Hidden White Bean Tomato Soup
A creamy and flavorful tomato soup with hidden white beans, roasted vegetables, and aromatic herbs.
Ingredients
- Roma tomatoes
- Cherry tomatoes
- Red bell peppers
- Red onion
- garlic
- Olive oil
- Salt
- Black pepper
- Cannellini beans
- Vegetable broth
- Nutritional yeast
- Dried parsley
- Dried basil
Method
- 1
Preheat your oven. While the temperature isn't specified, a moderate heat of 400°F (200°C) is suitable for roasting these vegetables.
- 2
Prepare the vegetables. Halve the Roma tomatoes and red bell peppers. Slice the red onion into thick rounds. Cut the tops off the heads of garlic to expose the cloves.
- 3
Arrange all the vegetables on a baking sheet: Roma tomato halves (cut-side up), cherry tomatoes, red bell pepper halves, red onion slices, and the heads of garlic.
- 4
Drizzle the vegetables generously with olive oil and season with salt and pepper.
- 5
Place the baking sheet in the preheated oven and roast until the vegetables are soft, blistered, and lightly browned. This typically takes 30-40 minutes.
- 6
Remove the tray from the oven.
- 7
Transfer the roasted Roma tomatoes, cherry tomatoes, red bell peppers, and red onion to a blender.
- 8
Squeeze the soft, roasted garlic cloves out of their skins and into the blender.
- 9
Add the cooked cannellini beans to the blender.
- 10
Pour in the nutritional yeast and dried herbs.
- 11
Pour the vegetable broth into the blender.
- 12
Blend on high speed until the soup is completely smooth and creamy.
- 13
Pour the blended soup into a pot and heat gently on the stovetop until warmed through.
- 14
Serve the soup warm, garnished with a swirl of cream and fresh basil leaves, alongside a grilled cheese sandwich for dipping.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
