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
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
- 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
