There’s something incredibly comforting about a bowl full of warmth, creaminess, and rich tomato flavor. This Creamy Tomato White Bean Soup Recipe hits all those notes perfectly, offering a hearty yet smooth soup you’ll want to make again and again on cozy nights.
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Why You'll Love This Recipe
I've made this soup countless times, and honestly, it’s become my go-to for when I want something unexpectedly simple yet so satisfying. Every spoonful balances tangy tomato with creamy beans, and it’s subtle but loaded with flavor depth.
- Simple ingredients: You likely have everything in your pantry, making it perfect for a last-minute meal.
- Richly creamy without cream overload: The beans thicken it naturally, giving you that silky texture without heaviness.
- Customizable flavors: Whether you want it herby, spicy, or hearty with added veggies or meats, this soup adapts beautifully.
- Great for leftovers: This soup tastes even better the next day—trust me, I've tested this more times than I can count!
Ingredients & Why They Work
Every ingredient here plays a beautiful part in building layers of flavor and texture. The beans add creaminess and protein, tomato paste packs that intense tomato punch, and herbs tie everything together like a cozy blanket. Here’s a quick look into why these ingredients shine together.
- Unsalted butter: Melts down veggies and herbs gently without overpowering, creating a luscious base.
- Onion: Adds sweetness and depth; I love using yellow or brown onions for their rich flavor.
- Garlic: Brings a warm, aromatic punch essential in tomato dishes.
- Carrot: Sweetens the soup naturally and softens the acidity of tomatoes.
- Italian herb mix: A classic blend that blooms beautifully in the fat to release fragrant oils.
- Tomato paste: The concentrated tomato flavor is a game-changer; really lifts the whole soup.
- Dry white wine (optional): Adds complexity and mellows out the acidity; if you skip it, the soup is still fantastic.
- Stock or broth: A quality base that transforms the soup from simple to soulful.
- Cannellini beans (or other white beans): The secret to that creamy, satisfying texture without heavy cream.
- Parmesan cheese: Adds umami, a savory depth that rounds out the flavors perfectly.
- Salt and pepper: Basic, but essential to bring all the tastes into harmony.
- Baby spinach or leafy greens: Gives freshness and a nutrient boost; I like how it wilts right into the soup.
- Cream (optional): For those days you want a touch of indulgence, although it's not absolutely necessary.
Make It Your Way
I often switch things up depending on what I have on hand or my mood. The beauty of this Creamy Tomato White Bean Soup Recipe is just how forgiving and flexible it is. You can easily fit it to your taste or dietary needs with just a few tweaks.
- Variation: Once, I added a handful of kale instead of spinach — the slight bitterness was a fantastic contrast with the creamy soup. I’ve also stirred in leftover cooked sausage for a protein boost that made it a full meal.
- Dairy-free option: Swap the butter for olive oil and skip the cream, or use coconut milk for a subtle twist without losing creaminess.
- Make it spicy: Add a pinch of red pepper flakes when you sauté the garlic and onion if you like a little kick.
- Extra veggies: Frozen corn or peas stirred in with the beans bring extra texture and sweetness effortlessly.
Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe
Step 1: Gently Sauté Aromatics
I start by melting the butter over medium-high heat—if you take it too hot, the butter can brown fast, so keep a close eye. Then I toss in the finely chopped onion, garlic, and carrot and cook them for about 5 minutes. The carrot should start softening and releasing its natural sweetness here. Around the 3-minute mark, I sprinkle in the Italian herb mix, stirring it well to let those flavors bloom in the butter. That little step changes everything—trust me, the aroma alone gets you excited for what’s next!
Step 2: Develop the Tomato Base
Next, crank the heat up a bit and add the tomato paste. Cooking it for about 2 minutes helps remove any raw, metallic taste, concentrating the tomato flavor. Then if you’re using white wine, pour it in and let it reduce for 3 minutes until the strong alcohol smell is gone. This makes the base richer and smoother — if you skip the wine, add a splash of extra stock or just proceed as is.
Step 3: Combine Beans and Stock, Simmer
Now for that magic—add half of the beans (this thickens the soup when pureed), stock or broth, parmesan, and season with salt and pepper. Turn the heat down to low, cover, and let it simmer gently for 3 minutes. Give it a stir every so often so nothing sticks or burns on the bottom.
Step 4: Blend and Finish
Once simmered, I use my trusty stick blender to puree the soup until it’s silky smooth. No blender? No problem—just transfer the soup in batches to a countertop blender, being careful with hot liquids. After that, stir in the remaining beans so you still get some texture, and simmer for another 3 minutes. Finally, fold in the spinach until it wilts down, then swirl in cream for that velvety finish. Taste and adjust salt and pepper—you might find the canned beans already bring saltiness, so go easy at first.
Top Tip
From making this Creamy Tomato White Bean Soup Recipe so many times, I’ve learned that the slow simmer and properly blooming the herbs make the biggest impact on flavor. Plus, the pureeing step is key to getting that luxurious texture everyone raves about.
- Bloom your herbs: Adding the dried herbs while the onion and carrot cook lets their flavors express fully in the butter and keeps the soup tasting fresh.
- Don’t skip reducing the tomato paste: Cooking it two minutes removes any bitterness or ‘canned’ taste and concentrates its sweetness.
- Puree with care: If using a blender, vent the lid slightly and blend in batches to avoid splatters. A stick blender is so convenient here!
- Adjust seasoning last: Beans and cheese can add saltiness, so always taste before adding more salt.
