This creamy tomato bean soup pairs nicely with warm, crusty bread or a light side salad. The cannellini beans provide a creamy texture and add protein to this soup for extra staying power.
Preparation Details
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 4 Roma tomatoes , quartered
- 1/2 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 1/2 teaspoons Cantanzaro herbs
- 1/2 teaspoon granulated garlic
- 1 (15.5-ounce) can cannellini beans, drained
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1/4 cup heavy cream , plus more for drizzling
- salt and freshly ground black pepper to taste
- thyme sprigs, for garnish
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with foil.
- Place tomatoes and peppers on the baking tray. Drizzle with olive oil and sprinkle with Cantanzaro herbs and garlic granules.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
- Add beans, roasted vegetables, tomato paste, and chicken broth to the jar of a blender and blend until smooth. Heat pureed soup over medium-low heat in a saucepan until hot, about 5 minutes; remove from heat. Season with salt and pepper.
- Garnish each bowl with thyme, drizzle with heavy cream, and serve immediately.
