Creamy Vegan Roasted Red Pepper & White Bean Soup

There’s something about a soup that just wraps you up from the inside out. I first threw this together on a rainy Sunday afternoon when I had a jar of roasted red peppers sitting in the fridge and two cans of white beans in the pantry. I blended it all up on a whim, tasted it, and honestly stood there in my kitchen a little stunned — it was ridiculously creamy, smoky, and rich without a single drop of dairy. Now it’s become my go-to comfort meal, the kind of thing I make when I need something warm and nourishing in under 30 minutes.

aka Sunset Velvet Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 jar (12 oz) roasted red peppers, drained and roughly chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups low-sodium vegetable broth
• 1 tablespoon fresh lemon juice
• Sea salt and freshly cracked black pepper, to taste
• Fresh basil leaves, for garnish
• Drizzle of extra virgin olive oil, for serving

Instructions

1. Sauté the aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Add the minced garlic, smoked paprika, cumin, and cayenne (if using), and stir for about 30 seconds until fragrant.
2. Add the base ingredients: Add the drained roasted red peppers, drained cannellini beans, coconut milk, and vegetable broth to the pot. Stir everything together and bring to a gentle simmer.
3. Simmer the soup: Let the soup simmer uncovered for 12–15 minutes, stirring occasionally, allowing the flavors to meld and the liquid to reduce slightly.
4. Blend until creamy: Remove the pot from heat and use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer to a standing blender in batches (leave the lid slightly cracked to vent steam).
5. Season and serve: Stir in the fresh lemon juice and season with sea salt and black pepper to taste. Ladle into bowls and garnish with a swirl of coconut milk or olive oil, fresh basil leaves, and a crack of black pepper.

Tips

• For an even smokier flavor, add ½ teaspoon of liquid smoke along with the spices.
• This soup thickens as it cools. When reheating leftovers, add a splash of broth or water to thin it out.
• Swap cannellini beans for butter beans or great northern beans — they all work beautifully.
• Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• Serve with crusty bread or over a bed of cooked quinoa for a heartier meal.