Prep Time: 10 minutes
Cook Time: 35 minutes
2 tablespoons olive oil
1 medium yellow onion, chopped
1 carrot, peeled and chopped
½ teaspoon kosher salt, plus more if needed
¼ teaspoon black pepper
3 garlic cloves, minced
½ teaspoon red pepper flakes
1 (400-gram) tin of whole piquillo peppers, drained and chopped
1 (28-ounce) can San Marzano tomatoes
1 cup canned white beans, drained
1 teaspoon pimenton de la vera (smoked paprika)
3 ½ cups low-sodium chicken or vegetable broth, plus more if needed
2 tablespoons sherry vinegar or fresh lemon juice
Heat the oil in a large pot over medium heat. Add the onion, carrot, salt, and black pepper. Sauté for 7 minutes or until the vegetables are soft.
Add the garlic and red pepper flakes. Stir for a few seconds, then follow with the piquillo peppers and tomatoes. Continue to cook while stirring for another 2 minutes.
Add the beans and paprika, then pour in the broth and vinegar/lemon juice.
Bring to a boil, reduce to a simmer, and simmer for 15 minutes.
Blend soup with an immersion blender or stand blender until smooth. Add more broth as needed. If using a stand blender, remove the blender’s lid insert and hold a kitchen towel over the hole as you puree the soup. It is also important to blend in small batches to avoid hot soup splatter.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and serve with bread or breadsticks.