1, 15 oz. can cannellini beans, drained and rinsed
4 sprigs fresh thyme
2 tsp. Himalayan pink salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. onion granules
½ tsp. chili powder
¼ tsp. crushed red pepper flakes
Instructions
Preheat your oven to 375 degrees F. On a parchment lined baking sheet, add the cherry tomatoes, onion quarters, red bell peppers, carrots, and garlic. Drizzle the vegetables with the olive oil, ½ tsp. salt and ¼ tsp. black pepper. Mix everything with your hands so all the veggies are coated. Roast in the oven for 35 minutes until the veggies are lightly browned.
Once the veggies are done, add them to a large pot, and add all the remaining ingredients. Bring the soup to a boil and then reduce heat to low and simmer for about 20 minutes.
Remove the thyme sprigs from your soup and then you need to puree the soup using either an immersion blender or a standing blender. If you are using a standing blender, carefully ladle the soup into the blender. Do it in batches if needed.
Once pureed, return the soup to the pot and cook for an additional 10 minutes. Taste the soup and add more salt or pepper as needed.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/tomato-roasted-red-pepper-soup/