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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

Roasted Red Pepper & White Bean Soup

A rich, blended soup made easy with one sheet pan and simple ingredients.
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Prep Time 5 minutes
Cook Time 45 minutes
Serves 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.