Roasted Pepper and White Bean Soup

Roasted Pepper and White Bean Soup

In this recipe:

based on 2 reviews
This Looks YUMMY!
15 min.
70 min.
4 Servings

This delicious Roasted Pepper and White Bean Soup is hearty and healthy. You'll love the flavors in this easy-to-make soup. Great for entertaining.


  • 3 large red or yellow bell peppers
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/8 teaspoon crushed red pepper
  • 3 1/2 cups warm water
  • 1 can (15 ounces) cannellini (white kidney) beans, undrained
  • 4 MAGGI Chicken Flavor Bouillon Cubes
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PREHEAT broiler.

PLACE bell peppers on baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand for 20 minutes. Peel; remove core and seeds.

HEAT oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 5 minutes or until tender. Add roasted peppers and crushed red pepper; cook for 1 minute. Stir in water, beans and juice and bouillon. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 minutes.

TRANSFER mixture to food processor or blender (in batches, if necessary.) Cover; process until smooth. Return to skillet. Bring to a boil. Reduce heat to low; cook for 5 minutes.

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full of flavor

I made this recipe for my daughter who is a vegetarian. It was great with a dollop of sour cream in the middle.

- Marlene from Blasdell, NY

Good Tasting and Quick

Fixed this using canned roasted peppers. Quick, easy, and delicious! A little spicy but used yohurt as a topping to reduce heat -- I put in too much crushed red pepper.

- Lorraine Chambers from Jacksonville, NC

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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