Roasted Red Pepper White Bean

There's something undeniably comforting about a bowl of vibrant, silky soup that warms you from the inside out. This Roasted Red Pepper and White Bean Soup brings together the natural sweetness of fire-roasted peppers with the creamy heartiness of cannellini beans, creating a Mediterranean-inspired dish that's as nourishing as it is delicious. Whether you're seeking a quick weeknight dinner or a cozy meal to share with loved ones, this vegetarian, gluten-free, and dairy-free soup delivers bold flavors in just 45 minutes.

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The beauty of this soup lies in its simplicity and the quality of its ingredients. Roasted red peppers provide a sweet, smoky foundation, while cannellini beans add protein and a velvety texture when blended. Aromatic vegetables like onion, carrot, and celery build a savory base, enhanced by garlic, smoked paprika, and thyme. The result is a bowl of pure comfort that tastes like it took hours to prepare, when in reality, it's one of the easiest soups you'll ever make.

Ingredients

• 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
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth (gluten-free if needed)
• 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 (optional, for garnish)
• Drizzle of extra virgin olive oil (optional, for garnish)
• Crusty bread (optional, gluten-free if necessary)

Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5-6 minutes until softened.

Step 2: Add garlic

Add garlic and cook for 1 minute until fragrant.

Step 3: Build the flavor base

Stir in roasted red peppers, smoked paprika, thyme, and red pepper flakes (if using). Cook for 2 minutes.

Step 4: Simmer the soup

Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 5: Blend until smooth

Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.

Step 6: Season to taste

Season with salt and pepper to taste.

Step 7: Serve and garnish

Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread if desired.

Zusatztipps für die Zubereitung

For the deepest flavor, consider roasting your own red peppers at home. Simply char whole peppers under the broiler until blackened on all sides, then steam them in a covered bowl for 10 minutes before peeling and chopping. This extra step adds a wonderful smoky depth to the soup. If you're short on time, jarred roasted red peppers work perfectly well. When blending, be careful with hot liquids—if using a countertop blender, work in batches and leave the lid slightly ajar to allow steam to escape. For extra creaminess without dairy, add a splash of coconut milk or your favorite plant-based cream before blending. The soup thickens as it sits, so you may want to thin it with additional broth when reheating.

Varianten und Anpassungen

This versatile soup welcomes many creative variations. If cannellini beans aren't available, substitute with Great Northern beans or navy beans for a similar creamy texture. For a heartier version, add diced potatoes or sweet potatoes during the simmering stage. Want more protein? Stir in cooked chickpeas or white kidney beans. For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper. You can also experiment with fresh herbs—basil or oregano make excellent substitutes for thyme. If you prefer a chunkier texture, blend only half the soup and leave the rest with visible bean and pepper pieces. For a non-vegetarian version, use chicken broth instead of vegetable broth and top with crispy bacon bits.

Serviervorschläge

This vibrant soup is stunning when served in rustic bowls with a generous drizzle of high-quality extra virgin olive oil and a sprinkle of fresh chopped parsley. Pair it with warm, crusty bread—sourdough or ciabatta are excellent choices—for dipping and soaking up every last drop. For a complete Mediterranean meal, serve alongside a simple arugula salad dressed with lemon vinaigrette and shaved Parmesan (if not keeping dairy-free). The soup also makes an elegant starter for dinner parties when served in smaller portions and garnished with a few whole cannellini beans and microgreens. It pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé. Leftovers store wonderfully in the refrigerator for up to 4 days and can be frozen for up to 3 months, making it perfect for batch cooking.

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This Roasted Red Pepper and White Bean Soup is proof that wholesome, plant-based cooking can be both simple and spectacular. With its gorgeous coral color, silky texture, and layers of smoky-sweet flavor, it's a recipe you'll return to again and again throughout the seasons. Whether you're cooking for yourself or feeding a crowd, this nourishing bowl of goodness delivers comfort, nutrition, and satisfaction in every spoonful. Enjoy the warmth, savor the flavors, and let this Mediterranean-inspired soup become a cherished part of your culinary repertoire.

Recipe FAQs

→ How do I roast red peppers properly?

Char whole peppers under the broiler until blackened on all sides, then steam in a covered bowl for 10 minutes. This softens the skin for easy peeling before chopping.

→ Can I substitute cannellini beans with other beans?

Yes, Great Northern or navy beans work well in place of cannellini beans without altering the dish’s texture or flavor.

→ What gives this soup its creamy texture?

Pureeing the cooked ingredients with an immersion or countertop blender creates a naturally creamy consistency without added dairy.

→ How can I add extra richness to this soup?

Adding a splash of coconut milk or cream before blending enhances creaminess while maintaining the original flavors.

→ Is this soup suitable for gluten-free diets?

Yes, using gluten-free vegetable broth and bread (if served) ensures the dish remains gluten-free.