This soup gets its depth of flavor from roasting the tomatoes. I use a little balsamic vinegar to help balance out the flavor and fresh basil to brighten up the soup. The white bean relish tastes great with the tomato base and adds a little more heft to the soup. For best results, I select the ripest tomatoes and often rely on a combination for best results.

Serves 4


  • 1 1/2 cups white beans
  • 1/4 cup finely chopped red onion
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 tablespoon red vinegar
  • 1 large sweet onion, quartered
  • 2 thyme sprigs 
  • 1 tablespoon unsalted tomato paste 
  • 1 cup vegetable stock
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 1/2 cup chopped basil
  • 3 -4 pounds ripe tomatoes
  • 6 garlic cloves
  • 1-2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar


Preheat oven to 400. Line a baking sheet with parchment. Toss tomatoes, sweet onion, garlic with olive oil, salt and pepper and thyme. Spread out onto baking sheet and roast for about 30 minutes until tomatoes are bursting and vegetables are beginning to char and brown. Remove from oven and allow to cool completely.

While tomatoes are roasting, place white beans, red onion, oregano, olive oil and sherry vinegar in a bowl. Season with salt and pepper to taste. Set aside.

Once tomatoes are cool enough to handle, transfer to a blender or food processor and blend mixture until smooth.

Transfer soup to a pot and add tomato paste, vegetable stock, crushed red pepper and heat until warm. Just before serving add balsamic vinegar and chopped basil.

Serve soup in bowls and add about 1/4 cup of beans in the center. Garnish with extra basil and enjoy!!

***serving suggestion***drizzle with chili oil just before serving for a nice spicy finish