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This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Tomato, Red Pepper & Bean Soup


  • 410 g can Rhodes Tomato Whole Peeled
  • 4 red peppers halved, deseeded
  • olive oil
  • 1 onion, chopped
  • 1 teaspoon (5 ml) crushed garlic
  • 1/2 teaspoon (2,5 ml) ground coriander
  • 1 teaspoon (5 ml) ground cumin
  • 1 tablespoon (15 ml) sugar
  • 1 cup (250 ml) vegetable or chicken stock
  • 410 g can Rhodes Butter Beans in Brine, drained
  • salt and pepper to taste
  • fresh basil leaves for serving

Chef's hint: Add a 65g cup of Rhodes Tomato Paste for extra flavour.


Preheat oven to 180 degrees C.

Place red peppers on a baking tray and drizzle with olive oil, season with salt and pepper and place in oven to roast for 30 minutes or till peppers are starting to blacken.

Remove from oven, put peppers in a glass bowl and cover with plastic wrap (for the peppers to sweat, so it's easy to peel skin off). Peel skin off.

Heat a little oil in a deep pot and fry onions, garlic, coriander and cumin till golden brown and fragrant.

Add the tomatoes, peppers, sugar and stock and allow to simmer gently for 20 minutes. Remove from heat and purée till smooth.

Return to stove, bring to a simmer, stir in the butter beans and cook gently for about 20 minutes or till beans are cooked. Serve hot with fresh basil leaves and bread.