Roasted tomato and pepper soup with lady cream peas from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 84) by Joe Yonan

  • basil
  • red bell peppers
  • garlic
  • tomatoes
  • dried red pepper flakes
  • white onions
  • bean cooking liquid
  • lady cream peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on September 26, 2022

    Excellent use of late summer garden tomatoes. Made a big batch to freeze for grilled cheese nights.

  • jenburkholder on September 06, 2021

    Very tasty soup. Served with quinoa and green salad for a pleasant late-summer lunch.

  • mharriman on May 04, 2021

    Husband and I liked this soup rather than loved it. I did use vine ripe tomatoes that were ripe but probably not nearly as flavorful as what I’d get at a farmer’s market in the middle of summer. For the beans, I used canned northern. With the beans and red bell peppers, the recipe is a heartier tomato soup than I’m used to eating, meaning it was a good vegetarian main meal accompanied by a steamed green bean with lemon vinaigrette salad, crusty baguette and goat cheese. Sauvignon blanc wine went well with the soup. (First recipe tried from this cookbook)

  • Jane on March 09, 2020

    This is one of the best soups I have ever made. So much flavor! I have bags of slow roasted tomatoes in the freezer so I just needed to roast peppers, garlic and onions and cook the beans. I used Rancho Gordo yellow-eye beans which matched well. This is going to be a definite repeat - I am looking forward to the next few days' lunches.

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