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
Creamy Tomato and White Bean Soup
Ingredients
Method
- Heat the olive oil and butter in a large pot over medium until the butter foams.1 tbsp extra-virgin olive oil, 2 tbsp unsalted butter
- Add the onion and cook, stirring often, until translucent, about 5 minutes.1 medium onion
- Stir in garlic, tomato paste, and mustard; cook, stirring constantly, until the paste darkens, about 1 minute.2 cloves garlic, 3 tbsp tomato paste, 1 tsp Dijon mustard
- Add diced tomatoes, beans, stock, oregano, and red pepper flakes; bring to a simmer.1 15-ounce can cannellini beans, 1 28-ounce can diced tomatoes, 3 cups low-sodium chicken or vegetable stock, 0.5 tsp dried oregano, 0.25 tsp crushed red pepper flakes
- Season with salt and pepper; simmer uncovered until flavors meld, about 15 minutes.kosher salt and freshly ground black pepper
- Remove from heat and let rest for 5 minutes.
- Purée soup with an immersion blender until mostly smooth, leaving some bean texture.
- Stir in heavy cream and warm gently without boiling.
- Ladle into bowls and garnish with basil.0.5 cup heavy cream