Smoky Farmers Market Soup in a Basket or a Bowl
Dive into the comforting flavors of Smoky Farmers Market Soup in a Basket or a Bowl—a vibrant, veggie-packed dish that celebrates the best of seasonal produce. This hearty soup combines roasted red bell peppers, zucchini, and cherry tomatoes with cannellini beans in a savory vegetable broth, all infused with the rich depth of smoked paprika. Perfect for a cozy dinner, this recipe offers a fun twist by serving the soup in hollowed-out crusty bread bowls for a rustic, edible presentation or in a traditional bowl topped with fresh parsley. Ready in just an hour, this nourishing, plant-based recipe is an ideal choice for anyone craving a smoky, wholesome meal that highlights the natural sweetness of roasted vegetables. Perfectly suited for farmers market finds, this soup is both visually stunning and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 2 medium Red bell peppers
- 2 medium Zucchini
- 2 cups Cherry tomatoes
- 1 medium Yellow onion
- 2 medium Carrot
- 4 cups Vegetable broth
- 1 can (15 oz) Cannellini beans (drained and rinsed)
- 2 sprigs Fresh thyme
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 large rolls Crusty bread rolls (optional, for serving as bowls)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Dice the red bell peppers, zucchini, onion, and carrots into bite-sized pieces and place them on a large baking sheet. Add the cherry tomatoes.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of smoked paprika, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the roasted vegetables, vegetable broth, cannellini beans, thyme sprigs, bay leaf, and the remaining 1 teaspoon of smoked paprika.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld. Remove the thyme sprigs and bay leaf before serving.
If serving in bread bowls, cut off the tops of the crusty rolls and hollow out the centers. Ladle the soup into the bread bowls or serve in traditional bowls instead.
Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 74.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4654 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
