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

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

235

kcal

Ingredients

• 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.

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