Welcome to a bowl full of comfort: Fire-Roasted White Bean Soup! This vibrant soup brings together creamy white beans, sweet carrots, celery, smoky fire-roasted tomatoes, and a blend of warming spices for a truly unforgettable meal. The fire-roasted tomatoes add an irresistible depth, while a splash of lemon right at the end brightens every spoonful. Whether you’re craving something cozy on a chilly night or searching for a hearty yet healthy dish, this Fire-Roasted White Bean Soup will have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this soup lies in its simple, wholesome ingredients! Each component brings something special—richness, subtle sweetness, a pop of color, or a gentle smoky kick. Gather everything on the list, and you’re well on your way to making a soup that’s as nourishing as it is delicious.
- Olive oil: The foundation for sautéing vegetables and infusing the soup with a hint of richness.
- Yellow onion: Brings a gentle sweet base that makes the soup pleasantly aromatic.
- Garlic: A must for deep flavor—try using freshly minced for the best results.
- Carrot: Adds beautiful color and subtle natural sweetness to every bite.
- Celery: Ties the aromatic base together and adds a lovely freshness.
- Smoked paprika: The key to the soup’s warm, smoky undertones; don’t skip it!
- Dried thyme: Earthy, herby, and grounding—it rounds out the flavor profile.
- Crushed red pepper flakes (optional): For those who crave a touch of heat in their Fire-Roasted White Bean Soup.
- Fire-roasted diced tomatoes: These canned tomatoes provide deep, smoky flavor and slightly charred edges.
- White beans: Cannellini or great northern beans add creamy heartiness that makes the soup so satisfying.
- Vegetable broth: Acts as the base, enriching the soup and melding all flavors together.
- Bay leaf: Offers subtle depth and savory notes as the soup simmers.
- Salt and black pepper: Essential for seasoning and bringing out all the flavors.
- Kale or spinach (optional): Stir in for a boost of color, texture, and nutrition.
- Lemon juice: Just a splash lifts and brightens the entire pot—you’ll taste the difference!
- Fresh parsley (optional): Sprinkle on top for a fresh, herby finish.
How to Make Fire-Roasted White Bean Soup
Step 1: Sauté the Aromatics
Heat up your olive oil in a large soup pot over medium heat. As soon as it shimmers, toss in the diced onion, carrot, and celery. Let these veggies cook for 5 to 7 minutes, stirring occasionally, until they soften and the kitchen smells absolutely amazing. This aromatic base is essential—it sets up your Fire-Roasted White Bean Soup with sweetness and depth.
Step 2: Add Garlic and Spices
Next, scatter in the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Sauté everything together for just about a minute—just long enough for the garlic to become fragrant and the spices to bloom. This step brings the warm, smoky, and slightly spicy flavor that makes this soup irresistible.
Step 3: Build the Body of the Soup
Pour in the fire-roasted diced tomatoes (with their juices), drained white beans, vegetable broth, and the bay leaf. Give everything a good stir to blend the ingredients together. Bring the pot to a gentle boil, then turn the heat down and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
Step 4: Blend for Creaminess
Remove the bay leaf and grab an immersion blender. Give the soup a few quick pulses—you want some beans to break down and create a creamy texture, but plenty to stay whole for a satisfying bite. If you prefer your Fire-Roasted White Bean Soup completely smooth, go ahead and blend it all the way!
Step 5: Add Greens and Finish
If you’re adding kale or spinach, stir it in now and let it cook for another 5 minutes, just until wilted and bright green. Squeeze in the juice of half a lemon, season with salt and pepper to taste, and get ready to serve your Fire-Roasted White Bean Soup piping hot!
How to Serve Fire-Roasted White Bean Soup
Garnishes
A scattering of fresh chopped parsley adds color and an herby pop, while a drizzle of extra virgin olive oil or a sprinkle of smoked paprika gives your Fire-Roasted White Bean Soup a professional touch. You can even finish with a flurry of vegan parmesan or homemade croutons for extra crunch.
Side Dishes
This soup is pure comfort with a crusty loaf of sourdough or artisan bread for dipping. For a heartier meal, serve it alongside a crisp green salad or roasted vegetables. It also pairs beautifully with a simple avocado toast or a plate of marinated olives for a Mediterranean twist.
Creative Ways to Present
Try ladling Fire-Roasted White Bean Soup into wide, shallow bowls and topping each with a swirl of dairy-free yogurt or cashew cream. For gatherings, serve in mugs as a starter, or top with grilled bread and a handful of lightly dressed baby greens for that “bistro special” vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fire-Roasted White Bean Soup in an airtight container in the refrigerator for up to four days. The flavors deepen and mellow as they sit, making those next-day servings extra delicious.
Freezing
This soup freezes beautifully! Allow it to cool, then portion into freezer-safe containers or bags. Label well, and keep in the freezer for up to three months. Thaw overnight in the fridge or place the container in a bowl of warm water before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, just whisk in a splash of vegetable broth or water. Microwave reheating is easy too, though stovetop keeps the texture best.
FAQs
Can I use dried beans instead of canned?
Absolutely! Soak and cook your dried white beans ahead of time, then use about 3 cups of cooked beans as a swap for the canned version. Make sure they’re fully tender before adding them to your Fire-Roasted White Bean Soup.
Is this soup spicy?
The heat here is totally customizable! The recipe calls for red pepper flakes as an optional addition, so you can skip them for a mild soup or add a bit more for a pleasant kick.
Can I make Fire-Roasted White Bean Soup oil-free?
Yes, you can sauté your veggies in a bit of vegetable broth or water rather than olive oil. This keeps the soup flavorful and low in fat while staying vegan and gluten-free.
What’s the best way to make this soup extra creamy?
Blend the entire pot for a silky-smooth texture, or stir in a splash of coconut milk or cashew cream at the end. Fire-Roasted White Bean Soup is endlessly adaptable—make it as smooth or chunky as you like!
Can I add other vegetables?
Definitely! This recipe is a great template for seasonal improvisation—try adding chopped zucchini, bell pepper, or small potatoes. Just be sure to add firmer veggies earlier so they cook through.
Final Thoughts
If you’re craving something that feels both cozy and exciting, Fire-Roasted White Bean Soup is the recipe to try. I can’t wait for you to taste all those layers of flavor and see how easily it fits into your weeknight rotation or special occasions. Enjoy every delicious spoonful!
Print
Fire-Roasted White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Warm up with a hearty bowl of Fire-Roasted White Bean Soup, a vegan and gluten-free delight that’s packed with flavor. This soup features a creamy base with tender white beans, fire-roasted tomatoes, and a hint of smoked paprika for a comforting meal.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices)
- 2 (15-ounce) cans white beans (such as cannellini or great northern, drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups chopped kale or spinach (optional)
- Juice of 1/2 lemon
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened.
- Add Seasonings: Stir in garlic, smoked paprika, thyme, and red pepper flakes; cook until fragrant.
- Cook Soup: Add tomatoes, white beans, broth, and bay leaf. Simmer for 20 minutes, then partially blend with an immersion blender.
- Finish Soup: Stir in kale/spinach, cook until wilted. Add lemon juice, season with salt and pepper. Serve hot, garnished with parsley.
Notes
- For extra protein, consider adding cooked shredded chicken or sausage.
- For a smoother texture, fully blend the soup.
- Adjust spice level by modifying the amount of red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
