Creamy Roasted Tomato & White Bean Soup

For the soup

• 2 pounds Roma tomatoes, halved
• 1 medium yellow onion, roughly chopped
• 1 whole head garlic
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cans cannellini beans, 15 ounces each, drained and rinsed
• 1 can fire-roasted diced tomatoes, 14.5 ounces
• 2 cups chicken or vegetable broth, divided
• 1 tablespoon tomato paste
• 1 teaspoon balsamic vinegar
• ½ teaspoon smoked paprika
• ¼ cup freshly grated Parmesan cheese
• ¼ cup fresh basil
• ¼ cup heavy cream, optional

For the Parmesan croutons

• 3 cups cubed sourdough bread
• 2 tablespoons olive oil
• ¼ cup freshly grated Parmesan
• ½ teaspoon garlic powder
• Pinch of salt and black pepper

Directions

1. Start the roast. Preheat the oven to 425°F. Arrange the halved tomatoes and chopped onion on a large baking sheet.
2. Add the garlic. Slice the top from the head of garlic, drizzle it with a little olive oil, and wrap it loosely in foil. Drizzle the tomatoes and onion with the remaining oil and season with about half of the salt, black pepper, and Italian seasoning. Place the wrapped garlic on the baking sheet.
3. Roast. Roast for 30–40 minutes, until the tomatoes are soft and caramelized around the edges and the garlic is tender. When cool enough to handle, squeeze the roasted garlic cloves from their skins.
4. Build the soup. In a large pot, cook the tomato paste over medium heat for about 1 minute. Add the roasted tomatoes, onion, garlic, fire-roasted tomatoes, 1½ cups broth, one can of cannellini beans, smoked paprika, and the remaining salt. Bring to a gentle simmer and cook for 8–10 minutes.
5. Blend. Add the fresh basil. Blend with an immersion blender until smooth and creamy, or carefully use a traditional blender in batches.
6. Finish. Stir in the second can of cannellini beans, balsamic vinegar, and remaining ½ cup broth. Simmer for another 5 minutes. Reduce the heat to low and stir in the Parmesan and optional heavy cream. Taste and adjust the salt and pepper.
7. Make the croutons. Reduce the oven to 400°F. Toss the sourdough cubes with olive oil, Parmesan, garlic powder, salt, and pepper. Bake for 10–15 minutes, tossing halfway through, until golden and crisp.
8. Serve. Ladle into bowls and finish with a swirl of cream or olive oil, extra Parmesan, fresh basil, and plenty of Parmesan croutons.

Faking It Fancy fix: One can of beans is blended into the soup for creaminess; the second stays whole to give each bowl a little more texture and substance.

Make it a meal

Serve it with grilled cheese, crusty bread, or go all in with the Crispy Parmesan Chicken Sandwich with Arugula pictured here.