I really used to dislike tomato soup. All the way through my childhood/teenage years, right up until I was 21 and my new boyfriend was making dinner for me. He’d cooked dinner for me a couple of times before (he made falafel for me on our first date and it was insanely good) and the first time we met he was working in the kitchen at the cafe my friends and I popped into everyday post class for a cuppa and a chat. So, in short, I know he is good in the kitchen. Real good. But tomato soup? Please no.
I smiled politely as the bowl was put in front of me. Took a tentative (tiny) spoonful and couldn’t believe it. I loved it. Turned out adding balsamic vinegar was the way to get me to like it. I’m glad Steven didn’t know about my dislike of tomato soup because I would have missed out on a whole lot of bowls of this comforting soup.
Adding the butter beans and kale makes this a more hearty, wholesome bowl. Also, I am always game for adding extra servings of greens to basically anything. But I would recommend serving this with some coconut cream and a little extra drizzle of olive oil (possibly on a lazy Sunday afternoon?).
A couple of things I’ve been loving lately (and want to get everyone else listening to immediately) are Rich Roll’s podcast, where he has really in-depth conversations with people about all aspects of healthy living and this cover of Frank Ocean’s Thinkin’ Bout You. The album it’s from has been on repeat for quite a while now (weeks).
So, this is my take on Steven’s tomato soup, hopefully he thinks it’s as good as his version (I think so!).
Balsamic Tomato Soup with Butter Beans & Kale
Makes approx. 4 (bowl) -6 (mug) servings
- 3-4 cloves garlic, finely chopped
- 3 large shallots, finely chopped
- 4 cups sweet vine tomatoes (you could also use cherry or plum or a mix of whatever you have!)
- 3 tbsp olive oil
- 3 tsp dried rosemary
- 2 tbsp maple syrup
- 3 tbsp balsamic vinegar
- 1 can tomatoes (chopped in juice, without added sodium etc)
- 2 cups water
- 1 can butter beans, rinsed
- 3 cups kale (I used cavolo nero)
- 1 tbsp tomato paste
- salt & pepper to taste
- Pre-heat oven to 180C and line a tray with baking paper.
- Roast the vine tomatoes with 1 tbsp olive oil, salt and pepper for roughly 15 minutes (until their skins start to peel).
- In a soup pot add the olive oil (2 tbsp), garlic, rosemary and shallots. Cook on a medium heat until the shallots start to soften and lightly brown.
- Add the balsamic vinegar and maple syrup to the pot. Stir to make sure everything is coated. Cook for a further 10 minutes, whilst occasionally stirring.
- Add in the tomatoes from the oven and the tomato paste along with the tinned tomatoes and water.
- Bring to a boil then let simmer on a low-medium heat for 20 minutes.
- At this stage you can then blend your soup if desired before adding in the kale and butter beans. Cook for another 10-15 minutes, until kale has softened.
- Serve hot with a drizzle of coconut cream and olive oil.