If you’re craving a comforting bowl of something rich, velvety, and packed with wholesome goodness, then you’re in for a treat with this Creamy Tomato White Bean Soup Recipe. I absolutely love how this soup balances the deep tomato flavor with tender white beans and a silky finish that feels like a warm hug on a chilly day. I can’t wait to walk you through it because once you try this, I think it’ll become your go-to for easy, satisfying dinners or lunch prep!
Why You’ll Love This Recipe
- Simple, Pantry-Friendly Ingredients: Most of what you need is probably already in your kitchen, making this soup super convenient.
- Rich and Creamy Texture Without Fuss: The beans naturally thicken the soup, giving it a velvety texture that feels indulgent but is totally wholesome.
- Versatile and Customizable: You can easily tweak it with different herbs, veggies, or proteins to fit your mood or pantry.
- Perfect for Meal Prep and Leftovers: This soup tastes just as good (if not better!) the next day and freezes beautifully for later.
Ingredients You’ll Need
These ingredients come together beautifully — the savory depth of tomato paste pairs perfectly with the creamy white beans, while the herbs and Parmesan add layers of flavor. When you shop, pick fresh onions and good-quality tomato paste to really make the difference.
- Butter: Unsalted butter gives that rich, silky start — I like how it gently caramelizes the onions and carrot.
- Onion: Brown, yellow, or white all work, but brown onions add a nice sweetness after cooking.
- Garlic: Finely chopped to release maximum flavor—don’t skip it!
- Carrot: Adds a natural sweetness and subtle texture—make sure to chop finely so it softens well.
- Italian Herb Mix: A blend of oregano, thyme, parsley, and basil gives that classic cozy taste.
- Tomato Paste: This is your flavor powerhouse, intensifying the tomato essence in the soup.
- Dry White Wine (Optional): Adds complexity and helps mellow out the tomato paste’s acidity; can be skipped if preferred.
- Stock/Broth: Low-sodium chicken or vegetable stock keeps flavors balanced without being salty.
- White Beans: Cannellini or any white beans add creaminess and protein—your choice between canned or cooked dried beans.
- Parmesan: Grated, for that umami kick and smooth finish.
- Salt and Pepper: The basics, but essential to bring all the flavors together.
- Baby Spinach: Or any leafy greens to add freshness and a bit of color.
- Cream (Optional): Heavy cream or extra butter for that luscious finish, but it’s great even without it!
Variations
I love playing around with this Creamy Tomato White Bean Soup Recipe depending on what I have on hand or the season. Feel free to make it your own—you might find your favorite spin on it!
- Adding Protein: Once, I seared some chopped bacon to toss in at the end, and it took the soup to a whole new level of savory goodness.
- Veggie Boost: I often toss in diced frozen peas or corn with the beans for an easy veggie upgrade; they cook quickly and add a nice pop of sweetness.
- Herb Swaps: If you prefer fresh herbs like basil or thyme, add them right before serving to keep their freshness alive.
- Vegan Version: Omit butter and cream, and use a splash of olive oil and coconut cream or cashew cream instead—the flavor and creaminess still shine!
How to Make Creamy Tomato White Bean Soup Recipe
Step 1: Sauté Your Base Vegetables and Herbs
Start by melting your butter over medium-high heat in a sturdy pot. I like to cook the garlic, onion, and carrot together for about 5 minutes until they soften and start to sweeten. Around the 3-minute mark, toss in your Italian herbs so they release their flavorful oils and really bloom in the buttery base. This step is key to that warm, herbaceous backdrop for the soup.
Step 2: Build Up the Tomato Flavor
Turn up the heat and add the tomato paste, stirring and cooking it for about 2 minutes. This is a little trick I discovered that really takes away any “raw” edge from canned tomato paste. Then pour in the white wine (if using) and let it simmer for about 3 minutes — this cooks off the harsh alcohol smells but leaves that fantastic depth behind. If you skip the wine, just move on to adding your stock.
