Roasted tomato, pepper, and bean soup

Name: Roasted tomato, pepper, and bean soup
Yield: 10 servings
Cuisine: Canada
Ingredients: red bell peppers 4; tomatoes, quartered 12; olive oil 30 mL (2 tbsp); black pepper, divided 5 mL (1 tsp); vegetable oil, divided 45 mL (3 tbsp); onions, chopped 2; garlic, sliced 5 cloves; dried oregano 5 mL (1 tsp); salt 5 mL (1 tsp); lower sodium vegetable broth 1 L (4 cups); lower sodium white kidney beans, drained and rinsed 2 cans (each 540 mL/19 oz)

Warm up with this cozy homemade soup! Serve with fresh bread or classic grilled cheese sandwiches.

Original source ↗

Ingredients

ServingsServes 10Original: Serves 10

red bell peppers4
tomatoes, quartered12
olive oil30 mL (2 tbsp)
black pepper, divided5 mL (1 tsp)
vegetable oil, divided45 mL (3 tbsp)
onions, chopped2
garlic, sliced5 cloves
dried oregano5 mL (1 tsp)
salt5 mL (1 tsp)
lower sodium vegetable broth1 L (4 cups)
lower sodium white kidney beans, drained and rinsed2 cans (each 540 mL/19 oz)

Method 6 steps

Preheat the oven to 230 °C (450 °F). Roast bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until peppers are soft and skins begin to blacken. Once cooled, remove seeds and stems. Roughly chop and reserve.
Mix tomatoes with 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.
In a large pot, heat vegetable oil on medium heat. Add onions and cook for 2 to 3 minutes, until softened. Stir in garlic and cook for 1 minutes. Add oregano, salt, and remaining 2 mL (½ tsp) pepper.
Add roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.
Remove from the stove and, using a hand blender, blend until smooth in the pot.
Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.