White Bean Soup With Tomato

The first time I made this soup was during a relentlessly gray February when my apartment felt colder inside than out. I had nothing in the pantry but cans of white beans and a lonely can of diced tomatoes, so I threw them in a pot with whatever dried herbs I could find. When I took that first spoonful, something about the way the creamy beans met the bright acidity of the tomatoes felt like being wrapped in a warm blanket. Now it's the soup I make when I need comfort but something that still feels vibrant and alive.

Last winter my friend Sarah came over unexpectedly after a terrible day at work, and I happened to have a batch of this soup on the stove. She sat at my kitchen counter, wrapped in a blanket, and we ate steaming bowls while watching snow pile up outside the window. She said it was the first time she'd felt relaxed in weeks, and I realized sometimes the simplest food is exactly what someone needs.

Ingredients

• 2 tablespoons olive oil: This forms the foundation, so use something you'd happily put on a salad
• 1 medium yellow onion, diced: The sweetness that balances the tomatoes' acidity perfectly
• 2 cloves garlic, minced: Add these right before the beans so they do not burn
• 2 cans cannellini or great northern beans: These creamiest white beans make all the difference in texture
• 4 cups vegetable broth: Low sodium lets you control the seasoning completely
• 1 can diced tomatoes with juices: Every bit of liquid adds to the final body of the soup
• 1 tablespoon tomato paste: This concentrates the tomato flavor without making the soup too acidic
• 1 teaspoon dried thyme: Earthy and grounding, it pairs beautifully with white beans
• 1 teaspoon dried oregano: Brings that Mediterranean brightness that cuts through the creaminess
• 1/2 teaspoon smoked paprika: The secret ingredient that adds depth and warmth
• 1/4 teaspoon red pepper flakes: Just enough to make things interesting without overpowering
• Salt and freshly ground black pepper: Taste at the end because the broth and beans bring their own saltiness
• 1/4 cup heavy cream or coconut cream: Optional but transforms the texture into something velvety and luxurious
• 2 tablespoons chopped fresh parsley or basil: A pop of color and freshness that makes the bowl feel complete

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat, add the diced onion, and sauté until it turns translucent and smells sweet, about 5 minutes.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant, watching carefully so it does not brown.

Combine everything:

Add the beans, diced tomatoes with their juices, tomato paste, thyme, oregano, smoked paprika, and red pepper flakes, then season with a pinch of salt and pepper.

Let it simmer:

Pour in the vegetable broth, bring everything to a gentle boil, then reduce heat to low, cover, and let it cook for 20 minutes so the flavors meld together.

Create the creamy texture:

Remove from heat and use an immersion blender to puree until completely smooth, or work in batches with a regular blender if that is what you have.

Finish with richness:

Stir in the cream if using, taste the soup, and adjust the seasoning with more salt or pepper as needed.

Serve it up:

Ladle the hot soup into bowls and sprinkle with fresh parsley or basil right before eating.

Save

This recipe became my go to when I moved into my first apartment and realized home cooking did not have to be complicated or expensive to feel nourishing. Something about the simplicity of it makes every bowl feel like a small act of self care.

Making It Your Own

I have discovered that a handful of fresh spinach or kale stirred in right before pureeing adds nutrition and a gorgeous color without changing the flavor profile. A splash of white wine in place of some broth adds brightness that pairs beautifully with the tomatoes, and a rind of Parmesan simmered in the broth (removed before blending) creates an umami depth even dairy free eaters can enjoy.

Serving Suggestions

Crusty bread is non negotiable for me, something with a chewy crumb that can hold up when dipped into the creamy soup. A simple green salad with a bright vinaigrette cuts through the richness, and if you want something more substantial, a grilled cheese sandwich made with sharp cheddar turns this into the ultimate comfort meal.

Make Ahead & Storage

This soup actually tastes better the next day when the flavors have had time to develop and marry together.

• Store in an airtight container in the refrigerator for up to 5 days
• Freeze individual portions for up to 3 months and thaw overnight in the refrigerator
• Reheat gently over low heat, adding a splash of broth or water to restore the perfect consistency

Save

There is something profoundly satisfying about turning humble canned beans into a soup that feels luxurious and special, proving that comfort food does not need to be complicated to be extraordinary.

Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding splash of broth if needed.

→ What's the best way to achieve the smoothest texture?

An immersion blender works perfectly right in the pot. For ultra-velvety results, use a high-speed blender in batches, venting slightly for hot liquids. Strain through a fine-mesh sieve for restaurant-quality smoothness.

→ Can I use dried beans instead of canned?

Yes. Soak 1 cup dried beans overnight, then simmer until tender (about 60-90 minutes). Use 3 cups cooked beans in place of canned. The cooking liquid adds richness—consider substituting for some broth.

→ How can I add more protein?

Stir in shredded chicken during the last 5 minutes, top with toasted pine nuts or walnuts, or serve with a side of quinoa. White beans already provide 11g protein per serving.

→ What vegetables can I add?

Chopped spinach or kale wilt beautifully into the simmering broth. Diced carrots, celery, or bell peppers add sweetness when sautéed with the onions. Zucchini works well too.

→ Is this soup freezer-friendly?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in refrigerator, then reheat slowly. Add fresh cream after reheating if using.