Creamy Roasted Tomato Soup with White Beans

The secret to this tomato soup isn't heavy cream — it's cannellini beans. Blended into the roasted tomatoes, the beans add protein, fiber, and a silky texture while letting the bright, roasted tomato flavor shine through. It's an easy way to boost nutrition in a comforting classic without changing the taste. 

INGREDIENTS 

2 pounds Roma tomatoes 

1 yellow onion 

1 head garlic, top trimmed 

2 tablespoons olive oil 

1 teaspoon salt 

1/2 teaspoon black pepper 

1 teaspoon dried oregano 

1/4 teaspoon red chili flakes 

15 ounces cannellini beans, cooked 

3 cups vegetable stock 

2 tablespoons tomato paste 

2 tablespoons basil, chopped 

1 tablespoon balsamic vinegar 

1 teaspoon lemon juice 

INSTRUCTIONS  

1. Preheat oven to 425 F.  

2. Arrange the tomatoes, onion, and garlic on a parchment-lined sheet pan. Drizzle with olive oil and season with salt, pepper, oregano, and red pepper flakes.  

3. Roast for 35–40 minutes, until the tomatoes are caramelized and the onions are tender. Allow the garlic to cool slightly, then squeeze the roasted cloves from their skins. Transfer the roasted tomatoes, onion, garlic, and any accumulated juices to a large saucepan or Dutch oven.  

4. Add the cannellini beans, vegetable broth, tomato paste, basil, balsamic vinegar, and lemon juice.  

5. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.  

6. Using an immersion blender (or carefully working in batches with a countertop blender), puree the soup until completely smooth and creamy.  

7. Taste and adjust seasoning with additional salt, pepper, or balsamic vinegar if desired.  

8. If the soup is thicker than desired, add a little additional vegetable broth until the preferred consistency is reached.  

9. Ladle into warm bowls and garnish with more fresh basil if desired.