Creamy Tomato White Bean Soup

 

This creamy tomato white bean soup is one of those simple, comforting meals that feels much more satisfying than the effort it takes to make it. With a rich tomato-based broth, tender white beans, and a smooth, velvety texture, this soup is nourishing, budget-friendly, and perfect for busy days when you want real food without spending hours in the kitchen.

Whether you’re using canned beans for convenience or dried beans if you have extra time, this soup delivers deep savory flavor with very basic pantry ingredients. It’s filling, cozy, and surprisingly elegant for such a humble recipe.

This is the kind of soup you make once—and then keep coming back to all year round.

Why You’ll Love This Creamy Bean Soup

·         Naturally thick and creamy without needing heavy blending tricks

·         Made with simple, affordable ingredients

·         Very flexible and forgiving

·         Perfect for meal prep and leftovers

·         Comforting, filling, and deeply savory

The combination of tomato paste, beans, herbs, and parmesan creates a flavor that feels slow-cooked, even though the recipe itself is very straightforward.

Best Beans to Use

This recipe works beautifully with any type of white beans, including:

·         Cannellini beans

·         Navy beans

·         Great Northern beans

·         Butter beans

·         Lima beans

You can also use colored beans like kidney beans or black beans if that’s what you have on hand. The flavor will still be delicious, though the color of the soup may change slightly.

Canned vs Dried Beans

·         Canned beans are convenient and save time (perfect for a 20-minute meal).

·         Dried beans offer slightly better flavor and let you control the salt, but require soaking and cooking ahead of time.

Both options work equally well in this recipe.

What Makes This Soup Extra Creamy

Three small techniques make a big difference here:

1.      Slowly sautéing the onion, garlic, and carrot until sweet and soft

2.      Cooking the tomato paste to remove its raw, acidic edge

3.      Blending part of the beans with the broth, which naturally thickens the soup

The result is a rich, creamy texture without relying entirely on cream.

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

·         ▢ 1½ tsp Italian herb mix
(or dried oregano, thyme, parsley, basil, or any combination)

·         ▢ ¾ cup (170g) tomato paste

·         ▢ ½ cup (125ml) dry white wine (optional)

·         ▢ 4 cups (1 liter) low-sodium stock or broth (vegetable or chicken)

·         ▢ 3 cans (420g / 15 oz each) white beans, drained and rinsed
(or 2 cups dried beans, cooked)

·         ▢ ½ cup (50g) grated parmesan

·         ▢ ½ tsp salt

·         ▢ ½ tsp black pepper

·         ▢ 120g (4 oz) baby spinach
(or other leafy greens or diced vegetables)

·         ▢ ¾ cup (185ml) cream (optional) or additional butter

How to Make Creamy Tomato White Bean Soup

Step 1: Build the Flavor Base

Melt the butter in a large pot over medium-high heat. Add the chopped onion, garlic, and carrot. Cook for about 5 minutes, stirring often, until the vegetables are soft and slightly sweet.

Step 2: Bloom the Herbs

Add the Italian herbs and cook for another 2–3 minutes. This helps release their aroma and deepens the flavor of the soup.

Step 3: Cook the Tomato Paste

Increase the heat to high and stir in the tomato paste. Cook for about 2 minutes, stirring constantly, until it darkens slightly and loses its raw taste.

Step 4: Deglaze with Wine

Pour in the white wine (if using) and let it cook for about 3 minutes, until the strong alcohol smell disappears and the mixture thickens again.

Step 5: Simmer and Thicken

Add ½ cup of the beans, the stock, parmesan, salt, and pepper. Stir well, reduce heat, cover, and simmer for 3 minutes.

Step 6: Blend Until Smooth

Use a stick blender to blend the soup until smooth and creamy. You can also carefully transfer it to a blender if needed.

Step 7: Finish the Soup

Add the remaining beans and simmer for another 3 minutes. Stir in the spinach until wilted. If using cream, add it at the end and adjust seasoning as needed.

Step 8: Serve

Serve hot with crusty bread for dipping.

Helpful Tips & Variations

·         For a thicker soup, blend a little longer or add a few more beans before blending

·         For extra vegetables, stir in peas, corn, or diced carrots

·         For a dairy-free version, skip the parmesan and cream

·         The soup keeps well in the fridge for up to 4 days

·         It freezes well and reheats gently on the stove

Serving Suggestions

This soup is hearty enough to enjoy on its own, but it pairs wonderfully with:

·         Crusty gluten-free bread

·         Garlic toast

·         Simple green salad

Beans are rich in plant-based protein and fiber, so this meal is both satisfying and nourishing.

Nutrition Information

(Per serving – recipe makes 4 servings)

·         Calories: 536 kcal

·         Carbohydrates: 58 g

·         Protein: 25 g

·         Fat: 23 g

·         Saturated Fat: 13 g

·         Cholesterol: 68 mg

·         Sodium: 2594 mg

·         Potassium: 1398 mg

·         Fiber: 14 g

·         Sugar: 9 g

·         Vitamin A: 6757 IU

·         Vitamin C: 23 mg

·         Calcium: 336 mg

·         Iron: 6 mg