Photo of Harissa, butter bean & roasted tomato soup by WW

Harissa, butter bean & roasted tomato soup

2 - 5
PersonalPoints™ per serving
Total Time
0 min


Fat Free Natural Yogurt

4 tablespoons


1 large

Carrots, raw

2 medium


800 g


2 clove(s)

Olive Oil

1 tablespoons

Thyme, Fresh

2 sprig(s)

Vegetable stock cube(s)

2 cube(s), 650ml

Tomato Purèe

2 tablespoons, level

Balsamic vinegar

1 teaspoons

Bart Harissa Paste

4 teaspoons

Butter Beans, cooked

2 can(s), large, drained


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Thickly slice 1 onion and arrange in a single layer in a large roasting tin. Scatter over 2 thinly sliced carrots and 800g halved or quartered mixed tomatoes, then nestle 2 unpeeled garlic cloves and 2 sprigs fresh thyme among the veg. Season, drizzle over the olive oil and roast for 30 minutes until the onion is tender.
  2. Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml vegetable stock, tomato purée and balsamic vinegar. Bring the mixture to a simmer, then remove from the heat.
  3. Add the harissa paste, then blitz with a stick blender to combine. Stir the butter beans into the soup, then heat through.
  4. Serve topped with yogurt.


The soup can be frozen in an airtight container for up to 3 months.