Hidden White Bean Tomato Soup
, 1 h, Serves 6
A silky roasted tomato and white bean soup, thickened with blended beans and brightened with fresh basil.
| prepPreheat oven to 375°F / 190°C | |||
| 4 vine ripened tomatoes, halved | Roast vegetables 375°F / 190°C, 45 min | Cool slightly, squeeze garlic, blend until smooth | Heat, adjust salt, finish with basil |
| 225 g cherry tomatoes | |||
| 2 heads garlic, tops sliced off | |||
| 1 red onion, halved | |||
| 1 red bell pepper, halved and cored | |||
| 30 ml olive oil | |||
| 340 g white kidney beans, canned, drained & rinsed | |||
| 475 ml vegetable broth | |||
| 1 tbsp nutritional yeast | |||
| salt and pepper to taste | |||
| 12 g fresh basil | |||
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