There’s just something comforting about a big, steamy bowl of Fire-Roasted White Bean Soup. Each spoonful delivers a beautiful balance of smoky fire-roasted tomatoes, creamy white beans, and vibrant vegetables that feels both rustic and elegant. This soup is hearty enough for a satisfying main course but light enough to enjoy year-round, whether you need a cozy weeknight meal or an impressive starter for company. The best part? It comes together in no time, with ingredients you probably already have in your pantry, making it a staple for busy cooks and soup lovers alike!

Ingredients You’ll Need

Fire-Roasted White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple, wholesome ingredients, Fire-Roasted White Bean Soup showcases how each element brings something special to the pot—whether it’s a punch of color, a layer of flavor, or that creamy finish we crave in a classic soup.

Olive oil: Adds depth and helps soften your vegetables with a touch of richness.
Yellow onion: Gives a subtle sweetness and aromatic base that perfumes the whole soup.
Garlic: Brings warmth and hearty flavor, essential in cozy soups like this one.
Carrot: Contributes lovely color, sweetness, and a bit of texture to every bite.
Celery: Offers a savory note and slight crunch to the background.
Smoked paprika: Infuses a smoky, slightly spicy depth for that signature ‘fire-roasted’ vibe.
Dried thyme: Adds earthy, fragrant herbal notes that brighten the soup.
Crushed red pepper flakes (optional): A little heat for those who like a gentle kick.
Fire-roasted diced tomatoes: The star ingredient, bringing smokiness and acidity for a layered base.
White beans (cannellini or great northern): Lend a creamy, substantial texture and plant-based protein.
Vegetable broth: Forms the soup’s flavorful foundation without overpowering other tastes.
Bay leaf: Steeps the soup with subtle botanicals and rounds out the flavors.
Lemon juice: Brightens the whole dish, awakening all the savory notes.
Salt and black pepper: Essential for bringing out all those layers of flavor.
Chopped fresh parsley: The finishing touch for freshness, color, and a hint of lightness.

How to Make Fire-Roasted White Bean Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. When it glistens, add the diced onion, carrot, and celery. With just a few minutes of gentle sautéing, you’ll coax out sweetness and build the aromatic foundation that delights your senses right from the first simmer.

Step 2: Layer in the Flavors

Stir in the minced garlic, smoked paprika, dried thyme, and crushed red pepper flakes. This quick step—just one to two minutes—is when magic happens! The spices bloom in the oil, filling your kitchen with smoky, savory scents and intensifying the color and depth of your Fire-Roasted White Bean Soup.

Step 3: Simmer the Soup

Pour in the fire-roasted diced tomatoes (including their delicious juices), white beans, vegetable broth, and bay leaf. Give everything a good stir, bring it all to a nice boil, then drop the heat so it simmers. Let it burble away for 15 to 20 minutes—this is when flavors meld and everything takes on that cozy, just-cooked-together savoriness we adore in homemade soup.

Step 4: Blend to Your Perfect Texture

When the soup finishes simmering, fish out the bay leaf and decide how creamy you want things. For a chunky texture, leave it as is; for creaminess, use an immersion blender right in the pot to puree about half of the soup, or transfer a cupful to a blender and whiz it up before pouring it back. The result? A creamy-dreamy texture that makes each spoonful feel extra luxurious—without any dairy!

Step 5: Finish & Taste

Stir in the lemon juice for a dash of brightness, then season with salt and pepper. Taste and adjust as needed; the flavors should pop, with a gentle smokiness, creamy beans, and vibrant vegetables singing in harmony. Ladle the soup into bowls and top with a shower of fresh chopped parsley. There you have it: Fire-Roasted White Bean Soup, ready to delight every palate at your table!

How to Serve Fire-Roasted White Bean Soup

Garnishes

A bowl of Fire-Roasted White Bean Soup is always better with a handful of fresh garnishes. Chopped parsley adds lovely color and freshness, but you can also try a swirl of olive oil, a sprinkling of smoked paprika, or even a few shavings of vegan parmesan for something extra special. These little touches invite everyone to customize their bowl and make the meal feel festive.

