High-Protein Roasted Tomato Soup with Butter Beans

What makes this soup extra special is the addition of butter beans and cashews, giving it a rich, creamy texture and a big boost of plant-based protein—no dairy needed! The tomatoes, peppers, onion, and a whole bulb of garlic are roasted to perfection, creating a naturally smoky, slightly sweet flavor that tastes like fall in a bowl.

My family loves it served with crusty bread for dipping, but it’s also amazing with a swirl of coconut cream on top or even stirred into cooked pasta for a heartier meal. It’s so versatile—you can enjoy it as a light lunch, a cozy dinner, or even meal prep it for the week ahead.

Whether you’re looking for a nourishing lunch, a dinner party starter, or a make-ahead meal, this soup checks all the boxes: high protein, vegan, gluten-free, and absolutely delicious. Trust me—this will become your go-to tomato soup this season!

High-Protein Roasted Tomato Soup with Butter Beans

Creamy, smoky, and packed with plant-based protein—perfect for chilly fall days!

Prep time: 10 min Cook time: 35 min Total time: 45 min

Ingredients

• 2 shepherd’s peppers (or red bell peppers), cut in half, seeds removed
• 8 tomatoes (any kind, I used Romano), halved
• 1 whole bulb of garlic, cut in half horizontally
• 1 small onion (or 2 little ones), peeled and quartered
• 1 can (400 ml) butter beans, drained and rinsed
• ¼ cup raw cashews, soaked in hot water for 15 minutes, drained
• 2 tbsp olive oil
• 2 cups vegetable broth (plus more to thin if desired)
• 1 tsp smoked paprika
• 1 tsp all-purpose seasoning
• 1 tsp salt, plus more to taste
• ⅛ tsp cayenne pepper (optional for heat)
• Fresh thyme (for garnish)
• Coconut cream or vegan cream (for drizzling)
• Optional toppings: pickled red onions, fresh herbs, crusty bread, or cooked pasta

Directions:

1. Preheat the Oven
   Preheat your oven to 420°F (215°C).
2. Prepare the Veggies
   Place the tomatoes, peppers (cut side down), onion, and garlic bulb halves in a large baking dish. Drizzle with olive oil and toss to coat evenly.
3. Roast
   Roast for 20 minutes, then flip the peppers so the skin side is up. Roast for another 10 minutes, or until the vegetables are tender and slightly charred.
4. Cool & Peel
   Remove from the oven and let cool slightly. Carefully peel the skins off the peppers for a smoother soup.
5. Blend
   Squeeze the roasted garlic cloves out of their skins and add to a blender along with the roasted vegetables, drained butter beans, soaked cashews, vegetable broth, smoked paprika, all-purpose seasoning, salt, and cayenne. Blend until silky smooth. (Work in batches if necessary.)
6. Heat & Serve
   Pour the blended soup into a large pot and warm over medium heat for about 5 minutes, adjusting seasoning to taste. Add more broth if you prefer a thinner consistency.
7. Garnish
   Ladle into bowls and top with a swirl of coconut cream, fresh thyme, and pickled red onions for extra crunch and tang. Serve with crusty bread or stir in cooked pasta for a heartier meal.

Tips & Variations

• Protein Boost: The butter beans and cashews add creaminess and plant protein, making this soup satisfying without any dairy.

• Make it Spicy: Add more cayenne or a pinch of chili flakes for extra warmth.

• Storage: Keeps in the fridge for up to 4 days or freeze in portions for up to 3 months.