Roasted Pepper and White Bean Soup is one of those dinners that feels richer than it should. Sweet roasted bell peppers, tender white beans, and tomatoes simmer together, then everything is blended into a smooth, creamy bowl without a drop of cream.
This soup came out of a colder winter day and a what-can-I-make-with-what-we-have kind of night. The refrigerator was sparse, the grocery pickup was delayed, and the pantry needed to carry dinner. White beans and peppers did exactly that.
What makes this version different is that it relies on water, not stock, and still tastes full and balanced. The creaminess comes entirely from the beans. If you have read my Cream of Bean method on the site, you already know how powerful blended beans can be.
Ingredient Notes
White Beans - Cannellini, Great Northern, or navy beans all work beautifully. When fully blended, they create natural body and richness. This is the foundation of the Cream of Bean method. Butter beans are not my favorite for this approach. If you do not have white beans, I would reach for pinto beans or kidney beans before using butter beans, both give better depth and color in a fully blended soup.
Bell Peppers - Fresh roasted bell peppers give the deepest flavor, but jarred roasted red peppers work very well in a pinch. If using jarred, drain them well and reduce roasting time accordingly.
Canned Tomatoes - Whole or crushed both work since the soup is blended. If using whole tomatoes, break them up slightly in the pot before simmering.
Crushed Red Pepper Flakes - Three quarters of a teaspoon gives gentle warmth without overpowering the peppers once blended.
Instructions
Preheat the oven to 425F (220C). Arrange halved bell peppers on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 15 to 20 minutes, until softened and lightly charred in spots. Roughly chop once cool enough to handle.
In a large pot, heat olive oil over medium heat. Add 1 finely chopped onion and ½ teaspoon salt. Cook for 6 to 8 minutes, until translucent and soft. Add 3 teaspoons crushed garlic and cook for 30 seconds, just until fragrant.
Stir in the roasted peppers, ¾ teaspoon crushed red pepper flakes, 1 (28-ounce) can tomatoes, 2 (15-ounce) cans drained white beans, 4 cups water, and the remaining 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for 20 to 30 minutes.
Using an immersion blender or countertop blender, blend the soup completely until smooth and creamy. The texture should be velvety and spoon-coating, but still fluid. Add a splash of water if you prefer it slightly thinner.
How to Serve
• With crusty bread or warm focaccia for dipping
• Alongside a simple green salad with my Mustard Shallot Dressing
• With a grilled cheese sandwich for a cozy dinner
• Topped with a spoonful of Herb Sauce for brightness
• Finished with Butter Bean Croutons for crunch
Tips, Tricks and Alterations
• Shortcut version - Use jarred roasted red peppers instead of roasting fresh peppers.
• Adjust thickness - If the soup thickens as it sits, stir in warm water a few tablespoons at a time.
• Make it smoky - Add 1 teaspoon smoked paprika when adding the tomatoes.
• Toppings - This soup is a strong base. Try it with Herb Sauce, classic croutons, or the crispy Butter Bean Croutons. It also works well with a drizzle of olive oil or a spoonful of Warm White Bean and Garlic Spread.
• Explore more white bean soups - If you love this texture, see my Tuscan White Bean Soup or White Bean and Carrot Soup for variations on the Cream of Bean method.
This Roasted Pepper and White Bean Soup proves that a simple pantry can still produce something deeply satisfying. If you make it, I would love to hear how it turns out. A quick comment or five star rating helps other busy cooks find it too.
If you've tried this Roasted Pepper and White Bean Soup recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Roasted Pepper and White Bean Soup
Ingredients
- 6 bell peppers cored, seeded, and halved
- 2 tablespoons olive oil for roasting the peppers
- 3 tablespoons olive oil for the base of the soup and sautéing the onions
- 1 teaspoons salt divided (for roasting the peppers)
- 1 teaspoons salt divided (for the base of the soup and sautéing the onions)
- 1 medium onion finely chopped
- 3 teaspoons crushed garlic
- ¾ teaspoon crushed red pepper flakes
- 1 28-ounce can whole or crushed tomatoes
- 2 15-ounce cans white beans, drained and rinsed
- 4 cups water
Instructions
- Preheat oven to 425F (220C). Drizzle peppers with olive oil and sprinkle with salt. Roast 15 to 20 minutes until softened and lightly charred. Chop.6 bell peppers, 2 tablespoons olive oil, 1 teaspoons salt
- Heat olive oil in a large pot. Add onion and salt. Cook 6 to 8 minutes until soft. Add garlic and cook briefly until fragrant.3 tablespoons olive oil, 1 teaspoons salt, 1 medium onion, 3 teaspoons crushed garlic
- Add roasted peppers, crushed red pepper flakes, tomatoes, white beans, water, and remaining salt. Bring to a boil, then simmer 20 to 30 minutes.¾ teaspoon crushed red pepper flakes, 1 28-ounce can whole or crushed tomatoes, 2 15-ounce cans white beans, drained and rinsed, 4 cups water
- Blend completely until smooth and creamy. Adjust thickness with additional water if needed.
Notes
Nutrition
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