Description
This hearty and comforting Fire-Roasted White Bean Soup is bursting with rich flavors from fire-roasted tomatoes, white beans, and aromatic herbs. It’s a quick and easy soup that’s perfect for chilly days, with a smooth and creamy texture that comes from blending the ingredients. A healthy, vegan option that’s as nutritious as it is delicious!
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, or until softened and fragrant.
- Add the white beans, fire-roasted diced tomatoes, vegetable broth, dried thyme, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend it in batches using a regular blender.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh herbs if desired.
Notes
- If you prefer a chunkier soup, you can blend only half of the soup or leave it unblended.
- Add a drizzle of olive oil or a sprinkle of grated cheese on top before serving for extra richness.
- You can freeze this soup for up to 3 months—just allow it to cool completely before storing in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes