Ingredients
Scale
- 2 to 2.5 pounds tomatoes, halved (Roma, plum, or field)
- 2 to 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 onion, chopped
- 1 carrot, chopped small
- 1 to 2 celery stalks, chopped small
- 2 to 4 garlic cloves, minced
- 1 teaspoon thyme (dried or fresh)
- 2 cans cannellini beans, rinsed and drained
- 4 to 5 cups vegetable broth (more as needed)
- Optional: chili flakes, lemon juice
Instructions
- Heat oven to 425 F. Place tomatoes on a sheet pan, drizzle with olive oil, season with salt and pepper. Roast for 25 to 35 minutes until softened and browned on the edges.
- In a large pot, heat a tablespoon of olive oil. Add onion, carrot, and celery. Cook until soft, about 8 to 10 minutes.
- Add garlic and thyme. Stir for 30 seconds until fragrant.
- Stir in roasted tomatoes and their juices, beans, and 4 cups broth. Simmer for 10 to 15 minutes.
- Blend until smooth. Add more broth if you want it thinner. Taste and adjust salt and pepper. Add chili flakes or a small squeeze of lemon if you like.
- Serve hot with chives, diced tomato, Parmesan, or sourdough.
Notes
Best when made in advance, as flavors develop more overnight. Use canned tomatoes for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending, Roasting
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg