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A cozy bowl for chilly nights

I still remember the first time I made this fire roasted white bean soup the kitchen filled with a warm, smoky tomato aroma and the sound of gentle bubbling on the stove. The mix of creamy white beans and charred tomato pieces creates a comforting texture and a layered, savory flavor that feels nourishing and simple at once. It’s one of those recipes you can make on a weeknight and feel like you spent hours on. This fire roasted white bean soup is healthy, quick, and forgiving, perfect for busy evenings when you want something satisfying without fuss.

Why you’ll love fire roasted white bean soup

This soup blends smoky fire roasted tomatoes with tender white beans for a rich, comforting bowl that still feels light and wholesome. It’s ready in under an hour, uses pantry staples, and scales easily for meal prep or a family dinner. The recipe is naturally vegetarian and can be made vegan, while smoked paprika and cumin give it a subtle depth without heavy cream. It’s an ideal base to customize with greens, pasta, or a sprinkle of cheese.

Pantry-friendly and budget conscious
Smooth, creamy texture with a smoky finish
Ready in about 30 minutes for weekday dinners

Ingredients

Beans

2 cans 15 oz each fire-roasted diced tomatoes
2 cans 15 oz each white beans drained and rinsed

Soup Base

4 cups vegetable broth
1 tablespoon olive oil

Vegetables

1 onion chopped
3 cloves garlic minced

Seasonings

1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
Optional Red pepper flakes for added heat

Garnish

Fresh parsley for garnish

Instructions

Step 1

Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute. Add the chopped onion and sauté until translucent and soft, about 5 minutes, watching for edges to turn lightly golden.

Step 2

Add the minced garlic and cook for 1 minute until fragrant, stirring so it does not brown.

Step 3

Stir in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Increase heat to bring to a gentle boil, then reduce to a simmer.

Step 4

Simmer the soup for 20 to 25 minutes to allow flavors to meld and the broth to deepen. You should see the tomatoes break down and the liquid slightly thicken.

Step 5

Use an immersion blender to partially puree for a creamy texture while leaving some bean chunks for bite, or skip blending if you prefer a chunkier soup. Reheat briefly if needed and adjust seasoning.

Step 6

Serve hot, garnished with chopped fresh parsley and a pinch of red pepper flakes if you want extra heat.

Pro Tips and Variations

Use low-sodium broth and adjust salt at the end to control sodium.
For a richer flavor, sauté the onion until golden brown rather than just translucent.
Add a handful of baby spinach or kale during the last 5 minutes for extra greens.
Make it smoky and robust by adding a splash of good balsamic vinegar at the end.
For a heartier meal, stir in cooked short pasta or ditalini like in this pasta and beans soup.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove to preserve texture; add a little water or broth if it thickens too much.

Serving Suggestions for fire roasted white bean soup

Serve with crusty bread or garlic toast for dipping.
Top with grated Parmesan or a drizzle of olive oil for extra richness.
Pair with a simple green salad dressed with lemon vinaigrette for contrast.
Add a scoop of cooked quinoa or farro to make it even more filling.
Garnish with toasted pine nuts for a crunchy finish.

FAQ

Q How long does this soup keep in the fridge?
A Store in an airtight container for up to 4 days; reheat on the stove over low heat.

Q Can I use dry beans instead of canned?
A Yes, cook about 1 1/2 cups dried white beans until tender, roughly 1 1/2 to 2 hours, then proceed with the recipe.

Q Is this recipe vegan?
A Yes, as written it is vegan. Top with cheese only if you want a non-vegan option.

Q Can I make this in a slow cooker?
A Yes, sauté onions and garlic first, then add all ingredients and cook on low for 4 to 6 hours.

Conclusion

If you want another take on this comforting profile with greens and cheese, check this version titled Fire Roasted White Bean Soup with Spinach and Parmesan for inspiration.

Warm closing

Thanks for reading and trying this recipe. I love hearing how you customize it leave a comment with your favorite twist or any questions so I can help.

Reader Review

“This soup is smoky, creamy, and so easy to make. It became a weekly go-to for our family simple ingredients and big flavor.”