Roasted Tomato & White Bean Soup

This creamy, satisfying, and (just so happens to be) vegan soup is a customer favorite at the bakeshops and a staple at our house as well. It’s perfect with grilled cheese, of course! But also lovely on its own with a winter salad of mixed chicories and oranges for a comforting yet healthy meal.

Enjoy!

Roasted Tomato & White Bean Soup

Serves 4

Ingredients:

2 TB olive oil

1 medium yellow onion, diced 1/2-inch

2 springs fresh thyme

2 tsp smoked paprika

2 tsp kosher salt

1 tsp freshly ground black pepper

2, 28-oz cans diced or crushed tomatoes

2, 15-oz cans cannellini beans, rinsed and drained

1/2 tsp red chili flakes

Balsamic vinegar and thyme leaves, for serving (optional)

1- Heat the olive oil in a 5-quart stockpot or dutch oven. Cook the onion with salt, pepper, thyme, and paprika until the onion is translucent, about 4-5 minutes.

2- Add the canned tomatoes, drained white beans, and chili flakes. Bring to a boil and reduce to a simmer. Cook 15-20 minutes, stirring every so often, to bring flavors together.

3- Working in batches, and taking care with the hot soup, puree in a blender until thick and creamy. Serve drizzled with balsamic vinegar and sprinkled with thyme leaves.