White Bean Tomato Soup (Printable)

Comforting creamy soup with velvety white beans and bright tomato notes, ready in under an hour.

# What You'll 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 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

# 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, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and 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 Suggestions:

01 -
  • It comes together in less than an hour, which means weeknight dinner without the stress of planning ahead.
  • One pot means fewer dishes, and honestly, that alone makes this recipe worth keeping.
  • The texture is naturally creamy from blended beans, so you skip the heavy cream unless you really want it.
02 -
  • Don't skip rinsing your canned beans—it removes excess starch and sodium, making the final soup taste fresher and less salty.
  • The blending is what makes this soup feel luxurious; resist the urge to skip it or do it halfway, because that's where the magic lives.
03 -
  • An immersion blender is worth its space in your drawer for soups like this—it's faster, easier, and means one less pot to wash than using a traditional blender.
  • Don't be shy with the fresh herbs at the end; they're the last word in the conversation, and they should be heard.
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