This creamy roasted tomato white bean soup is the perfect cozy fall or winter dinner. It’s made up of tomato, pepper, onion, and (best of all!) an entire head of roasted garlic. It only requires about 5 minutes of prep, then all of the veggies go in the oven. After roasting, you’ll blend everything together, heat up, then enjoy as a healthy and comforting meal. It’s gluten-free and dairy-free, and couldn’t be easier—you’re going to love it!
Prep time: 5 minutes
Cook time: 45 minutes
Servings: 2
Ingredients
- 3 large tomatoes
- 1/2 onion
- 1 head of garlic
- 1 red pepper
- 1 tbsp + 1 tsp olive oil
- Salt and pepper
- 1/2 cup cooked cannellini beans
- 1/4 cup oat milk
- 3/4 cup vegetable stock
- 5-6 basil leaves
Equipment
- Lined baking sheet
- Blender or hand mixer
- Small pot
Instructions
- Preheat oven to 375F.
- Cut tomatoes into quarters and cut pepper in half and remove seeds. Then, cut half of an onion into quarters and cut the top off the head of garlic.
- To a lined baking sheet, add the tomatoes, pepper and onion and drizzle with 1 tbsp of olive oil. Sprinkle a pinch of salt along with some ground pepper.
- Add 1 tsp of olive oil to the top of the head of garlic. If you have a small roasting dish for garlic, add the head of garlic to it. Otherwise, wrap the head of garlic in aluminum foil and add to the lined baking sheet.
- Roast in the oven for 30 minutes.
- Add the roasted tomatoes, pepper, and onion to a pot, and squeeze the garlic out of its peels (be careful not to burn yourself). Add in cannellini beans, oat milk, vegetable stock, basil leaves, and a pinch of salt, then blend with a hand mixer until smooth. If using a blender, blend everything together first, then pour into a pot to heat.
- On medium-low heat, bring to a simmer for a few minutes until warm. Taste for saltiness and add an extra pinch of salt if needed.
- Serve with fresh basil, and enjoy!
Notes
*Depending on the saltiness of your vegetable broth, you may need more or less salt. Make sure to taste and adjust to your liking!
*For extra creaminess, you can also add in 1/4-1/2 cup of canned coconut milk (light or full-fat).
