There’s something about roasted red peppers that makes any soup feel extra special…smoky, sweet, and so satisfying. This Roasted Red Pepper & White Bean Soup is one of those recipes that looks (and tastes) like you put in way more effort than you actually did. Everything roasts together on one tray—peppers, tomatoes, onion, and a whole head of garlic—then it all gets blended with white beans for that creamy, velvety texture without any dairy.

I finish mine with a drizzle of olive oil, a pinch of red pepper flakes, and plenty of Firehook Rosemary Sea Salt Crackers for dipping. It’s simple, cozy, and full of flavour—the kind of soup that just hits the spot on a chilly night.

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Why You’ll Love this Recipe:

• All roasted on one pan: Everything cooks together for easy cleanup and rich, caramelized flavour.
• Naturally creamy: White beans give this soup a velvety texture without any dairy.
• Full of depth: Roasted peppers, tomatoes, and garlic make every spoonful smoky and sweet.
• Customizable texture: Add more or less broth depending on how thick you like your soup.
• Perfect for dipping: With some crusty bread or my fav Firehook Rosemary Sea Salt Crackers.

Ingredients for Roasted Red Pepper & White Bean Soup:

Red bell peppers: Roasting brings out their natural sweetness and gives the soup that deep, smoky flavour.

Yellow onion: Adds savoury depth and balances the sweetness of the roasted veggies.

Garlic: Roasted whole, it turns buttery and mellow—perfect for blending right into the soup.

Roma tomatoes: Their acidity brightens everything up and adds a touch of natural sweetness.

Olive oil: Helps everything caramelize while roasting and adds a smooth richness to the final soup.

Salt + black pepper: Simple seasoning that brings all the flavours together.

Smoked paprika: Enhances that roasted, smoky vibe without being overpowering.

Red pepper flakes: A subtle heat that keeps each bite interesting.

Cannellini beans: The secret to a creamy, velvety texture—no cream needed.

Broth: Use chicken or vegetable broth depending on what you have. Add more or less depending on your preferred consistency.

Sherry vinegar: Adds a little tang and brightness at the end to balance all that roasted richness.

Basil, olive oil, and red pepper flakes (for garnish): The perfect finish that makes the whole bowl pop.

Firehook Rosemary Sea Salt Crackers: The best crunchy sidekick for dipping (and soaking up every last bit).

How to Prep for this Recipe:

There’s only a few ingredients to prep!

• Rinse and cut the bell peppers into quarters, removing the stem and seeds.
• Rinse and halve the tomatoes.
• Peel the onion and cut into quarters.
• Slice the top off a head of garlic to expose the cloves.

How to Make Roasted Red Pepper & White Bean Soup:

Step One: 

Arrange the red bell peppers, tomatoes, onion, and a head of garlic on a lined baking sheet. Drizzle with olive oil and season with salt.

Step Two:

Roast at 450°F for about 30 minutes, until softened and lightly charred.

Step Three:

Let cool slightly, then remove the skins from the peppers and tomatoes.

Step Four:

Add the roasted peppers, tomatoes, onion, and roasted garlic cloves (squeezed out of the head) to a blender. Add in the white beans, paprika, red pepper flakes, and 3–4 cups broth (use less for a thicker soup, more for a thinner one). Blend until smooth.

Step Five:

Pour the blended mixture into a large pot with the tomato paste, sherry vinegar, a pinch more salt, and some black pepper if you’d like. Simmer gently until warmed through and flavours have melded.

Step Six:

Ladle into bowls and top with torn basil, red pepper flakes, and a drizzle of olive oil. Serve with crackers for dipping—I love Firehook’s Rosemary Sea Salt Crackers.

Substitutions for Roasted Red Pepper & White Bean Soup:

• Red bell peppers: You can use orange or yellow bell peppers instead, but the colour will not be a vibrant red.
• Tomatoes: Any ripe, medium tomato will work if you don’t have Roma. Canned whole tomatoes can also be used in a pinch (just drain them before roasting).
• Onion: Shallots can sub in perfectly.
• Garlic: If you’re short on time, add a few cloves of minced garlic to the blender instead of roasting a whole head—though roasted gives the best flavour.
• Cannellini beans: Great Northern or navy beans are easy swaps. Chickpeas will change the texture slightly but still work.
• Broth: Use veggie broth to keep it vegetarian.
• Sherry vinegar: Red wine vinegar or a squeeze of lemon juice will do the trick if you don’t have sherry vinegar.
• Garnish: Try topping with fresh parsley, chives, or a drizzle of cream for a different take.

Storing Roasted Red Pepper & White Bean Soup:

To store: Let the soup cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days.

To freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat: Warm on the stovetop over medium heat, adding a splash of broth or water if it’s thickened in the fridge. Stir occasionally until heated through.

Tip: Wait to add fresh basil or crackers until just before serving so they stay crisp and vibrant.

This is as close as a soup can get to being a sheet pan recipe…so easy! Tag me on social if you try it out (@britacooks) xx