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Creamy Tomato Bean Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/creamy-tomato-bean-soup-recipe/