White Bean Soup With Tomato (Printable)

Creamy white bean and tomato soup with Mediterranean herbs, ready in under an hour.

# What you need:

→ Beans & Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
05 - 4 cups vegetable broth

→ Tomatoes & Seasonings

06 - 1 can (14.5 oz) diced tomatoes, with juices
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon red pepper flakes, optional
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - 1/4 cup heavy cream or coconut cream, optional
14 - 2 tablespoons chopped fresh parsley or basil

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, diced tomatoes with juices, tomato paste, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Stir in cream if desired. Taste and adjust seasonings as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Helpful Hints:

01 -
  • The velvety texture develops without cream, though a splash adds something magical if youre feeling indulgent.
  • This soup tastes even better the next day, which means less cooking and more curling up with a good book during busy weeks.
02 -
  • The immersion blender works better if you take the pot off the heat first, otherwise you risk hot soup spattering everywhere, as my kitchen ceiling once unfortunately discovered.
  • If you want a thicker soup without adding more beans, blend only three-quarters of the mixture, leaving some whole beans and vegetables for a more interesting texture.
03 -
  • For a deeper flavor dimension, roast the garlic instead of sautéing it, a technique that transforms its sharp bite into a mellow, sweet undertone that permeates the entire soup.
  • The soup thickens considerably as it cools, which can be an advantage if youre planning to use it as a sauce for pasta or a base for a more complex dish later in the week.
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