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Creamy Tomato and White Bean Soup

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American, Italian
Calories: 285
Ingredients Method Notes

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

Method
 

Base
  1. 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
  2. Add the onion and cook, stirring often, until translucent, about 5 minutes.
    1 medium onion
  3. 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
  4. 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
  5. Season with salt and pepper; simmer uncovered until flavors meld, about 15 minutes.
    kosher salt and freshly ground black pepper
  6. Remove from heat and let rest for 5 minutes.
Finishing
  1. Purée soup with an immersion blender until mostly smooth, leaving some bean texture.
  2. Stir in heavy cream and warm gently without boiling.
  3. 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.