Cherry Tomato and White Bean Soup

  • Cherry Tomato and White Bean Soup.

      Cherry Tomato and White Bean Soup. M. Eileen Brown | Staff Photographer

Posted3/17/2021 6:00 AM

½ cup roughly chopped parsley

2 teaspoons lemon zest


2 (10-ounce) containers cherry or grape tomatoes

¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)

1 tablespoon fresh thyme leaves

Kosher salt and black pepper

1 medium yellow onion, thinly sliced

3 large garlic cloves, thinly sliced

½ teaspoon red-pepper flakes

2 (15-ounce) cans white beans, rinsed

1½ cups vegetable or chicken broth, or water

Flaky salt, for serving (optional)

Heat the oven to 425 degrees. In a small bowl, toss together the parsley and lemon zest and set aside. On a baking sheet, toss the tomatoes with ¼ cup oil and thyme; season with salt and pepper. Roast the tomatoes until they have collapsed, about 20 to 25 minutes.

Heat 2 tablespoons oil in a deep skillet or Dutch oven over medium heat. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon, smash about ½ cup of the beans so they slightly thicken the broth. Season with salt and pepper.

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When the tomatoes are finished roasting, add them to the soup along with any juices that have been released. Simmer for 5 to 10 minutes more; season to taste with salt.

Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture.

Serves 6

Adapted from NYT Cooking

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