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Fire-Roasted White Bean Soup

A delightful dish packed with creamy white beans and a hint of smokiness from fire-roasted tomatoes, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans (15 oz each) of white beans (like cannellini or great northern), rinsed and drained
  • 1 can can (14.5 oz) of fire-roasted diced tomatoes
  • 1 medium medium onion, diced
  • 2 cloves cloves garlic, minced
  • 4 cups cups vegetable broth
  • 1 tsp tsp smoked paprika
  • ½ tsp ½ tsp dried thyme
  • to taste Salt and pepper to taste
  • Olive oil for sautéing
Optional Toppings
  • fresh parsley for garnish
  • a drizzle of olive oil
  • croutons for added texture

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
Cooking
  1. Stir in the rinsed white beans and fire-roasted tomatoes, mixing well to combine.
  2. Add the vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring to a gentle simmer and let everything cook together for about 15 minutes.
  3. For a creamier soup, use an immersion blender directly in the pot or transfer half of the soup to a blender and puree before returning it to the pot.
  4. Taste and adjust seasonings if necessary. Serve hot with your preferred toppings.

Notes

Store leftover soup in an airtight container in the refrigerator for up to four days, or freeze in freezer-safe bags for up to three months. Reheat on medium heat with a splash of water if thickened.