Step 3: Add Beans, Stock, and Flavorings
Stir in about half of your white beans (this helps thicken the soup), then pour in the chicken or vegetable stock along with grated Parmesan, salt, and pepper. Keep the heat low so the flavors meld gently—cover and simmer for 3 minutes, stirring occasionally. This is when your kitchen will start smelling amazing!
Step 4: Puree for Creamy Goodness
Using a stick blender right in the pot (my favorite way to save dishes), puree the soup until it’s smooth and creamy. If you don’t have a stick blender, carefully transfer the soup to a blender in batches. This pureeing step is what transforms the soup into that lush, velvety texture.
Step 5: Finish With Remaining Beans, Greens, and Cream
Stir the remaining whole beans in, then simmer the soup for another 3 minutes to warm them through. Next, add your baby spinach (or any leafy greens), stirring until just wilted. Finally, stir in the cream or a bit more butter if you want to indulge. Taste and adjust seasoning—canned beans can be salty, so go easy on extra salt here.
Pro Tips for Making Creamy Tomato White Bean Soup Recipe
Pro Tips for Making Creamy Tomato White Bean Soup Recipe
- Don’t Rush the Tomato Paste: Cooking it a few minutes with high heat softens its raw acidity and boosts richness.
- Use a Good Stock: Whether homemade or store-bought, a flavorful stock really elevates the soup’s depth.
- Blend in Stages if Needed: Blending half the beans first creates a thick base; then, adding whole beans keeps nice texture.
- Watch Salt Levels Carefully: Canned beans add salt, so taste before adding more, to keep it balanced.
How to Serve Creamy Tomato White Bean Soup Recipe
Garnishes
I usually sprinkle a little extra grated Parmesan on top right before serving, and sometimes a drizzle of good olive oil or a few fresh basil leaves for that pop of color and freshness. Cracked black pepper adds a bit of bite that I love. If you like a little heat, red pepper flakes work beautifully here.
Side Dishes
Crusty bread is a must for dunking—think rustic sourdough or a warm baguette. I’m also a fan of pairing this soup with a simple green salad or garlic bread when I want something a bit heartier.
Creative Ways to Present
For a dinner party, I’ll ladle this soup into small, elegant bowls and garnish with microgreens and a little Parmesan crisp on the side. It adds a bit of wow factor without extra fuss. Another fun idea: swirl a bit of pesto or chili oil on top for a colorful, flavor-packed finish.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftover soup in airtight containers in the fridge. It keeps beautifully for up to 4 days, making it perfect for an easy lunch or dinner on busy days.
Freezing
I’ve frozen this soup multiple times with great success. Just leave out the cream if freezing, then add it back when reheating. Freeze in portions for quick thaw-and-heat meals later on.
Reheating
Gently reheat on the stove over low to medium heat, stirring occasionally. Add a splash of water or stock if the soup feels too thick. Stir in cream or butter once warmed through for that fresh-from-the-pot richness.
FAQs
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Can I make this Creamy Tomato White Bean Soup Recipe vegan?
Absolutely! Replace the butter with olive oil and swap the Parmesan and cream for vegan alternatives like nutritional yeast and coconut or cashew cream. The beans and tomato base deliver plenty of rich flavor and satisfying texture even without dairy.
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What if I don’t have tomato paste—can I use canned tomatoes instead?
Yes! Use crushed or diced canned tomatoes (about 800g/14 oz) instead of tomato paste. You’ll want to reduce the stock slightly and simmer longer to concentrate the flavor. The texture will be a bit different but still delicious.
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How do I cook dried beans for this soup?
Soak 2 cups of dried white beans overnight, then simmer in fresh water with some salt until tender—this can take anywhere from 25 minutes to 2 hours depending on the bean variety. Freshly cooked beans can be firmer, so simmer them longer in the soup to soften before pureeing.
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Can I prepare this soup in advance?
Definitely! This soup actually tastes better the next day once the flavors meld. Prepare it a day or two ahead, store in the fridge, and reheat gently. You can also freeze portions for weeks to come.
