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Fire Roasted White Bean Soup

A cozy and comforting soup featuring smoky fire roasted tomatoes and creamy white beans that's perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

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 Use low-sodium broth for a healthier option.
  • 1 tablespoon olive oil
Vegetables
  • 1 onion chopped
  • 3 cloves garlic minced
Seasonings
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • Optional Red pepper flakes for added heat
Garnish
  • Fresh parsley for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
  2. Add the chopped onion and sauté until translucent and soft, about 5 minutes, watching for edges to turn lightly golden.
  3. Add the minced garlic and cook for 1 minute until fragrant, stirring so it does not brown.
Cooking
  1. Stir in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper.
  2. Increase heat to bring to a gentle boil, then reduce to a simmer.
  3. Simmer the soup for 20 to 25 minutes to allow flavors to meld and the broth to deepen.
  4. 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.
  5. Reheat briefly if needed and adjust seasoning.
  6. Serve hot, garnished with chopped fresh parsley and a pinch of red pepper flakes for extra heat if desired.

Notes

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.