Vegan Creamy Tomato and White Bean Soup

0 Preheat oven to 400 degrees and drain canned tomatoes
1 Roughly chop red onion and carrots and place on one side of a roasting pan lined with parchment paper. On the other side place canned tomatoes and whole peeled garlic cloves.
2 Let the veggies roast on 400 for about 30 minutes depending on how big you chopped them (mine were about the size of a small tomato). Then take off the  garlic and place back in the oven at 450 for an additional 15 or 20 minutes until the vegetables start to brown on top
3 Place all the vegetables in a blender with oregano, nutritional yeast and one can of drained white beans. Blend until smooth
4 Place puree in a large pot on medium heat and add vegetable broth and sour cream. Stir to combine
5 Add in second can of drained beans, salt, and pepper.
6 Once the soup is warmed add in chopped basil leaves and then ready to serve.
7 Topping options: Parmesan, additional basil, homemade sourdough or store bought croutons, crispy chickpeas, or crackers.