Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.

Roast uncovered for 30 minutes.

Remove the dish from the oven.

To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.

**Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember - Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.

Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.