Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes

Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes

Ok, I know it’s not really soup season. But I know you’ll forgive me – this one has bacon, and fresh beautiful baby tomatoes, so sweet they’re like candy. And it’s a really easy-peasy healthy and tasty lunch.

Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes

I have had a hard time finding moments (or brain power) to cook, nevermind photograph and write, in the past week. Two words for you: Growth. Spurt.

In other words, baby discovered, “HEY! This hotel has a 24-hour all-you-can-eat buffet. Sa-WEET!”.

And sure enough, little peanut ate and he ate and he ate-ate-ate-ate-ate – and then he incredible-hulked out of his wee jammies. And now he’s not such a “little” peanut anymore.

Rough week for mama, but so worth it. For two more words: Chubby. Thighs.

Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes

The market tomatoes right now are insane. So candy-sweet you remember that they are actually fruit, not vegetable. I’ve been noshing them by the double-fistful.

Important tomato-handling tip – do not refrigerate! It dulls their vibrant, herbal flavour.

Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes

This is a hearty, simple soup of the major comfort food variety. I love the creaminess against the contrasting chew of the bacon, and bright pops of tomato. Feel free to amp it up by adding a sprig or two of rosemary or thyme to the soup or roasting tomatoes, if you’d like. Or if you’re pressed for time, stir in a few sliced sun-dried tomatoes and forget about roasting.

Uh oh, baby awake – it’s go time! Happy souping. XOX

Pureed White Bean Soup with Bacon and Roasted Cherry Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
For Roasted Tomatoes
  • 1 tbsp olive oil
  • 2 cups cherry tomatoes
For White Bean Soup
  • 6 slices bacon
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 19-oz (540 mL) can white beans (navy or cannellini beans), drained and rinsed
  • 3 cups chicken broth
  • Salt and pepper
  • 2 tbsp minced chives, optional
  1. Preheat oven to 400 degrees. Toss cherry tomatoes with oil and spread on a baking sheet. Roast about 30 minutes, until wilted and caramelized.
  2. Meanwhile, cook bacon until crisp. Drain on paper towels, then crumble.
  3. Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, but not browned, about 5 minutes. Add garlic and cook 1 minute. Stir in white beans and broth; bring to a simmer.
  4. Puree the soup using an immersion blender, or by transferring it in batches to a regular blender. Season well with salt and pepper.
  5. Serve topped with roasted tomatoes, crumbled bacon and minced chives.



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7 Reviews

  1. Pamela @ Brooklyn Farm Girl

    August 9, 2013 1:50 pm - Reply

    This is totally my kind of soup.. I can’t wait until the weather cools down a bit to give it a try. :)

  2. Irina @ wandercrush

    August 12, 2013 6:52 pm - Reply

    Really beautiful…nothing like a rustic tray of roasted tomatoes right out of the oven. I can already see myself craving this in the fast-approaching autumn!

  3. Asha Shivakumar

    August 12, 2013 9:33 pm - Reply

    A perfect soup.. It happens domes days are blah than others. Love your sense of writing with a touch of humor.

  4. MizzJ

    August 19, 2013 9:52 pm - Reply

    Wow this does sound so easy and looks so beautiful in your photos! Definitely pinning this one :)

  5. Amanda Amos

    August 21, 2013 2:38 pm - Reply

    Wow, it has been too long since I’ve checked in. I’ll be making this soup asap. Keep these gems coming. Ps. more baby pics, please.

  6. adrageli

    November 12, 2013 4:53 pm - Reply

    First really cold night of the season tonight and I couldn’t wait to try this, especially because my son is struggling with new braces and a palate expander and I’ve been wanting to prepare some manageable but nutritious options for him. It was a wonderful meal. Had some home-made soft cornbread on the side. Family loved it! The roasted cherry tomatoes were a perfect bright accent to the comforting white bean soup, to which I added a hint of sage and thyme. Thank you for this great meal idea and beautiful presentation!

    • foodess

      November 16, 2013 10:28 am - Reply

      Thank you, I’m so glad you and your family enjoyed it! :)