Slow-Roasted Tomato and White Bean Soup

Ingredients

• 1200 g Tomato (Standard), halved through the equator
• 5 tbsp olive oil
• 6 cloves garlic, unpeeled
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped
• 6 fresh thyme, sprigs left wholeor 1 tsp dried thyme
• 1 tsp caster sugar
• 700 ml vegetable stock, hot
• 400 g cannellini beans, drained and rinsedor butter beans
• 1 tsp flaky sea salt
• 1 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil (optional)
• 10 fresh basil leaves (optional)

Contains: celery.

Method

1. Heat the oven to 150°C fan. Arrange the halved tomatoes cut-side up in a single layer across one or two large roasting trays. Scatter the unpeeled garlic cloves among them. Drizzle over 3 tablespoons of the olive oil, sprinkle with the caster sugar, salt, and pepper, and lay the thyme sprigs on top.About 5 min
2. Roast for 60 minutes until the tomatoes are collapsed, deeply caramelised at the edges, and most of their liquid has evaporated. Remove from the oven and leave to cool for 5 minutes. Pick out and discard the thyme sprigs. Squeeze the roasted garlic out of its skins directly into the tray.About 60 min
3. While the tomatoes roast, warm the remaining 2 tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and celery and cook, stirring occasionally, for 10 minutes until soft and translucent.About 10 min
4. Tip the roasted tomatoes and all their tray juices into the saucepan with the softened vegetables. Add the cannellini beans and pour over the hot vegetable stock. Stir everything together and bring to a gentle simmer.About 3 min
5. Use a stick blender to blitz the soup until completely smooth. Taste and adjust the seasoning with more salt and pepper as needed. If the soup is thicker than you like, add a splash more stock or water.About 3 min
6. Ladle into warmed bowls, drizzle with extra virgin olive oil, and scatter with fresh basil leaves if using. Serve immediately with crusty bread on the side.