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    Roasted tomato, chicken and bean soup

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    Roasted tomato, chicken and bean soup

    LOVE life recipe: low in saturated fat

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 25 minutes, plus cooling

    Serves: 6


    1.5kg ripe tomatoes, halved widthways

    6 echalion shallots, halved or quartered if large

    4 garlic cloves, peeled

    2 whole red chillies, stalks removed (deseeded, if liked)

    25g pack basil, leaves and stalks separated

    1 tbsp vegetable oil

    8 chicken thighs

    400g can cannellini beans, drained and rinsed


    1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, shallots, garlic, chillies and basil stalks with the oil; season. Scatter in one layer over a baking tray. Top with the chicken thighs, skin-side up; season. Roast for 45-55 minutes, until the veg are soft and the chicken is thoroughly cooked, with no pink meat and the juices run clear.

    2. Set the chicken aside, cool and shred; discard the skin and bones. Blitz everything else in a food processor until smooth, in batches, if needed.

    3. Transfer the soup to a pan and add 200-300ml water until smooth. Add the beans and most of the chicken; simmer for 5 minutes. Stir in most of the basil leaves. Serve, topped with the remaining basil and chicken.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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