Roasted Tomato & White Bean Soup
This Roasted Tomato & White Bean Soup takes classic tomato soup in a heartier, more flavorful direction. Fresh tomatoes, garlic, and basil are roasted until deeply caramelized, then blended with creamy cannellini beans for a rich, velvety soup without any dairy. Crispy roasted white beans add a satisfying bit of crunch on top, making this an easy, cozy plant-based dinner that feels comforting enough for a chilly fall evening.
Ingredients
- 2½ pounds Roma or plum tomatoes, halved
- 1 medium yellow onion, cut into wedges
- 5–6 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme*
- 1 (15-ounce) can cannellini beans, drained, rinsed, and thoroughly dried
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, torn or chopped
Instructions
- 1Roast the tomatoes.
Preheat the oven to 425°F. Arrange the tomatoes, onion, and garlic on a large sheet pan. Drizzle with 3 tablespoons olive oil and season with salt, pepper, Italian seasoning, and thyme. Toss to coat, then arrange the tomatoes cut-side up. Roast for 35–45 minutes, until the tomatoes are collapsed and caramelized around the edges and the onions are deeply softened.
- 2Prepare the crispy beans.
While the tomatoes roast, spread the drained beans on a clean kitchen towel or paper towels and pat them very dry. Toss with olive oil, salt, and pepper and spread them on a small sheet pan. Add the beans to the oven for the last 20–25 minutes of roasting, shaking the pan once or twice, until they're golden and crisp around the edges.
- 3Reserve some roasted vegetables.
Remove the roasted tomatoes, onion, and garlic from the oven. Set aside about 1/2 cup of the roasted tomatoes and onions for adding back to the soup later. Keep a few particularly beautiful tomato pieces for garnish.
- 4Build the soup.
Transfer the remaining roasted tomatoes, onion, and garlic to a large pot. Add the cannellini beans, vegetable broth, tomato paste, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes.
- 5Blend.
Use an immersion blender to blend the soup until smooth and creamy. Adjust texture as desired.
- 6Finish the soup.
Stir in the reserved roasted tomatoes and onions. Simmer for another 5 minutes. Taste and adjust the salt, and pepper, as needed.
- 7Serve.
Ladle the soup into shallow bowls. Top with the crispy white beans, a few pieces of roasted tomato, fresh basil, and a drizzle of olive oil. Serve with crusty bread.
*Option to use 1 1/2 tsp Tasty Tin Pryme Thyme seasoning blend instead of listed seasonings! Link for Tasty Tin can be found in my Shop My Kitchen Page.
