Smoky Roasted Tomato and White Bean Soup

Instructions

1. Heat the oven to 425°F. On a rimmed sheet pan, toss the tomatoes and onion with 3 tablespoons of the olive oil and 1 teaspoon of the salt. Turn the tomatoes cut side up. Roast until the tomatoes have collapsed and the onions are charred at the edges, 35 to 40 minutes.
2. While the vegetables roast, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add the tomato paste and let it caramelize, pressing it against the pot and stirring once or twice, until it darkens to a brick red, 1 to 2 minutes.
3. Add the garlic, smoked paprika, cumin, and crushed red pepper. Stir for 30 to 60 seconds, until the spices smell toasty.
4. Pour in the stock, scraping up any browned bits. Add the parmesan rind and the remaining 1 teaspoon salt. Simmer for 15 minutes.
5. Remove the rind. Add the roasted tomatoes and onions with all of their pan juices, then puree until smooth with an immersion blender, or in batches in a blender.
6. Stir in the beans, cream, and vinegar. Simmer for 10 minutes, then taste for salt. 
7. For the Smoked Paprika Oil, warm the oil and smoked paprika in a small pan over low heat for 1 minute.
8. Ladle into bowls, drizzle with the smoked paprika oil, and finish with a pinch of crushed red pepper. Serve with grilled cheese. 
   

Dried Bean Option: In place of the canned beans, use 225 g (11/4 cups) dried cannellini beans. Soak overnight (8 to 12 hours) in cold water with 1 tbsp kosher salt. Drain, cover with fresh water by 2 inches, and simmer gently until tender and creamy, 60 to 90 minutes. Season with 1/2 teaspoon kosher salt, then drain. This can be done up to 3 days ahead.