White Bean Soup With Tomato (Print View)

Creamy Mediterranean soup with tender white beans and tomatoes, seasoned with aromatic herbs for a comforting bowl ready in 50 minutes.

# Components:

→ 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 (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 fresh parsley or basil, chopped

# Method:

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 puree 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.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, perfect for nights when hunger shows up before your energy for complicated cooking does.
  • The cream swirl at the end feels like a small luxury that takes zero extra effort but makes the whole bowl feel indulgent.
  • You probably have most of these ingredients already, which means no special grocery run required.
02 -
  • Rinsing your canned beans isn't optional if you want to avoid that metallic canned taste and excess sodium, so spend those extra thirty seconds.
  • The immersion blender is a game-changer here, but if you don't have one, regular blenders work fine as long as you let the soup cool slightly so you don't accidentally create a hot soup explosion, which is a humbling kitchen moment I don't recommend.
03 -
  • Make this soup the day before serving because the flavors deepen and mellow overnight, and reheating is just a gentle simmer away.
  • Don't skip the finishing fresh herbs because they provide a bright counterpoint to the deep, rich flavors that would otherwise feel slightly heavy.
Return