Fire-Roasted White Bean Soup Recipe
If you are craving a soup that’s both cozy and bursting with flavor, this Fire-Roasted White Bean Soup Recipe is an absolute must-try. Imagine tender white beans simmered with smoky fire-roasted diced tomatoes and a blend of warming spices that invite you in with every spoonful. It’s the perfect dish to enjoy on a chilly evening or whenever you need a comforting hug in a bowl. Easy to prepare yet impressively satisfying, this soup highlights how simple pantry staples can come together to create something truly special.
Ingredients You’ll Need
The beauty of this Fire-Roasted White Bean Soup Recipe lies in its straightforward ingredients that work in harmony to build layers of flavor and texture. Each component plays an essential role, whether it’s adding smokiness, creaminess, or subtle warmth.
- Fire-roasted diced tomatoes: Bring a bold, smoky flavor that’s the heart of this soup’s character.
- White beans (canned): Provide creamy texture and hearty protein, perfect for a filling soup.
- Onion: Adds a natural sweetness and depth when sautéed.
- Garlic: Infuses the broth with a gentle aromatic punch.
- Vegetable broth: The flavorful, savory base that binds everything together.
- Smoked paprika: Enhances smokiness and offers a subtle spice complexity.
- Cumin: Adds earthiness and warmth to round out the flavor profile.
- Olive oil: For sautéing and bringing a richness to the soup.
- Salt and pepper: Essential seasoning to balance and brighten the soup.
- Fresh parsley: A bright, fresh garnish to finish the dish beautifully.
- Optional red pepper flakes: For those who like a hint of heat to wake up the palate.
How to Make Fire-Roasted White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Add the chopped onion and cook for about five minutes until it becomes translucent and fragrant. This step builds a sweet and savory base that’s crucial for the overall depth of the soup. Next, toss in the minced garlic and let it cook for just a minute more, releasing its amazing aroma without bitterness.
Step 2: Combine Key Ingredients
Now, stir in the fire-roasted diced tomatoes and rinsed white beans. Pour in the vegetable broth and sprinkle the smoked paprika, cumin, salt, and pepper. This combination infuses the soup with smoky warmth and earthy richness, making it both comforting and exciting to the taste buds.
Step 3: Simmer to Perfection
Bring the mixture up to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 20 to 25 minutes. This allows the flavors to meld beautifully and the beans to soften further, creating a luscious, hearty soup that feels homemade but takes very little effort.
Step 4: Adjust Texture to Your Liking
If you prefer a creamier soup, use an immersion blender to partially puree it right in the pot, leaving some beans whole for delightful texture. You can also leave it chunky if you want a more rustic and filling spoonful, perfect for dipping crusty bread.
Step 5: Final Seasoning and Serve
Taste and adjust the salt, pepper, or spices if needed. Ladle the soup into bowls and garnish with freshly chopped parsley and a pinch of red pepper flakes if you want to add a little kick. This final touch brightens the dish and elevates the flavors even more.
How to Serve Fire-Roasted White Bean Soup Recipe
Garnishes
Fresh parsley is the ultimate garnish for this soup, adding a vibrant green color and fresh herbal note that balances the smoky broth. Red pepper flakes are wonderful if you like a touch of heat. A drizzle of good olive oil or a sprinkle of grated Parmesan can also be lovely finishing touches.
Side Dishes
This soup pairs perfectly with crusty bread or garlic toast to soak up every last drop. A simple side salad with a lemon vinaigrette works beautifully to contrast the comforting warmth of the soup, keeping the meal light yet satisfying.
Creative Ways to Present
For a more rustic presentation, serve in a rough-hewn pottery bowl and sprinkle toasted pine nuts or crumbled feta on top. You can also turn it into a hearty stew by adding sautéed kale or spinach just before serving for extra nutrition and color.
Make Ahead and Storage
Storing Leftovers
Leftover Fire-Roasted White Bean Soup Recipe is a dream for busy days. Store it in an airtight container in the refrigerator for up to four days. The flavors meld even more over time, so leftovers often taste better than the first serving.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to three months and thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Adding a splash of vegetable broth or water can help loosen it up if it thickened too much during storage.
FAQs
Can I use dried beans instead of canned?
Absolutely! If using dried white beans, soak them overnight and cook them fully before adding to the soup. This will enhance texture and flavor, though it will add some extra prep time.
Is this soup vegetarian or vegan?
Yes, this Fire-Roasted White Bean Soup Recipe is completely plant-based as long as you use vegetable broth and avoid non-vegan garnishes like cheese.
Can I add other vegetables?
Definitely! Chopped carrots, celery, or spinach can be stirred in during the simmering process for additional color and nutrition.
How can I make the soup spicier?
Incorporate more red pepper flakes, add a diced jalapeño during sautéing, or use a smoky chipotle pepper in adobo sauce for a smoky heat.
What can I serve instead of bread?
Try serving it with quinoa, rice, or even roasted potatoes to create a heartier meal without bread.
Final Thoughts
This Fire-Roasted White Bean Soup Recipe is a beautiful example of how simple ingredients can transform into something tender, smoky, and full of soul. It’s the kind of dish that brings people together and warms the heart on multiple levels. I encourage you to try it soon—you’ll soon discover this soup could become your new weeknight favorite too!
Print
Fire-Roasted White Bean Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Fire-Roasted White Bean Soup featuring fire-roasted diced tomatoes, white beans, and warming spices like smoked paprika and cumin. This easy-to-make soup is perfect for a comforting meal, offering a creamy texture that can be adjusted to your preference with an immersion blender.
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
- Fresh parsley, for garnish
- Optional: Red pepper flakes for added heat
Instructions
- Sauté the onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent, which will soften the onion and enhance its natural sweetness.
- Add garlic: Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant to build the soup’s aromatic base.
- Combine ingredients: Stir in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Mix well to combine all flavors.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Let it cook uncovered for 20-25 minutes to meld the flavors and heat the soup through.
- Adjust texture: For a creamier soup, use an immersion blender to partially puree the soup directly in the pot, or leave it chunky according to your preference.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and optional red pepper flakes for a spicy kick if desired. Serve hot.
Notes
- Using an immersion blender partially blends the soup while retaining some texture; for a completely smooth soup, blend fully.
- Adjust seasoning with salt, pepper, and red pepper flakes to suit your taste.
- For a protein boost, consider adding cooked chicken or sausage.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Vegetable broth can be substituted with chicken broth if not strictly vegetarian.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
