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Roasted red pepper and white bean soup gets its smoky depth from peppers charred under the broiler, then blended smooth with cannellini beans and a splash of cream. It’s a weeknight pot that tastes like it took longer than it did.
I started making this on cold Tuesdays when the fridge had nothing exciting in it. Roasted peppers and a couple cans of beans turned into something I actually looked forward to eating.
The peppers do the heavy lifting here. Broiling them until the skins blister brings out a sweetness that canned tomatoes alone can’t match.
This one freezes well, reheats fine, and holds up for lunches all week, much like this heart-healthy lentil and spinach soup. Good for busy nights when you want something warm without much fuss.
Why You’ll Love This Recipe
- Charred peppers give real smoky flavor without any liquid smoke
- Comes together in one pot after the peppers roast
- Freezes well for lunches on busy weeks
- Naturally gluten free and easy to make dairy free
Ingredient Notes
- red bell peppers: Broiling until the skins are fully blistered is what gives the soup its smoky sweetness. Jarred roasted peppers work in a pinch.
- cannellini beans: Great white northern beans work the same way. Rinse them well to cut down on sodium and starchy residue.
- vegetable broth: Use a low-sodium broth if you’re watching salt, since you’ll add more seasoning later. Chicken broth works if you’re not vegetarian.
- heavy cream: Adds body and rounds out the smoky flavor. Swap in canned coconut milk for a dairy-free version, it adds a light sweetness.
- smoked paprika: This backs up the char from the broiler, don’t skip it even if the peppers look well charred already.
- lemon juice: A small splash at the end brightens the soup and keeps it from tasting flat or one-note.
Roasted Red Pepper White Bean Soup: Smoky and Simple
Ingredients
Method
- Heat the broiler to high with the oven rack about 6 inches from the heat source. Line the 33 x 46 cm / 13 x 18 inch sheet pan with foil.
- Halve and seed the red bell peppers. Arrange cut side down on the sheet pan and broil for 8 to 10 minutes, until the skins blister and char in spots.
- Transfer the hot peppers to a large mixing bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes, this loosens the skins so they peel off easily.
- Peel off the charred skins and rough chop the flesh. Set aside.
- Warm the olive oil in the Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, until soft and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the roasted peppers, vegetable broth, drained cannellini beans, crushed tomatoes, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the beans are soft and the flavors meld.
- Blend the soup with an immersion blender directly in the pot until mostly smooth, leaving a little texture if you like. Work in batches with a countertop blender if needed, venting the lid to release steam.
- Stir in the heavy cream and lemon juice. Taste and add more salt if needed.
- Ladle into bowls and top with the chopped fresh basil.
Notes
- Broil peppers until deeply charred, not just lightly browned, for real smoky flavor
- Steam peppers covered before peeling, skipping this makes skins stick
- Rinse canned beans well to cut sodium and starchy residue
- Add cream after blending to avoid a split or grainy texture
Tips for Success
- Broil the peppers until the skins are deeply blackened in spots, not just lightly browned, for real smoky flavor
- Steam the peppers covered for a full 10 minutes before peeling, skipping this step makes the skins stick
- Rinse the canned beans well under cold water to cut sodium and remove excess starch, the same trick used in this avocado bean and sweetcorn salad
- Blend in batches if using a countertop blender, and vent the lid so steam can escape safely
- Stir the cream in after blending, not before simmering, so the soup doesn’t split or turn grainy
Variations
- Swap the heavy cream for canned coconut milk for a dairy-free version with a light sweetness
- Stir in 2 cups baby spinach right at the end for extra color and a nutrient boost
- Add a pinch of cayenne or extra red pepper flakes if you want a spicier bowl
Storage and Reheating
Roasted red pepper and white bean soup keeps well in the fridge for 4 to 5 days in an airtight container. Reheat it in a saucepan over medium-low heat, stirring occasionally, until warmed through, about 5 to 7 minutes.
This soup also freezes well for up to 3 months if you leave the cream out before freezing. Cool it fully, freeze in portions, then thaw overnight in the fridge and stir in the cream after reheating on the stove.
A microwave works fine too for single bowls, heat in 1-minute bursts, stirring between each, until hot.
Serving Suggestions
Crusty bread or a grilled cheese sandwich are the classic pairing here, good for scooping up every bit of the smoky broth.
A simple green salad with a lemony vinaigrette balances the richness if you want something lighter alongside. A drizzle of olive oil and a scatter of torn basil right before serving keeps the bowl from tasting one-note.
For a heartier dinner, ladle the soup over a scoop of cooked rice or serve alongside these black bean sweet potato enchiladas.
FAQ
Why is my roasted red pepper and white bean soup thin instead of creamy?
Thin soup usually means it needs more blending time or a bit more cream. Blend the beans and roasted peppers longer with the immersion blender until the puree turns silky, then stir in the full 80 ml of cream. Simmering uncovered a few extra minutes also helps it thicken slightly.
Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, jarred roasted red peppers work fine and save time. Use about 2 cups (400 g) drained peppers in place of the fresh roasted ones, and skip the broiling and steaming steps entirely. Rinse them first if the jar brine tastes vinegary, since it can throw off the soup’s balance.
Can I freeze roasted red pepper and white bean soup?
Yes, this soup freezes well for up to 3 months if you leave the cream out before freezing. Cool the soup completely, freeze in portions, then thaw overnight in the fridge and stir in the cream after reheating on the stove. Adding cream before freezing can make the texture grainy.
What goes well with roasted red pepper and white bean soup?
Crusty bread or a grilled cheese sandwich are the classic pairings for scooping up every bite. A simple green salad with a lemony vinaigrette balances the smoky richness, and a drizzle of olive oil with extra basil on top adds a fresh finish.
Is roasted red pepper and white bean soup gluten free?
Yes, this soup is naturally gluten free since it’s built on beans, peppers, broth, and cream with no flour or thickeners. Just double check your vegetable broth label, since some brands add gluten-based flavoring, and you’re set for a fully gluten free bowl.
Do I really need to peel the charred skins off the roasted peppers?
Yes, peeling matters because the charred skin turns tough and slightly bitter once blended into the soup. Steam the peppers covered for 10 minutes after broiling so the skins loosen, then they should slide off easily with your fingers or a paring knife.
