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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 125 kcal per serving

Ingredients

3 pounds - ripe tomatoes
2 - red bell peppers
1 - yellow or white onion
6 clove - garlic
1 can - white beans
3 cups - water
1 cup - water
¼–½ tsp - smoked paprika or red pepper flakes

Instructions

Preheat oven to 425°F (220°C). Line two sheet pans with parchment paper.
Place tomatoes, peppers, onion, and garlic on pans. Roast 35-45 minutes until caramelized and tender.
Blend beans with 1 cup water until smooth.
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.
Simmer 20 minutes over medium heat, stirring occasionally.
Blend until smooth with an immersion blender or in batches. Adjust seasoning and consistency as needed.
Serve warm with olive oil drizzle, basil, or croutons.

Nutrition