Smoky Roasted Red Bell Pepper and Cannellini Bean Soup

Recipe Collection: Dinner

Smoky Roasted Red Bell Pepper and Cannellini Bean Soup is a vegetarian Mediterranean delight that’s both hearty and satisfying. This soup features a rich blend of roasted red bell peppers and cannellini beans, infused with garlic and a hint of smoked paprika. Perfect for cozy dinners or meal prep, it can be served hot or cold, making it versatile for any occasion.

Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to help you save on ingredients. Select this recipe today and enjoy step-by-step guidance for a delicious meal!

Overview

This luxurious roasted red bell pepper soup is elevated by the creamy texture of cannellini beans and a hint of smokiness from the broiled peppers. Enhanced with garlic infusion, this soup is perfect for a cozy meal, served hot or cold, and garnished with a dollop of sour cream or goat cheese and a sprinkle of fresh watercress.

Diet Type

Vegetarian (with vegetable broth substitution)

Allergies

None

Cuisine

Mediterranean

Serving Size: 6

Cooking Time: 45 minutes

Ingredients

• 3 Whole red bell peppers, peeled
• 1 Medium onion, minced
• 1 Tablespoon (tbsp) garlic, minced
• 1 Tablespoon (tbsp) olive oil
• 2 15 Ounces (oz) cannellini beans, drained
• 2 14.5 Ounces (oz) vegetable broth
• 0.5 Teaspoon (tsp) smoked paprika
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 1 Tablespoon (tbsp) fresh lemon juice
• 0.5 Teaspoon (tsp) red pepper flakes
• 1 Pinch sour cream, to taste (for garnish)
• 1 Pinch goat cheese, to taste (for garnish)
• 1 Pinch fresh watercress, to taste (for garnish)

Steps

1. Preheat your oven to broil. Place the red bell peppers on a baking sheet and broil on the top rack, turning with tongs until all sides are blackened. Transfer the peppers to a paper bag, seal tightly, and let them cool for 20 to 30 minutes. Once cooled, peel off the skins, remove the stems and seeds, and chop the peppers. Set aside.
2. In a large pot over medium heat, heat the olive oil. Add the minced onion and garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
3. Stir in the chopped roasted red bell peppers, smoked paprika, kosher salt, and ground black pepper. Sauté for an additional 2 to 3 minutes to allow the flavors to meld.
4. Add the vegetable broth and drained cannellini beans to the pot. Stir well to combine. If you prefer a bit of heat, add the red pepper flakes at this stage.
5. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches using a countertop blender, then return the soup to the pot.
6. Stir in the fresh lemon juice and adjust seasoning to taste. Simmer the soup over low heat for an additional 5 minutes to warm through.
7. Serve the soup hot or cold, garnished with a dollop of sour cream or goat cheese and a sprinkle of fresh watercress for a refreshing finish. Enjoy your gourmet creation!

Enjoy your homemade Smoky Roasted Red Bell Pepper and Cannellini Bean Soup!