Creamy roasted tomato and lima bean soup with caramelized garlic crostini, fresh herbs, and cozy flavors—perfect for a comforting weeknight meal.
When it comes to comfort food, few dishes feel as cozy and satisfying as a warm bowl of soup. This Roasted Tomato & Lima Bean Soup with Roasted Garlic Crostini takes classic flavors and elevates them in a fresh, creative way. It’s creamy, flavorful, and entirely vegetarian, making it perfect for a weeknight dinner or a casual lunch that feels special.
The magic starts with roasting. Cherry tomatoes, red bell pepper, and onion are tossed with olive oil, smoked paprika, and garlic, then roasted until caramelized and slightly charred. Roasting intensifies the natural sweetness of the vegetables and brings a subtle smoky depth that makes the soup feel rich without relying on cream. Lima beans are blended into the roasted vegetables, providing a buttery, creamy texture that adds body and heartiness to the dish.
What really sets this soup apart, though, is the roasted garlic crostini. While the vegetables are roasting, a head of garlic is caramelized in the oven, then squeezed over crisp slices of baguette or rustic bread. These crostini are perfect for dipping or topping your soup, adding a nutty, sweet, and slightly pungent flavor that complements the creamy soup beautifully. They also add a crunchy texture, creating a satisfying contrast with the velvety lima beans.
Fresh herbs—rosemary, thyme, and parsley—round out the flavors, brightening each spoonful and giving the soup an inviting aroma. A pinch of crushed red pepper flakes can add a subtle kick, but it’s optional for those who prefer a milder flavor.
This soup is a true example of simple ingredients coming together to create something extraordinary. It’s hearty enough to serve as a main course but light enough to enjoy as a starter or side. Pair it with a simple salad, or serve it on its own with plenty of roasted garlic crostini, and you’ve got a meal that’s both comforting and elegant.
Whether you’re cooking for yourself, family, or guests, this soup is a versatile and flavorful way to showcase lima beans in a new and exciting way. It’s creamy, cozy, and completely crave-worthy—a dish you’ll want to make again and again.
Roasted Tomato and Lima Bean Soup with Garlic Crostini
Creamy roasted tomato and lima bean soup with caramelized garlic crostini, fresh herbs, and cozy flavors—perfect for a comforting weeknight meal.
Ingredients
For the soup
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 2 cups cooked lima beans
- 3 cups vegetable broth
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil or butter
- Fresh parsley, for garnish
For the roasted garlic crostini
- 1 small baguette or rustic bread, sliced into ½-inch rounds
- 1 head garlic
- 1 tablespoon olive oil
- Pinch of salt
Instructions
- Preheat oven to 425°F.
- Toss cherry tomatoes, red bell pepper, onion, and smashed garlic with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
- Roast for 20–25 minutes until caramelized and slightly charred.
- Slice the top off the garlic head to expose the cloves.
- Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt.
- Wrap in foil and roast in the oven for 20–25 minutes, until soft and caramelized.
- Reduce oven temperature to 400°F.
- Arrange the bread slices on a baking sheet.
- Once garlic is roasted, squeeze softened cloves over the bread slices.
- Bake 8–10 minutes until the bread is crisp and golden.
- Heat 1 tablespoon olive oil or butter in a large pot over medium heat.
- Add roasted vegetables and cooked lima beans.
- Pour in vegetable broth.
- Stir in rosemary, thyme, and crushed red pepper flakes if using.
- Simmer 10–12 minutes to allow flavors to meld.
- Use an immersion blender (or transfer in batches to a blender) to blend until mostly smooth but still slightly chunky.
- Ladle the soup into bowls.
- Garnish with fresh parsley.
- Serve immediately with roasted garlic crostini on the side for dipping or topping.