White Bean Tomato Soup (Printable)

Comforting Mediterranean-style soup with creamy white beans and bright tomato flavors, ready in under an hour.

# What You’ll 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 or great northern 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 (optional)
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

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

# How-To:

01 - Heat olive oil in a large soup 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 beans, diced tomatoes with juices, tomato paste, thyme, 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 puree the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Stir in heavy cream or coconut cream if using. Taste and adjust seasoning as needed.
07 - Ladle soup into serving bowls and garnish with fresh parsley or basil.

# Expert Hints:

01 -
  • The beans create this silky texture that feels indulgent without any cream, which I discovered by accident when I was out of heavy cream one night but made it anyway.
  • You can throw this together in under an hour with pantry staples, which has saved me countless times when friends drop by unexpectedly and stay for dinner.
02 -
  • Dont rinse out the tomato can with water, use some of your broth instead to capture every bit of tomato flavor, a trick my grandmother showed me that makes a noticeable difference.
  • Blending just three quarters of the soup and leaving some beans whole creates this magical textural contrast that makes each spoonful interesting, something I discovered during a power outage when my blender died mid-recipe.
03 -
  • The soup will thicken as it cools, so if youre making it ahead, you might need to add a splash of broth when reheating to reach your desired consistency.
  • Save the bean liquid from one can and add a tablespoon or two when blending for extra creaminess without adding any dairy, a trick I learned from my vegan neighbor that changed my soup game forever.
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