This Fire Roasted Parmesan & White Bean Soup Recipe is like a warm hug in a bowl — comforting, rich, and full of that irresistible smoky depth from fire roasted tomatoes and the creamy goodness of Parmesan. Whether you’re craving a cozy weeknight dinner or a soul-soothing lunch, this soup brings together simple ingredients with extraordinary flavor that will keep you coming back for more.
Why You’ll Love This Recipe
- Deep, smoky flavor: The fire roasted tomatoes add a beautiful smoky note that makes this soup stand out.
- Creamy and luscious texture: Parmesan cheese and cream make every spoonful velvety and satisfying.
- Simple, wholesome ingredients: Uses pantry staples combined in a way that feels fresh and gourmet.
- Perfectly nutritious: The blend of beans, spinach, and cheese packs a hearty, nourishing punch.
Ingredients You’ll Need
To make this Fire Roasted Parmesan & White Bean Soup Recipe, you’ll want to gather just a handful of key ingredients that create a perfect harmony of flavor and texture. From fire roasted tomatoes to creamy Parmesan, each element contributes to making this dish truly unforgettable.
- Olive oil: The foundation for sautéing onions and garlic, adding richness and depth.
- Sweet onion and garlic: Aromatics that build flavor right from the start.
- Tomato paste and dried herbs: Boost the umami and bring warmth with basil, oregano, and thyme.
- Fire roasted tomatoes: The star ingredient that imparts a smoky, robust flavor to the soup.
- Cannellini beans: Creamy white beans that add protein and body to the soup.
- Vegetable or chicken stock: The savory liquid base that ties everything together.
- Parmesan rind and cheese: Adds richness and that signature nutty, salty tang.
- Heavy cream: Creates a silky smooth finish and balances the acidity of the tomatoes.
- Fresh or frozen spinach: Brightens the soup with a fresh, earthy note and vibrant color.
- Crushed red pepper: Optional, for a little spicy kick on top.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Fire Roasted Parmesan & White Bean Soup Recipe is wonderfully versatile — feel free to tweak it based on what’s in your pantry or to suit your dietary preferences. Experimenting is half the fun, and every variation brings something new to the bowl.
- Make it vegan: Swap the heavy cream for coconut cream and use a dairy-free Parmesan alternative or nutritional yeast.
- Add protein boost: Stir in shredded rotisserie chicken or cooked sausage for a heartier meal.
- Greens swap: Substitute kale or Swiss chard instead of spinach for different textures and nutrients.
- Spice it up: Add a splash of hot sauce or an extra pinch of crushed red pepper for more heat.
How to Make Fire Roasted Parmesan & White Bean Soup Recipe
Step 1: Sauté Aromatics to Perfection
Start by heating olive oil over medium heat, then toss in diced sweet onion and minced garlic along with a generous pinch of salt and pepper. Stir frequently as they soften and become fragrant, about 5 minutes—this step builds the flavorful base for your soup.
Step 2: Build the Flavor with Tomato Paste and Herbs
Next, stir in tomato paste, dried basil, oregano, and thyme. Let the mixture cook for another 5 minutes, stirring often so the tomato paste deepens in color and intensifies in flavor—this layering adds wonderful savory notes to the soup.
Step 3: Add Fire Roasted Tomatoes, Beans, Stock, and Parmesan Rind
Pour in the fire roasted tomatoes, drained cannellini beans, vegetable or chicken stock, and add the Parmesan rind. Bring everything to a boil, then lower to a simmer. Let it cook gently for 20 minutes to meld all those incredible flavors, covering the pot for the last 10 minutes to lock in the heat and moisture.
Step 4: Finish with Cream, Parmesan Cheese, and Spinach
Remove the lid, then stir in heavy cream, finely grated Parmesan cheese, and fresh or frozen spinach. Cook on low for another 5 to 10 minutes, stirring often until the cheese melts beautifully and the spinach wilts, creating a creamy, comforting texture that’s simply irresistible. Taste and adjust salt and pepper as you like.
Step 5: Serve and Enjoy!
Ladle your soup into bowls and sprinkle with extra Parmesan and crushed red pepper for that perfect finishing touch. This Fire Roasted Parmesan & White Bean Soup Recipe is best enjoyed hot, ideally with the company of good friends or family.
