Creamy Tomato Bean Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

4 Roma tomatoes

1/2 red bell pepper, sliced

1 tablespoon olive oil

1 1/2 teaspoons Cantanzaro herbs

1/2 teaspoon granulated garlic

1 (15.5-ounce) can cannellini beans,

1 tablespoon tomato paste

1 cup chicken broth

1/4 cup heavy cream

salt and freshly ground black pepper to taste

thyme sprigs, for garnish

Directions

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.

Nutrition

• Calories: 235 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 689 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 10 g