If you are on the lookout for a vibrant and comforting dish that’s as delightful to the palate as it is nourishing, look no further than this Roasted Red Pepper White Bean Soup Recipe. It’s a beautiful blend of smoky roasted red peppers combined with creamy cannellini beans, bringing a lush texture and a burst of color to your bowl. This recipe effortlessly balances wholesome ingredients and bold flavors, making it a perfect meal for any day of the week. Whether you’re serving it for a casual lunch or a cozy dinner, this soup promises warmth, nutrition, and a touch of gourmet flair in every spoonful.
Ingredients You’ll Need
The charm of this Roasted Red Pepper White Bean Soup Recipe lies in its simple yet powerful ingredients. Each element plays a crucial role in building layers of flavor, from the sweetness and smokiness of roasted red peppers to the earthy creaminess of cannellini beans. Using fresh vegetables and carefully chosen spices ensures a satisfying texture and a rich, soulful taste.
- 3 large red bell peppers, roasted, peeled, and chopped: These roasted peppers bring a natural smoky sweetness and vibrant color that defines this soup.
- 1 medium yellow onion, diced: Adds a subtle sweetness and aromatic base that forms the heart of the flavor profile.
- 2 cloves garlic, minced: Infuses the soup with a warm, fragrant depth that enhances every spoonful.
- 1 medium carrot, peeled and diced: Contributes a gentle sweetness and soft texture that rounds out the savory ingredients.
- 1 celery stalk, diced: Offers a slight crunch and an herbaceous note to balance the flavors.
- 2 cans (15 oz each) cannellini beans, drained and rinsed: These creamy beans create the rich, velvety consistency while adding protein and fiber.
- 4 cups vegetable broth, gluten-free: Acts as the flavorful liquid base, keeping things light yet full-bodied.
- 1 tablespoon olive oil: Used for sautéing, it helps soften the vegetables and brings a silky mouthfeel.
- 1 teaspoon smoked paprika: Injects a smoky warmth that beautifully complements the roasted peppers.
- 1/2 teaspoon dried thyme: Adds a subtle earthiness and aromatic complexity.
- 1/4 teaspoon crushed red pepper flakes, optional: Provides an optional kick for those who love a gentle heat.
- Salt and freshly ground black pepper to taste: Essential seasoning to balance and enhance all other flavors.
- Chopped fresh parsley: For a fresh, bright finish when serving.
- Extra virgin olive oil for drizzling: Adds a luscious, fruity note as a final touch.
- Crusty gluten-free bread, optional: Perfect for dipping into the silky soup and making the meal more hearty.
How to Make Roasted Red Pepper White Bean Soup Recipe
Step 1: Sauté Aromatic Vegetables
Begin by heating 1 tablespoon of olive oil in a large pot on medium heat. Toss in the diced onion, carrot, and celery, then sauté them gently for about 5 to 6 minutes until they soften and become translucent. This step is vital because it unlocks their natural sweetness and forms the flavorful base for your soup.
Step 2: Bloom the Garlic
Next, add the minced garlic to the pot and stir continuously for around 1 minute, just until it becomes aromatic. Be careful not to brown the garlic as that could add bitterness. This process intensifies the garlic’s flavor and aromatics, preparing the soup for the next layer of deliciousness.
Step 3: Build the Flavor Base
Now, stir in the chopped roasted red peppers along with smoked paprika, dried thyme, and, if you’re feeling adventurous, crushed red pepper flakes. Cook this mix for 2 minutes, allowing the spices to toast gently and the flavors to meld. This step adds complexity and that unforgettable smoky depth, setting this Roasted Red Pepper White Bean Soup Recipe apart.
Step 4: Combine with Beans and Broth
Add the drained cannellini beans and pour in 4 cups of vegetable broth. Bring everything to a boil, then lower the heat and let it simmer uncovered for 15 minutes. Simmering lets the beans soak up the smoky pepper flavors and softens all the ingredients even further, making the soup rich and comforting.
Step 5: Purée the Soup
For that silky smooth texture characteristic of this soup, use an immersion blender right in the pot to purée everything until creamy and lush. If you don’t have one, carefully transfer the mixture in batches to a countertop blender. The creaminess from the beans combined with the roasted peppers creates a soup that is both hearty and elegant.
Step 6: Season to Taste
Give your soup a good stir and taste it. Now is the time to season with salt and freshly ground black pepper to suit your preference. This final adjustment ensures every ingredient sings in harmony, delivering that perfect bowl of Roasted Red Pepper White Bean Soup Recipe.
Step 7: Serve
Ladle the hot soup into bowls. It’s best served warm with a garnish of chopped fresh parsley and a drizzle of extra virgin olive oil. If you like, add a side of crusty gluten-free bread for that satisfying dunk-in-soup experience.
