Roasted Red Pepper White Bean (Printable Version)

Vibrant creamy soup featuring roasted red peppers, white beans, and aromatic herbs in a smooth blend.

# What You'll Need:

→ Vegetables

01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

07 - 4 cups vegetable broth, gluten-free
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnishes

13 - Chopped fresh parsley
14 - Extra virgin olive oil for drizzling
15 - Gluten-free crusty bread, optional

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 to 6 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in roasted red peppers, smoked paprika, dried thyme, and red pepper flakes if using. Cook for 2 minutes.
03 - Add drained cannellini beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
04 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is reached.
05 - Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
06 - Ladle hot soup into bowls and garnish with chopped fresh parsley, a drizzle of extra virgin olive oil, and crusty gluten-free bread if desired.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in under an hour, no complicated techniques required.
  • The roasted pepper sweetness makes this naturally satisfying without cream or heavy ingredients.
  • It's one of those soups that actually tastes better the next day, so your leftovers become a bonus.
02 -
  • Don't skip rinsing the canned beans—it cuts through any metallic taste and prevents the soup from feeling heavy and salty.
  • If you're blending hot soup, fill your blender only halfway full and hold the lid down with a kitchen towel, because the steam creates pressure that can send soup everywhere.
  • The smoked paprika is not optional if you want that depth—regular paprika will give you a completely different, flatter soup.
03 -
  • Keep your immersion blender moving in circular motions to catch all the chunks and create that silky texture—stationary blending leaves lumps behind.
  • Taste the soup before you blend it, because some flavors come alive once the ingredients combine and change with blending.
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