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
Scale
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.
