Tomato & Roasted Red Pepper Soup
 
Prep time
Cook time
Total time
 
White beans add protein, fiber, and bulk to this hearty, healthy soup.
Category: Main Dish
Yield: A gigantic vat
Ingredients
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 28 ounce cans whole tomatoes, undrained
  • 2 roasted red peppers (jarred or fresh), diced
  • 1.5 - 2.5 cups vegetable broth
  • 2 15 ounce cans white (cannelini) beans, drained and rinsed
  • 2 tsp dried oregano
  • 1 Tbsp dried basil
  • 1 Tbsp dried parsley
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until softened, stirring occasionally, about 5-7 minutes. Add the garlic and cook for one minute.
  2. Add the tomatoes, roasted red pepper, and 1.5 cups broth. Bring to a boil and simmer for about ten minutes.
  3. Add beans, oregano, basil, parsley, paprika, cayenne, and salt and pepper. Simmer over low heat for 20 minutes.
  4. Puree the soup until smooth using an immersion blender, or transfer the soup in batches to a food processor or blender. If soup is too thick, add additional broth, up to a cup. Serve hot.
Notes
This made a ton - the recipe can easily be cut in half and will still make a decent amount.
Recipe by Baked In at https://www.baked-in.com/2012/10/19/tomato-roasted-red-pepper-soup/