Quick Summer Tomato Soup with Pesto Breadsticks - Forks Over Knives

Name: Quick Summer Tomato Soup with Pesto Breadsticks - Forks Over Knives
Total time: 35 min
Ingredients: 1 tablespoon whole wheat flour; 12 oz. refrigerated whole wheat pizza dough or 1 recipe Homemade Oil-Free Pizza Dough; 1 recipe Homemade Vegan Pesto Sauce; ½ cup chopped onion; ½ cup chopped red bell pepper; 3 cloves garlic, minced; 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained; 2 cups chopped fresh tomatoes; ½ cup chopped cooked sweet potato; 1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups); 2 ears fresh sweet corn, husks and silks removed, kernels cut off cob (1 cup); Sea salt, to taste; Freshly ground black pepper, to taste

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This savory soup blends sun-ripened fresh tomatoes with fire-roasted canned tomatoes. Serve hot or chilled, and don’t forget the breadsticks!

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Ingredients

1 tablespoon whole wheat flour
12 oz. refrigerated whole wheat pizza dough or <a href="https://www.forksoverknives.com/recipes/vegan-baked-stuffed/oil-free-vegan-pizza-dough">1 recipe Homemade Oil-Free Pizza Dough </a>
<a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/homemade-vegan-pesto/">1 recipe Homemade Vegan Pesto Sauce</a>
½ cup chopped onion
½ cup chopped red bell pepper
3 cloves garlic, minced
2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
2 cups chopped fresh tomatoes
½ cup chopped cooked sweet potato
1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
2 ears fresh sweet corn, husks and silks removed, kernels cut off cob (1 cup)
Sea salt, to taste
Freshly ground black pepper, to taste