White Bean Soup With Tomato (Print)

Creamy white beans and tomatoes simmered with aromatic herbs for a velvety, comforting bowl.

# Components:

→ 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

# Method:

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 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 blender for processing.
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 creamy without any cream if you don't want it, which feels like getting away with something delicious.
  • The smoked paprika and fresh herbs make it taste like you spent the whole day cooking, even when you didn't.
  • One pot, one blender, and you're done—no judgment if you eat straight from the pot while watching the rain.
02 -
  • Don't skip the rinsing step with canned beans—it removes the starch that makes soup taste gluey instead of creamy.
  • Blending makes all the difference; even if you're tempted to leave it chunky, the immersion blender transforms this from soup into something luxurious and restaurant-quality.
  • Taste as you go, because broth brands vary wildly and you might need more salt than you think, or less.
03 -
  • Make a double batch and freeze half; this soup thaws beautifully and tastes even better the next day as flavors continue to deepen.
  • If your soup is too thick after blending, thin it with a splash more broth or even water—consistency should be pourable but not watery.
  • Taste for seasoning right before serving because salt settles and flavors can seem muted when the soup is piping hot.
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