As the days grow colder, there’s nothing quite like a warm bowl of soup to comfort and nourish you. This Fire-Roasted White Bean Soup combines the hearty goodness of white beans with the rich, smoky flavors of fire-roasted tomatoes. Perfect for chilly days, this simple yet delicious recipe will quickly become a favorite in your household.
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
1 teaspoon smoked paprika
4 cups vegetable broth
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, for garnish
Optional: Red pepper flakes for added heat
Directions:
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. This step builds a flavorful base for your soup.
Add Garlic: Stir in the minced garlic and cook for another minute, stirring until fragrant. This will enhance the overall aroma of your dish.
Combine Ingredients: Add the fire-roasted tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Stir everything together to combine the flavors.
Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. This allows the flavors to meld beautifully.
Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to partially puree the soup. Alternatively, you can leave it chunky if you prefer a heartier texture.
Serve and Enjoy: Serve hot, garnished with fresh parsley and red pepper flakes if desired. This adds a beautiful touch and a little extra kick.
Serving Tips:
Garnish: Enhance the presentation and flavor by garnishing each bowl with fresh parsley. A sprinkle of red pepper flakes can add a nice kick for those who enjoy a bit of heat.
Accompaniments: Serve the soup with crusty bread, garlic bread, or a simple green salad. A side of cornbread or grilled cheese sandwiches pairs wonderfully, making for a hearty meal.
Temperature: This soup is best served hot. If you’ve made it ahead of time, reheat it on the stovetop over low heat, stirring occasionally to prevent sticking.
Portion Control: For a balanced meal, consider serving the soup in smaller bowls alongside other dishes, especially if you have a multi-course meal.
Variations: Encourage guests to customize their soup with toppings like shredded cheese, croutons, or avocado slices for added flavor and texture.
Storage Tips:
Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Freezing: If you want to save the soup for a longer period, it can be frozen. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months.
Thawing: To thaw frozen soup, transfer it to the refrigerator overnight. For a quicker method, you can thaw it in the microwave or on the stovetop over low heat.
Reheating: When reheating, you may need to add a splash of vegetable broth or water to restore the soup’s original consistency, especially if it thickened during storage.
Texture Considerations: If you pureed part of the soup for a creamier texture, note that freezing and thawing may slightly alter its consistency. Stir well when reheating, and adjust with broth as needed.
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FAQs:
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Yes, you can use fresh tomatoes if you prefer! For the best results, roast the tomatoes in the oven first to achieve that smoky flavor. Use about 4-5 medium-sized tomatoes and roast them until they’re blistered and slightly caramelized, then chop them before adding them to the soup.
Is this soup suitable for a vegetarian or vegan diet?
Absolutely! This Fire-Roasted White Bean Soup is naturally vegetarian and vegan, as it’s made with vegetable broth and plant-based ingredients. It’s a great option for anyone looking for a hearty, meat-free meal.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Be sure to thaw and reheat it gently before serving.
How can I customize the spice level of the soup?
You can easily adjust the spice level to suit your taste. For a milder soup, omit the red pepper flakes or use a small amount. If you like it spicier, add more red pepper flakes or even a dash of hot sauce when serving. You can also experiment with adding diced jalapeños or other hot peppers during the cooking process for extra heat.
Conclusion:
This Fire-Roasted White Bean Soup is not only comforting and satisfying but also a great way to enjoy healthy ingredients. With its smoky flavor and vibrant colors, it’s sure to impress family and friends alike. Give this recipe a try on your next chilly day, and enjoy the warmth it brings!
📖 Recipe:
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Fire-Roasted White Bean Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Enjoy a comforting bowl of Fire-Roasted White Bean Soup packed with bold flavors and smoky undertones. This hearty soup features fire-roasted diced tomatoes and creamy white beans, making it perfect for chilly days. Quick and easy to prepare, this nutritious dish is ideal for meal prep and satisfies both vegetarians and vegans.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and cook for another minute, stirring until fragrant.
- Stir in the fire-roasted tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- For a creamier texture, use an immersion blender to partially puree the soup, or leave it chunky.
- Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Adjust the spice level by adding more or fewer red pepper flakes, or incorporating diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 290 kcal
Keywords: Fire-roasted white bean soup, smoky bean soup, healthy soup recipe, vegetarian soup, easy bean soup, meal prep soup, comforting soup recipe
