Roasted Red Pepper White Beans

There's something deeply comforting about a bowl of soup that wraps you in warmth from the very first spoonful. This Roasted Red Pepper and White Bean Soup is exactly that kind of dish—a vibrant, creamy creation that brings together the natural sweetness of roasted red peppers with the hearty, satisfying texture of cannellini beans. It's a Mediterranean-inspired recipe that feels both nourishing and elegant, perfect for those moments when you crave something wholesome yet full of flavor. Whether you're looking for a quick weeknight dinner or a cozy weekend lunch, this soup delivers on every level.

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The beauty of this soup lies in its simplicity. A handful of aromatic vegetables—onion, carrot, and celery—form the flavor base, while smoked paprika and thyme add warmth and depth. The roasted red peppers are the star, bringing their signature sweetness and a gorgeous color that makes every bowl feel special. When blended smooth, the soup takes on a velvety texture that feels indulgent, yet it's made entirely from wholesome, plant-based ingredients. It's proof that comfort food can be both delicious and nourishing.

Ingredients

• 3 large red bell peppers, roasted, peeled, and chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth (gluten-free if needed)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley (optional, for garnish)
• Drizzle of extra virgin olive oil (optional, for garnish)
• Crusty bread (gluten-free if necessary, optional for serving)

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Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5-6 minutes until softened.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in roasted red peppers, smoked paprika, thyme, and red pepper flakes (if using). Cook for 2 minutes.

Step 4

Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 5

Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.

Step 6

Season with salt and pepper to taste.

Step 7

Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread if desired.

Zusatztipps für die Zubereitung

To achieve the best flavor, make sure your roasted red peppers are well-charred and peeled. If you're roasting them yourself, char whole peppers under the broiler until blackened, then steam them in a covered bowl for 10 minutes before peeling and chopping. This extra step brings out their natural sweetness and adds a subtle smokiness to the soup. If you're short on time, high-quality jarred roasted red peppers work beautifully as well. For a creamier texture, consider adding a splash of coconut milk or cream before blending—it adds richness without overpowering the delicate pepper flavor. When blending hot soup, always allow steam to escape and blend in batches if using a countertop blender to avoid splattering.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit your preferences and what you have on hand. If you can't find cannellini beans, Great Northern beans or navy beans make excellent substitutes. For a heartier soup, leave some of the beans whole instead of blending everything smooth—this adds texture and makes each spoonful more substantial. If you enjoy a bit of heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper. Fresh herbs like basil or oregano can be stirred in at the end for a brighter, more aromatic finish. You can also experiment with adding a squeeze of lemon juice just before serving to brighten the flavors and balance the sweetness of the peppers.

Serviervorschläge

This soup is incredibly versatile when it comes to serving. For a complete meal, pair it with crusty bread—whether traditional or gluten-free—for dipping. A simple side salad with mixed greens, cucumbers, and a light vinaigrette makes a perfect accompaniment. You can also top each bowl with a dollop of dairy-free yogurt or a sprinkle of toasted pine nuts for added texture and visual appeal. If you're serving this for guests, consider setting up a garnish bar with fresh parsley, extra virgin olive oil, crushed red pepper flakes, and croutons so everyone can customize their bowl. The soup also pairs beautifully with a crisp white wine or sparkling water with lemon.

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This Roasted Red Pepper and White Bean Soup is more than just a recipe—it's a celebration of simple, wholesome ingredients coming together to create something truly special. With its vibrant color, velvety texture, and deeply satisfying flavor, it's the kind of dish that brings comfort and joy to the table. Whether you're cooking for yourself, your family, or friends, this soup is sure to become a favorite in your recipe collection. So grab your pot, gather your ingredients, and let the aromas of roasted peppers and aromatic herbs fill your kitchen. Here's to cozy bowls, warm hearts, and delicious home cooking.

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