White bean roasted tomato soup

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Ingredients

4 vine ripened tomatoes, cut in half
225g / 1 ½ cup cherry tomatoes
2 heads garlic, tops sliced off
1 red onion, sliced in half
1 red bell pepper, sliced in half and cored
2 tbsp olive oil
1can (240g) / 1 ½ cups white kidney beans, canned, drained & rinsed
1 tbsp dried parsley
470ml / 2 cups vegetable broth
1 tbsp nutritional yeast (substitute 1 tbsp soy sauce/miso paste / 0.5 tbsp marmite)
 salt and pepper, to taste
Garnish - ½ cup fresh basil

Preheat the oven to 375F.
On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper.
Place in the oven for 45 minutes, until the vegetables have softened.
Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin. Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth.
Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. 
Store in a sealed container in the fridge for up to four days or freeze

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