There’s something so soothing about a bowl of Creamy Tomato and White Bean Soup steaming before you, its glossy surface catching the light. I first tested this recipe on a drizzly afternoon and was struck by the way the nutty white beans softened into the silky tomato base. During my third trial, I noticed that finely chopping the onion gave more body. The fragrant steam wrapped around me as it cooked, and those golden edges where the paste caramelized were a small victory. Each spoonful brought gentle sizzling notes and a whisper of warmth.

Why You’ll Love Creamy Tomato and White Bean Soup

Silky texture from blended beans and heavy cream that coats your spoon.
Rich tomato flavor balanced by the beans’ mild, buttery quality.
Quick midweek make-ahead and freezer-friendly for busy schedules.
White beans add protein and fiber—a simple nod to Mediterranean comfort.

A Little Background

I first came across this mantelpiece of a recipe while hunting for a cozy autumn soup. On my second test, I swapped chicken broth for vegetable to suit my vegetarian friends—still a win. It’s inspired by rustic Italian bean soups, but the addition of tomato paste and cream gives it a plush, modern twist. I often make it when the light fades early and someone craves a hug in a bowl.

Key Ingredients for Creamy Tomato and White Bean Soup

Extra-virgin olive oil: Provides a fruity base; use a mid-range bottle for depth.
Yellow onion: Finely chopped so it melts into the broth without chunks.
Tomato paste: Adds concentrated umami—cook until it darkens for best flavor.
Cannellini beans: Drained and rinsed; they create that silky mouthfeel once blended.
Heavy cream: Stirred in last for a tender, luxurious finish.

How to Make Creamy Tomato and White Bean Soup

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium in a large pot until the butter foams gently.
Add 1 medium finely chopped yellow onion and cook stirring often, until translucent and tender, about 5–7 minutes; add 2 minced garlic cloves in the last minute.
Stir in ½ teaspoon kosher salt, ¼ teaspoon crushed red pepper, and 3 tablespoons tomato paste; cook until the paste turns a deep brick color, about 1 minute.
Pour in one 28-ounce can diced tomatoes (with juices) and 3 cups low-sodium chicken or vegetable broth; bring to a gentle simmer.
Let it bubble uncovered for 15 minutes so flavors meld and the liquid reduces slightly.
Season with 2 teaspoons sugar and freshly ground black pepper, then add two 15-ounce cans drained and rinsed cannellini beans; return to a simmer and cook 5 more minutes.
Remove from heat and let sit for 5 minutes; carefully puree with an immersion blender until silky smooth.
Stir in ½ cup heavy cream and warm over low heat until just heated through—avoid boiling.
Adjust seasoning with salt and black pepper to taste, then serve hot.

Pro Tips & Troubleshooting

If your paste chars too quickly, lower the heat—this keeps the flavor from turning bitter during testing.
Beans sticking to the bottom? Stir more frequently or add a splash of broth.
For a bright twist, stir in fresh basil or a squeeze of lemon right before serving.
To halve or double, maintain the same stovetop temperature and adjust simmer time by a few minutes.

Storage & Make-Ahead Guide

Cool within 2 hours and refrigerate in an airtight container for up to 4 days. Freeze in meal-size portions for up to 3 months; thaw overnight in the fridge. Reheat gently on low—avoid rapid boiling to prevent curdling. (Testing note: soup texture held beautifully after freezing and gentle reheat.)

Serving Suggestions

This soup shines with crusty garlic bread, a drizzle of pesto, or crispy pancetta sprinkled on top. For weekend brunch, serve alongside a peppery arugula salad and a glass of chilled white wine.

Frequently Asked Questions

Can I make creamy tomato and white bean soup ahead of time? Yes—prepare completely, cool, then refrigerate up to 4 days or freeze up to 3 months.
How do I store leftover soup safely? Transfer to airtight containers within 2 hours of cooking; keep in fridge at or below 40°F.
Can I substitute coconut milk for heavy cream? You can—use full-fat coconut milk for tropical nuance; reduce other liquids slightly.
What’s the best way to puree the soup? An immersion blender gives control, but you can use a countertop blender in batches—just let it cool a bit first.
How do I adjust the spiciness? Reduce crushed red pepper flakes or omit entirely, or add a pinch of cayenne at the end for warmth.
Can I use dried beans instead of canned? Yes—soak and cook 2 cups dried cannellini beans until tender, then proceed as directed.

Final Thoughts

Whipping up this Creamy Tomato and White Bean Soup always feels like a small celebration of simple ingredients. My favorite way is with a swirl of olive oil and a slice of toasted sourdough. Try it, tweak it, and let me know how it warms your kitchen on a chilly evening!

More Recipes You’ll Love

Instant Pot Chicken Noodle Soup – classic comfort soup with tender noodles complementing the creamy beans
Pressure Cooker Vegetable Soup – veggie-forward broth echoes the soup’s simple, hearty vibe
Slow Cooker Minestrone Soup – packed with beans and veggies for an Italian-inspired twist
Air Fryer Garlic Bread – crunchy, buttery slices ideal for dipping into the soup’s silky base