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

Ingredients

dried red pepper flakes
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basil
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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

Laurag29 on May 06, 2024

Subbed Alubia Blanca beans and added some alphabet pasta for fun. Delicious roasted flavor even with winter tomatoes.
ksg518 on October 14, 2023

Excellent soup, especially with end of summer ripe tomatoes. My peppers were huge so overall the soup was a little on the sweet side. I used Rancho Gordo black eyed peas, which worked very well. I may make this again next week if I can still get local ripe tomatoes, just to have a batch in the freezer.
patioweather on August 28, 2023

Me, reading the recipe: "It's just tomato soup; don't get hyperbolic." Me, eating the soup: "I am going to cook this everyday for the rest of my life." This time I added sugar but not vinegar. Next time I will do the opposite.
MariaSwe on August 20, 2023

I absolutely loved this soup! I made it with black eyed peas and honestly I think the soup is better without the beans, but to make a full meal I would use them or maybe use the soup as a starter. Will scale down the pepper flakes for next time as mine are quite potent.
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.