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Roasted tomatoes, wild rice and beans make this recipe an easy weeknight hearty meal. The soup is best with fresh, roasted tomatoes, but is still wonderful when using canned tomatoes from the pantry instead (see recipe notes for substitution guide). This recipe freezes well, so is great for batch cooking and meal prep.
Summer might be officially over on the calendar, but we’re still enjoying as much of the late-summer vegetables as possible, including tomatoes. It’s become routine for me to pick up a box of tomatoes at the Farmers Market on Saturday and make a big batch of tomato soup. Half we enjoy during the week, the other half has been going in the freezer to have on hand when baby arrives.
I roast the tomatoes with fresh herbs, onion, and garlic, then blend it smooth with a little bit of broth before adding the rice and beans – super simple and the house smells amazing after. Roasting the tomatoes enhances their natural sweetness and contributes to a rich flavour. In this recipe I use thyme and rosemary, because that’s what I had this year in my garden (no basil this year), but feel free to use whatever fresh or dried herbs you have in your garden or in your pantry. You can use fresh cooked or leftover rice, and dried or canned beans.
This soup is hearty enough to count as a full meal on its own, or you can skip the rice and beans entirely and enjoy with grilled cheese!
Roasted Tomato Soup with Wild Rice and White Beans
- 3 lbs Roma tomatoes, about 18 small tomatoes
- 1 large onion
- 8 cloves garlic
- 3 tbsp olive oil
- 4-5 sprigs fresh thyme, or 1 tsp dried
- 2-3 sprigs fresh rosemary , or 1 tsp dried
- salt and pepper, to taste
- 1 cup vegetable stock
- 1 cup wild rice
- 3 cups water
- 1 can (425g) white beans (cannellini, navy, Great Northern, etc., drained and rinsed well
- Preheat oven to 400°F. Cut tomatoes in half lengthwise and cut the onion in quarters. Lay out on baking sheet. Top with thyme and rosemary and drizzle with 2 ½ tbsp olive oil and season with salt and pepper. Wrap the garlic cloves in foil and drizzle with the rest of the oil and place on the baking sheet. Roast for 45-55 minutes.
- While the tomatoes are roasting, cook the rice and prepare the beans. Bring 3 cups water to boil. When the water is boiling add the rice, reduce heat to low, cover, and simmer for 45 minutes. Drain and rinse beans; set aside for later.
- When the tomatoes are finished roasting, allow to cool for 10 minutes before adding them to a blender with the onion, garlic cloves, and vegetable stock. Blend until smooth adding more liquid if you desire a thinner soup.
- Add the beans, rice and soup back into a large sauce pan and reheat before serving. Alternatively, divide beans and rice evenly among 4-8 bowls and pour soup in each (4 for entree sized soup, 8 for appetizer sized soup).
- Garnish with fresh thyme, if desired, and serve
- Substitute 3 14.5oz cans whole tomatoes for fresh. You can still roast the onions for depth of flavour.
- This soup will serve 4 people as a main dish or 8 for a starter course
- Feel free to use other beans or grains if you don’t have white beans or wild rice on hand
- Use more or less stock for a thinner or thicker soup
- This soup freezes well if you omit the rice and beans. You can add the rice and beans after thawing and re-heating the soup
Did you try this recipe? Be sure to let me know how you liked it in the comments below or on Instagram with the hashtag #vancitynutrition.