Roasted Tomato White Bean Soup
5 mins
10
Recipe you are creating:
Roasted Tomato White Bean Soup
This roasted tomato white bean soup is what you make when your fridge is giving “figure it out” energy. You roast tomatoes, bell pepper, onion, carrot, and garlic, then blend everything with white beans for a creamy texture without using cream.
If you’ve searched for easy roasted tomato soup, healthy soup recipes, or creamy tomato soup without cream, this one checks all of it. The roasting step builds flavor fast. The white beans add protein and fiber, so it actually fills you up. You get that thick, cozy texture with simple ingredients you already have.
People love making soup like this because it’s flexible. You can swap veggies, adjust thickness, and make it smooth or a little chunky. It also stores well, so you get multiple meals out of one batch. Keep it thick for dipping grilled cheese or thin it out with extra stock for a lighter bowl.
A few tips. Don’t skip the roasting time. That’s where the flavor comes from. Use cannellini or navy beans for the smoothest blend. Add fresh basil at the end so it stays bright. If it feels too thick, add stock slowly until it hits your texture.
Want the full recipe and step by step? Watch the video and grab the written recipe so you can make this roasted tomato white bean soup your way.
Recipe Ingredients:
4 cups tomatoes, chopped
1 bell pepper, chopped
1 small onion, chopped
1 carrot, chopped
4 to 6 cloves garlic
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon black pepper
1 can cannellini or navy beans, drained and rinsed
½ cup chicken or vegetable stock
¼ cup fresh basil
Recipe Directions:
Preheat your oven to 400 degrees.
Spread the tomatoes, bell pepper, onion, carrot, and garlic on a baking sheet.
Drizzle with olive oil.
Add salt, oregano, and garlic powder.
Toss to coat.
Roast for 30 to 40 minutes until the vegetables are soft and lightly browned.
Transfer everything to a pot.
Squeeze the roasted garlic out of the skins and add it in.
Add the white beans, fresh basil, and stock.
Use an immersion blender to blend until smooth or leave it slightly thick if you want more texture.
Taste and add black pepper.
Adjust salt if needed.
Serve hot.
Keep it thick if you want it to hold onto toasted bread or grilled cheese.
You Might Also Like:
Tags:
roasted tomato white bean soup, roasted tomato soup, white bean soup recipe, easy soup recipe, healthy soup recipe, creamy tomato soup without cream, homemade soup recipe, vegetarian soup recipe, high fiber meals, quick dinner ideas, immersion blender soup, roasted vegetable soup, budget meals, meal prep soup, comfort food recipes
Categories:
Savory, Make Your Own