Cherry Tomato and White Bean Soup

½ cup roughly chopped parsley

2 teaspoons lemon zest

2 (10-ounce) containers cherry or grape tomatoes

¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)

1 tablespoon fresh thyme leaves

Kosher salt and black pepper

1 medium yellow onion, thinly sliced

3 large garlic cloves, thinly sliced

½ teaspoon red-pepper flakes

2 (15-ounce) cans white beans, rinsed

1½ cups vegetable or chicken broth, or water

Flaky salt, for serving (optional)

Heat the oven to 425 degrees. In a small bowl, toss together the parsley and lemon zest and set aside. On a baking sheet, toss the tomatoes with ¼ cup oil and thyme; season with salt and pepper. Roast the tomatoes until they have collapsed, about 20 to 25 minutes.

Heat 2 tablespoons oil in a deep skillet or Dutch oven over medium heat. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon, smash about ½ cup of the beans so they slightly thicken the broth. Season with salt and pepper.

When the tomatoes are finished roasting, add them to the soup along with any juices that have been released. Simmer for 5 to 10 minutes more; season to taste with salt.

Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture.

Serves 6

Adapted from NYT Cooking