However you decide to eat this meal, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 