Roasted Tomato and White Bean Soup

Roasted Tomato and White Bean Soup

Prep: 15 minutes · Cook: 40 minutes · Total: 55 minutes · Serves: 6

Ingredients

• 2 pounds Roma tomatoes, halved
• 1 medium onion, cut into wedges
• 5 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cans (15 ounces each) cannellini beans, rinsed
• 3 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar

Directions

1. Heat the oven to 425°F.
2. Place tomatoes, onion, and garlic on a sheet pan. Drizzle with oil and season with salt and pepper.
3. Roast for 28 to 32 minutes, until the tomatoes collapse and brown at the edges.
4. Squeeze the garlic from its skins into a pot. Add roasted vegetables, one can of beans, broth, and basil.
5. Blend until mostly smooth. Stir in the remaining beans and simmer for 8 minutes.
6. Finish with balsamic vinegar and adjust seasoning.

Cook’s notes

For extra creaminess without dairy, blend both cans of beans.

Storage and reheating

Refrigerate up to 5 days or freeze up to 3 months.

Estimated nutrition per serving

265 calories · 12 g protein · 42 g carbohydrate · 7 g fat · 11 g fiber · 540 mg sodium. Nutrition is an estimate and varies by ingredients used.