How to Serve Creamy Tomato White Bean Soup Recipe
Garnishes
I usually keep it simple here—a sprinkle of freshly grated parmesan adds that subtle salty tang, and if I’m feeling fancy, a drizzle of good quality olive oil or a scattering of fresh basil or parsley really brightens the bowl. Toasted pine nuts or crispy breadcrumbs on top are surprisingly delightful, giving a bit of crunch contrast.
Side Dishes
Crusty bread is a must in my book—whether it’s a rustic baguette, sourdough, or hearty whole grain loaf, it’s perfect for dunking into that creamy goodness. Sometimes, I serve it alongside a simple green salad tossed with lemon vinaigrette to cut through the richness.
Creative Ways to Present
For dinner parties, I like to serve this soup in small, elegant cups as an appetizer, topped with a swirl of cream or pesto for color. Pairing it with a grilled cheese sandwich cut into fun shapes has been a hit with the kids and adults alike. It’s versatile enough to dress up or down as you like.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and usually, the soup keeps beautifully for up to 4 days. The flavors actually deepen over time, making the next day’s lunch something to look forward to!
Freezing
Freezing works really well for this soup. I portion it into freezer-safe containers or bags, leaving a little room at the top for expansion. It freezes smoothly and thaws quickly in the fridge overnight.
Reheating
When reheating, I prefer using a low simmer on the stove rather than the microwave to keep the soup creamy and avoid separating the cream. Sometimes, I add a splash more stock or cream to refresh the texture as it warms up.
Frequently Asked Questions:
Absolutely! Both work well, but canned beans are softer and quicker to use while dried beans need soaking and cooking but offer more control over texture. If using dried beans, make sure they’re tender before adding to the soup for best results.
No worries! The white wine is optional and mainly adds depth to the flavor. If you don’t have any, just skip it and add a bit more stock or water instead. The soup will still be delicious and rich.
Yes! Simply swap the butter for olive oil, use vegetable stock, skip the parmesan and cream, or replace the cream with coconut or oat milk. You’ll still get a creamy, satisfying soup with plenty of flavor.
Pureeing half the beans with the soup is the secret here—it thickens it naturally and gives richness without needing too much cream. Also, cooking the tomato paste well improves overall smoothness and flavor, so don’t rush those steps.
Final Thoughts
This Creamy Tomato White Bean Soup Recipe has become a kitchen staple I genuinely enjoy making and sharing. It’s simple, comforting, and so adaptable to your own pantry and preferences. Next time you want something hearty without fuss, give this a try—you’ll find it’s more than just soup, it’s a little bowl of joy.
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Creamy Tomato White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A rich and creamy tomato bean soup that combines the sweetness of sautéed vegetables with the tangy intensity of tomato paste and white beans, finished with a touch of cream and parmesan for a comforting, hearty meal.
Ingredients
Base
- 2 tablespoon butter, unsalted
- 1 onion, finely chopped (brown, yellow, or white)
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 ½ teaspoon Italian herb mix (oregano, thyme, parsley, basil, or mixed dried herbs)
Tomato & Broth
- ¾ cup (170g) tomato paste
- ½ cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock/broth
Beans & Cheese
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (or 2 cups dried beans, cooked to 5.5 cups)
- ½ cup (50g) parmesan, grated
- ½ teaspoon salt
- ½ teaspoon pepper
Greens & Cream
- 120g (4oz) baby spinach (or 5-6 cups other leafy greens, or 4 cups diced vegetables)
- ¾ cup (185ml) heavy/thickened cream (optional) or more butter
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a pot over medium-high heat. Add the finely chopped garlic, onion, and carrot and cook for 5 minutes until the carrot softens and sweetens.
- Add Herbs: About 3 minutes into cooking the vegetables, stir in the Italian herb mix and cook with the onions to allow the herbs to bloom and enhance their flavor.
- Cook Tomato Paste: Turn the heat up to high, add the tomato paste, and cook for 2 minutes to remove its raw taste and intensify the tomato flavor.
- Deglaze with Wine: Pour in the white wine and cook for 3 minutes until the sharp wine smell dissipates and mostly evaporates, leaving the tomato paste flavor.
- Add Beans, Stock, and Seasonings: Add ½ cup of the beans to the pot along with the stock, parmesan cheese, salt, and pepper. Stir well, then cover and simmer on low heat for 3 minutes, stirring occasionally.
- Puree Soup: Use a stick blender to blend the soup until smooth, or transfer to a blender and puree until creamy.
- Finish Soup: Add the remaining beans, then simmer for an additional 3 minutes. Stir in the baby spinach until it wilts, then mix in the cream if using. Adjust salt and pepper to taste, keeping in mind canned beans are already salted.
- Serve: Serve the soup hot with crusty bread for dunking and enjoying.
Notes
- Tomato paste lends an intense tomato flavor; it can be substituted with 800g canned crushed or diced tomatoes or passata. When substituting, reduce stock to 3 cups and add tomatoes with stock. Add ¼ cup beans and simmer uncovered for 10 minutes before pureeing.
- Any white beans work well; color variations can slightly change the soup's appearance. Lentils and split peas are also optional alternatives but will affect color.
- For dried beans, soak 2 cups in water for 5-24 hours and then simmer until tender, which could take 25 minutes to over 2 hours depending on bean variety and age.
- For firmer dried beans, you may need to simmer the initial ½ cup added to the soup longer to achieve a smooth puree.
- Extra vegetables can be added by cooking them first, then adding back into the soup at the end or stirring in quick-wilt greens or frozen vegetables with the beans.
- Protein options include seared bacon, ham, cooked sausage, shredded chicken, poached fish, or canned salmon or tuna added at the end.
- Store soup in the refrigerator for up to 4 days or freeze and gently reheat for later use.
- This recipe yields 4 generous servings and is very filling.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 40 mg
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