A rich and comforting soup that combines the velvety texture of tomatoes with the hearty goodness of beans. This creamy tomato bean soup is packed with flavor, nutrition, and warmth—perfect for cozy nights or a quick, wholesome meal.
Origin of Creamy Tomato Bean Soup
Tomato soup has long been a staple in various cuisines, from Italian bisques to American classics. Adding beans to the mix enhances its nutritional value, making it a hearty dish inspired by Mediterranean and Latin American traditions where beans are often used to add protein and fiber to meals.
What I Love About This Recipe
I love how this soup is both creamy and hearty, making it a satisfying meal on its own. The beans add texture and protein, while the tomatoes bring a rich depth of flavor. It’s also incredibly easy to make and perfect for meal prepping.
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Creamy Tomato Bean Soup
4
servings10
minutes35
minutes235
kcalIngredients
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
2 cups vegetable broth
½ cup heavy cream or coconut milk (for a dairy-free option)
1 tsp dried basil
½ tsp dried oregano
½ tsp smoked paprika (optional)
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Directions
- Heat olive oil in a pot over medium heat.
- Add onions and sauté until soft, about 3-4 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add diced tomatoes, white beans, and vegetable broth.
- Bring to a simmer and let cook for 10-15 minutes, allowing flavors to meld.
- Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
- Stir in heavy cream (or coconut milk), dried basil, oregano, smoked paprika, salt, and pepper.
- Simmer for another 5 minutes, then taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Vegan Version: Use coconut milk instead of heavy cream and ensure your broth is plant-based.
