Go Back
–+ servings
Fire Roasted White Bean Soup.

Creamy Fire Roasted White Bean Soup That Warms Your Soul

This Fire Roasted White Bean Soup delivers warmth and comfort with its rich flavors and creamy texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Feel free to substitute with avocado oil for a different flavor.
  • 1 medium Sweet onion Yellow onion works as a great alternative.
  • 4 cloves Garlic cloves Use crushed garlic for an even bolder taste.
  • 1 teaspoon Kosher salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
  • 2 tablespoons Tomato paste Brings a concentrated, savory element.
  • 1 teaspoon Dried basil If using fresh, increase to about one tablespoon.
  • 1 teaspoon Dried oregano Substitute with Italian seasoning if desired.
  • 1 teaspoon Dried thyme Fresh thyme can provide an even brighter flavor.
For the Soup Ingredients
  • 28 ounces Fire roasted tomatoes Canned or homemade both work wonderfully.
  • 15 ounces Cannellini beans Navy or great northern beans are good substitutes.
  • 4 cups Vegetable or chicken stock Homemade stock elevates the flavor even further.
  • 1 piece Parmesan rind Enhances the soup richness as it simmers.
For the Creaminess
  • 1 cup Heavy cream For a lighter option, half-and-half or coconut milk can work.
  • 1 cup Finely grated parmesan cheese Save extra for garnishing.
  • 2 cups Fresh spinach Can use frozen spinach as a handy alternative.
For Topping
  • 1 teaspoon Crushed red pepper Adjust to suit your heat preference.

Equipment

  • Large pot

Method
 

How to Make Fire Roasted White Bean Soup
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, seasoning generously with kosher salt and pepper. Sauté for about 5 minutes, until the onions begin to soften and become translucent.
  2. Stir in the tomato paste along with the dried basil, oregano, and thyme. Let it cook for another 5 minutes, stirring frequently, until the tomato paste deepens in color and develops a rich aroma.
  3. Add the fire-roasted tomatoes, rinsed cannellini beans, stock, and the parmesan rind to the pot. Bring everything to a boil before reducing it to a gentle simmer. Cover and let it cook for 20 minutes, removing the lid for the last 10 minutes.
  4. Combine the heavy cream, finely grated parmesan cheese, and fresh spinach into the mixture. Allow it to cook for an additional 5 to 10 minutes, stirring often until the cheese melts and the spinach wilts. Taste and adjust seasoning with salt and pepper if needed.
  5. Serve the soup hot, garnishing each bowl with extra parmesan cheese and a sprinkle of crushed red pepper for an added kick.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 2500IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Optional: Add a swirl of basil pesto for an extra burst of flavor! Store leftovers in an airtight container in the fridge; the soup will deepen in flavor over time.

Tried this recipe?

Let us know how it was!