Roasted Red Pepper White Bean (Printable Version)

A creamy soup blending roasted red peppers, white beans, and fragrant herbs for a warm, satisfying dish.

# What You’ll Need:

→ Vegetables

01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

07 - 4 cups vegetable broth, gluten-free
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnishes

13 - Chopped fresh parsley
14 - Extra virgin olive oil for drizzling
15 - Crusty gluten-free bread, optional

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 to 6 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in roasted red peppers, smoked paprika, thyme, and red pepper flakes if using. Cook for 2 minutes.
04 - Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is reached.
06 - Adjust seasoning with salt and freshly ground black pepper to your preference.
07 - Ladle soup into bowls and serve hot, garnished with fresh parsley, a drizzle of extra virgin olive oil, and crusty bread if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been tending it all afternoon.
  • The texture is naturally creamy without any cream—just roasted peppers and beans doing the heavy lifting.
  • It's one of those rare dishes that satisfies both your hunger and your need to eat something that actually feels good for you.
02 -
  • If you're roasting your own peppers, don't skip the steaming step in a covered bowl—it loosens the skin and makes peeling effortless instead of frustrating.
  • Never blend hot soup directly in a countertop blender with the lid closed or you'll have a pressure situation on your hands; let it cool slightly or leave the lid slightly open with a kitchen towel over it.
03 -
  • Make a double batch and freeze half—there's a particular comfort in opening your freezer and finding a pot of homemade soup waiting for you on a tough day.
  • Serve it alongside a simple salad or thick slices of bread, and suddenly it feels like a complete meal rather than just soup.
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