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
Scale
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.