• August 9, 2013

    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.

    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.

    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.

    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


    Jennifer Hill

    Prep time:

    10 mins

    Cook time:

    40 mins

    Total time:

    50 mins




    • 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.



    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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