White Bean Soup With Tomato (Printable)

Creamy white bean soup with bright tomato notes, ready in 50 minutes. Vegetarian and naturally comforting.

# 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 chopped fresh parsley or basil

# How to Make It:

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, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to maintain a gentle simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Using an immersion blender, 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 in under an hour but tastes like you've been simmering it all day.
  • The beans do the heavy lifting—no cream required, though a splash transforms it if you're feeling indulgent.
  • One pot means one cleanup, and honestly, that alone makes it worth making on a Tuesday night.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid can make the soup cloudy and overly thick, and you want clarity and flow.
  • Blending is personal; I used to over-blend everything, but I've learned that leaving a few small bean pieces creates a more interesting texture than soup that's too smooth.
03 -
  • Crush your dried herbs between your palms before adding them to release their essential oils and amplify the flavor throughout the soup.
  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and pour it back into the pot—it works just as well.
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