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.

A close-up view of a white pot filled with thick orange soup that has a smooth, creamy texture. The soup is mixed with white beans and leafy green vegetables scattered evenly in the liquid. On top, there is a generous layer of grated yellow cheese sprinkled with black pepper, slightly melting into the warm soup. A metal ladle is partially submerged in the soup on the left side of the pot. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe
Top Tip
How to Serve Creamy Tomato White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato White Bean Soup Recipe

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!

This is a close-up image of a rich, creamy soup in a white bowl. The soup has a smooth, glossy orange color with a thick texture. There are white beans floating in the soup, along with some long green leafy stems and leaves scattered on top. The surface of the soup is sprinkled with small bits of a light tan crumbly topping, and a few black pepper flakes are visible. A spoon is partially visible, resting in the soup near the right edge of the bowl. The background shows a soft-focus white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small slab of unsalted butter, a whole brown onion with glossy papery skin, two whole uncracked garlic cloves, a large peeled orange carrot, a handful of dried Italian herb mix in a small pile, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl holding pale yellow dry white wine, a small white ceramic bowl containing light golden chicken or vegetable stock, a small white ceramic bowl filled with creamy white cannellini beans, a small mound of freshly grated pale yellow parmesan cheese, a small white ceramic bowl with fine white salt, a small white ceramic bowl with ground black pepper, a loose bunch of fresh bright green baby spinach leaves, a small white ceramic bowl containing thick off-white heavy cream, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use canned beans or dried beans in the Creamy Tomato White Bean Soup Recipe?

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.

What if I don’t have white wine?

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.

Can I make this recipe vegan?

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.

How do I get the soup extra creamy without adding too much cream?

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.