This soup is anything but bland, with garlic, onion and thyme as added ingredients and topped with a creamy red pepper mix. This soup is filling and a delight during the warm summer months.
You might think bean soup is best reserved for hearty winter meals, but I’m here to tell you that it’s enjoyable in the summer too. Just chill — literally!
This soup is spectacular on a summer night. The main difference in this dish versus what you might serve in the cooler months is that I’ve prepared — and then refrigerated — this soup before serving it. The flavors come together nicely for a tasty meal that’s perfect when the temperatures rise. The roasted red pepper topping adds flavor and color to a filling dish.
Chilled white bean soup with roasted red pepper cream topping recipe
This soup gets a pop of color and flavor from its vibrant garnish. When you mix the roasted red pepper cream topping into the soup, you’ll spread around the flavors to enjoy in every spoonful.
Prep time: 10 minutes | Cook time: 7 minutes | Inactive time: 30-40 minutes | Total time: 47-57 minutes
- 1/3 cup roasted red peppers
- 3 tablespoons plain Greek yogurt
- 1-1/2 tablespoons olive oil
- 2 (15 ounce cans) cannellini beans, drained and rinsed
- 1/4 cup diced white onion
- 1/4 cup diced celery
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1 teaspoon chopped fresh thyme, plus extra for garnish
- To a food processor, add the roasted red peppers and yogurt, and blend until desired consistency (I like a few chunks of red peppers in mine).
- Add 1/4 teaspoon salt, and mix to combine. Refrigerate until ready to serve.
- To a large pot or Dutch oven over medium heat, add the olive oil. When the oil is hot, add the onion and celery, and cook for about 3 minutes. Add the garlic, and cook for another 30 seconds.
- Add the vegetable broth, beans, remaining salt and black pepper. Bring the mixture to a boil.
- Add the thyme, reduce the heat, and cook for another 3 to 4 minutes or so.
- Remove from the heat, and allow the mixture to come to room temperature. Use either a stick blender or transfer the mixture to a standing blender, and carefully blend until smooth.
- Transfer to a container with a lid, and refrigerate for 30 to 40 minutes to chill.
- When ready to serve, transfer to individual bowls, garnish with the extra thyme, and dollop the roasted red pepper mixture on top of the soup.
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