If you’re craving a hearty, comforting bowl that bursts with smoky, savory flavor, this Fire-Roasted White Bean Soup Recipe is an absolute must-try. It marries the rich aroma of fire-roasted tomatoes and creamy white beans with warm spices, creating a soul-satisfying meal that feels both rustic and refined. This soup is not only simple to prepare but also packed with nourishing ingredients that will brighten any chilly afternoon or cozy dinner.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to whip up this delicious soup. Each component plays a vital role, from the fire-roasted tomatoes that lend a smoky depth to the white beans’ comforting creaminess, to the warm spices that elevate every spoonful.
- Fire-roasted diced tomatoes: They bring a smoky, slightly charred flavor that’s the heart of this soup.
- White beans: Provide a velvety texture and hearty protein boost, making the soup substantial and satisfying.
- Onion: Adds sweetness and depth when sautéed until translucent.
- Garlic: Gives a fragrant punch that harmonizes beautifully with the smoky notes.
- Vegetable broth: Creates the soup’s savory base, tying all flavors together seamlessly.
- Smoked paprika: Enhances that cozy smokiness with a subtle warmth.
- Cumin: Introduces an earthy, slightly nutty flavor that complements the beans perfectly.
- Olive oil: Used for sautéing and adding richness.
- Salt and pepper: Essential seasonings to balance and highlight all the flavors.
- Fresh parsley: For a bright, herbal garnish that wakes up the senses.
- Optional red pepper flakes: Add a spark of heat if you like a little kick.
How to Make Fire-Roasted White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about five minutes until it turns translucent and soft. This step is crucial because gently cooking the onion unlocks its natural sweetness, forming the flavorful foundation of your soup.
Step 2: Add Garlic
Next, stir in the minced garlic and cook for just one minute. Garlic can burn quickly, so keep it moving in the pot until you catch that wonderful fragrant aroma filling the kitchen. This little touch adds complexity and depth to the overall dish.
Step 3: Combine the Main Ingredients and Spices
Now it’s time to bring everything together. Pour in the fire-roasted diced tomatoes and white beans along with the vegetable broth. Sprinkle in the smoked paprika and cumin, then season generously with salt and pepper. Stir well so every ingredient gets its moment.
Step 4: Simmer to Perfection
Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This slow cooking allows the flavors to meld beautifully while slightly thickening the broth for a satisfying texture.
Step 5: Blend for Creaminess (Optional)
If you prefer a creamier soup, grab an immersion blender and puree part of the soup right in the pot—this gives you a lovely balance between smoothness and chunky bites. Alternatively, leave it as is for a more rustic, textured experience.
Step 6: Serve it Up
Dish out your Fire-Roasted White Bean Soup Recipe hot, and don’t forget to garnish with fresh parsley for a pop of color and freshness. Add red pepper flakes if you like a dash of heat to elevate each spoonful even more.
How to Serve Fire-Roasted White Bean Soup Recipe
Garnishes
Fresh parsley is a classic choice for brightening the smoky flavors while red pepper flakes offer a subtle spicy kick. You might also try a drizzle of good-quality olive oil or a sprinkle of crumbled feta cheese to add layers of flavor and texture.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to soak up every last drop. A simple green salad with a tangy vinaigrette can also provide a refreshing counterpoint that keeps the meal balanced and light.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or colorful soup mugs to make it feel extra cozy. Garnishing with toasted nuts or seeds can also add a surprising crunch and elevate your presentation further.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fire-Roasted White Bean Soup Recipe in an airtight container in the refrigerator for up to four days. The flavors will deepen even more after resting, making your seconds just as delicious as the first bowl.
Freezing
This soup freezes beautifully. Transfer cooled soup to freezer-safe containers, leaving some headspace to allow for expansion. It will keep for up to three months, making it a perfect make-ahead meal for busy days.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally. If needed, add a splash of vegetable broth or water to loosen the texture. Reheating this way preserves its fresh flavors and creamy consistency.
FAQs
Can I use dried beans instead of canned white beans?
Absolutely! Just remember to soak and cook the dried beans fully before adding them to the soup. This will ensure they’re tender and absorb all the wonderful flavors.
Is this soup vegan?
Yes, this Fire-Roasted White Bean Soup Recipe is entirely plant-based, using only vegetable broth and no animal products, making it perfect for vegan diets.
How spicy is the soup by default?
The recipe itself is mild, but you can easily add red pepper flakes or a dash of hot sauce to increase the heat to your liking.
Can I substitute the smoked paprika?
If you don’t have smoked paprika on hand, regular paprika or a pinch of chipotle powder can work, but smoked paprika really provides that signature smoky flavor that makes this soup special.
What can I do to make the soup heartier?
Consider adding chopped veggies like carrots or celery along with the onions during sautéing, or toss in some kale or spinach near the end for extra nutrition and volume.
Final Thoughts
This Fire-Roasted White Bean Soup Recipe quickly becomes a go-to comfort food with its rich, smoky layers and creamy texture. Whether you’re seeking a nourishing weeknight dinner or something to soothe you on a chilly day, this soup hits all the right notes. I promise, once you give this recipe a whirl, you’ll be reaching for it again and again! Don’t hesitate to dive into the kitchen and let the warm, cozy experience unfold.
Print
Fire-Roasted White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Fire-Roasted White Bean Soup is a comforting and flavorful dish featuring smoky fire-roasted tomatoes and tender white beans simmered with aromatic spices. Perfect for a cozy meal, it offers a creamy texture option and can be easily customized with a touch of heat using red pepper flakes.
Ingredients
Main Ingredients
- 2 cans (15 oz each) fire-roasted diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
- Optional: Red pepper flakes for added heat
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent to develop a flavorful base.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, stirring frequently until the garlic becomes fragrant but not browned.
- Combine Ingredients: Stir in the fire-roasted diced tomatoes, drained white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Mix well to combine all flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes to allow the flavors to meld and the soup to thicken slightly.
- Optional Puree: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, or leave it chunky if preferred.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and optional red pepper flakes for added heat. Serve hot and enjoy.
Notes
- For extra heat, increase the amount of red pepper flakes according to your spice preference.
- Using an immersion blender partially purees the soup, giving it a creamy yet textured consistency without needing heavy cream.
- Make sure to rinse canned beans to reduce sodium content.
- This soup keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- It can be frozen in airtight containers for up to 2 months.
