White Bean Soup With Tomato (Printable)

Creamy white bean soup with tomato, Mediterranean herbs, and optional coconut cream. 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 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

# Step-by-Step Guide:

01 - Heat olive oil in a large soup 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, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season generously with salt and freshly ground black pepper.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to a gentle simmer, cover the pot, and cook for 20 minutes.
05 - Remove pot from heat. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, transfer soup in batches to a countertop blender and puree.
06 - Stir in heavy cream or coconut cream if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can be eating something genuinely nourishing by the time you'd normally order takeout.
  • The blending step transforms simple canned beans into something so velvety and luxurious that nobody needs to know how easy it was.
  • It's endlessly flexible—skip the cream, add greens, serve it hot or at room temperature, and it's still exactly what you wanted.
02 -
  • Rinsing your canned beans isn't optional—that starchy liquid is what clouds the finished soup and makes it feel less silky than it could be.
  • The immersion blender is your secret weapon here; using it transforms ordinary ingredients into something that feels restaurant quality in your own kitchen.
03 -
  • Don't skip the rinsing step on your canned beans—that extra thirty seconds of work changes the final texture from cloudy to crystal clear.
  • If your immersion blender feels like it's working too hard, blend in batches; a crowded pot means uneven blending and you'll end up with soup that's both chunky and too smooth at once.
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