Roasted Pepper and White Bean Soup
A smooth and creamy white bean soup built from roasted peppers, tomatoes, and pantry staples. Fully blended for a velvety texture without cream.
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
• Creaminess comes from blended white beans, no cream required.
• Jarred roasted red peppers may be used.
• Nutrition facts are automatically calculated using an online tool and should be considered best estimates.
Nutrition
Calories: 111kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 596mgPotassium: 255mgFiber: 2gSugar: 5gVitamin A: 2978IUVitamin C: 118mgCalcium: 18mgIron: 1mg
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