Roasted Pepper and White Bean Soup Recipe

This Roasted Pepper and White Bean Soup Recipe is a flavorful and nutritious option for any meal. The combination of roasted red peppers and creamy white beans creates a rich and satisfying soup that is both hearty and healthy.

The recipe is simple to follow and perfect for weeknight dinners or meal prep. You can easily adjust the seasoning and add herbs to enhance the flavor according to your taste.

Delicious Roasted Pepper and White Bean Soup Recipe

This soup features roasted red peppers blended with white beans, garlic, and vegetable broth for a smooth and velvety texture. The recipe takes about 30 minutes to prepare and serves 4 people.

Ingredients

2 large red bell peppers, roasted and peeled
1 can (15 oz) white beans, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
Fresh basil or parsley for garnish (optional)

Instructions

Roast the Peppers: Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred and blistered. Remove from the oven, cover with foil, and let cool. Once cooled, peel off the skin and chop the peppers.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 5 minutes).
Combine Ingredients: Add the roasted peppers, white beans, vegetable broth, salt, pepper, and smoked paprika to the pot. Stir to combine.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier texture, blend only half of the soup.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot with crusty bread.