Save There's something about the smell of roasted red peppers that stops me mid-afternoon, pulling me toward the kitchen without a plan. A few years back, I bought way too many peppers at the farmer's market and stood in front of my broiler, watching them blister and blacken, thinking this had to become something good. That's when this soup happened—almost by accident, born from those charred peppers and a can of beans I found in the back of my pantry. Now I make it whenever I need something that feels both humble and special.
I served this to my sister on a rainy October evening when she showed up unannounced, stressed about a work deadline. She sat at the counter while I heated it up, and by the second spoonful, she just exhaled—like the warmth and color of it did something her nervous system needed. Sometimes food isn't about impressing anyone; it's just about showing up with something real.
Ingredients
- Roasted red bell peppers (3 large, roasted, peeled, and chopped): These are the soul of the soup—sweet, slightly smoky, and already soft enough to blend into silk. If you buy jarred ones, drain them well; fresh roasted always tastes brighter, but jarred won't disappoint you.
- Cannellini beans (2 cans, drained and rinsed): White beans add body without heaviness and create that creamy mouthfeel when blended. Always rinse them; it washes away the starchy liquid and makes the soup taste fresher.
- Yellow onion (1 medium, diced): This is your aromatic foundation—the sweetness builds as it softens and becomes the backdrop for everything else.
- Garlic (2 cloves, minced): One minute of cooking is all you need, or it turns bitter and sharp instead of mellow and warm.
- Carrot and celery (1 medium carrot and 1 stalk, both diced): Together they add subtle sweetness and earthiness that deepens the whole flavor profile without announcing themselves.
- Vegetable broth (4 cups): Use something you actually like drinking straight, since it's the foundation here—low-sodium is usually best so you can season it yourself.
- Olive oil (1 tablespoon): Just enough to sauté without making the soup feel slick; you'll add more at the end if you want.
- Smoked paprika (1 teaspoon): This spice is what makes people ask what's in your soup—it adds a whisper of smoke that ties everything together.
- Dried thyme (1/2 teaspoon): Thyme plays so nicely with roasted peppers; use it instead of oregano even if that's what you'd normally reach for.
- Crushed red pepper flakes (1/4 teaspoon, optional): Skip these if you like mild, or add more if heat is your friend.
- Salt and freshly ground black pepper: The finish that makes it taste like itself—taste as you go.
Instructions
- Build your aromatic base:
- Heat olive oil in a large pot over medium heat, then add diced onion, carrot, and celery. Let them soften for 5 to 6 minutes, stirring occasionally—you want them tender but not falling apart, and the kitchen should start smelling like something's getting made.
- Wake up the garlic:
- Add minced garlic and cook for just 1 minute until it's fragrant and slightly golden. Longer than that and it gets acrid, so set a timer if you're like me and get distracted.
- Add the roasted peppers and spices:
- Stir in your chopped roasted peppers, smoked paprika, thyme, and red pepper flakes if using. Cook for 2 minutes so the spices toast slightly and the peppers warm through, releasing their flavor into the oil.
- Bring it all together:
- Pour in the drained cannellini beans and vegetable broth. Bring to a boil, then lower the heat and let it simmer uncovered for 15 minutes—this gives the flavors time to marry and deepen.
- Blend into creaminess:
- Using an immersion blender, puree the soup until it's smooth and silky. If you prefer it chunkier, blend only half of it; if you don't have an immersion blender, work in batches with a regular blender (careful with hot liquid—leave the lid slightly ajar).
- Season and taste:
- Add salt and freshly ground black pepper to taste. This is when you taste and adjust—more paprika? More heat? This is your moment to make it exactly right.
- Serve with intention:
- Ladle into bowls and top with fresh parsley, a drizzle of good olive oil, and crusty bread if you want something to dunk. The garnishes aren't fancy; they're just the final note that makes it feel finished.
Save Last winter, a friend's teenager tried a bowl of this soup and asked for the recipe to make at home. There's something about that moment—when something you made casually becomes something someone else wants to carry into their own kitchen—that changes how you think about cooking. It stopped being just dinner and became a small act of sharing something that lands.
The Roasting Question
I'll be honest: using jarred roasted peppers saves time and there's zero shame in that choice. But if you have 10 minutes and want to roast them yourself, the flavor depth is noticeable. Place whole peppers under a hot broiler, turning every few minutes until they're completely blackened. Steam them in a covered bowl for about 10 minutes—the steam loosens the skin—then peel away the charred exterior under cool running water. It's a small ritual that makes you feel like you actually made something, and the smoky sweetness tastes different than jarred.
Texture and Creaminess
The beauty of this soup is that it reaches creaminess without dairy, relying entirely on the beans and peppers to create that mouthfeel. If you want it even richer, a splash of coconut milk stirred in right before serving adds a subtle sweetness without tasting tropical. Some people prefer their soup completely smooth; others like a few soft bean pieces that you can feel on your tongue. Neither is wrong—it's entirely about what makes you happy in a spoon.
Seasonings and Substitutions
The smoked paprika is doing most of the flavor work here, so don't cut back on it or replace it with regular paprika—it's specifically the smoke you're after. If you can't find cannellini beans, Great Northern or navy beans work just fine and honestly taste almost identical. The thyme can swap for oregano in a pinch, though thyme feels more Mediterranean and slightly herbaceous compared to oregano's bolder presence.
- Start with less red pepper flakes and taste your way up if you like heat.
- Fresh herbs like parsley at the end brighten everything up, but dried thyme in the soup is exactly right.
- Make a double batch and freeze half—it keeps beautifully and tastes like a gift to your future self.
Save This is the kind of soup that taught me cooking doesn't have to be complicated to feel generous. It's there whenever you need warmth or color or something that tastes like you cared.
Kitchen Guide
- → How do you roast the red peppers?
Char whole peppers under a broiler until blackened, then steam covered for 10 minutes. Peel and chop before use.
- → Can I substitute the cannellini beans?
Yes, Great Northern or navy beans work well as alternatives to cannellini beans.
- → What gives the soup its creamy texture?
Pureeing the cooked vegetables and beans creates a smooth, creamy consistency naturally.
- → What herbs enhance the flavor?
Smoked paprika and dried thyme add warmth and aromatic depth to the soup.
- → Is there a way to make the soup extra creamy?
Adding a splash of coconut milk or cream before blending can increase creaminess.
