White Bean Soup With Tomato (Print Version)

Velvety white bean soup with bright tomatoes, herbs, and Mediterranean flair in just 50 minutes.

# 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, 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

# Directions:

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 to the pot 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 black pepper to taste.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes to develop flavors.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in cream if using. Taste and adjust seasoning as needed for optimal flavor balance.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to feel rushed or complicated.
  • One pot means minimal cleanup, leaving you more time to actually enjoy the meal instead of scrubbing dishes.
  • The creamy texture tricks you into thinking there's butter and cream when really it's just blended beans doing their magic.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid clinging to them can make your soup cloudy and bitter instead of clean and bright.
  • If your soup looks thin after blending, it's okay to simmer it uncovered for another five to ten minutes to reduce it down and concentrate the flavors.
03 -
  • Use an immersion blender directly in the pot instead of transferring everything—it's safer, faster, and you get fewer dishes to wash afterward.
  • Make a double batch and freeze half in containers for those future days when you need comfort but have zero energy to cook.
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