Tomato Soup with Artichokes White Beans and Roasted Peppers
Dive into a bowl of cozy comfort with this hearty Tomato Soup with Artichokes, White Beans, and Roasted Peppers. Bursting with Mediterranean-inspired flavors, this vibrant soup combines the natural sweetness of crushed tomatoes and roasted red peppers with the subtle earthiness of cannellini beans and tender artichoke hearts. Seasoned with fragrant oregano, smoky paprika, and a touch of sugar for balance, this recipe delivers a satisfying mix of creamy and chunky textures. Ready in just 45 minutes, it’s a perfect choice for weeknight dinners or meal prep, offering a nourishing, vegetarian option that’s both flavorful and filling. Garnish with fresh parsley for an elegant finishing touch and serve alongside crusty bread for a truly comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 28 ounces canned crushed tomatoes
- 1 cup roasted red peppers, sliced
- 15 ounces canned white beans (such as cannellini), rinsed and drained
- 1.5 cups artichoke hearts, quartered (canned or frozen, thawed)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and crushed tomatoes, stirring to combine.
Add the roasted red peppers, white beans, and artichoke hearts to the pot.
Season the soup with dried oregano, paprika, sugar, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Using an immersion blender, blend the soup partially to create a creamy texture while leaving some chunks for heartiness. Alternatively, remove half the soup, blend it in a traditional blender, and return it to the pot.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6520 mg | 283% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 70.9 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7087 mg | 151% | |
*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.
