Name: Creamy Tomato Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Roma tomatoes, quartered; 1/2 red bell pepper, sliced; 1 tablespoon olive oil; 1 1/2 teaspoon cantanzaro herbs; 1/2 teaspoon garlic granules; 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 for garnish

Creamy Tomato Bean Soup

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.

45 min total 10 min prep 35 min cook 4 235 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with foil.
2 Place tomatoes and peppers on the baking tray. Drizzle with olive oil and sprinkle with Cantanzaro herbs and garlic granules.
3 Bake in the preheated oven until vegetables are tender, about 30 minutes.
4 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.
5 Garnish each bowl with thyme, drizzle with heavy cream, and serve immediately.