Okay, so this soup? It kinda blew me away. I wasn’t expecting much—I mean, how exciting can tomato soup really be—but this one?
Smoky, spicy, creamy, crunchy. Basically, everything you’d want from comfort food but somehow still light enough to eat for lunch without needing a nap after.
It’s totally plant-based, full of protein, and honestly? Just a really solid “I-don’t-know-what-to-make-tonight” option.
Not Just Another Tomato Soup (Seriously)
You roast the tomatoes and peppers first, which makes everything taste way deeper and, I dunno, fancier? And then the harissa brings this slow, warm heat—not blow-your-face-off spicy, but enough to make it interesting. It’s smoky, a little sweet, and super satisfying.
Oh—and when you blend it all up, it turns velvety smooth. Like, dangerously easy to eat straight from the pot kind of smooth.
Crispy Butter Beans = Actual Magic
I’m not even exaggerating when I say the crispy butter beans are my favorite part. They go on top and totally make the dish. Just toss them in olive oil, some smoked paprika, roast until golden and crisp, and try not to eat them all off the tray before the soup’s even ready.
And if you’ve got an air fryer? Use it. You’ll get that perfect crunch in half the time.
They add texture, a little extra protein, and make this feel less like soup and more like… a full meal.
Great for Lazy Meal Prep People (Like Me)
This soup keeps super well—fridge for a few days, freezer for longer if you actually remember to label things. The only trick is: store the soup and beans separately. Trust me. No one wants soggy beans.
Warm the soup, throw the beans on top, maybe add a swirl of olive oil if you’re feeling fancy. Done.
Make It Spicy. Or Not. Totally Up to You.
The recipe’s pretty flexible, which I love because I almost never follow things exactly:
- Want it hotter? Add more harissa or throw in some chili flakes.
- Prefer it mild? Cut the harissa back and lean into the paprika instead.
- Soy-free? No problem—just skip the tofu and add more beans or cashew cream or even a splash of oat milk if that’s your vibe.
- Nooch hater? Coconut milk works here too. Honestly, this soup is very chill. It adapts.
A Few Ways to Serve That Aren’t Boring
I usually just pour it into a bowl and go, but if you’re trying to impress someone (or yourself), here’s a few easy upgrades:
- A little swirl of vegan sour cream or yogurt on top = extra creamy.
- Fresh herbs—basil, thyme, whatever’s not wilted in your fridge.
- Crusty bread. Always.
- Extra olive oil and chili flakes if you’re extra like that.
Honestly, it’s the kind of soup that makes you feel like you cooked something way fancier than you actually did.
Final Verdict?
This is the soup I make when I want something warm and filling and bold but still easy. It’s the kind of dish that makes you feel like you’re doing something good for your body and your taste buds.
And those butter beans? Still dreaming about them.
If you’ve got a can of tomatoes, some peppers, and a jar of harissa kicking around—you’re basically halfway there. Give it a go. Your future self with cold hands and an empty fridge will be very, very grateful.
High-Protein Vegan Harissa-Roasted Tomato & Pepper Soup with Crunchy Butter Beans
Ingredients
For the Crunchy Butter Beans
- 1 14 oz can butter (lima) beans, drained and patted dry
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Soup Base
- 4–5 tomatoes halved
- 2 red or orange bell peppers sliced (or use jarred roasted peppers)
- 1 red onion halved
- 1 bulb garlic
- Few sprigs fresh thyme leaves picked
- 1 tablespoon harissa paste
- 2 tablespoons olive oil plus extra for drizzling
- 5 ½ oz firm tofu crumbled
- 1 ¼ to 1 ½ cups vegetable stock
- 4 tablespoons nutritional yeast
For Serving
- Plant-based sour cream or crème fraîche
- Small handful fresh thyme
- Small handful fresh basil
- Sourdough or gluten-free bread toasted
Instructions
- Prepare the Oven & Baking Trays: Preheat your oven to 400°F. Line two baking trays with parchment paper.
- Roast the Butter Beans: In a bowl, toss half of the butter beans with olive oil, smoked paprika, and a pinch of salt and black pepper. Spread them in an even layer on one of the prepared baking trays. Roast for about 30 minutes, stirring occasionally, until they become golden and crispy. Alternatively, air-fry at 400°F for 15–20 minutes, shaking the basket halfway through.
- Prepare the Vegetables: On the second baking tray, arrange the halved tomatoes, sliced bell peppers, halved red onion, and whole garlic bulb. Sprinkle with fresh thyme.
- Season and Roast the Vegetables: In a small bowl, mix harissa paste with olive oil and a pinch of salt and pepper. Brush this mixture over the vegetables. Roast for 40–45 minutes until they are softened and slightly caramelized.
- Blend the Soup: Once roasted, transfer the vegetables and their juices to a blender or food processor. Squeeze the roasted garlic cloves out of their skins and discard the skins. Add the remaining butter beans, crumbled tofu, vegetable stock, and nutritional yeast. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Assemble and Serve: Ladle the soup into bowls. Top each serving with crispy butter beans, a drizzle of plant-based sour cream or crème fraîche, a sprinkle of thyme and basil, and an extra drizzle of olive oil. Serve with toasted sourdough or gluten-free bread.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.