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Fire-Roasted White Bean Soup

Fire-Roasted White Bean Soup
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Fire-Roasted White Bean Soup is a comforting and flavorful dish blending creamy white beans with smoky fire-roasted vegetables and fresh herbs. This hearty soup offers a deep, warming taste perfect for chilly days, featuring simple pantry ingredients that combine rustic charm with refined savoriness. Ideal as a nourishing, easy-to-make meal for lunch or dinner, it pairs wonderfully with bread or salad and can be adapted with various additions to suit your preferences.

Ingredients

Scale

Beans

  • 2 cups cooked white beans (cannellini or navy beans), drained and rinsed if canned

Fire-Roasted Vegetables

  • 2 large tomatoes, halved
  • 1 red bell pepper, seeded and quartered
  • 1 medium onion, peeled and quartered
  • 2 tablespoons olive oil, plus more for roasting

Aromatics and Herbs

  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf

Liquids and Seasoning

  • 4 cups vegetable broth
  • 1 tablespoon lemon juice or vinegar (apple cider or white wine vinegar)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes and Additions

  • Crushed red pepper flakes or diced jalapeño for spice
  • Kale, spinach, or Swiss chard (1 cup, chopped)
  • Slices of smoked paprika sausage or chorizo (for a meat version)
  • Extra virgin olive oil, for drizzling
  • Fresh parsley or basil, chopped
  • Grated Parmesan cheese
  • Pesto or Greek yogurt, for serving

Instructions

  1. Roast the vegetables: Preheat the oven to 425°F (220°C). Place the halved tomatoes, quartered bell peppers, and onions on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for 25-30 minutes, turning halfway through, until the vegetables are blistered, caramelized, and smoky.
  2. Sauté aromatics: In a large pot, warm 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté just until fragrant, about 1-2 minutes, being careful not to let it brown or burn. This step builds the fragrant base of the soup.
  3. Combine beans and roasted vegetables: Add the cooked or canned white beans to the pot. Dice or roughly chop the fire-roasted vegetables and stir them into the pot, combining all the savory elements.
  4. Add broth and herbs: Pour in the vegetable broth. Add fresh rosemary sprig, thyme sprigs, and the bay leaf. Bring the mixture to a gentle simmer over medium-low heat.
  5. Simmer and season: Let the soup cook uncovered for 20 to 30 minutes to deepen flavors. Remove the herb sprigs and bay leaf. Taste and season with salt, pepper, and a splash of lemon juice or vinegar to brighten the flavors.

Notes

  • Use quality canned beans that are tender but hold their shape to avoid mushy soup.
  • Don’t skip roasting the vegetables; the smoky flavor is the signature of this recipe.
  • Adjust the soup thickness by pulsing a portion with an immersion blender for creaminess or adding more broth for a thinner consistency.
  • Add fresh herbs like parsley or basil just before serving to keep flavors bright and fresh.
  • Sauté garlic only until fragrant to prevent bitterness.
  • For spice, add crushed red pepper flakes or diced jalapeños during cooking.
  • The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: white bean soup, fire-roasted vegetables, smoky soup, vegetarian soup, gluten free soup, easy soup recipe, healthy soup

Find it online: https://lillysplate.com/fire-roasted-white-bean-soup/