Roasted Red Pepper and White Bean Soup

Roasted Red Pepper and White Bean Soup

By Brita Tastad | @britacooks

It’s simple, cozy, and full of flavor—the kind of soup that just hits the spot on a chilly night.

INGREDIENTS:

  • 3 bell peppers
  • 1 yellow onion
  • 1 head garlic
  • 2 roma tomatoes
  • 2 tbsp olive oil
  • Salt, pepper
  • ½ tsp smoked paprika
  • Pinch red pepper flakes
  • 1 can cannellini beans, rinsed + drained
  • 3-4 cups chicken/veg broth
  • 2 tbsp tomato paste
  • Splash of sherry vinegar
  • Basil, for garnish
  • Firehook Rosemary Sea Salt Crackers

INSTRUCTIONS:

  1. 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.
  2. Roast at 450°F for about 30 minutes, until softened and lightly charred.
  3. Let cool slightly, then remove the skins from the peppers and tomatoes.
  4. 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.
  5. 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 flavors have melded.
  6. Ladle into bowls and top with torn basil, red pepper flakes, and a drizzle of olive oil. 
  7. Serve with Firehook Rosemary Sea Salt Crackers, for dipping.
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INSTRUCTIONS:

  1. 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.
  2. Roast at 450°F for about 30 minutes, until softened and lightly charred.
  3. Let cool slightly, then remove the skins from the peppers and tomatoes.
  4. 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.
  5. 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 flavors have melded.
  6. Ladle into bowls and top with torn basil, red pepper flakes, and a drizzle of olive oil. 
  7. Serve with Firehook Rosemary Sea Salt Crackers, for dipping.