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 or vegetable broth

2 sprigs thyme or 1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

Dash of sriracha

1 (15-oz) can black beans, rinsed and drained

2 tablespoons fresh basil, chopped

3 oil-packed sun-dried tomatoes, chopped

1/4 cup panko breadcrumbs

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, for garnish

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Heat olive oil in a wide-bottom pot over medium heat. Add the sliced onions and cook for 5 minutes until softened.
Crush the garlic cloves and add to the pot. Cook until onions and garlic begin to brown, about 5 more minutes.
Add 2 tablespoons chicken broth and cook for 1 minute until slightly reduced.
Add the entire jar of roasted red peppers (with liquid), remaining broth, and thyme. Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove thyme stems and purée the soup with an immersion blender until smooth. Season with salt, pepper, and sriracha.
In a large bowl, combine black beans, basil, sun-dried tomatoes, panko, egg, paprika, salt, and pepper. Mash until mixture holds together.
Shape into 25–30 small “meat”balls.
Heat sun-dried tomato oil in a large saucepan and fry the bean balls in batches until browned on all sides.
Ladle hot soup into bowls, top with bean balls, and garnish with basil, thyme, sour cream, or Greek yogurt.

Add coconut milk for extra creaminess.

Increase spice with cayenne or more sriracha.

Use gluten-free panko for a gluten-free option.

Bake the bean balls at 400°F for 12–15 minutes instead of frying.

Store soup and bean balls separately for best texture.