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Creamy Tomato Bean Soup

Creamy Tomato Bean Soup

Emmy
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, Australian
Servings 4
Calories 235 kcal

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
  • 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

Instructions
 

  • 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.