White Bean Soup With Tomato (Printable Version)

Creamy white bean soup with tomatoes, garlic, and Mediterranean herbs. Vegetarian and gluten-free comfort food.

# What You Need:

→ Beans & Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (15 oz each) cannellini beans, drained and rinsed
05 - 4 cups vegetable broth

→ Tomatoes & Seasonings

06 - 1 can (14.5 oz) diced tomatoes with juice
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup heavy cream or coconut cream, optional
14 - 2 tablespoons fresh parsley or basil, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, canned tomatoes with juices, tomato paste, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Using an immersion blender, puree the soup until smooth and creamy, or transfer in batches to a standard blender.
06 - Stir in cream if using. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning five pantry staples into something restaurant-quality.
  • The creamy texture fooled my friend into thinking I'd used heavy cream when I'd actually kept it dairy-free.
  • This soup tastes even better the next day, making it the perfect make-ahead meal for chaotic weeks.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid can make your soup cloudy and less silky than it should be.
  • Blend while the soup is still hot; cold soup won't blend smoothly and you'll end up with chunks fighting the blender.
03 -
  • If your soup turns out thicker than you like, thin it with a splash of hot broth or even water rather than adding more liquid to the whole pot.
  • Taste constantly as you cook—the longer a soup sits, the more seasoning it absorbs, so what tastes perfect at minute thirty might feel flat by dinner time.
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