- 1 red bell pepper, coarsely chopped
- 1 ½ cups diced butternut squash
- 1 zucchini, coarsely chopped
- 1 small head of cauliflower, coarsely chopped
- 1 medium white onion, coarsely chopped
- 4 cloves garlic
- 2 to 3 cups chicken or vegetable broth
- 1 (15-ounce) can fire-roasted tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 – 1 ½ cups half-and-half, heavy cream, or coconut milk (if using heavy cream, 1 cup is enough)
- 1 (15-ounce) can white beans, rinsed and drained
Optional toppings: Sour cream, chili crisp or red pepper flakes for spice, cooked crumbled bacon, etc.
Serve with: Crusty artisan bread, breadsticks, crackers, etc.