Roasted Red Pepper and White Bean Chowder

Name: Roasted Red Pepper and White Bean Chowder
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 peppers (750 g) red bell peppers, large, roasted, peeled, seeded, and cut into ¾-inch chunks; 2 cans (15 oz each) or 3 cups cooked (850 g (drained weight)) white beans, canned, drained and rinsed; 1 medium (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic, cloves, minced; 6 cups (1440 ml) vegetable broth; 3 tablespoons (45 ml) olive oil, extra-virgin; 2 tablespoons (30 g) tomato paste; 1 teaspoon (3 g) dried oregano; 1 teaspoon (3 g) dried basil; to taste salt, kosher; to taste black pepper, freshly ground; ½ cup (120 ml) heavy cream (optional); ¼ teaspoon (½ g) red pepper flakes, dried (optional); 2 tablespoons (8 g) fresh basil, leaves, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired chowder with sweet roasted red peppers, creamy white beans, and garlic-herb broth. The peppers can be roasted ahead, making this an ideal weeknight dinner. Naturally vegetarian and easily vegan if you skip the cream. Soft, comforting, and full of flavor from simple ingredients.

Prep: 15 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 4 servings (about 6 cups)

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Ingredients

4 servings

3 peppers (750 g) red bell peppers, large, roasted, peeled, seeded, and cut into ¾-inch chunks
2 cans (15 oz each) or 3 cups cooked (850 g (drained weight)) white beans, canned, drained and rinsed
1 medium (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic, cloves, minced
6 cups (1440 ml) vegetable broth
3 tablespoons (45 ml) olive oil, extra-virgin
2 tablespoons (30 g) tomato paste
1 teaspoon (3 g) dried oregano
1 teaspoon (3 g) dried basil
to taste salt, kosher
to taste black pepper, freshly ground
½ cup (120 ml) heavy cream (optional)
¼ teaspoon (0.5 g) red pepper flakes, dried (optional)
2 tablespoons (8 g) fresh basil, leaves, chopped, for garnish (optional)

Equipment (5)

Large pot or Dutch oven (6-quart)
Cutting board and chef's knife
Baking sheet with foil
Wooden spoon or heat-resistant spatula
Immersion blender (optional, for creamier texture)

Steps

Before you start

Roast the red peppers ahead (up to 2 days before) or plan for 30 minutes of oven time; you can peel them while other ingredients cook
Have your vegetable broth measured and ready
Drain and rinse canned beans if using; if using frozen cooked beans, thaw them first

1
Roast the red peppersOven 425°F / 220°C
- If roasting fresh peppers, place 3 whole peppers on a baking sheet lined with foil.
- Roast in a 425°F (220°C) oven for 20–25 minutes, turning them halfway through, until the skin is charred and blistered all over.
- Remove from the oven and transfer to a bowl.
- Cover the bowl tightly with foil or plastic wrap and let sit for 10 minutes to steam—this makes peeling much easier.
- Once cooled enough to handle, peel away the charred skin (rinsing under cool water if needed to help release it), remove the stem and seeds, and cut the peppers into ¾-inch chunks.
- You should have about 2 cups (500g).
- If using jarred roasted red peppers, drain them in a colander and cut into ¾-inch chunks.
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Ready when: Skin is deeply charred and blistered on all sides; flesh is very soft inside; charred skin peels away cleanly
Tip: Don't skip the steaming—it makes peeling far easier and prevents tearing the pepper flesh. If using jarred peppers, pat them dry with a paper towel before cutting to prevent excess liquid in your chowder.
2
Sauté the aromatics
- Heat 3 tablespoons olive oil in a large pot or Dutch oven (6-quart) over medium heat.
- Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for another 1–2 minutes, stirring constantly, until fragrant but not browned.
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Ready when: Onion is soft and translucent; garlic smells fragrant and slightly golden
Tip: Keep heat at medium—high heat will cause garlic to brown quickly and turn bitter, ruining the delicate flavor.
3
Bloom the tomato paste
- Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring often, to deepen and concentrate its flavor.
- This brief cooking step is crucial for developing a richer taste.
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Ready when: Tomato paste is slightly darker in color and smells rich and toasted
Tip: This short cooking step prevents a raw, metallic tomato taste—don't skip it, even though it takes only a minute.
4
Add broth and beans
- Pour in 6 cups (1440 ml) vegetable broth, stirring well to deglaze the bottom of the pot and incorporate any flavorful browned bits.
- Increase the heat to medium-high and bring to a gentle simmer.
- Add the drained white beans (about 3 cups) and stir gently to combine.
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Ready when: Broth is at a rolling simmer with small bubbles breaking the surface
Tip: The deglazing step matters—those browned bits on the bottom are concentrated flavor. Don't skip it.
5
Add peppers and simmer
- Stir in the roasted red pepper chunks, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally.
- The chowder should bubble gently—not at a rolling boil.
- This gentle simmering allows the flavors to blend and the broth to develop body.
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Ready when: Broth is fragrant with herbs; peppers and beans are tender; flavors are well-blended and cohesive
Tip: Low-and-slow simmering is essential—a hard boil can break down the beans too much and make the chowder mushy. Stir occasionally to prevent sticking.
6
Finish and season
- If desired, stir in ½ cup (120 ml) heavy cream for a richer, creamier chowder (omit for a vegan version).
- Taste the chowder and season carefully with salt and black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper, then adding more to taste.
- Add up to ¼ teaspoon red pepper flakes if you like a subtle hint of heat.
- Simmer for another 1–2 minutes until the chowder is hot throughout.
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Ready when: Chowder is steaming hot throughout; cream (if added) is fully incorporated; flavors are balanced
Tip: Taste the broth before adding cream—cream mellows flavors, so season boldly first. Add salt gradually; it's easier to add more than to fix an oversalted pot.
7
Serve
- Ladle the chowder into bowls.
- If available, top each serving with a small handful of fresh chopped basil for brightness.
- Serve hot, ideally with crusty bread or grilled cheese on the side for dipping and complete comfort.
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Tip: Fresh basil adds a bright, aromatic note that's worth including if you have it—it elevates the final dish.

