Roasted Pepper Soup

Healthy and delicious soup!


  • 2 large red peppers (or 1 jar of roasted red peppers)
  • 2 cups of cannellini beans, cooked (or 2 cans of cannellini beans, drained)
  • 1 red onion
  • 1 tablespoon of olive oil
  • 3-4 cups of water
  • 1 teaspoon white vinegar
  • salt & pepper
  • dry thyme
  • Traditional Balsamic of Modena to top soup (optional but highly recommended!)


Heat oven to 375 F (200 C)
Cut peppers into quarters, rinse off and remove seeds .
Bake peppers on a baking pan for 15-20 minutes, until browned.
Clean off the crispy, browned peel of the peppers.
In a large pot, heat diced red onion in about one tablespoon of olive oil. Add in cooked, drained cannellini beans and stir over low flame for about 5 minutes.
Add in the cleaned, roasted peppers + salt, pepper and thyme.
Add 3-4 cups of water (enough to cover the other ingredients in the pot).
Bring to a boil and leave to cook for 10 minutes.
Using a food processor, puree all ingredients until smooth and uniform.
Return the puree to the pot and heat on a low flame, adding a teaspoon of white vinegar.
Cook about another 5 minutes to allow the flavors to blend.
Serves 4 small portions or 2 large portions. Sprinkle just a few drops of traditional balsamic vinegar or balsamic condiment on top to garnish and exalt the flavor.

Serve with toasted ciabatta or other crusty bread.