Roasted Tomato and Red Bell Pepper Soup with White Beans

Roasted Tomato and Red Bell Pepper Soup with White Beans

Roasted Tomato and Red Bell Pepper Soup with White Beans II

This Roasted Tomato and Red Bell Pepper Soup is a delightful way to embrace the flavors of fall. It's not only delicious but also packed with nutrients and protein, thanks to the addition of white beans. This special recipe was taught to me by my friend and amazing health coach, Patty Ewalt. It's perfect for warming up on a crisp autumn day or evening. This hearty and healthy soup will leave you feeling satisfied and nourished.


Prep Time: 15 minutes

Cooking Time: 20-35 minutes

Yields: 3-4 servings



  • 6 ripe tomatoes, halved
  • 2 red bell peppers, halved and seeds removed
  • 1 medium yellow onion cut in 4 parts
  • 3 cloves garlic
  • 1 container* (15 oz) of cooked white beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2-3 small branches of fresh thyme
  • 1 teaspoon dried basil
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 teaspoon oregano
  • Fresh basil leaves, for garnish (optional)



Roast the Tomatoes and Bell Peppers:

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, red bell peppers, onion, garlic and thyme on a baking sheet, cut side up.
  3. Drizzle them with olive oil and season with salt and pepper.
  4. Roast in the oven for about 20-35 minutes or until they are soft and slightly charred. Remove and let them cool.


    Blend the Soup:

    1. Add the roasted tomatoes, red bell peppers, onion, garlic and white beans (remove thyme or blend only the leaves) to the blender.
    2. Pour in the vegetable broth and add the dried basil and oregano.
    3. Blend the soup until smooth.
    4. Return the blended soup to the pot and reheat if needed.


      Season and Serve:

      1. Taste the soup and adjust the seasoning with salt and pepper as desired.
      2. Ladle the soup into bowls, garnish with fresh basil leaves and drizzle some more olive oil if you like, and serve hot.


        Crunchy Mama Tip: Elevate your soup by sprinkling popped water lily seeds on top for a delightful crunch. For an added immunity boost, consider incorporating Vitamin D3, K12, and Omega-3 drops to complement this meal. If you're starting your meal with this soup, it pairs wonderfully with one of our nourishing Ayurvedic Kitchari meals.


        Enjoy your wholesome feast!

        *Note: When purchasing pre-cooked beans, ensure they come in a tetrapack-style packaging, not in a can, free from any synthetic additives, and preserved solely with salt water. However, if you prefer to prepare your beans from scratch, here's a simple guide.


        Soaking and Cooking Dry White Beans:

        1. Start by measuring out the amount of dry white beans you need for your recipe. You can use about 1 cup of dry white beans for this soup.

        2. Soaking: Rinse the dry white beans under cold running water to remove any dirt. Place the beans in a large bowl and cover them with about 3-4 inches of cold water. Soak the beans for at least 8 hours or overnight. This rehydrates the beans and helps to reduce their cooking time.

        3. After soaking, drain and rinse the beans again.

        4. Cooking: Place the soaked and rinsed beans in a large pot. Cover them with fresh water, ensuring there's about 2 inches of water above the beans.

        5. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and let the beans cook for about 60–90 minutes. Or if you are using a pressure cooker you can reduce the cooking time for approximately 10–15 minutes (once they've reached the desired tenderness, release the pressure carefully according to your cooker's instructions. ⚠️ Ensure safety by reading the manual and following instructions when using a pressure cooker.) The exact cooking time can vary based on the type and age of the beans, so taste them to ensure they're tender but not mushy.

        6. Check the beans for doneness. They should be tender but not mushy. Once they've reached the desired level of tenderness, remove them from heat.

        7. Drain the cooked beans in a colander and rinse them under cold water. Your white beans are now ready to be used in the Roasted Tomato and Red Bell Pepper Soup.


        Now, you have beautifully cooked white beans to add to your soup, providing an extra boost of protein and a wonderful texture.

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