This recipe is very special to me, since it’s one of my first original creations. It’s something I experimented with when I initially discovered my own knack for combining flavours, and incidentally, the vast world of soup. At the time, I was new to vegetarianism. So new in fact, that I didn’t realise what was happening. I sought out new, meat-free recipes to attempt each Saturday, and when I tried tomato soup, I was hooked.
I enjoyed tomato soup so much, I began experimenting with various versions.
Tomato and sweet potato followed.
Then tomato, sweet potato and red kidney beans.
And then I had the brilliant idea of substituting butter beans for red kidney beans.
That was it. I haven’t looked back since.
This soup is rich, thick, and creamy, and flavoured with all our Mediterranean favourites: garlic, olive oil and fresh sweet basil. It is also dairy-free and grain-free. Oh, my heart!
We’ve shared this soup with so many relatives and friends, and it’s always highly complimented. Food plays a big part in socialising and building relationships, where I come from. I hope you enjoy breaking bread and feasting with loved ones as much as we do. And with autumn approaching in the Northern hemisphere, I can’t think of a better soup to share and cuddle up with, as the temperature begins to cool.

Prep Time | 20 minutes |
Cook Time | 1 hour |
Servings |
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- 2 tbsp extra virgin olive oil
- 1 large onion chopped
- 1 tbsp + 1 tsp crushed garlic
- 5 tomatoes chopped
- 4 large sweet potatoes chopped
- 1 cup tomato puree
- 5 cups vegetable stock
- 2 cups butter beans cooked (or substitute 1 tin of butter beans, drained)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 cup extra virgin olive oil
- 1/4 cup fresh sweet basil chopped
Ingredients
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- In a large, heated pot, add the olive oil, onions and garlic. Allow to simmer, until the onions are translucent.
- Add the chopped tomatoes, and allow to simmer until soft.
- When the tomatoes have been cooked, add the sweet potatoes, tomato puree, stock, salt and pepper to the pot. Bring to the boil, then allow to cook on medium heat.
- When the sweet potatoes are about halfway, add the butter beans and cook until soft.
- Once the sweet potatoes and butter beans are soft to the touch, add the eighth cup of olive oil and the basil.
- Transfer some of the some into a blender, and blend until the ingredients have been puréed. Transfer this mixture into a separate bowl.
- Repeat this process until all the mixture has been puréed. Return the smooth mixture to the pot and reheat before serving. Enjoy!