- Heat oven to 220’c fan forced.
- Roughly dice tomatoes and place in an oven tray along with drained cannellini beans, drizzle with olive oil and season with salt and pepper.
- Place the tray in the oven and roast for 20 – 25 minutes or until the tomatoes are golden and soft.
- Place the cooked tomatoes and cannellini beans in a blender and blitz with the Rokeby Natural Probiotic Yoghurt to create a creamy soup.
- Serve hot, topped with extra Rokeby Natural Probiotic Yoghurt and fresh basil.