Description
This Creamy Tomato Bean Soup is a hearty, velvety soup made with white beans, tomato paste, and a touch of parmesan for richness. Naturally creamy without much dairy, it’s full of savory flavor and ready in under 30 minutes — the perfect comforting, wholesome meal for any day of the week.
Ingredients
2 tbsp (30 g) 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 (or oregano, thyme, parsley, and basil)
3/4 cup (170 g) tomato paste
4 cups (1 L) low-sodium chicken or vegetable stock
3 x 420 g cans cannellini or white beans, drained and rinsed (or 5 1/2 cups cooked beans)
1/2 cup (50 g) grated parmesan
1/2 tsp salt
1/2 tsp black pepper
120 g (4 oz) baby spinach (or 5–6 cups leafy greens or 4 cups diced vegetables)
3/4 cup (185 ml) cream (optional) or extra butter
Instructions
- Melt butter in a large pot over medium-high heat. Add onion, garlic, and carrot, and cook for about 5 minutes until softened and fragrant.
- Stir in Italian herbs and cook for another minute to release their aroma.
- Increase heat to high, add tomato paste, and cook for 2 minutes to remove raw flavor.
- Add a small amount of stock, simmer for 3 minutes to reduce slightly, then stir in 1/2 cup of the beans, remaining stock, parmesan, salt, and pepper.
- Cover and simmer on low heat for 3 minutes. Blend the soup until smooth using a stick blender (or transfer to a blender in batches).
- Add remaining beans and simmer for another 3 minutes. Stir in spinach until wilted, then add cream if using.
- Taste and adjust seasoning, then serve hot with crusty bread.
Notes
Make it vegan by using olive oil instead of butter and omitting parmesan or replacing it with nutritional yeast.
Add cooked sausage, bacon, or chicken for a protein boost.
For more texture, include diced zucchini, corn, or peas.
Use canned tomatoes instead of tomato paste by substituting 800 g and reducing stock to 3 cups.
For a thicker soup, blend more of the beans and vegetables or simmer uncovered.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired / Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg
