A comforting roasted tomato and white bean soup, rich in flavor with a hint of garlic, perfect for a fall dinner. This recipe includes roasted vegetables and cannellini beans blended into a creamy soup, served with fresh basil and mini focaccias.
1: Preheat oven to 375F.
2: 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.
3: To a lined baking sheet, add the tomatoes, pepper, and onion and drizzle with 1 tablespoon of olive oil. Sprinkle a pinch of salt along with some ground pepper.
4: Add 1 teaspoon 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.
5: Roast in the oven for 30 minutes.
6: 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.
7: On medium-low heat, bringing to a simmer for a few minutes until warm. Taste for saltiness and add an extra pinch of salt if needed.
8: Serve with fresh basil, and enjoy!
