Fire-Roasted White Bean Soup Recipe

If you’re looking for a cozy, flavorful bowl of comfort that tastes like it simmered all afternoon (but actually comes together in under 40 minutes), Fire-Roasted White Bean Soup is about to take its place at the top of your must-make list! Bursting with the smoky goodness of fire-roasted tomatoes, creamy cannellini beans, and vibrant veggies, this vegetarian soup perfectly balances hearty and light. It warms you up on chilly nights but is just as lovely as a year-round lunch or dinner side, and even better—the leftovers are next-level delicious!

this Recipe

Ingredients You’ll Need

Fire-Roasted White Bean Soup is made with a handful of pantry staples and a few fresh ingredients, each adding something special to the pot. Here’s a quick look at what you’ll need and why they matter:

• Olive oil: Adds heart-healthy fat and a rich, round base to build your flavors on.
• Onion (diced): Brings a sweet, aromatic foundation to every spoonful.
• Garlic cloves (minced): Infuses the soup with warm, savory depth—essential for Mediterranean flavor.
• Carrot (diced): Gives a touch of sweetness and beautiful color.
• Celery stalk (diced): Offers crunch and a gentle, peppery edge that rounds out the veggies.
• Dried thyme: Herbal notes that heighten the Mediterranean vibes.
• Smoked paprika: Lends irresistible smokiness, echoing those fire-roasted tomatoes.
• Red pepper flakes (optional): Add just the right amount of gentle heat—adjust to your taste!
• Fire-roasted diced tomatoes (2 cans): The star ingredient for depth, tang, and that signature smoky tomato punch.
• Cannellini beans (2 cans, drained and rinsed): Creamy, protein-rich, and marvelously filling.
• Vegetable broth: Keeps it light yet full of savory flavor—choose low-sodium if preferred.
• Bay leaf: Adds subtle earthiness and rounds out the flavors as the soup simmers.
• Lemon juice: A bright pop at the end for freshness and to bring all the flavors to life.
• Salt and pepper: Essential for balancing and elevating all the other ingredients.
• Fresh parsley (chopped): Gives a pretty, vibrant finish and a burst of herbaceous flavor.

How to Make Fire-Roasted White Bean Soup

Step 1: Build the Flavor Base

Start by heating your olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. These classic aromatics (a.k.a. “mirepoix”) are the foundation of so many great soups, and here they add sweetness and veggie richness. Cook until softened, stirring occasionally, about 5 minutes—you’ll smell that wonderful aroma!

Step 2: Add the Aromatics and Spices

Now it’s time for even more flavor: Stir in the minced garlic, dried thyme, smoked paprika, and (if you like a little spice) a pinch of red pepper flakes. Let these toast in the pot for about a minute, just until the garlic is fragrant and the spices bloom into the oil. This quick step makes the entire Fire-Roasted White Bean Soup deeply aromatic and layered.

Step 3: Add the Tomatoes, Beans, and Broth

Pour in the fire-roasted diced tomatoes (including all their flavorful juices), the drained and rinsed cannellini beans, and the vegetable broth. Tuck in the bay leaf. Stir everything together, scraping up any brown bits from the bottom of the pot for extra savoriness. Bring the mixture to a gentle boil, then lower the heat to simmer.

Step 4: Simmer to Perfection

Let your Fire-Roasted White Bean Soup bubble away for about 20 minutes. The flavors will meld and deepen, and the vegetables will become perfectly tender. Don’t rush this step—your kitchen will start to smell incredibly inviting!

Step 5: Blend for Creaminess

Remove the bay leaf and add the fresh lemon juice for a bright finish. For a lovely, creamy texture without cream, use an immersion blender to blend just part of the soup right in the pot. I like to leave plenty of beans and veggies whole for texture—aim for a rustic, hearty blend rather than a perfectly smooth purée.

Step 6: Final Seasoning and Garnish

Taste and season your Fire-Roasted White Bean Soup with salt and pepper as needed. Ladle into bowls and sprinkle generously with fresh chopped parsley for a fresh, green finish that’s as eye-catching as it is tasty.

How to Serve Fire-Roasted White Bean Soup

Garnishes

This soup truly shines with a few final flourishes. Try a swirl of extra virgin olive oil, another sprinkle of fresh parsley, or even a handful of crunchy homemade croutons. For a touch of decadence, add a dollop of vegan or dairy cream, or a pinch more smoked paprika on top.

Side Dishes

Fire-Roasted White Bean Soup pairs beautifully with a hunk of crusty bread for dunking, a warm baguette, or a simple green salad dressed with a zingy vinaigrette. For a heartier meal, serve it alongside roasted vegetables or a vegan grilled cheese—seriously, soup and sandwich never gets old.

Creative Ways to Present

Make your Fire-Roasted White Bean Soup the star of your next dinner party or casual lunch by serving it in oversized mugs or mini soup shooters for a fun appetizer. For a rustic touch, ladle it into wide, shallow bowls and top with artful swooshes of lemony yogurt or a crumble of plant-based feta.

Make Ahead and Storage

Storing Leftovers

Leftover Fire-Roasted White Bean Soup keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to maintain its bright, fresh flavor. The flavors deepen overnight, making tomorrow’s lunch even tastier.

Freezing

This soup is a meal-prepper’s dream. Let it cool completely, then portion into freezer-safe containers. It freezes well for up to three months—just leave a little space for expansion. When you need a comforting, ready-to-go dinner, just thaw and reheat!

Reheating

To bring Fire-Roasted White Bean Soup back to its original glory, gently reheat it on the stovetop over medium heat, stirring frequently. Add a splash of broth or water if it’s thickened too much in the fridge. The microwave works in a pinch, too—just heat in 1-minute bursts and stir between each.

FAQs

Can I use dry beans instead of canned?

Absolutely! Just soak and cook your cannellini beans until tender before adding them to the soup. You’ll need about three cups of cooked beans to replace the canned.

Is Fire-Roasted White Bean Soup gluten-free?

Yes, this soup is naturally gluten-free! Just double-check that your vegetable broth and seasonings don’t contain hidden gluten if you’re highly sensitive.

How can I make this soup richer and creamier?

For extra richness, add a splash of dairy or plant-based cream before serving, or blend more of the soup for a smoother texture. A generous drizzle of olive oil is another easy way to add velvety mouthfeel.

What other beans can I use?

If you don’t have cannellini beans, Great Northern or navy beans both work beautifully in Fire-Roasted White Bean Soup, offering a similar creamy texture and mild flavor.

Can I make this soup ahead of time?

Definitely! This soup just gets better as it sits—make it a day in advance and reheat when ready to serve. The flavors meld and intensify overnight, making leftovers downright irresistible.

Final Thoughts

If you’re yearning for something both easy and soul-warming, Fire-Roasted White Bean Soup absolutely delivers. I hope you’ll give this recipe a spot in your weekly lineup—once you taste how smoky, bright, and nourishing it is, I think it will become one of your favorites for years to come!

Print