Ingredients:

  • 3 lbs ripe Roma tomatoes, halved
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the halved tomatoes, quartered onions, and garlic cloves with olive oil, oregano, salt, and pepper.
  3. Spread the vegetables in a single layer, cut-side up, on the baking sheet.
  4. Roast for 35–40 minutes until tomato skins are charred and onions are mahogany-colored.
  5. Transfer the roasted vegetables and all pan juices into a large pot.
  6. Stir in the tomato paste and vegetable broth, then simmer over medium heat for 5–10 minutes.
  7. Add the drained cannellini beans and fresh basil leaves to the pot.
  8. Use an immersion blender to process the mixture until velvety smooth.
  9. Stir in the lemon juice and adjust seasonings to taste.