It’s time to cozy up with this lusciously creamy tomato soup! London Bruncher shares her version of Emily Connor’s flavor-packed recipe using tomatoes, roasted red bell peppers, carrots, shallots, vegetable broth, and white beans. How would you customize this soup? Let us know in the comments! GET THE ORIGINAL RECIPE ►► https://f52.co/3KRkWVsPREP TIME: 5 minutesCOOK TIME: 25 minutes SERVES: 4 to 6INGREDIENTS6 tablespoons extra-virgin olive oil, divided1 medium yellow onion, roughly chopped1 carrot, peeled and roughly chopped1 red bell pepper, ribs and seeds removed, roughly chopped3 garlic cloves, peeled and smashed1 teaspoon kosher salt, plus more to taste1 pinch freshly ground black pepper1 pinch granulated sugar (optional)2 tablespoons sherry vinegar, plus more to taste1 28-ounce can good-quality whole tomatoes, such as San Marzano, juice reserved1 10-ounce jar roasted red peppers or piquillo peppers, drained1 3/4 cups cooked white beans (from one 15.5-ounce can), drained and rinsed, divided3 cups vegetable broth (or more to thin, as needed)1 1/4 teaspoons Spanish smoked paprika, divided1/4 teaspoon finely chopped chives, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
