Red Pepper and White Bean Soup, Smoky Roasted
This roasted red pepper and white bean soup is a delightful combination of flavors that will warm your soul. The smokiness from the paprika adds depth, while the creamy white beans create a rich and hearty base. Perfect for a cozy night in or a light lunch, this soup is both comforting and nutritious.
Ingredients
- 2 cups roasted red peppers, peeled and chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Ingredients: Add the roasted red peppers, white beans, smoked paprika, and vegetable broth to the pot. Bring the mixture to a boil.
- Simmer: Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender. If you prefer a chunkier texture, blend only part of the soup.
- Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot with crusty bread.
Cook’s tips
- Use an immersion blender for easy pureeing right in the pot.
- For a chunkier texture, blend only half of the soup.
- If you prefer a thinner soup, add more broth or water.
- Adjust smoked paprika to your taste; it can be strong.
- Serve with crusty bread for dipping.
Substitutions
- Use cannellini beans instead of white beans.
- Substitute roasted bell peppers from a jar for fresh roasted ones.
- Use regular paprika plus a pinch of liquid smoke for a similar flavor.
- Swap vegetable broth with chicken broth for a non-vegetarian option.
- Add a splash of cream or coconut milk for extra richness.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens.
FAQ
Can I make this soup in advance?
Yes, it keeps well in the fridge and tastes even better the next day.
Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat.
Can I use fresh roasted red peppers instead of jarred?
Absolutely. Roast your own peppers by charring them under the broiler or on a grill, then peel and chop.
Is this soup vegan?
Yes, it's naturally vegan and gluten-free.
