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Roasted Tomato and Pepper Soup with Beans

Yields10 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 4 red bell peppers
 12 tomatoes, quartered
 30 ml olive oil
 5 ml black pepper
 45 ml vegetable oil
 2 onions, chopped
 5 cloves garlic, sliced
 5 ml dried oregano
 5 ml salt
 4 lower sodium vegetable broth
2 cans (each 540 mL/19 oz) lower sodium white kidney beans, drained and rinsed
1

Preheat the oven to 230°C (450°F). Roast the bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until the peppers are soft, and skins begin to blacken. Once cooled, remove the seeds and stems. Roughly chop and reserve.

2

Mix the tomatoes with the olive oil and 2 mL (½ tsp) black pepper. Roast on separate baking sheet in the oven for 25 to 30 minutes until they begin to brown.

3

In a large pot, heat the vegetable oil on medium heat. Add the onions and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 1 minute. Add the oregano, salt, and remaining 2 mL (½ tsp) pepper.

4

Add the roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.

5

Remove from the stove and using a hand blender, blend until smooth in the pot.

6

Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.

7

Garnish with fresh basil or a sprinkle of cheese.

Nutrition Facts

10 servings

Serving size

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