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White Bean Tomato Soup

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Servings 4


  • 4 Roma Tomatoes, quartered
  • 1/2 Red Onion
  • 3 cloves Garlic chopped
  • 1.5 cup White Beans cooked
  • 6 cups Veggie Broth


  • Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
  • Arrange tomatoes and onion on a single layer on the prepared baking pans. Drizzle with oil.
  • Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
  • Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
  • Meanwhile, put 1/2 of the tomato mixture in a blender, along with half of the white beans. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture and white beans, then stir into the pot until combined.
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