Creamy Tomato and White Bean Soup
A comforting blend of ripe tomatoes and tender cannellini beans pureed into a silky, savory soup finished with cream and fresh basil.
Ingredients
Base
- 1 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 15-ounce can cannellini beans drained and rinsed
- 1 28-ounce can diced tomatoes with juices
- 3 cups low-sodium chicken or vegetable stock
- 0.5 tsp dried oregano
- 0.25 tsp crushed red pepper flakes
- kosher salt and freshly ground black pepper to taste
Finishing
- 0.5 cup heavy cream
- fresh basil for garnish
Instructions
Base
- 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.
Finishing
- 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
Notes
Cool within 2 hours and refrigerate in an airtight container for up to 4 days.
Freeze portions for up to 3 months; thaw overnight before reheating.
Reheat gently over low heat to maintain creamy texture.