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Fire-Roasted White Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: admin
  • 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

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

  1. 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.
  2. Add Garlic: Add the minced garlic to the pot and cook for another minute, stirring frequently until the garlic becomes fragrant but not browned.
  3. 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.
  4. 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.
  5. 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.
  6. 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.