Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

• Hearty but wholesome
• Naturally creamy—no heavy cream needed
• Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme or Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 4 cups vegetable or chicken broth

• 1 bay leaf

• Salt and pepper, to taste

• 2 cups chopped fresh spinach or kale

• Juice of ½ lemon

• Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

• Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
• Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
• Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
• Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
• Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
• Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

• No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
• Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
• Make it vegan: Use vegetable broth and skip the Parmesan.
• Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.

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Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Also Read : Creamy Tomato Bean Soup

Tomato Gorgonzola Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

227

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable broth

• 1 teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ cup heavy cream

• 4 oz Gorgonzola cheese, crumbled

• Fresh basil or parsley for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
• Add minced garlic and sauté for another 30 seconds until fragrant.
• Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
• Cover and let the soup cook for about 15 minutes, stirring occasionally.
• Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
• Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

• Add a pinch of red pepper flakes for a subtle heat boost.
• If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

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Origin Lazy French Onion Soup

French onion soup dates back to at least the 18th century in France, where it was considered a humble dish made from slow-cooked onions and beef broth. Over time, it gained popularity and became a gourmet staple, famously topped with toasted bread and melted cheese.

What I Love About This Recipe

This version retains all the comforting flavors of classic French onion soup but cuts down on time and effort. No long hours of caramelizing onions—just a simple technique that still achieves deep, rich flavors. I love how the melted cheese and crispy bread make it feel indulgent, yet it’s surprisingly easy to make. Plus, it’s perfect for cold nights when you need something warm and hearty.

Also Read : Indian-Style Pumpkin and Corn Burger

Lazy French Onion Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 3 large onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 4 cups beef broth (or vegetable broth for a vegetarian version)

• ½ cup dry white wine (optional)

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme (or 1 sprig fresh thyme)

• Salt and black pepper, to taste

• 1 baguette, sliced

• 1 ½ cups shredded Gruyère cheese

Directions

• Heat butter and olive oil in a large pot over medium heat. Add sliced onions and sugar, stirring occasionally until softened and golden brown (about 15-20 minutes).
• Pour in the white wine (if using) and let it cook for 2 minutes until slightly reduced.
• Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and let cook for another 15-20 minutes. Season with salt and black pepper to taste.
• Meanwhile, preheat the oven broiler. Arrange baguette slices on a baking sheet and toast until lightly golden.
• Ladle the soup into oven-safe bowls. Place toasted bread on top of each bowl and sprinkle generously with Gruyère cheese.
• Broil for 2-3 minutes until the cheese is melted and bubbly.
• Serve hot and enjoy!

Notes

• If you don’t have time to caramelize onions fully, cook them over medium-high heat with a little extra butter and sugar for quicker browning.
• You can swap Gruyère with Swiss cheese, mozzarella, or even Parmesan for a different flavor.

The post Lazy French Onion Soup appeared first on RecipeWikki.

Origin Harissa Butternut Squash Soup

This dish is inspired by North African cuisine, where harissa—a spicy chili paste—is a staple ingredient. Traditionally used in stews and sauces, harissa adds warmth and complexity, making it a perfect complement to the naturally sweet and creamy butternut squash.

What I Love About This Recipe

I love how this soup blends sweetness and spice in a perfectly balanced way. The harissa not only adds heat but also enhances the depth of flavor, making each spoonful exciting. The creamy texture makes it feel rich and luxurious while remaining healthy and nutritious. Plus, it’s incredibly easy to make with just a few simple ingredients!

Also Read : Tahini Butter Cookies

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled and cubed

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon harissa paste (adjust to taste)

• 4 cups vegetable broth

• ½ cup coconut milk (or heavy cream for a richer texture)

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
• Stir in minced garlic, cumin, coriander, and harissa paste, cooking for another minute until fragrant.
• Add the cubed butternut squash and mix well to coat it with the spices.
• Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 25-30 minutes until the squash is tender.
• Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
• Stir in the coconut milk and lemon juice, adjusting salt and pepper to taste.
• Garnish with fresh cilantro or parsley before serving.

Notes

• Roasting the butternut squash before blending enhances the sweetness and depth of flavor.
• Serve with warm crusty bread or a dollop of yogurt for extra creaminess.

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Origin Tomato White Bean Soup

This soup is inspired by Mediterranean and Italian cuisine, where beans and tomatoes are staple ingredients in many rustic dishes. White beans, such as cannellini or navy beans, add richness and protein, while tomatoes provide depth and a bright, tangy flavor. Similar variations of this soup are enjoyed across Europe, often with regional spices and fresh herbs.

What I Love About This Recipe

This soup is incredibly nourishing, packed with fiber and protein while being naturally gluten-free and vegan-friendly. I love how the creamy beans contrast with the acidity of the tomatoes, creating a well-balanced dish. It’s easy to make with pantry staples and can be customized with different spices or greens for added nutrition. Plus.

Also Read : Cherry Cheesecake Dump Cake

Tomato White Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 1 can (14 oz) diced tomatoes

• 3 cups vegetable broth

• 1 can (15 oz) white beans, drained and rinsed

• 1 teaspoon balsamic vinegar (optional)

• Salt and black pepper, to taste

• ¼ cup fresh basil or parsley, chopped

• Parmesan cheese, for garnish (optional

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Stir in the minced garlic, oregano, and red pepper flakes. Cook for another minute until fragrant.
• Add the diced tomatoes with their juice and stir well. Cook for 5 minutes to let the flavors develop.
• Pour in the vegetable broth and bring the mixture to a gentle simmer.
• Stir in the white beans and continue to simmer for about 15 minutes, allowing the flavors to meld.
• Season with salt and black pepper to taste. If using balsamic vinegar, stir it in for added depth.
• Remove from heat and stir in fresh basil or parsley.
• Serve hot, garnished with Parmesan cheese if desired. Pair with crusty bread for a complete meal.

Notes

• To make the soup thicker, blend half of it using an immersion blender before adding the beans.
• Add a handful of fresh spinach or kale for extra greens.

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