# Ingredient List:
→ Vegetables
01 - 1.75 lbs ripe tomatoes, halved
02 - 1 large yellow onion, roughly chopped
03 - 4 garlic cloves, unpeeled
04 - 1 medium carrot, chopped
→ Legumes
05 - 2 cans (14 oz each) butter beans (lima beans), drained and rinsed
→ Liquids
06 - 3.75 cups vegetable broth
07 - 2 tablespoons olive oil
→ Herbs & Seasonings
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon chili flakes (optional)
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon black pepper
13 - Fresh basil leaves, for garnish
→ For Serving
14 - Crusty bread (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place tomato halves cut side up, onion, carrot, and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with half the salt and pepper.
03 - Roast for 25 to 30 minutes until the tomatoes are caramelized and vegetables are golden and tender.
04 - Squeeze roasted garlic from its skins. In a large pot over medium heat, warm remaining 1 tablespoon olive oil.
05 - Transfer roasted vegetables and garlic to the pot. Add butter beans, smoked paprika, thyme, chili flakes if using, remaining salt and pepper, and vegetable broth.
06 - Bring mixture to a gentle simmer and cook for 10 to 15 minutes to blend flavors.
07 - Use an immersion blender to blend soup until smooth, or leave chunky as preferred. For extra smoothness, blend in batches using a stand blender, taking care with hot liquids.
08 - Taste and adjust seasoning. Serve hot, garnished with fresh basil and crusty bread if desired.
