Creamy White Bean & Roasted Tomato Soup

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 2 pints cherry tomatoes
• 3 Tbsp, divided olive oil
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 2 (15-oz) cans canned cannellini beans, drained and rinsed
• 3 cups low-sodium vegetable broth
• 1/2 cup, plus more for garnish fresh basil leaves
• 1/3 cup heavy cream or full-fat coconut milk
• 1/4 cup, optional grated Parmesan

Instructions

1. 1Preheat the oven to 425°F. Toss the cherry tomatoes on a rimmed baking sheet with olive oil, salt, and the black pepper.
2. 2Roast 18–22 minutes until the tomatoes are blistered, collapsed, and releasing sweet juices; set aside.
3. 3While tomatoes roast, heat the remaining olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook 5–6 minutes, stirring, until translucent and soft.
4. 4Stir in the minced garlic, tomato paste, oregano, and red pepper flakes; cook 1–2 minutes until the paste darkens slightly and smells fragrant.
5. 5Add the drained cannellini beans and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
6. 6Add the roasted tomatoes and all their pan juices to the pot. Simmer uncovered 10 minutes so the flavors meld and the soup thickens slightly.
7. 7Remove from heat. Stir in the fresh basil. Use an immersion blender to puree until mostly smooth with a few bean and tomato flecks remaining for texture (or carefully blend half in a regular blender and return).
8. 8Stir in the heavy cream and remaining salt. Warm over low heat 2 minutes—do not boil hard or the cream may separate.
9. 9Ladle into bowls, garnish with extra basil and a sprinkle of Parmesan if using. Pack in thermos containers for work; it reheats beautifully and stays satisfying without feeling heavy.