Description
This Fire-Roasted White Bean Soup is a hearty and smoky vegetarian soup made with fire-roasted diced tomatoes, creamy white beans, and flavorful spices. It’s a comforting and nutritious meal perfect for chilly days, easily prepared on the stovetop in under 40 minutes.
Ingredients
Scale
Soup 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 Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and soft, stirring occasionally to prevent burning.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, stirring frequently until fragrant but not browned.
- Add Main Ingredients and Spices: Stir in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Mix everything thoroughly to combine the flavors.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes to allow the flavors to meld.
- Blend for Texture: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, blending about half of the soup and leaving the rest chunky. Alternatively, skip this step if you prefer a chunkier soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and optional red pepper flakes for a little heat. Serve hot and enjoy.
Notes
- You can substitute white beans with cannellini or great northern beans if preferred.
- Adjust seasoning with salt, pepper, and red pepper flakes according to your taste.
- For a richer flavor, add a splash of lemon juice or apple cider vinegar just before serving.
- To make this soup gluten-free, ensure the vegetable broth used is certified gluten-free.
- This soup stores well in the fridge for up to 4 days and freezes perfectly for up to 3 months.
