# Roasted tomato and white bean soup

Serves 4. Toss 800 g halved tomatoes, 1 quartered onion, and 4 peeled garlic cloves with 2 tbsp olive oil and a pinch of salt. Roast at 425°F for 30–35 minutes until the edges soften and colour.

Tip everything into a pot, including the juices. Add 700 ml vegetable stock and one drained 400 g tin of white beans. Simmer for 10 minutes. Blend to your preferred texture, then add black pepper and a small splash of vinegar. Thin with water if needed.

Serve with toast and a little grated cheese. The beans make the soup creamy without cream.

Kitchen note: “Good for the tomatoes you bought with an ambitious expression and then forgot about.”

— GaryFromTheShed