PanPotPlates
Back to Recipes

One-Pot Soups

One-Pot Roasted Red Pepper and White Bean Soup

By PanPotPlates Editorial TeamPublished May 8, 2026 | Updated Oct 4, 2026
Mediterranean-Inspired 40 mins onepotglutenfreedairyfreeeasylightbudget-friendlymealprep

Prepared roasted red peppers and canned white beans simmer with smoked paprika and cumin. Blend part of the soup for a creamy base with some texture, then finish with lemon. Use jarred or already-roasted peppers; roasting peppers from scratch takes additional time.

One-Pot Roasted Red Pepper and White Bean Soup
Prep 10 min
Cook 30 min
Total 40 min
Servings 6
Difficulty easy
Cuisine Mediterranean-Inspired

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings6
Difficultyeasy
CuisineMediterranean-Inspired
Add To Favorites

Ingredients

Servings 6
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups roasted red peppers, chopped (jarred or homemade)
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh parsley, chopped (for garnish)
Ingredients for One-Pot Roasted Red Pepper and White Bean Soup
Ingredients for One-Pot Roasted Red Pepper and White Bean Soup

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add diced onion and sauté until translucent and soft, about 5-6 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add chopped roasted red peppers, white beans, smoked paprika, cumin, and crushed red pepper flakes (if using). Stir well to combine.
  5. Pour in the vegetable broth and bring mixture to a boil.
  6. Reduce heat to low and simmer uncovered for 20 minutes to meld flavors.
  7. Use an immersion blender to partially puree the soup in the pot, blending about half for a creamy yet textured soup. Alternatively, puree half the soup in a blender and return to pot.
  8. Season with salt, freshly ground black pepper, and fresh lemon juice. Adjust seasoning to taste.
  9. Ladle soup into bowls and garnish with chopped fresh parsley before serving.
  10. For meal prep: cool completely, then store in airtight containers in the refrigerator up to 4 days or freeze for up to 3 months.
One-Pot Roasted Red Pepper and White Bean Soup cooking in the recommended pan or pot
One-Pot Roasted Red Pepper and White Bean Soup cooking in the recommended pan or pot

Preparation and timing notes

Measure the peppers after roasting, peeling and draining, or use prepared jarred roasted peppers. If roasting your own, complete that work before starting the soup. Partially blend as directed rather than fully pureeing all the beans.

Frequently Asked Questions

What should I know before starting?
Measure the peppers after roasting, peeling and draining, or use prepared jarred roasted peppers. If roasting your own, complete that work before starting the soup. Partially blend as directed rather than fully pureeing all the beans.
Can I freely substitute ingredients?
Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from PanPotPlates.