Roasted Tomato and Pepper Soup
A silky, dairy-free roasted tomato and pepper soup made creamy with pureed white beans instead of milk or cream. Perfect for freezing and enjoying all fall long.
Ingredients
- 3 lb ripe tomatoes 8–9 medium, cored and quartered
- 2 large red bell peppers halved and seeded
- 1 large yellow or white onion cut into wedges
- 6 –7 garlic cloves peeled
- 1 15 oz can white beans, drained and rinsed
- 3 cups water 3 cups for soup base
- 1 cup water 1 cup for the cream of bean
- ¼ –½ teaspoon smoked paprika or red pepper flakes optional
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.3 lb ripe tomatoes, 2 large red bell peppers, 1 large yellow or white onion, 6 –7 garlic cloves
- Blend beans with 1 cup water until smooth.1 15 oz can white beans, drained and rinsed, 1 cup water
- 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.3 cups water, ¼ –½ teaspoon smoked paprika or red pepper flakes
- 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.
Notes
Make it smoky: This recipe calls for smoked paprika. The smoked part makes a big difference in flavor. If all you have is regular paprika, use it, but next time you’re at the store, pick up smoked paprika. It adds amazing depth and a subtle richness to soups like this.
Freeze for later: Cool completely, then store in freezer-safe containers up to 3 months. Reheat gently over low heat.
Use canned tomatoes or peppers: If tomatoes and peppers aren’t in season, replace them with a 28-ounce can of tomatoes (fire-roasted if possible for extra flavor). You can also use canned roasted red peppers instead of fresh. Roasting your own makes a big difference, though, and I highly recommend it when they’re in season.
Peel or not to peel: Peeling the peppers after roasting creates an ultra-smooth soup, while leaving the skins on adds rustic texture and smoky flavor. After testing both ways, I decided the skins are staying, it’s extra work to peel them, and it hardly changes the texture. Plus, the skins add a bit more fiber.
Swap the beans: Cannellini, Great Northern, or navy beans all work beautifully for the cream of bean base.
Nutrition
Calories: 63kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 662mgFiber: 4gSugar: 8gVitamin A: 3152IUVitamin C: 84mgCalcium: 40mgIron: 1mg
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