SoupsVeganVegetarian

Tomato and Red Pepper Soup with Cannellini Beans (serves 4)

What a lovely warming soup this is and a warm color too. It really has a great tomato flavor as I used fire roasted canned tomatoes, concentrated tomato paste and a tomato and herb stock cube (Kallo brand – they are gluten and dairy free, available on Amazon US or widely stocked in supermarkets in the UK). The cannellini beans made it nice and thick. I make lots of soups, which I love for lunch, as in restaurants they tend not to be gluten free or they are a bisque which has dairy in it. Don’t bother with anything other than rough chopping as it all goes in the food processor at the end. Soups freeze well too and are easy to heat up.

1 tbsp. olive oil
1 onion – roughly chopped
1 large clove of garlic – grated
1 tsbp. double concentrated tomato paste
2 red peppers – de-seeded and roughly chopped
1 x 28 oz. can of crushed tomatoes (fire roasted if possible)
1 x 15.5 oz. can of cannellini beans
2 cups of tomato and herb broth/veg. broth

Heat the oil in a cast iron casserole dish/Dutch oven. When nice and hot add the onion and let soften and brown a little bit before adding the garlic. When quite well browned stir in the tomato paste and follow with the rest of the ingredients. Bring to a boil then simmer for 30 minutes. Blend well in a food processor.

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