White Bean Soup With Tomato (Printer-friendly)

Creamy white bean soup with bright tomato notes, perfect for a cozy Mediterranean-inspired meal.

# What You Need:

→ Beans & Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (15 oz each) cannellini beans, drained and rinsed
05 - 4 cups vegetable broth

→ Tomatoes & Seasonings

06 - 1 can (14.5 oz) diced tomatoes with juices
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup heavy cream or coconut cream, optional
14 - 2 tablespoons fresh parsley or basil, chopped

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Stir in cream if using. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Top Tips:

01 -
  • It tastes like youve been simmering it all day but takes less than an hour from start to finish.
  • The creamy texture comes from the beans themselves, not heavy cream, so it feels indulgent without weighing you down.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
02 -
  • Dont skip rinsing the canned beans, the starchy liquid can make the soup taste tinny and dull.
  • Blend while the soup is still hot for the smoothest texture, it emulsifies better and tastes silkier.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating.
03 -
  • Use an immersion blender directly in the pot to save time and avoid the mess of transferring hot liquid.
  • Toast the dried herbs in the oil for a few seconds before adding the liquids to wake up their flavor.
  • If you want a richer soup without cream, mash a few beans against the side of the pot before blending for extra body.
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