Good to know

Tips

Roast peppers a day or two ahead and refrigerate them. This breaks the recipe into two manageable sessions and is perfect for busy weeknights.
Chowder thickness: If yours is too thick, add vegetable broth ¼ cup at a time. If it's too thin, simmer uncovered for another 5–10 minutes. Consistency is a matter of preference.
For a creamier texture without heavy cream, use an immersion blender to puree about one-third of the chowder (1 to 1.5 cups) directly in the pot after it finishes simmering. Stir to combine, leaving the rest chunky. This creates body and richness without dairy.
A splash of balsamic vinegar (1 tablespoon) or fresh lemon juice (1–2 teaspoons) stirred in at the end brightens the broth and emphasizes the natural sweetness of the roasted peppers. Add gradually and taste as you go.

Make ahead

Yes. The chowder improves slightly as it sits and flavors meld. Make it up to 2 days ahead (or roast the peppers and refrigerate them up to 2 days before cooking). Cool to room temperature, then refrigerate in an airtight container. The chowder thickens a bit as it cools; when reheating, gently warm over medium heat on the stovetop, stirring occasionally, and add a splash of vegetable broth if you prefer a thinner consistency. The chowder also freezes well for up to 1 month (though cream may separate slightly when thawed—stir well or re-blend).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. To reheat: warm gently on the stovetop over medium heat, stirring occasionally and adding vegetable broth as needed to reach desired consistency; or microwave in a bowl, stirring every minute until hot.

Substitutions

red bell peppers, large → Jarred roasted red peppers. Use 2 cups (about 16 oz) drained jarred peppers. This saves 30 minutes of roasting time. Simply drain and cut into ¾-inch chunks. Quality jarred peppers work beautifully and taste excellent.
white beans, canned → Cannellini beans or chickpeas. Use the same amount (2 cans or 3 cups cooked). Cannellini are nearly identical in flavor and texture. Chickpeas add a nuttier, earthier flavor and are slightly firmer.
heavy cream → Half-and-half, whole milk, or cashew cream. Use equal amounts. Half-and-half and whole milk are slightly less rich but still creamy. Whole milk makes a thinner chowder—whisk 1–2 tablespoons cornstarch into cold water and stir it in if you want more body. Cashew cream (1 cup raw cashews blended with 1 cup hot water) is excellent for vegan richness.
dried oregano → Fresh Italian herbs. Use 2 tablespoons fresh chopped oregano or 3 tablespoons fresh chopped basil (or a mix), stirred in at the very end just before serving. Fresh herbs are brighter but less concentrated, so use more and add at the last moment to preserve their flavor.