1 1/2 pints red and yellow cherry tomatoes
1 pound carrots, halved lengthwise and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 large onions, thickly sliced
6 cloves garlic, peeled
1/4 cup olive oil
salt and pepper, to taste
1 (32 ounce) box vegan chicken broth
1 (15 1/2) ounce can cannelini beans
2 cups fresh or frozen corn kernals
1. Preheat oven to 425 degrees F. Place tomatoes, carrots, peppers, onions and garlic into a large roasting pan. Drizzle with the olive oil.
2. Season with salt and pepper, and mix together with hands. Cover with foil. Bake for 35 minutes. Uncover and bake for 25 more minutes. Remove from oven.
3. Cover with the foil and let rest for 15 minutes. Place the roasted vegetables and the pan drippings into a food processor and puree.
4. Pour into a large soup pot. Add the broth, the beans and the corn. Adjust seasonings. Cook until just heated through.
Eat the soup with a side of crusty bread! This soup has the most amazing flavor! You can easily use whatever vegetables or herbs that you have in your garden or refrigerator, though I would always include the onions and garlic. This became an instant favorite in our house and is a great way to use up the glut of garden produce that we are blessed with right now. Even my 26 year old non-vegan son loves it!
Source of recipe: I wrote this recipe.