Creamy Tomato Bean Soup Recipe

Introduction

This Creamy Tomato Bean Soup is a comforting and flavorful dish perfect for chilly days. Packed with tender white beans, rich tomato paste, and a touch of cream, it offers a smooth texture with a savory, herb-infused taste. It’s easy to make and pairs wonderfully with crusty bread.

Ingredients

• 2 tbsp (30g) unsalted butter
• 1 onion, finely chopped (brown, yellow, or white)
• 2 garlic cloves, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 1/2 tsp Italian herb mix or other dried herbs (oregano, thyme, parsley, basil, or mixed)
• 3/4 cup (170g) tomato paste
• 1/2 cup (125ml) dry white wine (optional, can omit)
• 4 cups (1 litre) chicken or vegetable stock/broth, low sodium
• 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed
• 1/2 cup (50g) grated parmesan
• 1/2 tsp salt
• 1/2 tsp pepper
• 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
• 3/4 cup (185ml) heavy or thickened cream (optional, or use more butter)

Instructions

1. Step 1: Melt the butter in a pot over medium-high heat. Add garlic, onion, and carrot and cook for 5 minutes until the carrot is soft and sweet.
2. Step 2: About 3 minutes into cooking, stir in the Italian herbs to allow their flavor to bloom with the onion.
3. Step 3: Turn the heat to high and add the tomato paste. Cook for 2 minutes to remove the raw taste.
4. Step 4: Pour in the white wine (if using) and cook for 3 minutes until the strong alcoholic smell has mostly evaporated, leaving just the tomato flavor.
5. Step 5: Add half the beans, stock, parmesan, salt, and pepper. Stir, reduce heat to low, cover, and simmer for 3 minutes, stirring occasionally.
6. Step 6: Using a stick blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
7. Step 7: Add the remaining beans and simmer for another 3 minutes. Stir in the spinach until wilted, then add the cream if using. Adjust salt and pepper as needed (consider the saltiness of canned beans).
8. Step 8: Serve the soup hot, ideally with crusty bread for dipping.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use a plant-based cream, or omit the cream entirely.
• Try different dried herbs such as rosemary or marjoram for a unique twist.
• If you prefer a chunkier texture, pulse the soup less when blending.
• Add a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if needed to loosen the consistency. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of tomato paste?

Fresh tomatoes can be used, but you’ll need a larger quantity and a longer cooking time to reduce them into a thick base. Tomato paste provides a concentrated flavor and thickness that’s key to this soup’s creamy texture.

Is the white wine necessary?

No, the white wine adds depth and brightness but can be omitted if you prefer. Simply skip the wine and proceed with adding the stock after cooking the tomato paste.

Creamy Tomato Bean Soup Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

A rich and creamy tomato bean soup combining wholesome white beans, fresh vegetables, and aromatic Italian herbs. This comforting soup is smooth, velvety, and perfect for a cozy meal, featuring a balance of tangy tomato paste and parmesan cheese with a touch of cream and spinach for added nutrition.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 onion, finely chopped (brown, yellow, or white)
• 2 garlic cloves, finely chopped
• 1 large carrot, peeled and finely chopped
• 120g/4oz baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)

Dairy & Fats

• 2 tbsp (30g) unsalted butter
• 1/2 cup (50g) grated parmesan
• 3/4 cup (185ml) heavy/thickened cream (optional)

Pantry

• 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed dried herbs)
• 3/4 cup (170g) tomato paste
• 1/2 cup (125ml) dry white wine (optional)
• 4 cups (1 litre) low sodium chicken or vegetable stock/broth
• 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt butter and sauté aromatics: In a pot over medium-high heat, melt the unsalted butter. Add finely chopped garlic, onion, and carrot. Cook for 5 minutes until the carrot becomes soft and sweet.
2. Add Italian herbs: After about 3 minutes of cooking, sprinkle in the Italian herb mix and cook it with the onion and vegetables to release and enhance their flavors.
3. Cook tomato paste: Increase heat to high, add tomato paste, and cook for 2 minutes to remove the raw tomato flavor.
4. Deglaze with white wine: Pour in the white wine (if using) and cook for 3 minutes until the harsh wine smell dissipates and most liquid evaporates, leaving a concentrated tomato flavor.
5. Add beans and stock: Add half of the drained beans (about 1 1/2 cans), stock, grated parmesan, salt, and pepper. Stir well, reduce heat to low, cover, and simmer for 3 minutes, stirring occasionally.
6. Puree the soup: Use a stick blender to blend the soup until smooth directly in the pot, or transfer to a blender and puree in batches until velvety smooth.
7. Finish soup: Return the soup to the pot (if blender used), add the remaining beans, and simmer for 3 more minutes. Stir in the baby spinach until wilted, then mix in the cream if using. Adjust seasoning with extra salt and pepper as needed.
8. Serve: Ladle the soup into bowls and serve hot with crusty bread for dipping.

Notes

• You can omit the white wine if preferred; it primarily removes raw tomato flavor and adds depth.
• Using canned beans that are already salted means you should taste before adding more salt.
• Spinach can be substituted with other leafy greens like kale or chard, or even diced vegetables for added texture.
• For a richer soup without cream, add an extra tablespoon of butter at the end.

Keywords: tomato bean soup, creamy tomato soup, vegetarian soup, italian herb soup, cannellini beans, comfort food