Soup. That four letter word is joy to my heart.
This is by far one of my favorite tomato soups EVER.
I roasted the vegetables before I made this soup which really develops the flavor of the tomatoes. And adding red peppers to the mix makes it even better.
You won’t buy canned tomato soup ever again!
Now let’s talk about the texture… oh my, the texture. It’s AHHHmazing. Since this soup is vegan, with no heavy cream like most tomato soups have, I used cannellini beans to make it creamy and thick. It’s wonderful.
I typically try out my recipes on my parents because they have two totally different palates than I do, so if they like it, I know other people will also. My dad even went as far to say that this is his favorite recipe I’ve EVER made! Which says a a lot because I make him a lot of recipes!
Are you ready to try it?
- 2 pints cherry tomatoes
- 1 yellow onion, skin removed and quartered
- 2 red bell peppers, cored and roughly chopped
- 2 carrots, peeled and chopped into 2” pieces
- 6 cloves garlic, peeled
- 2 Tbsp. extra virgin olive oil
- 1, 28 oz. can whole peeled tomatoes
- 3 cups vegetable broth
- 1, 15 oz. can cannellini beans, drained and rinsed
- 4 sprigs fresh thyme
- 2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. onion granules
- ½ tsp. chili powder
- ¼ tsp. crushed red pepper flakes
- Preheat your oven to 375 degrees F. On a parchment lined baking sheet, add the cherry tomatoes, onion quarters, red bell peppers, carrots, and garlic. Drizzle the vegetables with the olive oil, ½ tsp. salt and ¼ tsp. black pepper. Mix everything with your hands so all the veggies are coated. Roast in the oven for 35 minutes until the veggies are lightly browned.
- Once the veggies are done, add them to a large pot, and add all the remaining ingredients. Bring the soup to a boil and then reduce heat to low and simmer for about 20 minutes.
- Remove the thyme sprigs from your soup and then you need to puree the soup using either an immersion blender or a standing blender. If you are using a standing blender, carefully ladle the soup into the blender. Do it in batches if needed.
- Once pureed, return the soup to the pot and cook for an additional 10 minutes. Taste the soup and add more salt or pepper as needed.
This recipe is a featured recipe from my January Meal Plan. A done-for-you, 7-day meal plan with recipes, shopping list, step by step meal prep protocol, and a kitchen checklist. It makes your life easier at meal time! To access the meal plan, click HERE.
If you would like custom meal plans catered to your unique body and tastebuds, contact me and let’s get you some healthy food that fits into your lifestyle – and will also support your health goals! Contact me HERE.
With joy and health,
