Tomato & Basil Soup with White Beans

Ingredients

• 1 3/4 cups (260 g) cherry tomatoes
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/2 (55 g) onion
• 1 garlic clove
• 1/3 cup (80 g) passata
• 3/4 cup (140 g) cannellini beans, rinsed
• 3/4 cup (180 ml) low-sodium vegetable broth
• 1 cup (260 g) plain Greek yogurt, 2%
• 2 1/2 tbsp (10 g) basil, torn
• 1 3/4 tbsp (11 g) Parmesan, grated
• a pinch of fine sea salt

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Method

1. Heat the oven to 425°F (220°C) and roast the cherry tomatoes with half the oil on a rimmed baking sheet 18 minutes, until they split and turn golden.
2. Soften the onion in the rest of the oil for 4 minutes, add the garlic, then the roasted tomatoes, passata, beans, broth and salt, and simmer 8 minutes.
3. Off the heat, let it stand 5 minutes, then blend smooth. Whisk in the yogurt, then the basil and Parmesan; taste and salt if needed.