{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted tomato soup with white beans",
 "description": "A roasted tomato soup for lunch, made creamy with white beans instead of cream, finished with olive oil and balsamic.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "3 lb ripe Roma tomatoes (1,361 g), halved lengthwise",
  "1 large onion (150 g), quartered",
  "2 tbsp olive oil (27 g), for roasting",
  "1 tsp garlic powder",
  "½ tsp salt, for roasting (3 g)",
  "¼ tsp black pepper",
  "3 cups cooked no-salt-added white beans (two 15 oz cans), drained and rinsed (537 g)",
  "2 cups low-sodium chicken broth (480 g)",
  "2 tbsp no-salt-added tomato paste (32 g)",
  "1 tsp dried basil leaves",
  "1 tsp dried oregano leaves",
  "1 tbsp balsamic vinegar (16 g)",
  "½ tsp salt, to finish (3 g)",
  "1 tbsp olive oil (13.5 g), to finish",
  "1 cup water, to thin the soup"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Line a large rimmed sheet pan with parchment. Lay the tomatoes cut side down on the pan with the onion pieces tucked between them."
  },
  {
   "@type": "HowToStep",
   "text": "Drizzle the 2 tbsp oil over the vegetables. Sprinkle with the garlic powder, the ½ tsp roasting salt and the pepper, and toss so everything is coated."
  },
  {
   "@type": "HowToStep",
   "text": "Roast for 40 to 45 minutes, until the tomato skins wrinkle and the onion edges brown. Cool 10 minutes on the pan."
  },
  {
   "@type": "HowToStep",
   "text": "Put the roasted vegetables and every bit of juice from the pan into a blender with the beans, broth, tomato paste, basil and oregano. Blend in two batches, with the lid vented and a towel over it, until smooth."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the soup into a pot and add the 1 cup water. Bring to a simmer over medium heat and cook 10 minutes, stirring now and then. At 5,300 ft it simmers near 203 °F, which is hot enough for this soup without extra time."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the balsamic vinegar, the ½ tsp finishing salt and the 1 tbsp olive oil. Serve hot."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F."
  }
 ],
 "imageAlt": "Roasted tomato soup creamy with white beans, finished with olive oil and balsamic, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "257 kcal",
  "proteinContent": "13.0 g",
  "carbohydrateContent": "36.7 g",
  "fatContent": "8.1 g",
  "saturatedFatContent": "1.2 g",
  "sugarContent": "8.5 g",
  "sodiumContent": "434 mg",
  "fiberContent": "at least 9.2 g (1 row carries no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/roasted-tomato-soup.jpg",
 "url": "https://asharedpalate.com/roasted-tomato-soup"
}