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–+ servings

High-Protein Vegan Harissa-Roasted Tomato & Pepper Soup with Crunchy Butter Beans

This high-protein vegan soup is packed with smoky harissa-roasted tomatoes, sweet peppers, and crispy butter beans for a comforting and nutrient-rich meal.
The addition of tofu and nutritional yeast enhances the protein content, making it a satisfying option for a plant-based diet.
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Total Time 1 hour
Course Soup
Servings 2

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

Make It Gluten-Free: Use gluten-free bread instead of sourdough.

Nutrition

Protein: 30g
Keyword dairy-free tomato soup, easy vegan comfort food, Easy vegan dinner recipes, Harissa soup with beans, high-protein vegan recipes, high-protein vegan soup, plant-based protein soup, Roasted tomato soup recipe
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