Ingredients

• 4 Romas tomatoes
• 0.5 reds bell pepper , sliced
• 1 tablespoon olive oil
• 1.5 teaspoons Cantanzaro herbs
• 0.5 teaspoons granulated garlic
• 1 , 15.5-ounce
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 0.25 cups heavy cream
• salt and freshly ground black pepper to taste
• thyme sprigs , for garnish

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with foil.
2. 2 Place tomatoes and peppers on the baking tray. Drizzle with olive oil and sprinkle with Cantanzaro herbs and garlic granules.
3. 3 Bake in the preheated oven until vegetables are tender, about 30 minutes.
4. 4 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.
5. 5 Garnish each bowl with thyme, drizzle with heavy cream, and serve immediately.

Nutrition per serving