White Bean Soup With Tomato (Printable)

Velvety white bean base with vibrant tomato notes, 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

# 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, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season with salt and black 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. Use an immersion blender to 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 Tips:

01 -
  • It's ready in under an hour, which means weeknight dinner stress actually vanishes.
  • The immersion blender trick transforms humble canned beans into something silky and restaurant-worthy.
  • You can eat it as-is, dress it up with cream, or load it with greens—it adapts to whatever mood you're in.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid will make your soup cloudy instead of clean and creamy.
  • If you blend too aggressively or for too long, the soup can become gluey; aim for smooth but not overdone, which usually takes 30-45 seconds with an immersion blender.
03 -
  • Make a double batch on Sunday so you have a wholesome lunch waiting all week—it's one of those soups that tastes even better after a day in the fridge.
  • If your soup ends up thicker than you like, thin it with a little broth or water and taste again; if it's too thin, a few more minutes of simmering will concentrate the flavors.
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