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
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
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.
