White Bean Soup With Tomato (Print)

Creamy white beans meet vibrant tomatoes in this comforting Mediterranean-style soup.

# 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 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

# Directions:

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, canned diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes if using. Season with salt and black pepper to taste.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in cream if using. Taste and adjust salt, pepper, and spices as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Expert Advice:

01 -
  • The immersion blender transforms humble canned beans into velvet without any pretension.
  • It comes together in under an hour, which means weeknight dinners stop feeling like a chore.
  • One pot means minimal cleanup, which honestly matters as much as how it tastes.
02 -
  • Drain and rinse your canned beans even if it feels like an extra step, because it removes the starchy liquid that can make the soup cloudy.
  • Don't skip the immersion blending step, because that's what turns this from bean soup into something luxurious and cafe-like.
03 -
  • Taste the soup before you blend it so you know what seasoning adjustments are needed, and then taste again after blending to make sure nothing got lost.
  • If your soup is too thick, whisk in a splash more broth; if it's too thin, let it simmer uncovered for five more minutes to reduce and concentrate.
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