High Protein Roasted Tomato Soup with Butter Beans | Life Changing #soupseason #souprecipe

SOUP season is HERE and I’m obsessed with this High-Protein Roasted Tomato Soup. Do you love soup?
Enjoy my recipe and let me know what you think.  Follow @splashofgoodness for more healthy recipes

Ingredients
* 2 shepherd’s peppers (or red bell peppers), cut in half, seeds removed
* 8 tomatoes (any kind, I used Romano), halved
* 1 whole bulb of garlic, cut in half horizontally
* 1 small onion (or 2 little ones), peeled and quartered
* 1 can (400 ml) butter beans, drained and rinsed
* ¼ cup raw cashews, soaked in hot water for 20 minutes, drained
* 2 tbsp olive oil
* 2 cups vegetable broth (plus more to thin if desired)
* 1 tsp smoked paprika
* 1 tsp all-purpose seasoning
* 1 tsp salt, plus more to taste
* ⅛ tsp cayenne pepper (optional for heat)
* Fresh thyme (for garnish)
* Coconut cream or vegan cream (for drizzling)
* Optional toppings: pickled red onions, fresh herbs, crusty bread, or cooked pasta
1. Preheat the OvenPreheat your oven to 420°F (215°C).
2. Prepare the VeggiesPlace the tomatoes, peppers (cut side down), onion, and garlic bulb halves in a large baking dish. Drizzle with olive oil and toss to coat evenly.
3. RoastRoast for 20 minutes, then flip the peppers so the skin side is up. Roast for another 10 minutes, or until the vegetables are tender and slightly charred.
4. Cool & PeelRemove from the oven and let cool slightly. Carefully peel the skins off the peppers for a smoother soup.
5. Blend

love eva

Soup season is here and this high protein roasted tomato soup is my new obsession. I roasted juicy tomatoes with sweet peppers, onion and a whole bulb of garlic with drizzle of olive oil until they are caramelized and bursting with flavor. Then everything goes into blender with butter beans, cashews, smoked paprika and veggie broth for a creamy, rich pack of soup. It’s cozy, nourishing and the perfect with crusty bread or even pasta. It’s rich, creamy and so good for you. Follow for more healthy