Side Dishes

You can’t go wrong serving this soup with a chunk of crusty bread—perfect for dipping and sopping up those last drops. For a more robust meal, offer a simple green salad tossed with lemon vinaigrette, or plate alongside toasted garlic breadsticks. If you want an extra protein boost, add a small bowl of marinated olives or some grilled tofu steaks to the spread.

Creative Ways to Present

If you’re hosting, ladle Fire-Roasted White Bean Soup into small mugs or espresso cups for a charming appetizer. Or, serve it in rustic bread bowls for a bistro-style touch that wows guests every time. Topping with microgreens, roasted chickpeas, or a scattering of sunflower seeds can also add fun textures and color—making this simple soup party-worthy, anytime!

Make Ahead and Storage

Storing Leftovers

One of the best things about Fire-Roasted White Bean Soup is how beautifully it keeps. Let the soup cool to room temperature, then transfer it to airtight containers and tuck them into the fridge. The flavors only get better overnight, so leftover soup is a true treat for lunch or another quick meal the next day.

Freezing

If you want to save a batch for another time, this soup freezes like a dream! Portion it into freezer-safe containers, leaving some room for expansion, and it will stay fresh for up to three months. When you’re craving a bowl, simply thaw overnight in the fridge or gently in a saucepan over low heat.

Reheating

To reheat, pour the soup into a pot and warm it gently over medium heat until hot, stirring occasionally. If it’s thickened in the fridge or freezer, just add a splash of water or broth to loosen things up. You can also microwave individual bowls for a speedy, satisfying lunch.

FAQs

Can I use dried beans instead of canned for Fire-Roasted White Bean Soup?

Absolutely! Soak and cook dried white beans ahead of time, then substitute about three cups of cooked beans for the canned. The rest of the recipe stays the same, and you might even notice an extra layer of homemade flavor.

Is Fire-Roasted White Bean Soup spicy?

The heat level is totally customizable. While the smoked paprika adds a mild background warmth, the optional crushed red pepper flakes are where most of the heat comes from. Omit or adjust them as you prefer—a big plus for families or spice-sensitive eaters!

Can I add extra greens or veggies?

Definitely! Stir in a couple handfuls of chopped kale, spinach, or Swiss chard during the last five minutes of simmering. Zucchini, bell peppers, or even sweet potatoes are also welcome if you want to bulk up the veggie count or use up what’s in the fridge.

What if I don’t have fire-roasted tomatoes?

Regular diced tomatoes work in a pinch, but if you want to mimic that smoky flavor, add a pinch more smoked paprika. While the depth from fire-roasted tomatoes is signature, the soup will still be delicious with this easy swap.

How can I make Fire-Roasted White Bean Soup even heartier?

Try stirring in a cup of cooked pasta, brown rice, or barley for extra substance. You could also top each bowl with croutons or serve alongside a hearty grain salad for an even more filling meal.

Final Thoughts

If you’re looking for a soul-warming meal that’s both nourishing and incredibly flavorful, you can’t go wrong with Fire-Roasted White Bean Soup. Give it a try the next time you’re craving something cozy and wholesome—chances are, it’ll become a new favorite in your kitchen, too!

Fire-Roasted White Bean Soup Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Fire-Roasted White Bean Soup is a hearty and flavorful vegan dish perfect for a cozy weeknight dinner. Packed with white beans, vegetables, and warming spices, this soup is easy to make and freezes well for future meals.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
1 (15 oz) can fire-roasted diced tomatoes
2 (15 oz) cans white beans, drained and rinsed
3 cups vegetable broth
1 bay leaf
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped fresh parsley for garnish

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery and sauté until softened.
Stir in the garlic, smoked paprika, thyme, and red pepper flakes and cook for another 1–2 minutes.
Add the fire-roasted tomatoes, white beans, vegetable broth, and bay leaf. Simmer for 15–20 minutes.
Blend the soup for a creamier texture if desired. Add lemon juice, salt, and pepper to taste.
Serve hot garnished with fresh parsley.