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About this recipe

✨

Recipe highlight

Why you’ll love it

Roasted peppers, tomatoes, creamy white beans, garlic, paprika, herbs, and crunchy parsley croutons turn a simple soup into a cozy Balkan bowl full of warmth and color. 🍅

Ingredients

• Roasted pepper tomato soup 🍅
• 🌶️ 450 g roasted red peppers, drained (2¾ cups / 1 lb)
• 🍅 500 g tomatoes, chopped or canned crushed tomatoes (2 cups / 1.1 lb)
• 🫘 300 g cooked white beans, drained (1¾ cups / 10.6 oz)
• 🧅 160 g yellow onion, chopped (1 large / 5.6 oz)
• 🥕 120 g carrot, chopped (1 medium / 4.2 oz)
• 🧄 5 garlic cloves, finely grated (5 cloves / 0.9 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🌶️ 7 g sweet paprika (2½ tsp / 0.25 oz)
• 🌶️ 2 g smoked paprika, optional (¾ tsp / 0.07 oz)
• 🌿 2 g dried oregano or thyme (1 tsp / 0.07 oz)
• 🍅 20 g tomato paste (1 tbsp / 0.7 oz)
• 💧 750 ml vegetable broth or water (3 cups / 25 fl oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🧂 9 g fine sea salt (1¾ tsp / 0.32 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Garlic parsley croutons 🍞
• 🍞 180 g day-old bread, cut into cubes (3 cups / 6.3 oz) gluten
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🌿 15 g fresh parsley, chopped (½ cup loose / 0.5 oz)
• 🌶️ 2 g sweet paprika (¾ tsp / 0.07 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍽️
• 🌿 Extra parsley
• 🫒 A small drizzle of olive oil
• 🍋 Lemon wedges
• 🌶️ A pinch of paprika
• 🍞 Extra warm bread gluten
• 🥛 Optional spoon of yogurt or sour cream dairy

Preparation

• 1 Start the soup base 🧅 Heat olive oil in a large pot over medium heat. Add onion and carrot, then cook for 7–8 min until soft, sweet, and lightly golden.
• 2 Add garlic and paprika 🌶️ Add garlic, sweet paprika, smoked paprika, oregano or thyme, salt, and black pepper. Stir for 30 sec so the paprika blooms in the oil.
• 3 Add tomato paste 🍅 Stir in the tomato paste and cook for 1 min, until it darkens slightly and smells sweet.
• 4 Add peppers and tomatoes 🌶️ Add roasted red peppers and tomatoes. Stir well so the peppers mix into the paprika tomato base.
• 5 Add beans and broth 🫘 Add white beans and vegetable broth or water. Bring to a gentle boil, then reduce the heat and simmer for 18–20 min.
• 6 Make the croutons 🍞 While the soup simmers, toss bread cubes with olive oil, garlic, parsley, paprika, salt, and black pepper.
• 7 Toast until crisp 🔥 Toast the bread cubes in a pan for 6–8 min, or bake at 200°C (400°F) for 10–12 min, until golden and crisp.
• 8 Blend the soup ✨ Blend the soup until creamy and smooth. For a rustic texture, blend most of it and leave a few soft bean pieces whole.
• 9 Brighten with lemon 🍋 Stir in lemon juice, then taste and adjust salt, pepper, or paprika if needed.
• 10 Serve warm 🍽️ Ladle the soup into bowls, top with garlic parsley croutons, extra parsley, olive oil, paprika, and lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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