- VE
- VN
- GF
- LC
- LF
Roasted Tomato and Pepper Soup
There's nothing like the taste of summer tomatoes, juicy, sweet, and full of sunshine. This roasted tomato and pepper soup captures that end-of-season flavor and transforms it into a cozy, nourishing bowl you'll crave long after tomato season ends. It's silky and dairy-free, made creamy with pureed white beans instead of milk or cream.
Ingredients
Instructions
- Step 1
Preheat oven to 425°F (220°C). Line two sheet pans with parchment paper.
- Step 2
Place tomatoes, peppers, onion, and garlic on pans. Roast 35-45 minutes until caramelized and tender.
- Step 3
Blend beans with 1 cup water until smooth.
- Step 4
Add roasted vegetables and pan juices to a large pot with bean mixture and remaining 3 cups water. Add smoked paprika or red pepper flakes if desired.
- Step 5
Simmer 20 minutes over medium heat, stirring occasionally.
- Step 6
Blend until smooth with an immersion blender or in batches. Adjust seasoning and consistency as needed.
- Step 7
Serve warm with olive oil drizzle, basil, or croutons.
Tips & Tricks
Per serving
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