Creamy Roasted Red Pepper & White Bean Soup

Sweet-smoky roasted red peppers star in many Mediterranean purees and stews. Blended with creamy cannellini beans and a splash of coconut milk or half-and-half, this soup turns pantry staples into a silky, meal-prep-friendly lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 42g carbs
• 14g fat
• 11g fiber

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Ingredients

• 16 oz, drained jarred roasted red peppers
• 2 Tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 Tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 3 cups low-sodium vegetable broth
• 2 cans (15 oz each), drained and rinsed canned cannellini beans
• 1/2 cup full-fat coconut milk or half-and-half
• 1 Tbsp fresh lemon juice
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil or parsley
• 4 slices crusty bread for serving

Instructions

1. 1Drain the roasted red peppers well and roughly chop them so they blend easily later. Heat olive oil in a large Dutch oven or soup pot over medium heat until it shimmers.
2. 2Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent with lightly golden edges. Stir in the minced garlic, tomato paste, smoked paprika, and oregano; cook 60–90 seconds until fragrant and the tomato paste darkens slightly.
3. 3Add the chopped roasted red peppers, vegetable broth, and both cans of rinsed cannellini beans. Bring the mixture to a lively simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 12 minutes so flavors meld.
4. 4Remove the pot from heat. Using an immersion blender, carefully puree the soup until completely smooth and silky, about 1–2 minutes. (Alternatively, blend in batches in a countertop blender, venting the lid and covering with a towel.)
5. 5Return the pureed soup to low heat. Stir in the coconut milk or half-and-half and lemon juice. Warm gently for 3–4 minutes without boiling so the soup stays creamy and bright.
6. 6Season with salt and black pepper, then taste and adjust—add another squeeze of lemon or pinch of salt until it tastes vibrant and balanced.
7. 7Ladle into four bowls and top each with chopped fresh basil or parsley and a drizzle of olive oil if desired. Toast or warm the crusty bread while the soup finishes.
8. 8Serve hot with bread for dunking. The soup thickens as it cools and reheats beautifully for weekday lunches; thin with a splash of broth if needed.