Description

This Fire-Roasted White Bean Soup is a hearty, smoky, and comforting dish featuring fire-roasted diced tomatoes and creamy white beans. Perfect for a cozy meal, it’s infused with warm spices like smoked paprika and cumin, enhanced with sautéed onion and garlic, and finished with fresh parsley. The soup can be partially pureed for a creamy texture or left chunky for more bite, making it versatile and satisfying in every spoonful.

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
Fresh parsley, for garnish
Optional: Red pepper flakes for added heat

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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, to develop sweetness and deepen flavor.
Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring constantly until fragrant to release its aroma without burning.
Add Ingredients: Add the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper to the pot. Stir well to combine all flavors.
Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, allowing flavors to meld and vegetables to soften.
Blend Soup (Optional): For a creamier texture, use an immersion blender to partially puree the soup to your desired consistency, or leave it chunky if you prefer more texture.
Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley and a sprinkle of red pepper flakes if you like some added heat. Serve immediately.

Notes

You can substitute vegetable broth with chicken broth if not vegetarian.
Adjust the amount of cumin and smoked paprika according to your taste preference.
If you prefer a spicier soup, add additional red pepper flakes while cooking or as garnish.
The immersion blender step is optional; the soup is delicious whether blended or not.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well for up to 3 months.