Cook at home

Roasted Tomato Basil White Bean Soup

Oven-roasted tomatoes blended with white beans, garlic, basil and broth into a smooth, filling soup.

Ingredients

• 2 1/2 lb tomato, halved
• 1 cup onion, quartered
• 5 clove garlic, unpeeled cloves are fine
• 2 tbsp olive oil
• 2 cup vegetable broth
• 1 1/2 cup white beans, drained, cooked
• 1/2 cup fresh basil, loosely packed
• 1 tbsp tomato paste
• 3/4 tsp salt
• 1/4 tsp black pepper

Steps

1. Heat the oven to 425 F (220 C). Toss the tomatoes, onion and garlic with the olive oil on a rimmed baking sheet.
2. Roast 35 minutes until the tomatoes are soft and browned at the edges. Squeeze the garlic from its skins.
3. Transfer everything to a pot with the broth, white beans and tomato paste and simmer 10 minutes.
4. Add the basil and blend until smooth. Season with salt and pepper and warm through.