easy roast tomato soup

This is a super simple and easy twist on a classic tomato soup. We’ve added beans for a bit of creaminess and a protein hit to make the soup more satiating. The basil brings out the flavours so nicely! And of course we love this dish with some buttery, toasted bread. Yum!

Ingredients:

1kg tomatoes, halved
1 red onion, cut in chunks
5 garlic cloves
1 tbsp olive oil
Salt and pepper
1 tsp paprika
750ml- 1 litre preferred vegetable or bone broth
3 cups (2 cans) cannellini beans, cooked
Chopped basil to serve
Yoghurt to serve

Method:
Preheat overn to 180C. Add tomatoes, onion, and garlic to a baking tray and drizzle with olive oil, and season with salt and pepper. Bake for 50 minutes or until nicely golden and softened, remove garlic skin, then transfer to a pot. Add paprika, broth, and beans and blend with a stab mixer. Heat through and simmer until desired consistency. To serve add a tsp of yoghurt and fresh basil per bowl.