This twist on classic tomato soup adds a smoky depth with roasted tomatoes and a delightful basil swirl for a fresh finish. It’s creamy without being heavy and entirely plant-based. Perfect for a cozy dinner or meal prep!

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• ½ teaspoon fine sea salt
• 2 tablespoons tomato paste
• 6 medium tomatoes, halved (or 1 large can (28 ounces) fire-roasted tomatoes)
• 1 red bell pepper, halved and seeds removed
• 2 cups vegetable broth
• ½ cup cooked cannellini beans, rinsed and drained
• 1 teaspoon maple syrup (or coconut sugar)
• 1 teaspoon smoked paprika
• Freshly ground black pepper, to taste

For the basil swirl:

• ½ cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove
• Pinch of salt

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Instructions

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes and red bell pepper (cut side down) on the sheet. Drizzle with a little olive oil and roast for 30-35 minutes until soft and slightly charred.
2. Cook the onions and garlic: In a Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Stir in the tomato paste and smoked paprika, cooking until fragrant, about 1 minute.
3. Combine ingredients: Add the roasted tomatoes, roasted red bell pepper, and vegetable broth to the pot. Bring the mixture to a simmer over medium-high heat. Let it cook for 10-15 minutes, stirring occasionally.
4. Blend the soup: Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Add the cannellini beans and maple syrup. Blend until smooth. Adjust seasoning with more salt, pepper, or maple syrup as needed.
5. Make the basil swirl: In a small food processor or blender, combine the basil leaves, olive oil, garlic, and a pinch of salt. Blend until smooth.
6. Serve: Ladle the soup into bowls and drizzle the basil swirl on top. Serve warm with crusty bread or a side salad.

Notes:

• Roasting tip: Roasting the red bell pepper adds natural sweetness to balance the soup’s acidity.
• Storage: Keeps well in the refrigerator for up to 4 days. Freeze for up to 3 months.
• Make it creamy: For an extra creamy texture, stir in ¼ cup coconut milk before blending.

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