White Bean Bisque with Red Pepper Swirl
Creamy, comforting, and visually stunning, White Bean Bisque with Red Pepper Swirl is a hearty soup that delivers elegance in every spoonful. This recipe combines the earthy richness of white beans with the aromatic trifecta of garlic, celery, and thyme, all simmered to perfection in a vegetable broth. The soup is pureed until silky smooth, with an optional splash of heavy cream for added indulgence. What sets this dish apart is the vibrant red pepper swirl—a roasted red pepper puree drizzled on top—that adds a burst of smoky sweetness and transforms the bowl into a work of art. Ready in just 45 minutes, this bisque makes a satisfying starter or a main course, especially when paired with crusty bread or a crisp side salad. Perfect for cozy nights or impressing guests, this recipe is a must-try for anyone craving a flavorful, plant-based dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 1 medium, peeled and chopped carrot
- 2 15-ounce cans, rinsed and drained canned white beans
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon (or more to taste) kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 1 cup, jarred or homemade, chopped roasted red peppers
- 1 tablespoon (for red pepper swirl) extra virgin olive oil
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, celery, and carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the white beans, vegetable broth, bay leaf, and fresh thyme. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches to puree the soup, then return it to the pot.
Stir in the heavy cream (if using) and season with kosher salt and black pepper. Adjust seasoning to taste.
While the soup is simmering, prepare the red pepper swirl. Add the roasted red peppers and 1 tablespoon of extra virgin olive oil to a blender or food processor. Blend until smooth.
To serve, ladle the white bean bisque into bowls. Drizzle the red pepper puree over the top in a swirl pattern. Use a toothpick or skewer to create a decorative design if desired.
Serve warm with crusty bread or a light salad on the side for a complete meal.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 8.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
