Creamy Tomato Bean Soup Recipe

If you’re on the hunt for a comforting, hearty soup that delivers rich flavors with a velvety texture, you’ve just struck gold with this Creamy Tomato Bean Soup Recipe. I absolutely love how it effortlessly combines the deep tanginess of tomato paste with the wholesome creaminess of white beans, creating a soup that’s both filling and nourishing. You’re going to find that this recipe is super versatile, quick to make, and perfect for any season — trust me, once you try it, it will become a staple in your kitchen.

this …

Ingredients You’ll Need

Each ingredient in this Creamy Tomato Bean Soup Recipe plays an important role, from building layers of flavor to creating that smooth texture. When you pick your beans and herbs wisely, you’ll notice how everything melds perfectly in the pot!

• Unsalted butter: Adds richness and helps to gently soften veggies without overpowering the soup’s delicate flavors.
• Onion: I like using brown or yellow for a bit of natural sweetness that rounds out the tomato tang.
• Garlic cloves: Fresh and finely chopped to release that lovely aromatic punch.
• Carrot: Gives a subtle sweetness and texture that balances acidity.
• Italian herb mix: A blend of dried oregano, thyme, parsley, and basil gives classic warmth and depth.
• Tomato paste: This is your secret weapon for an intense tomato flavor without excess liquid.
• Dry white wine (optional): Adds a nice acidity and complexity—feel free to swap it out or omit if you prefer.
• Stock or broth: Low sodium chicken or vegetable stock forms the flavorful base for the soup.
• Cannellini or white beans: Drained and rinsed for creaminess and protein—these soft beans puree perfectly.
• Parmesan cheese: Grated, it melts in and amps up the umami.
• Salt and pepper: To season and balance the flavors—adjust to your taste, especially with canned beans.
• Baby spinach or other leafy greens: Adds freshness and color, plus a nutritional boost.
• Cream (optional): Heavy or thickened cream to finish the soup off luxuriously. Butter can be substituted if you want to keep it lighter.

Variations

I love that this Creamy Tomato Bean Soup Recipe is a blank canvas for your kitchen creativity. Over time, I’ve enjoyed playing with different herbs, swaps for beans, and even tossed in some cooked meat for a protein boost — so don’t be shy about making it your own!

• Adding smoky meats: I once threw in some seared bacon bits and my family couldn’t get enough of how the smoky bacon contrasts with the creamy tomato base.
• Using different greens: Sometimes I swap spinach for kale or collard greens for extra texture and nutrition.
• Vegetarian or vegan tweak: Skip cream and butter, use olive oil and coconut cream, and stick to veggie stock—you’ll still get a beautifully rich soup.
• Swapping tomato paste: When I don’t have tomato paste on hand, I use crushed canned tomatoes and adjust stock quantity, which still makes a delicious soup.

How to Make Creamy Tomato Bean Soup Recipe

Step 1: Sauté aromatics until tender and fragrant

Start by melting the butter in a large pot over medium-high heat. Toss in the finely chopped onion, garlic, and carrot. I love this part because the kitchen instantly fills with the sweet aroma of softened veggies. Cook these down for about 5 minutes—or until the carrot becomes tender and soft, stirring occasionally so nothing sticks. Around the 3-minute mark, sprinkle in your Italian herbs to “bloom” their flavor alongside the veggies. This simple step really elevates the soup’s complexity.

Step 2: Build deep tomato flavor with paste and wine

Turn the heat up to high and add your tomato paste. Cook it for 2 minutes, stirring often. This step surprised me the first time I tried it—it removes the sharp raw tomato flavor and intensifies the richness. Next, pour in the white wine if you’re using it. Let it simmer for 3 minutes to let that harsh alcohol burn off, leaving behind just a lovely depth of flavor. Don’t skip this step, as it adds a subtle brightness to the soup.

Step 3: Simmer with beans, stock, and cheese

Add half a cup of your beans to thicken the soup, followed by stock, grated parmesan, and a pinch of salt and pepper. Lower the heat and cover the pot, letting it gently simmer for 3 minutes. Stir every once in a while to prevent sticking and make sure everything melds together nicely. This is where the flavors start to marry, giving you that signature creamy tomato bean base.

Step 4: Puree the soup until silky smooth

Use a stick blender right in the pot—or carefully transfer the mixture to a blender—to puree until perfectly smooth. This step is crucial because I’ve learned that blending only half the beans first gives the soup a beautiful, velvety body without completely losing those lovely bean pieces that add heartiness later.

Step 5: Finish with remaining beans, greens, and cream

Return the soup to the pot if you used a blender, then stir in the remaining beans. Let it simmer for another 3 minutes so the beans can heat through gently. Toss in your baby spinach, stirring until just wilted—this adds freshness and color. Finally, stir in the cream if you like it extra indulgent. Taste and adjust the seasoning as canned beans might already have salt, so be cautious. Serve hot with crusty bread—pure comfort on a spoon.

How to Serve Creamy Tomato Bean Soup Recipe

Garnishes

I’m a huge fan of garnishing this soup with a sprinkle of extra grated parmesan and a few fresh basil leaves when available—it adds a pop of color and invites that fresh herb aroma. For a little more indulgence, a drizzle of good olive oil or a swirl of cream right before serving makes it feel extra special.

Side Dishes

For sides, crusty artisan bread or buttery garlic toast is my go-to because it’s perfect for dunking and soaking up every creamy drop. On days I want to keep it lighter, a simple mixed greens salad with a tangy vinaigrette pairs up beautifully.

Creative Ways to Present

If you’re serving this soup for a small gathering or special occasion, try ladling it into rustic mugs or mini soup bowls and topping each with some toasted pine nuts or croutons. It’s a cozy touch that always gets compliments and shows you took the extra step without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and it stays fresh for up to 4 days. Just give it a good stir when reheating because the soup tends to thicken as it cools. Adding a splash of stock or water helps bring it back to that perfect creamy consistency.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop. I usually add the spinach fresh when reheating to keep that vibrant green color and texture intact.

Reheating

Reheat the soup over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after chilling, just stir in a splash of broth or water to loosen it up. Adding fresh greens or a little cream at reheating freshens it up and tastes like you made it just now.

FAQs

Final Thoughts

I used to struggle finding a tomato soup recipe that felt both indulgent and wholesome—this Creamy Tomato Bean Soup Recipe checked every box and then some for me. It’s quick, forgiving, and satisfies even the pickiest eaters in my family. Whether you’re cooking a cozy dinner or prepping a meal to share, I wholeheartedly recommend giving this a go. I’m confident you’ll love how this soup comes together so easily and becomes a warm, comforting hug on cold days!

Print