Preheat your oven to 400°F (200°C).
Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet.
Drizzle with olive oil and sprinkle with salt, black pepper, and crushed red pepper flakes.
Roast in the preheated oven for 25-30 minutes, until the tomatoes are soft and slightly charred.
Transfer the roasted vegetables to a large pot.
Add the smoked paprika, vegetable broth, and white beans to the pot.
Bring to a simmer over medium heat and let cook for about 15 minutes.
Use an immersion blender to blend the soup to your desired consistency, leaving it slightly chunky.
Stir in the balsamic vinegar and adjust seasoning to taste.
Serve hot, garnished with fresh basil leaves.
Variations & Tips
For a milder version, reduce or omit the crushed red pepper flakes. If you have picky eaters, you can blend the soup completely smooth to hide the beans and vegetables. Add a dollop of sour cream or a sprinkle of Parmesan cheese on top for extra creaminess. For a protein boost, add cooked chicken or sausage to the soup. You can also use canned fire-roasted tomatoes if fresh ones aren’t available.
