White Bean Soup With Tomato (Printable)

Creamy white bean base with bright tomatoes and Mediterranean herbs, perfect for a comforting meal.

# 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 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 fresh parsley or basil, chopped

# 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, 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 a 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 -
  • The velvety texture comes without a drop of cream if you prefer it that way, making it my favorite plant-based comfort food when nothing else satisfies.
  • You can throw this together with items already hiding in your pantry, which has saved dinner at my house more times than I care to admit.
02 -
  • Blending the soup while its too hot can create a vacuum in your blender and cause the lid to pop off, coating your kitchen in soup as I unfortunately discovered one distracted Tuesday evening.
  • The soup actually tastes better the next day after the flavors have had time to meld, which makes it perfect for meal prep or make-ahead dinner parties.
03 -
  • Save the bean liquid from one can to add back if the soup becomes too thick during blending, which gives you more control than adding extra broth that might dilute the flavor.
  • A splash of balsamic vinegar added just before serving brightens all the flavors in a way that seems like magic, especially if the soup tastes like its missing something you cant quite identify.
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