I love how bold and vibrant this soup is while still being incredibly simple to make. The roasted red peppers create a naturally sweet and silky base, and the black bean “meat”balls add richness and texture. It’s a nourishing vegetarian-friendly meal that feels special enough for guests but easy enough for a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the soup: 1 tablespoon olive oil 1 medium onion, sliced 3 cloves garlic 2 tablespoons chicken broth 1 16-oz jar roasted red peppers, undrained 2 & 1/2 cups chicken broth, or vegetable 2 sprigs thyme, or about a teaspoon dried 1/2 teaspoon salt 1/4 teaspoon pepper dash sriracha
For the “meat”balls: 1 15-oz cans black beans, rinsed and drained 2 tablespoons basil, fresh, chopped 3 oil-packed sun-dried tomatoes, chopped 1/4 cup panko bread crumbs 1 egg 2 teaspoons paprika 1/2 teaspoon salt pepper, to taste 2-4 tablespoons oil from the jar of sun-dried tomatoes sour cream, or Greek yogurt, to garnish
Directions
I heat the olive oil in a wide-bottom pot over medium heat. When the oil is hot, I add the sliced onions and cook for about 5 minutes until softened. I crush the garlic cloves and add them to the pot, cooking until the onions and garlic begin to brown, about 5 more minutes.
I add the chicken broth and cook for about a minute until it reduces. Then I add the entire jar of roasted red peppers, including the liquid, along with the remaining broth and thyme. I bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes.
I remove the thyme stems and use an immersion blender to purée the soup until smooth. If I use a standing blender, I let the soup cool slightly, blend with the steam vent open, then return it to the pot. I season with salt, pepper, and a dash of sriracha.
While the soup cooks, I combine the black beans, basil, sun-dried tomatoes, panko, egg, paprika, salt, and pepper in a large bowl. I mash the mixture with a potato masher until it sticks together.
I shape the mixture into 25–30 small “meat”balls. In a large saucepan, I heat the sun-dried tomato oil and fry the balls in batches until browned on all sides.
I ladle the hot soup into bowls, top with the bean balls, and garnish with basil, thyme, sour cream, or Greek yogurt.
I sometimes stir in a splash of coconut milk to make the soup extra creamy. For more spice, I add cayenne or extra sriracha. I also enjoy adding roasted garlic or smoked paprika for more depth. Gluten-free panko works well if I need the “meat”balls to be gluten-free.
Storage/Reheating
I store the soup and “meat”balls separately in airtight containers for up to 4 days. The soup reheats wonderfully on the stove, and the bean balls crisp up nicely in a skillet or air fryer. Both freeze well—the soup for up to 3 months, and the bean balls for about 1 month.
FAQs
Can I use fresh red peppers?
Yes, I roast them until charred, peel, and use with their juices.
Can I make the bean balls vegan?
I replace the egg with a flax egg to keep them plant-based.
Can I use vegetable broth?
Yes, it makes the soup completely vegetarian.
Do I need to purée the soup very smooth?
I blend it to my preferred texture—either silky or slightly rustic.
Can I bake the bean balls instead of frying?
Yes, I bake them at 400 degrees F for 12–15 minutes.
Can I add more vegetables?
Carrots or roasted tomatoes blend nicely into the soup.
How do I keep the bean balls from falling apart?
I mash well and avoid flipping them too early during browning.
Can I make this ahead?
Yes, the flavor improves as it sits.
Can I freeze the soup?
Absolutely, it freezes beautifully.
Is the soup spicy?
Only lightly; I adjust the heat by adding more or less sriracha.
Conclusion
I love how this red pepper soup with black bean “meat”balls brings together rich flavor, comforting warmth, and wholesome ingredients in one bright, satisfying bowl. It’s easy, nourishing, and full of vibrant color—perfect for cozy nights or any time I want a flavorful, hearty meal.