How to Serve Roasted Red Pepper White Bean Soup Recipe
Garnishes
Simple garnishes like chopped fresh parsley bring a fresh, herbaceous burst that cuts beautifully through the creamy texture. A light drizzle of extra virgin olive oil adds a fruity richness right before serving, making each spoonful more luxurious. For a touch of indulgence, a sprinkle of cracked black pepper or some crispy chili flakes can add exciting layers of flavor and visual appeal.
Side Dishes
Pair this vibrant soup with crusty gluten-free bread or warm garlic toasts to soak up every last drop. A light salad with fresh greens and a tangy vinaigrette or roasted seasonal vegetables also complement the smoky and creamy soup perfectly, turning your meal into a nourishing feast that’s as wholesome as it is satisfying.
Creative Ways to Present
Feeling fancy? Serve the soup in small, rustic bowls for a cozy family-style gathering or brighten up your table by adding colorful edible flowers on top as a playful garnish. You can also swirl in some dairy-free yogurt or coconut cream to add a beautiful marbled effect and an extra layer of creaminess. Presentation is half the joy of this cheerful, inviting recipe.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored easily in an airtight container in the refrigerator. Keep it chilled for up to 4 days. Because the flavors deepen over time, the soup often tastes even better the next day, making it an ideal make-ahead meal for busy schedules or a cozy weeknight.
Freezing
This soup freezes wonderfully. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months, allowing you to enjoy a quick, homemade nourishing lunch or dinner anytime you like. Just thaw overnight in the fridge before reheating.
Reheating
When you’re ready to eat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of vegetable broth or water to loosen the texture if it thickens up after refrigeration. Enjoy the comforting warmth paired with your favorite garnishes and sides once again.
FAQs
Can I use fresh beans instead of canned for the Roasted Red Pepper White Bean Soup Recipe?
Absolutely! Freshly cooked cannellini beans work wonderfully too, although they require more prep time. Just make sure they’re fully cooked and soft before adding them to the soup to maintain the creamy texture.
Is this recipe suitable for a gluten-free diet?
Yes, indeed! All the ingredients in this Roasted Red Pepper White Bean Soup Recipe are naturally gluten-free. Just be sure to pair it with gluten-free bread or crackers if serving on the side.
How spicy is this soup?
The heat level is mild by default, as crushed red pepper flakes are optional. You can omit them completely for a gentle flavor or add more for a bolder, spicier kick depending on your taste preferences.
Can I make this soup vegan?
Definitely! This soup is naturally vegan, made from vegetables, beans, and plant-based broth. Just ensure the broth you use is vegetable-based to keep it completely plant-friendly.
What’s the best way to roast red peppers for this soup?
You can roast red peppers over an open flame, under a broiler, or on a grill until the skin is blackened and blistered. Then, place them in a covered bowl or a sealed plastic bag to steam for about 10 minutes—this makes peeling the skin a breeze and keeps the peppers juicy and flavorful.
Final Thoughts
There’s something incredibly comforting and spirited about a warm bowl of Roasted Red Pepper White Bean Soup Recipe. It’s the kind of dish that embraces you with each spoonful, perfect for sharing with loved ones or savoring on your own. With its vivid colors, smoky flavors, and creamy texture, this soup is not only a treat for your taste buds but also a celebration of simple, wholesome ingredients. Give this recipe a go, and you might just find yourself coming back to it time and again.
Print
Roasted Red Pepper White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Roasted Red Pepper White Bean Soup is a creamy, comforting dish combining sweet roasted red peppers and tender cannellini beans with aromatic vegetables and fragrant spices. Perfect for a wholesome meal, it offers a rich texture achieved by blending the soup until smooth, garnished with fresh parsley and a drizzle of olive oil, optionally paired with gluten-free crusty bread.
Ingredients
Vegetables
- 3 large red bell peppers, roasted, peeled, and chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
Beans & Broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth, gluten-free
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
- Extra virgin olive oil for drizzling
Optional
- Crusty gluten-free bread for serving
Instructions
- Sauté aromatic vegetables: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, sautéing for 5-6 minutes until the vegetables are softened and translucent, building a flavorful base.
- Bloom garlic: Add minced garlic to the pot and cook for 1 minute, stirring constantly to release the garlic’s fragrance without burning it.
- Build flavor base: Stir in roasted red peppers, smoked paprika, dried thyme, and optional crushed red pepper flakes. Cook for 2 minutes, allowing the spices to toast and meld with the vegetables.
- Combine with beans and broth: Add drained cannellini beans and 4 cups of gluten-free vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes to blend flavors thoroughly.
- Purée soup: Using an immersion blender, purée the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Season to taste: Taste the soup and adjust seasoning by adding salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the hot soup into bowls. Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil. Serve immediately, optionally accompanied by crusty gluten-free bread.
Notes
- Roasting the red peppers beforehand adds a smoky sweetness; use jarred roasted peppers if short on time.
- For a spicier soup, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Make sure to use gluten-free broth and bread if gluten sensitivity is a concern.
- Immersion blender is recommended for ease and safety, but a countertop blender works well too—just blend in batches carefully.
