Roasted Tomato and White Bean Soup

Ingredients

• 2 lbs vine-ripe tomatoes, halved
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 head of garlic, top third cut off to expose cloves
• 1 large yellow onion, roughly chopped
• 3 tbsp olive oil, divided
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1/4 cup fresh basil leaves, torn
• Salt and black pepper to taste
• Crusty bread and extra olive oil, to serve

Instructions

1. 1

   Preheat oven to 400°F. Arrange tomatoes cut-side up on a rimmed baking sheet along with the onion chunks and garlic head. Drizzle with 2 tbsp olive oil and season with salt, pepper, and oregano.

2. 2

   Roast for 40–45 minutes until tomatoes are deeply caramelized and the onions have soft, golden edges.

3. 3

   Squeeze roasted garlic cloves from their skins into a large pot.

4. 4

   Transfer all roasted tomatoes and onions to the pot along with any accumulated juices from the baking sheet.

5. 5

   Add vegetable broth, tomato paste, red pepper flakes, and half the cannellini beans. Bring to a simmer for 10 minutes.

6. 6

   Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a high-powered blender.

7. 7

   Add remaining whole cannellini beans to the blended soup. Simmer for 5 minutes more. Stir in balsamic vinegar. Adjust seasoning.

8. 8

   Ladle into bowls. Top with torn fresh basil, a drizzle of good olive oil, and cracked pepper. Serve with thick slices of crusty bread.