White Bean Soup With Tomato (Printable)

Velvety white beans meet vibrant tomatoes in this creamy Mediterranean soup, ready in under an hour.

# Ingredient list:

→ 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 or great northern 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

# Step-by-Step Guide:

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, canned 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 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's ready in 50 minutes but tastes like you've been cooking since morning.
  • The immersion blender trick creates a velvety texture that feels restaurant-quality and deeply satisfying.
  • One pot means less cleanup, which honestly might be the best part of cooking on a tired evening.
02 -
  • Rinsing canned beans is non-negotiable if you want a clear, clean broth instead of something murky and starchy.
  • An immersion blender beats a countertop blender every time for soup because you can control the texture and it's one less thing to wash.
03 -
  • If your soup turns out thicker than you like, thin it with broth a quarter cup at a time until it reaches your perfect consistency, because soup should feel generous in a bowl.
  • Let the soup cool slightly before blending if using a countertop blender, because hot liquid in a covered blender is a disaster waiting to happen.
Return