Roasting the tomatoes first is the one step that makes this taste like it simmered all day. The heat concentrates their sweetness and deepens the flavor before anything even hits the pot, and blending in white beans turns a simple tomato soup into something with real staying power.
Ingredients
- 2 lbs tomatoes, halved
- 4 garlic cloves, unpeeled
- 1 onion, chopped
- 2 tbsp olive oil
- 1 can white beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh basil
- Pinch of red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes, garlic, and onion with olive oil. Roast 25 minutes.
- Squeeze roasted garlic from its skin. Transfer roasted vegetables and garlic to a blender with white beans and broth. Blend until smooth.
- Pour into a pot and simmer 10 minutes with red pepper flakes.
- Stir in fresh basil just before serving.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 7g |
| Total carbohydrates | 28g |
| Dietary fiber | 8g |
| Protein | 9g |
| Sodium | 300mg |
Why This Is Good for Your Gut
Roasting concentrates tomatoes' lycopene, an antioxidant tied to better heart health. White beans add fiber and plant protein that feed beneficial gut bacteria and help keep blood sugar steady, while olive oil supplies monounsaturated fat instead of the butter or cream used in many traditional tomato soups.
Blend it as smooth or as chunky as you like, both ways work.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
