Roasted Vegetable, White Bean, and Tomato Soup
A super easy recipe that is full of nurturing vegetables and protein that also happens to be the best tomato soup you’ll ever eat!
Ingredients
- 1 yellow or white onion
- 1 red bell pepper
- 3-5 garlic cloves
- 1 can 14.5 oz white beans drained
- 1 can 14.5 oz fire roasted tomatoes
- 4 cups chicken or vegetable broth
- Salt and pepper taste
Instructions
- Preheat oven to 400 degrees.
- Roughly chop the onion and bell pepper. Remove the garlic casing. The garlic can be chopped or left whole for roasting.
- Roast these vegetables in the oven for about 40 mins.
- Once the vegetables are done a slightly cooled, put them in the blender with the can of fire roasted tomatoes (with the liquid) and the can of white beans (drained and rinsed).
- Blend until smooth. Add a little chicken broth if your blender struggles.
- Scoop the creamy paste-like mixture into a soup pot and add the chicken broth. Stir with a whisk to incorporate the mixture.
- While whisking,turn the heat to medium high and bring to a boil.
- Once the soup has boiled for a couple of minutes, it is ready to be served.
Notes
Other possibilities:
If you like a chunkier coup, don’t blend all the way.
Shredded chicken or precooked pasta would be delicious added in once the base and broth are combined. Serving size: 7.5 oz
Calories: 116
Fat: 0 g
Protein: 6 g
Carbs: 23 g
Sugars: 5 g
Fiber: 5 g
If you like a chunkier coup, don’t blend all the way.
Shredded chicken or precooked pasta would be delicious added in once the base and broth are combined. Serving size: 7.5 oz
Calories: 116
Fat: 0 g
Protein: 6 g
Carbs: 23 g
Sugars: 5 g
Fiber: 5 g