I love soup all year long. Sometimes, though, I just want a simple soup that still packs a nutritional punch. That’s when I pull out this super yummy recipe!

  • 2 tablespoons butter or olive oil
  • 2 tablespoons chopped garlic
  • 1/2 large onion – chopped
  • 2 stalks celery – chopped
  • 32 oz tomato – fresh or canned
  • 4 roasted red bell peppers – rinse if jarred
  • (1) 16 ounce can white beans – drained
  • 3 cups carrot juice
  • Kosher Salt and Freshly Cracked Black Pepper to taste
  • optional herb garnish of your choice!

  1. Put a 4 quart pan on a burner and set to medium. Add the butter or oil, and when it is hot, add the garlic and saute until fragrant.
  2. Add the onion and celery and cook until just beginning to soften, about 5 minutes. Add in the tomato, roasted peppers, beans and carrot juice. Season with salt and pepper. Bring to a boil, lower to simmer and cook for 15 minutes.
  3. Puree the soup with a traditional or immersion blender. Check for seasoning and garnish, if you want. I like to use fresh herbs like basil and chive and my delicious Buttery Babe Parmesan Frico.

Notes:

  • If you don’t have carrot juice, chop up 2 carrots and add in with onion and celery, then add 3 cups of water or broth with the tomato.
  • Any tomato will work – I usually have roasted tomatoes from my garden in the freezer. Canned is awesome in this – san marzano, diced, whole or even puree. No need to drain!