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What other vegetables can I add to this soup?
Feel free to add diced carrots, celery, peas, corn, or even frozen mixed veggies. Just cook firmer vegetables until soft before adding them back in. Leafy greens like kale or Swiss chard also work great as substitutes for spinach.
Final Thoughts
I can honestly say this Creamy Tomato White Bean Soup Recipe has won a permanent spot in my recipe rotation. It’s that perfect balance of cozy and hearty without being heavy, and it’s so simple to make with ingredients that are almost always around. Whether you’re looking for a quick weeknight meal or a crowd-pleaser to enjoy on a lazy weekend, give this soup a try—you’ll find that it hits all the right notes and is endlessly comforting. I’m already picturing you stirring it on the stove, smelling that incredible aroma, and digging in with a big slice of crusty bread. Enjoy!
Print
Creamy Tomato White Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This creamy tomato bean soup is a hearty and comforting dish made with butter, aromatic vegetables, white beans, tomato paste, and cream. The soup is enriched with Italian herbs, Parmesan cheese, and a touch of white wine for depth of flavor, then pureed until smooth and finished with fresh spinach for a vibrant touch. Perfect for a cozy meal served alongside crusty bread.
Ingredients
Main Ingredients
- 2 tbsp/30g unsalted butter
- 1 onion, finely chopped (brown, yellow, or white)
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock/broth
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima)
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
- 3/4 cup (185ml) heavy/thickened cream (optional)
Instructions
- Sauté aromatics: Melt the butter in a pot over medium-high heat. Add the finely chopped garlic, onion, and carrot, cooking for about 5 minutes until the carrot softens and sweetens.
- Add herbs: Three minutes into cooking, stir in the Italian herb mix, allowing the flavors to bloom with the onion and vegetables.
- Cook tomato paste: Increase the heat to high and add the tomato paste. Cook it for 2 minutes to remove the raw tomato flavor.
- Deglaze with wine: Pour in the white wine if using, and cook for about 3 minutes until the winey smell dissipates and mostly evaporates.
- Add beans and stock: Stir in half a cup of beans (to thicken the soup), the stock, Parmesan, salt, and pepper. Lower the heat, cover, and simmer for 3 minutes, stirring occasionally.
- Puree the soup: Use a stick blender to puree the soup until smooth, or carefully transfer it to a blender and blend.
- Add remaining beans and greens: Stir in the remaining beans and simmer for another 3 minutes. Then add the spinach and stir until wilted.
- Finish with cream: Stir in the cream if using, and adjust seasoning with more salt and pepper as needed, keeping in mind canned beans may already contain salt.
- Serve: Ladle the soup into bowls and serve with crusty bread for dipping.
Notes
- Tomato paste substitution: Use 800g (14oz) crushed or diced canned tomatoes or tomato passata instead of tomato paste. Reduce stock to 3 cups (750ml). Add tomato with stock, only use 1/4 cup beans to thicken, simmer for 10 mins with lid off before pureeing.
- Bean options: Any white beans such as navy, lima, butter beans work well. Other beans like kidney, pinto, or black can be used but will alter the soup’s color. Lentils and split peas also suitable.
- Dried beans cooking: Soak 2 cups dried white beans for 5-24 hours, drain, boil then simmer with 1 tbsp salt until tender (approximately 25 minutes for fresh cannellini). Add salt early for small beans.
- Extra vegetables: Add extra diced vegetables by cooking them first, then adding back to the soup later. Alternatively, add quick-cooking vegetables with the beans for a few minutes.
- Protein additions: Add cooked bacon, ham, sausage, chicken, or poached fish for more protein. Stir in at the end.
- Storage: Store refrigerated up to 4 days or freeze. Reheat gently.
- Serving: Makes 4 generous servings, ideal for a filling meal.
Nutrition
- Serving Size: 1 bowl (approximately 400ml)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 35 mg