Pro Tips for Making Fire Roasted Parmesan & White Bean Soup Recipe
- Use a parmesan rind: Don’t toss that rind! It adds amazing depth, so simmer it in the soup and fish it out before serving.
- Slow simmering is key: Take your time to let the flavors marry instead of rushing; it makes all the difference.
- Be gentle with the spinach: Add the greens at the very end to keep their vibrant color and fresh taste.
- Taste and season gradually: Parmesan and stock add saltiness, so adjust seasoning bit by bit to avoid oversalting.
How to Serve Fire Roasted Parmesan & White Bean Soup Recipe
Garnishes
Keep garnishes simple yet impactful. A generous sprinkle of freshly grated Parmesan adds a nutty richness, while a pinch of crushed red pepper gives a subtle fiery contrast. A drizzle of good olive oil or chopped fresh herbs like parsley can add a beautiful finishing touch.
Side Dishes
This hearty soup pairs wonderfully with crusty artisan bread, garlic toast, or even a crisp green salad for a balanced meal. If you want to go all out, a light charcuterie board alongside would make your dinner feel extra special!
Creative Ways to Present
Serve the soup in rustic bowls with a piece of garlic bread resting on the side. For a stunning presentation, swirl in a little cream on top before adding the Parmesan and sprinkle crushed red pepper in an attractive pattern. Adding a few toasted pine nuts or a basil leaf can also take it to the next level.
Make Ahead and Storage
Storing Leftovers
Leftover Fire Roasted Parmesan & White Bean Soup keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day! Just give it a good stir before reheating.
Freezing
You can freeze this soup for up to 2 months. Be sure to leave out the cream and spinach if freezing—add those fresh when you reheat to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add fresh cream and spinach during reheating if you saved them separately. Avoid boiling to keep the cream from curdling and the spinach tender.
FAQs
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Can I use other types of beans in this soup?
Absolutely! While cannellini beans are classic for their creamy texture, white kidney beans or navy beans work wonderfully as well and will still give you that luscious mouthfeel.
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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 entirely vegetarian-friendly and still packed with flavor.
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How do I get that smoky flavor if I can’t find fire roasted tomatoes?
If fire roasted tomatoes aren’t available, you can roast regular canned tomatoes yourself under the broiler or on a grill until lightly charred. Alternatively, add a small teaspoon of smoked paprika to mimic the smoky essence.
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Can I make this soup in a slow cooker?
Yes! Simply sauté the aromatics on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours. Add cream, cheese, and spinach during the last 30 minutes to finish.
Final Thoughts
I truly hope you’ll give this Fire Roasted Parmesan & White Bean Soup Recipe a try — it’s one of those dishes that feels fancy yet comes together so effortlessly. Perfectly warming, cheerful, and packed with flavor, it’s a wonderful way to nourish yourself and your loved ones any day of the year. Happy cooking!
PrintFire Roasted Parmesan & White Bean Soup Recipe
A comforting and flavorful Fire Roasted Parmesan & White Bean Soup that combines creamy cannellini beans, fire roasted tomatoes, fresh spinach, and rich parmesan cheese for a hearty and delicious meal perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Soup Base
- 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
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Main Ingredients
- 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
Final Additions
- 1 cup heavy cream
- 1/2 cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach (frozen is fine too)
Garnish
- 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 along with a big pinch of kosher salt and pepper. Cook, stirring often, until the onions soften and become translucent, about 5 minutes.
- Add Herbs and Tomato Paste: Stir in the tomato paste, dried basil, dried oregano, and dried thyme. Continue cooking and stirring for another 5 minutes until the tomato paste darkens in color and flavors meld.
- Combine Main Ingredients: Add in the fire roasted tomatoes, drained cannellini beans, vegetable or chicken stock, and the parmesan rind. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to a simmer and cook uncovered for 10 minutes, then cover and continue simmering for another 10 minutes to develop flavors.
- Incorporate Dairy and Greens: Remove the lid and stir in the heavy cream, grated parmesan cheese, and 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: Ladle the soup into bowls and top with extra grated parmesan and crushed red pepper to taste. Serve immediately for best flavor.
Notes
- Using frozen spinach works well if fresh is not available.
- The parmesan rind adds a wonderful depth of flavor but can be omitted if unavailable.
- For a thicker soup, blend a portion of the soup before adding cream.
- Adjust the amount of crushed red pepper based on your spice preference.
- Vegetarian option: use vegetable stock instead of chicken stock.
