Roast tomato, fennel and cannellini bean soup

Ingredients

• 750g tomatoes, halved crossways
• 1 bulb fennel, trimmed, cut into thin wedges
• 1 red onion, cut into thin wedges
• 3 garlic cloves, chopped
• 2 tbs olive oil
• 2 cups vegetable stock, salt-reduced
• 400g can cannellini beans, drained, rinsed
• small basil leaves to serve