White Bean Tomato Soup
Ingredients
- 4 Roma Tomatoes, quartered
- 1/2 Red Onion
- 3 cloves Garlic chopped
- 1.5 cup White Beans cooked
- 6 cups Veggie Broth
Instructions
- 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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