This deep flavored and oh-so-creamy soup, hits on all the warm fuzzy feelings a soup should. Made from my sheet pan pasta sauce, this soup is the perfect way to take the same ingredients and use them multiple ways and create beautiful deliciousness. 

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This decadent soup, gets its creaminess from white beans perfectly blended into the deep roasted flavors of tomato and garlic. A beautiful, plant based option for any night of the week. 

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Ingredients: 

1 large can (28 oz) San Marzano whole peeled tomatoes

6 large cloves of garlic

1/4 cup olive oil

3 Tbsp balsamic vinegar

1/2 large red onion

1 Tbsp dried thyme

1 Tbsp dried oregano

2 Tbsp fresh parsley (or 1 Tbsp dried)

5 large basil leaves (fresh) chopped 

1 tsp salt, 1 tsp of pepper (or more per preference)

1/2 tsp Red Pepper Flakes (or more per preference)

32 oz of vegetable stock

1 can of great northern or cannellini beans

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*Optional add ons - Parmesan cheese, crispy chickpeas or top with my lemony pistachio pesto 

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Directions:

Preheat oven to 425 degrees

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For Sheet Pan Pasta Sauce Base

-Place whole peeled tomatoes, garlic, onion, olive oil, balsamic, herbs, and spices to a sheet pan and cook for 15 minutes

-Remove pan from oven and empty liquid sauce from tomato can on to sheet pan and place back in the oven

-Cook for another 10 minutes or until all ingredients are cooked and started to caramelize

-Remove from oven and use a potato masher to break apart and mix ingredients until reaching the consistency you like. 

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To make soup

-Place 3 cups of mashed tomato sauce into a Dutch oven or large stockpot on medium-high heat (you can store and utilize any extra for pasta or pizza later in the week)

-Add 32 oz (4 cups) of vegetable stock 

- Rinse and drain 1 can of white beans and add to soup

-Bring to a boil and then reduce to medium-low heat for 15 minutes uncovered, then with an immersion blender mix soup until smooth (you can also utilize a blender but make sure to keep vented)

- Cook for additional 5 minutes, top with fresh basil or 

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