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Roasted Red Pepper & White Bean Soup in a white bowl with a blue floral pattern, garnished with basil, olive oil, red pepper flakes, and Firehook Rosemary Sea Salt Crackers
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Roasted Red Pepper & White Bean Soup

A rich, blended soup made easy with one sheet pan and simple ingredients.
Course Appetizer, Main Course, Soup
Keyword blended soup, crackers, creamy soup recipe, easy soup recipe, easy tomato soup, roasted red pepper, roasted tomatoes, roasted vegetables, sheet pan soup
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4 servings

Ingredients

  • 3 bell peppers quartered and seeds removed
  • 1 yellow onion quartered
  • 1 head garlic top sliced off to expose cloves
  • 2 roma tomatoes halved
  • 2 tbsp olive oil
  • Salt
  • Black pepper optional
  • ½ tsp smoked paprika
  • Pinch of red pepper flakes
  • 1 can cannellini beans rinsed + drained
  • 3-4 cups chicken/veg broth
  • 2 tbsp tomato paste
  • Splash of sherry vinegar
  • Garnish: torn basil, red pepper flakes, a drizzle of olive oil
  • Serve with: Firehook Rosemary Sea Salt Crackers

Instructions

  • 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.
  • Roast at 450°F for about 30 minutes, until softened and lightly charred.
  • Let cool slightly, then remove the skins from the peppers and tomatoes.
  • 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.
  • 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.
  • 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.