White Bean Soup With Tomato

This White Bean Soup With Tomato is a comforting, creamy dish featuring a velvety white bean base and bright notes of tomato. It is perfectly designed for a cozy meal that is both healthy and satisfying, offering a Mediterranean flair to your table.

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The Mediterranean flavors come alive through the use of high-quality olive oil, garlic, and a blend of aromatic herbs like thyme and oregano. This recipe is a staple for anyone seeking a wholesome, plant-forward meal that can be prepared in under an hour.

Ingredients

• Beans & Base
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 4 cups vegetable broth
• Tomatoes & Seasonings
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Finishing Touches
• 1/4 cup heavy cream or coconut cream (optional, for extra creaminess)
• 2 tablespoons chopped fresh parsley or basil

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in beans, diced tomatoes (with juices), tomato paste, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper.

Step 4

Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.

Step 5

Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a blender.

Step 6

Stir in the cream if using. Taste and adjust seasoning as needed.

Step 7

Ladle soup into bowls and garnish with fresh parsley or basil.

Zusatztipps für die Zubereitung

White kidney beans (cannellini) work best for the smoothest texture, but navy or great northern beans are also suitable alternatives. If you do not have an immersion blender, carefully transfer the hot liquid in small batches to a countertop blender, ensuring the lid is vented.

Varianten und Anpassungen

For a vegan version, use coconut cream or omit the cream entirely. You can also boost the nutritional value by stirring in chopped spinach or kale during the final simmer for extra greens.

Serviervorschläge

Serve this hearty soup with a side of crusty bread for dipping or a sprinkle of freshly grated Parmesan cheese for those who enjoy a dairy-rich topping.

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Whether you are looking for a quick weeknight dinner or a healthy meal prep option, this White Bean Soup With Tomato delivers deep flavor and comfort in every spoonful.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply omit the heavy cream or substitute with coconut cream. The soup is naturally creamy from the blended white beans, so the cream is optional for added richness.

→ What type of white beans work best?

Cannellini beans are ideal for their creamy texture, but great northern beans or navy beans work equally well. All create a smooth, velvety base when blended.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth if the soup has thickened.

→ Can I add vegetables to this soup?

Absolutely! Spinach, kale, or chopped carrots make excellent additions. Add leafy greens during the last 5 minutes of cooking, or sauté harder vegetables with the onions.

→ Do I need an immersion blender?

An immersion blender is convenient but not essential. You can use a countertop blender in batches, or mash some beans with a potato masher for a chunkier texture.

→ What can I serve with this soup?

Crusty bread, garlic toast, or a simple side salad complement this soup beautifully. A sprinkle of grated Parmesan adds savory depth if you're not keeping it dairy-free.