Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with foil.
Place tomatoes and peppers on the baking tray. Drizzle with olive oil and sprinkle with Cantanzaro herbs and garlic granules.
Bake in the preheated oven until vegetables are tender, about 30 minutes.
Add beans, roasted vegetables, tomato paste, and chicken broth to the jar of a blender and blend until smooth. Heat pureed soup over medium-low heat in a saucepan until hot, about 5 minutes; remove from heat. Season with salt and pepper.
Garnish each bowl with thyme, drizzle with heavy cream, and serve immediately.
Nutrition Facts (per serving)
| 235 | Calories |
| 9g | Fat |
| 30g | Carbs |
| 10g | Protein |
