THE NOURISHING TABLE · SIMPLE RECIPES
This roasted red pepper and tomato soup is for evenings when you want something warm, creamy and comforting—and your enthusiasm for chopping has already clocked out.
Jarred roasted peppers bring sweetness and a little smoky depth. Canned tomatoes do the heavy lifting. Blended white beans give the soup body without cream. Add toast, put on something comfortable and let dinner be pleasantly uncomplicated.
Why the white beans belong here
Cannellini beans blend into the tomatoes and peppers, giving a fuller texture without a big change in flavor. They also contribute fiber and some protein. This is a practical way to use beans in an everyday meal, rather than a promise that a bowl of soup will solve your entire life.
Choose cooked canned beans for this recipe. Dried beans need separate preparation and cannot replace them directly. If you already have cooked, unsalted white beans, use about 1½ cups, drained.
Three shopping details that make a difference
Roasted red peppers
Buy a 12-ounce jar of sweet roasted red peppers, not hot pickled peppers. Drain it well. Jar sizes refer to the contents before draining; you do not need 12 ounces of drained pepper.
Canned tomatoes
Use diced tomatoes with their juices. One 28-ounce can also works in place of two 14.5-ounce cans. Choose plain or fire-roasted; avoid versions with added chilies unless you want heat.
Broth and salt
Low-sodium vegetable broth gives you more control. Tomatoes, peppers and beans vary in saltiness, so taste the blended soup before adding extra salt.
THE FULL RECIPE
Roasted red pepper and tomato soup with white beans
Servings: 4 · Prep: about 10 minutes · Cook: about 30 minutes · Total: about 40 minutes
Equipment: a large saucepan or 4-quart pot, spoon and immersion blender. Timing is an estimate and depends on your stove and chopping pace.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 cans diced tomatoes (14.5 ounces / 411 g each), with juices
- 1 jar sweet roasted red peppers (12 ounces / 340 g before draining), drained
- 1 can cannellini beans (15 ounces / 425 g), drained and rinsed
- 2 cups / 480 ml low-sodium vegetable broth, plus more as needed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Optional, to serve: torn fresh basil and a small drizzle of olive oil
Directions
- Soften the onion. Warm the olive oil in the pot over medium heat. Add the onion and cook for 7–8 minutes, stirring regularly, until softened and lightly golden at the edges. Lower the heat if it starts to brown quickly.
- Wake up the seasonings. Add the garlic, smoked paprika and oregano. Stir for 30 seconds, just until fragrant.
- Simmer. Add the tomatoes and juices, drained peppers, beans, broth, salt and black pepper. Stir and bring to a boil. Reduce the heat and simmer gently, partly covered, for 15 minutes. Stir occasionally, especially along the bottom.
- Blend and adjust. Remove the pot from the heat and let the bubbling stop. Blend with an immersion blender, keeping its head fully submerged to limit splashing. Stop the motor before lifting it out. Add broth a little at a time if you prefer a thinner soup. Taste, then adjust salt and pepper.
- Serve. Ladle into bowls and add basil and a little olive oil, if using. Toasted bread is optional but very welcome.
Make the texture and flavor work for you
| If your soup is… | Try this |
|---|---|
| Thicker than you like | Stir in broth or water, ¼ cup at a time. Warm it through and taste again before adding salt. |
| A little too thin | Simmer uncovered for a few more minutes, stirring, until it reaches the consistency you want. It should pour off a spoon, not behave like pasta sauce. |
| Sharply acidic | First check whether it needs a little salt. If the tomatoes still taste harsh, try an optional ½ teaspoon of sugar or maple syrup, then taste again. You are balancing the tomatoes, not making tomato dessert. |
| Too smoky | Use ½ teaspoon smoked paprika next time, or choose plain sweet paprika for a gentler version. Smoked paprika is not the same as hot paprika. |
| Not perfectly smooth | Blend a little longer, following your blender’s operating limits. A slight texture from tomato skins and beans is normal, especially with an immersion blender. |
Easy swaps and cozy serving ideas
No cannellini beans? Great Northern beans are a straightforward swap. Use the same can size, drained and rinsed.
Want a little heat? Add a small pinch of red pepper flakes with the garlic. Keep it out of the main pot if you are serving people who prefer mild food; they can add their own.
Make it more of a meal. Serve it with a grilled cheese sandwich, toast topped with hummus, or a simple salad and bread. The soup itself has no dairy ingredients; any toppings or sides are your choice. Check your packaged ingredients if you need a particular allergen-free option.
Make dinner for two and tomorrow’s lunch. Serve half tonight and portion the rest into individual containers. Pack bread separately so it stays bread instead of becoming an enthusiastic sponge.
Store it so tomorrow’s lunch is easy
Divide leftovers into shallow containers and refrigerate within two hours of cooking—within one hour if the surrounding temperature is above 90°F. Keep the refrigerator at 40°F / 4°C or below, and use the soup within three to four days.
For longer storage, freeze in freezer-safe portions with room for expansion. Label with the date; aim to use within three months for best quality. Thaw in the refrigerator, or reheat from frozen in a saucepan with a little water and frequent stirring.
USDA recommends reheating leftovers to 165°F / 74°C and bringing soups to a rolling boil. Stir well so the heat reaches the center. Add fresh basil after reheating.
Save this recipe for your next cozy night
Save the recipe card below or share it with the friend who starts saying “soup weather” the moment a leaf hits the sidewalk. The complete ingredients and directions are also written above, so you can cook without zooming in on an image.
More from The Nourishing Table
- For another pantry-friendly dinner, try creamy sun-dried tomato butter beans with spinach.
- For a spiced, chunkier option, make coconut curry chickpeas with sweet potato and spinach.
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