If you are craving a soul-warming bowl of comfort that is both rich and full of vibrant flavor, this Fire Roasted Parmesan & White Bean Soup Recipe is going to sweep you off your feet. It brings together the smoky depth of fire roasted tomatoes, the creamy indulgence of parmesan cheese, and the hearty texture of white beans for a soup that’s incredibly satisfying. Whether you’re making a cozy weeknight dinner or impressing guests with something delicious and a little unexpected, this soup strikes the perfect balance of savory, creamy, and fresh with every luscious spoonful.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the delightful flavor and hearty texture of the Fire Roasted Parmesan & White Bean Soup Recipe. Each item plays a special role, from the aromatic onion and garlic to the rich parmesan rind that infuses the broth with a subtle, nutty undertone.
- Olive oil: The foundation for sautéing, adding a gentle richness and helping soften the aromatics.
- Sweet onion: Adds a mild sweetness and depth to the base of the soup.
- Garlic cloves: Brings warmth and a subtle bite that complements the beans.
- Kosher salt and pepper: Essential seasonings to enhance every ingredient’s flavor.
- Tomato paste: Intensifies the tomato flavor and adds a satisfying umami kick.
- Dried basil, oregano, and thyme: Classic Italian herbs that build layers of earthy, aromatic flavors.
- Fire roasted tomatoes: The star ingredient that delivers wonderful smokiness and vibrant acidity.
- Cannellini beans: Creamy white beans that add body and protein, making the soup hearty.
- Vegetable or chicken stock: The liquid base that melds all flavors together and keeps the soup smooth.
- Parmesan rind: A secret weapon that enriches the broth subtly with deep savory notes.
- Heavy cream: Adds a luscious creaminess that balances the acidity from the tomatoes.
- Finely grated parmesan cheese: Provides sharp, salty flavor and melts beautifully into the soup.
- Fresh spinach: Adds a pop of color and fresh earthiness, plus extra nutrients.
- Crushed red pepper: Optional but highly recommended for a touch of heat and complexity.
How to Make Fire Roasted Parmesan & White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced sweet onion and minced garlic with a generous pinch of kosher salt and pepper. Cooking these aromatics until the onion softens, about 5 minutes, lays down a fragrant and flavorful base that will elevate every component of the soup.
Step 2: Build the Herb and Tomato Base
Next, stir in the tomato paste along with dried basil, oregano, and thyme. Continue cooking and stirring often for another 5 minutes, allowing the tomato paste to deepen in color and flavor. This step brings a rich, concentrated savoriness that is crucial for that signature tomato depth.
Step 3: Simmer with Beans, Tomatoes, and Stock
Add the fire roasted tomatoes, drained cannellini beans, vegetable or chicken stock, and the parmesan rind to the pot. Bring everything to a boil, then lower the heat to let it simmer gently for about 20 minutes. Cover the pot for the last 10 minutes to let all the flavors meld beautifully and the parmesan rind infuse the broth.
Step 4: Finish with Cream, Cheese, and Spinach
Remove the lid and stir in the heavy cream, finely grated parmesan cheese, and fresh spinach. Cook for another 5 to 10 minutes while stirring often, until the cheese melts and the spinach wilts. This finish transforms the soup into a rich, velvety masterpiece that hits every comfort-food note perfectly. Taste and adjust salt and pepper as needed.
Step 5: Serve and Enjoy
Dish up the soup immediately, garnishing with extra parmesan cheese and a sprinkle of crushed red pepper if you like a little heat. Your Fire Roasted Parmesan & White Bean Soup Recipe is now ready to warm you up and delight your taste buds!
