This recipe for Roasted Tomato Soup is one of the easiest that I have ever made. For that reason and more, it has been on repeat on our house. Packed with protein, from the white beans, it is creamy and delicious, andentirely vegan. Make it today and then again and again all year round!
Ingredients
- 4 vine ripened tomatoes, cut in half
- 1 1/2 cups cherry tomatpes
- 2 heads garlic, tops sliced off
- 1 red onion, sliced in half
- 1 red bell pepper, sliced in half and cored
- 2 tablespoons olive oil
- 1 1/2 cups cannellini beans, canned, drained and rinsed
- 1 tablespoon dried parsley
- 2 cups vegetable broth
- 1 tablespoon nutritional yeast
- salt and pepper, to taste
- 1/2 cup fresh basil
Directions
Preheat oven to 375° F
Place the tomaotes, onion, garlic, red pepper and cherry tomatoes on an oiled baking sheet.
Drizzle with the olive oil.
Roast in the oven for about an hour,
Remove from oven and place all ingredients into a blender.
Add the parsley, veggie broth, nutritional yeast, basil and cannellini beans.
Blend well
Add salt and pepper to taste.
You can also place all ingredients into a large pot and use an immersion blender.
