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Roasted Red Pepper and Tomato Soup with Toasted Pine Nuts
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 onion diced
  • 1 carrot peeled and chopped
  • 1 bell pepper red, orange or yellow, diced
  • 4 garlic cloves diced
  • Pinch of Salt Pepper and Sugar (this is optional, but cuts a bit of the acidity)
  • 2 Tablespoons Sherry Vinegar and a bit more, to taste
  • 1 28- ounce can good quality tomatoes
  • 1 28- ounce can roasted red peppers in water not oil, drained
  • 1 can white beans Cannellini or White Kidney, drained and rinsed
  • 4-5 cups vegetable broth
  • 1 -1/4 teaspoons smoked paprika
  • Toppings: Crispy smoked white beans crispy smoked pine nuts, crispy smoked almonds
  1. Add a bit of the veggie broth to a large soup pot. Saute onion, carrot, bell pepper, garlic, and salt and pepper for for about 10 minutes until softened.
  2. Add the Sherry Vinegar, and cook on medium heat for about one minute, stirring constantly, until evaporated.
  3. Add one cup of the white beans, tomatoes with juices, roasted red peppers, veggie broth and 1 teaspoon paprika. Bring to a simmer over medium heat and cook for 15 minutes, until bubbly.
  4. Let soup cool a bit, then process with an immersion blender. Use on the lowest setting and leave it a bit chunky for texture.
  5. To a small skillet, add a bit of cooking spray and one of the following: 1/2 cup white beans, 1/2 pine nuts, or 1/3 cup chopped almonds. To that, add 1/2 tsp. smoked paprika. Saute over medium high heat until browned and crispy, stirring constantly.
  6. Ladle soup into bowls and top with the your smoky topping of choice!