How to Serve Fire Roasted Parmesan & White Bean Soup Recipe
Garnishes
Freshly grated parmesan cheese adds a luxurious cheesy finish that melts perfectly on the warm soup. A pinch of crushed red pepper enhances the smoky tomatoes with a gentle kick, but if you prefer mild flavors, a drizzle of good olive oil or a few torn basil leaves make lovely alternatives.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a freshly baked garlic breadstick for dunking. A side salad with crisp greens and a light vinaigrette can balance the creaminess and add refreshing contrast. For a heartier meal, roasted vegetables or a simple grilled cheese sandwich make fantastic companions.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out rustic bread bowls. Layer some parmesan crisps on top for added texture. You can also drizzle in a swirl of pesto or a spoonful of caramelized onions to elevate the flavor profile and impress guests with your presentation skills.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Fire Roasted Parmesan & White Bean Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually develop further as the soup rests, making the next-day taste even more incredible.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months without losing quality, so you can always have a comforting meal ready on busy days.
Reheating
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently to prevent sticking. Add a splash of stock or water if it feels too thick, and freshen it up with a little extra parmesan cheese before serving if desired.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just fine and is very convenient. Just be sure to thaw and drain it well before adding to avoid extra water in your soup.
Is this soup suitable for vegetarians?
Yes, as long as you use vegetable stock instead of chicken stock, this Fire Roasted Parmesan & White Bean Soup Recipe is completely vegetarian and still packed with flavor.
Can I make this soup vegan?
To make a vegan version, substitute the heavy cream with coconut cream or a cashew cream and omit the parmesan cheese or use a plant-based parmesan alternative. The soup will still be creamy and delicious.
What can I use if I don’t have a parmesan rind?
If parmesan rind is not available, you can skip it or use a few strips of Parmesan cheese to infuse flavor. The soup will still have plenty of cheese goodness from the grated parmesan added later.
How spicy is the soup if I add crushed red pepper?
Adding crushed red pepper gives a gentle warmth without overwhelming the soup. You can adjust the amount to your taste, starting with a small pinch and increasing as preferred.
Final Thoughts
This Fire Roasted Parmesan & White Bean Soup Recipe is a true kitchen treasure that brings together comforting, gourmet flavors in a simple bowl. It’s perfect for chilly evenings or anytime you need a hug in a bowl. Give it a try—you might find yourself making it again and again for family and friends who will thank you for sharing such a delicious secret.
PrintFire Roasted Parmesan & White Bean Soup Recipe
This Fire Roasted Parmesan & White Bean Soup is a comforting and hearty dish combining creamy cannellini beans, fire roasted tomatoes, and savory Parmesan for a rich, satisfying flavor. Enhanced with fresh spinach and a hint of red pepper, this soup is perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 (14-ounce) can fire roasted tomatoes
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach (frozen is fine too)
- Crushed red pepper, for topping
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, seasoning with a big pinch of salt and pepper. Cook while stirring often until the onions soften, about 5 minutes.
- Add Herbs and Tomato Paste: Stir in the tomato paste, dried basil, oregano, and thyme. Continue cooking, stirring often, until the tomato paste darkens and deepens in color, about 5 minutes.
- Combine Main Ingredients and Simmer: Add the fire roasted tomatoes, cannellini beans, vegetable or chicken stock, and the parmesan rind to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20 minutes, covering the pot for the last 10 minutes.
- Finish Soup with Cream, Cheese, and Spinach: Remove the lid and stir in the heavy cream. Next, add the grated parmesan cheese and fresh spinach. Cook for an additional 5 to 10 minutes, stirring often until the cheese melts and the spinach wilts. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately, topped with extra grated parmesan cheese and a sprinkle of crushed red pepper for a little heat.
Notes
- You can substitute frozen spinach instead of fresh; just add it directly without thawing.
- Using a parmesan rind adds great depth of flavor and can be saved from a block of parmesan cheese for future soups.
- For a richer soup, you can add an extra splash of cream or use half-and-half instead.
- Adjust crushed red pepper to your preferred level of spiciness or omit for a milder soup.
- This soup can be made vegetarian by using vegetable stock instead of chicken stock.
