If you’re looking to cozy up with a bowl of comforting, rich, and smoky goodness, this Fire-Roasted White Bean Soup Recipe is an absolute must-try. It’s a luscious blend of creamy white beans and those vibrant fire-roasted tomatoes that give the soup a subtle depth and warmth you won’t forget. Every spoonful bursts with flavor and texture, making it perfect for chilly evenings or anytime you crave something hearty yet wholesome. This recipe is straightforward but delivers a gourmet experience that feels like a warm hug in a bowl.
Ingredients You’ll Need
Keeping the ingredient list simple is key here because each component plays a vital role in balancing the flavor, texture, and color of the soup. From the smoky spices to the freshness of parsley, these basics come together beautifully to create something impressive yet effortless.
- Fire-roasted diced tomatoes (2 cans, 15 oz each): These bring a delicious smoky sweetness and vibrant color.
- White beans (2 cans, 15 oz each), drained and rinsed: The creamy base that adds protein and satisfying texture.
- Onion (1, chopped): Adds a subtle sweetness and depth when sautéed.
- Garlic (3 cloves, minced): Brings aromatic warmth and complexity.
- Vegetable broth (4 cups): The flavorful liquid foundation that ties everything together.
- Smoked paprika (1 teaspoon): Enhances the smoky profile with a gentle earthiness.
- Cumin (1 teaspoon): Adds a subtle nutty, warm spice note.
- Olive oil (1 tablespoon): For sautéing and a smooth mouthfeel.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Fresh parsley (for garnish): Offers a fresh, bright contrast to the rich soup.
- Optional red pepper flakes: Adds a pleasant kick for those who like a bit of heat.
How to Make Fire-Roasted White Bean Soup Recipe
Step 1: Sauté the Onion
Begin by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook until it becomes translucent and soft, about 5 minutes. This step builds a fragrant, flavorful base that’s crucial for the layers of taste in the soup.
Step 2: Add the Garlic
Next, add your minced garlic and stir for about a minute. This quick sauté releases its rich aroma and infuses the oil, giving the soup its inviting warmth and depth right from the start.
Step 3: Combine Main Ingredients and Spices
Now, stir in the fire-roasted diced tomatoes, rinsed white beans, vegetable broth, smoked paprika, cumin, plus salt and pepper. This combination creates the hearty body of the soup, marrying smoky and savory flavors for a perfectly balanced cup of cozy comfort.
Step 4: Simmer the Soup
Bump the heat up and bring the pot to a boil. Once boiling, reduce to a gentle simmer and let it cook uncovered for 20 to 25 minutes. This allows all the flavors to meld together beautifully and the soup to thicken slightly, making every spoonful utterly satisfying.
Step 5: Blend to Desired Texture
For a delightful creamy texture, use an immersion blender to partially puree the soup, leaving some beans whole for bite and contrast. If you prefer a chunkier, rustic style, simply skip this step and enjoy the soup as is.
Step 6: Finish and Serve
Ladle the soup into bowls, sprinkle with fresh parsley and, if you like, a pinch of red pepper flakes for an extra punch. Serve it hot and enjoy the perfect fusion of smoky, savory, and fresh flavors that make this Fire-Roasted White Bean Soup Recipe unforgettable.
How to Serve Fire-Roasted White Bean Soup Recipe
Garnishes
Fresh parsley is a classic choice that adds a lovely pop of color and a crisp, herbaceous note that balances the smoky richness perfectly. Red pepper flakes are optional but highly recommended if you want to introduce a gentle heat that livens up every bite.
Side Dishes
This soup pairs beautifully with a crusty baguette or garlic bread for dipping, making it a heartier meal. A simple mixed green salad with a tangy vinaigrette also complements it well, providing a refreshing contrast to the creamy texture of the soup.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic ceramic bowls garnished with a swirl of olive oil and a sprinkle of smoked paprika on top. You can also add a dollop of sour cream or Greek yogurt to elevate its creaminess and introduce a cooling element.
Make Ahead and Storage
Storing Leftovers
Once cooled, your Fire-Roasted White Bean Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an easy and delicious option for meal prepping or quick lunches throughout the week.
Freezing
This soup freezes wonderfully! Portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion. Freeze for up to 3 months, so you can enjoy homemade comfort anytime with minimal effort.
Reheating
Thaw frozen soup overnight in the fridge or reheat directly from frozen on low heat in a pot, stirring occasionally. If reheating from fresh leftovers, warm gently on the stove or in the microwave until steaming hot, adding a splash of broth if it thickens too much.
FAQs
Can I use dried white beans instead of canned?
Absolutely! Just remember to soak and cook them fully ahead of time, as dried beans take much longer to prepare. Using canned beans simply speeds up the process without sacrificing flavor.
Is this recipe suitable for vegans?
Yes, it’s completely vegan! The soup relies on vegetable broth and plant-based ingredients, making it a hearty, nutritious option for everyone.
Can I make this soup spicy?
For sure! Adding red pepper flakes during cooking or as a garnish is an easy way to amp up the heat. You can also experiment with cayenne pepper or hot smoked paprika for different spicy profiles.
What can I substitute for fire-roasted tomatoes?
If you can’t find fire-roasted tomatoes, use regular diced tomatoes and add a small amount of smoked paprika or chipotle powder to mimic that smoky flavor.
How thick should the soup be?
It’s really up to you! Partial blending creates a creamy yet textured soup, while skipping blending keeps it chunky and hearty. Adjust the broth quantity if you want a thinner or thicker consistency.
Final Thoughts
If you’ve been searching for a soup that feels both special and easy to pull together, I can’t recommend this Fire-Roasted White Bean Soup Recipe enough. It’s deeply satisfying and full of warm flavors that come together in a way that feels like home. Give it a try, and I promise it’ll become one of your go-to recipes for cozy days and happy hearts.
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 Fire-Roasted White Bean Soup is a hearty and flavorful vegetarian dish, featuring smoky fire-roasted tomatoes, creamy white beans, and aromatic spices. Perfect for a cozy meal, it combines the richness of slow-simmered ingredients with optional creamy texture from blending, finished with fresh parsley and a touch of heat if you like.
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
Garnish and Optional
- 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.
- Add garlic: Add the minced garlic and cook for another minute, stirring until fragrant to build the soup’s base flavor.
- Combine ingredients: Stir in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper, mixing everything well.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes to meld the flavors.
- Blend for texture: For a creamier soup, use an immersion blender to partially puree the soup right in the pot, or leave it chunky depending on your preference.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and add red pepper flakes if desired for a bit of heat.
Notes
- You can adjust the level of spiciness by adding more or less red pepper flakes.
- Using an immersion blender is optional but recommended for a creamier texture.
- This soup stores well and tastes even better the next day.
- For a non-vegetarian version, you can substitute vegetable broth with chicken broth.
- To keep it gluten-free, ensure the vegetable broth is gluten-free certified.
