Roasted Tomato & White Bean Soup

Method

1. 1Load the pansHeat the oven to 425°F (220°C). Tomatoes cut-side up, onions, pepper and garlic head on sheet pans, two if crowded, because crowded vegetables steam. Oil and salt over everything.
2. 2Roast hardRoast 45 minutes, until tomato edges are properly blackened and the onion tips have gone dark. Don't pull them early: the char is the flavor of the soup.
3. 3CoolCool 15 minutes, then squeeze the garlic cloves from their skins.
4. 4BlendBlend all the roasted vegetables, one can of beans, half the broth, paprika, pepper flakes, vinegar and basil on high for 60 seconds until completely silky.
5. 5SimmerPour into a pot, thin with the remaining broth to your thickness, stir in the second can of beans whole, and simmer 10 minutes. Taste for salt and vinegar; it usually wants a little more of both.