Description
This Creamy Tomato White Bean Soup is a comforting and hearty dish featuring a rich tomato base blended with tender white beans and fresh vegetables. Enhanced with Italian herbs and finished with creamy Parmesan and optional cream, this soup delivers a smooth, velvety texture perfect for a satisfying lunch or dinner.
Ingredients
Scale
Base Ingredients
- 2 tbsp/30g unsalted butter
- 1 onion, finely chopped (brown, yellow, or white)
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock/broth
Beans and Cheese
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima)
- 1/2 cup (50g) grated Parmesan cheese
Seasoning and Vegetables
- 1/2 tsp salt
- 1/2 tsp pepper
- 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
Optional Finishing
- 3/4 cup (185ml) heavy/thickened cream (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion, garlic, and carrot, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Herbs and Tomato Paste: Stir in the Italian herb mix and tomato paste, cooking for 2-3 minutes to deepen the flavors and caramelize the tomato paste slightly.
- Deglaze with Wine: Pour in the white wine, if using, to deglaze the pan. Scrape up any browned bits from the bottom. Let the wine reduce for about 2-3 minutes to concentrate the flavor and cook off the alcohol.
- Add Stock and Beans: Pour in the chicken or vegetable stock and the drained, rinsed cannellini beans. Stir to combine and bring the mixture to a gentle boil.
- Simmer Soup: Reduce heat to low and simmer the soup uncovered for 20 minutes to allow flavors to meld and vegetables to become tender.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until you achieve your preferred smoothness, leaving some texture if desired. Alternatively, blend in batches in a blender, then return to the pot.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, salt, and pepper. Adjust seasoning as needed.
- Incorporate Greens: Add the baby spinach or alternate leafy greens/vegetables and cook for another 3-5 minutes until they are wilted and tender.
- Finish with Cream: Remove the pot from heat. Stir in the heavy/thickened cream if using, for a richer and creamier texture.
- Serve: Ladle the soup into bowls and serve warm, optionally garnished with extra Parmesan or fresh herbs.
Notes
- Use low sodium broth to control the salt content.
- The white wine is optional and can be omitted for a non-alcoholic version.
- The soup can be made vegetarian by using vegetable stock and omitting Parmesan or using a vegetarian-friendly cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; reheat gently on the stovetop.
- For a smoother texture, strain the soup after blending.
Keywords: creamy tomato soup, white bean soup, Italian soup recipe, healthy vegetarian soup, easy stovetop soup