Tomato and Roasted Red Pepper Soup with White Beans

15133730_10101033998132150_1011279456_o

There’s nothing better than a warm, steamy bowl of soup on chilly fall or winter days. This tomato soup, packed with veggies, spices and beans for protein is so delicious, full of flavour and hearty enough to be an entree.

15233571_10101040624083690_1913031596_o

This soup is so easy to make….all you have to do is cut, roast and blend. Tomatoes and red pepper make up the base, and garlic and onion are added for flavour. Basically you just roast all the veggies in the oven, blend them up with a few other things, stir in some beans and dinner is made.

You can add lots of other toppings as well. I went for sliced avocado, homemade croutons (recipe below), sliced red chili, and ground black pepper.

Tag your creations #peacemealxo on instagram if you try this!

15182487_10101033998112190_732682611_o

 

Tomato and Roasted Red Pepper Soup with White Beans
 
Prep time
Cook time
Total time
 
The perfect soup for a quick, weeknight meal! It's super easy to make, with minimal prep work, delicious, and packed with healthy veggies and protein.
Author:
Serves: 2 large bowls
Ingredients
  • -----soup-----
  • 10 medium sized tomatoes
  • 1 large red pepper
  • 1 large red onion
  • 2 cloves garlic
  • ¼ cup cashews (soaked in boiling water for 20 minutes if you don't have a high speed blender)
  • ½ tbsp maple syrup
  • 2 tsp rosemary
  • 1 tsp oregano
  • salt and pepper to taste
  • 1 cup white beans
  • -----homemade croutons-----
  • 1 cup bread cut into cubes
  • 1 tbsp olive oil
  • 1 tbsp dried rosemary
  • salt and pepper to taste
  • -----optional toppings-----
  • avocado
  • sliced red chili
  • yogurt
  • rosemary
  • drizzle of olive oil
Instructions
  1. Preheat oven to 350 F and line a baking sheet with parchment paper. (if you're making the croutons too, line two baking sheets)
  2. -----for the croutons---
  3. drizzle olive oil over the bread cubes until evenly coated (you may have to add a bit more), sprinkle on the rosemary, salt and pepper and roast in the oven for 10-15 minutes or until they crisp up.
  4. -----for the soup-----
  5. Cut the tomatoes in half and place cut side down on the baking sheet.
  6. Cut the red pepper and onion into quarters and place on baking sheet.
  7. Peel the garlic cloves and place them on the baking sheet with a drizzle of olive oil.
  8. Bake for 25-30 minutes or until the tomato skins start to shrivel a bit.
  9. While the veggies are roasting, put the cashews, maple syrup, rosemary, oregano, salt and pepper into a blender. Add the veggies as soon as they come out of the oven and blend until smooth,
  10. Pour into two bowls, add half the white beans to each bowl and toppings of your choice