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Overhead view of smoky roasted red pepper and white bean soup in a bowl with a cream swirl and torn basil on top

Roasted Red Pepper White Bean Soup: Smoky and Simple

A smoky, creamy white bean soup built on broiler-charred red peppers, ready in about an hour and freezer friendly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean-inspired
Calories: 117
Ingredients Method Notes

Ingredients
  

For the Roasted Peppers
  • 4 red bell peppers large (about 600 g); halved and seeded
For the Soup
  • 2 tbsp olive oil
  • 1 yellow onion medium (about 150 g); diced
  • 4 cloves garlic minced
  • 960 ml vegetable broth / 4 cups
  • 2 cans cannellini beans (425 g each); drained and rinsed
  • 240 g crushed tomatoes / 1 cup
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 80 ml heavy cream / 1/3 cup; or canned coconut milk
  • 1 tbsp lemon juice
  • 1/4 cup fresh basil chopped; for garnish

Method
 

Roast the Peppers
  1. 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.
  2. 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.
  3. 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.
  4. Peel off the charred skins and rough chop the flesh. Set aside.
Build the Soup
  1. Warm the olive oil in the Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, until soft and translucent.
  2. Stir in the minced garlic and cook for 1 minute, until fragrant.
  3. 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.
  4. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the beans are soft and the flavors meld.
  5. 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.
  6. Stir in the heavy cream and lemon juice. Taste and add more salt if needed.
  7. 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