If you’re craving something cozy, nourishing, and downright delicious, wait till you try this Creamy White Bean Tomato Soup Recipe. I absolutely love how it brings together the richness of white beans and the bright acidity of tomatoes into a velvety, comforting bowl. Whether you’re new to soups or a seasoned pro, this recipe is straightforward and rewarding—I promise once you make it, it’ll become a go-to staple in your kitchen.
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to white beans and cream, you get a luxurious mouthfeel without heaviness.
- Simple Ingredients, Big Flavor: Pantry staples come together with fresh touches for an irresistible taste.
- Perfect for Any Season: Light enough for spring but cozy enough for winter comforts.
- Crowd-Pleaser: My family goes crazy for this, and you’ll find it’s great for entertaining or weeknight dinners.
Ingredients You’ll Need
This Creamy White Bean Tomato Soup Recipe shines because it blends simple, wholesome ingredients that complement one another perfectly. I always grab good quality canned tomatoes and beans—they really make a difference here.
- Ciabatta Bread: Sturdy and chewy, perfect for turning into golden croutons that add crunch.
- Extra-Virgin Olive Oil: Use good quality for both croutons and to sauté veggies; it enriches the soup’s flavor.
- Dried Oregano: Its herbal notes bring warmth and depth.
- Garlic Powder: Convenient for the croutons but fresh garlic is best in the soup itself.
- Yellow Onion: Provides a sweet, savory base when cooked low and slow.
- Fresh Garlic: Adds aromatic freshness when sautéed.
- Tomato Paste: Intensifies the tomato flavor with a touch of caramelization.
- Whole Peeled Tomatoes: The key to rich, robust tomato presence.
- Chicken or Vegetable Broth: Use low sodium so you control the saltiness.
- Cannellini Beans: Creamy and mild, they’re the heart of the soup’s creaminess.
- Crushed Red Pepper Flakes: Adds a subtle heat to balance the acidity.
- Baby Spinach: Fresh greens that wilt down beautifully for color and nutrition.
- Grated Parmesan: Sharp, nutty, and melts perfectly into the soup.
- Heavy Cream: Blends beautifully for richness—but don’t skimp or substitute with milk.
Variations
I love how versatile this Creamy White Bean Tomato Soup Recipe can be—you can easily tailor it to your family’s taste or dietary needs. Feel free to experiment; I always find small tweaks bring fun surprises!
- Make it vegan: Swap heavy cream for full-fat coconut milk or cashew cream, and use vegetable broth instead of chicken. I tried this for a friend’s visit and it still kept its creamy magic.
- Add herbs: Fresh basil or thyme added in the last few minutes can brighten the soup beautifully.
- Spicy kick: If you like heat, increase crushed red pepper flakes or drizzle with hot sauce before serving.
- Thick or thin: For a heartier soup, skip some broth for a thicker consistency, or add more broth if you prefer it lighter and more broth-forward.
How to Make Creamy White Bean Tomato Soup Recipe
Step 1: Make Those Perfect Croutons
First things first—preheat your oven to 350°F. Toss the ciabatta cubes with olive oil, oregano, garlic powder, and a good pinch of kosher salt, then spread them evenly on a baking sheet. I like to shake the pan halfway through baking to get every side golden and crispy. It takes about 15 to 18 minutes—just look for that irresistible crunch and color. These croutons add a welcome contrast to the smooth soup and they’re also amazing sprinkled on salads!
Step 2: Build Your Flavor Base
Heat a tablespoon of olive oil in a large pot over medium heat. Throw in the chopped onion and cook it slowly, stirring often, until it’s beautifully softened—about 8 minutes. This gentle cooking brings out sweetness that balances the tomato acidity perfectly. Add in garlic, cooking just another minute until fragrant, then stir in the tomato paste. Keep stirring for about 2 minutes so the tomato paste caramelizes lightly, adding richness. I learned that skipping this step results in a less vibrant flavor, so don’t rush it!
Step 3: Simmer and Meld the Soup
Now add the whole peeled tomatoes (crush slightly with your spoon), broth, and one cup of rinsed cannellini beans. Toss in dried oregano and crushed red pepper flakes, then season with salt and pepper. Bring everything to a boil, then reduce to a gentle simmer. Let this cook uncovered for about 20 minutes, stirring occasionally. This slow simmer is key—you want the flavors to marry and the liquid to reduce slightly, concentrating all that deliciousness.
Step 4: Puree to Silky, Smooth Perfection
With care, use an immersion blender right in the pot to blend the soup until super smooth—watch out for splatters! If you don’t have one, transfer the soup in batches to a blender. Remember to vent the lid and pulse in short bursts to avoid steam pressure buildup. After blending, return the soup to the pot. It’s that silky texture that makes this recipe stand out and feel so indulgent.
Step 5: Final Touches and Serve
Over medium-low heat, stir in the baby spinach, Parmesan cheese, heavy cream, and the rest of the cannellini beans. Let it simmer gently, stirring occasionally, until the spinach wilts and the cheese melts—about 10 more minutes. Ladle the soup into bowls and top generously with those golden croutons and an extra sprinkle of Parmesan. I love how the spinach adds freshness and color, and those croutons? They’re the final touch that gets you every time.
Pro Tips for Making Creamy White Bean Tomato Soup Recipe
- Use Good-Quality Canned Tomatoes: It’s a game changer—look for whole peeled ones with no added sugars or preservatives.
- Don’t Skip the Tomato Paste Sauté: Cooking it out intensifies that deep, layered tomato flavor.
- Beans Make It Creamy Naturally: Pureeing half the beans in the soup gives a rich texture without extra thickeners.
- Season at Every Stage: Salt and pepper in the sauté and the simmer forms a balanced, flavorful base—taste as you go!
How to Serve Creamy White Bean Tomato Soup Recipe
Garnishes
For garnishes, I keep it simple but flavorful: extra grated Parmesan on top and a handful of fresh basil or parsley brighten the bowl just before serving. Sometimes, I drizzle a little good quality olive oil or a tiny splash of balsamic vinegar to add complexity. And those homemade croutons? They take the crown—totally worth the extra step.
Side Dishes
This soup pairs wonderfully with a crisp green salad or a warm, buttery garlic bread. One of my favorite combo meals is serving it alongside a simple arugula salad dressed with lemon and olive oil—it cuts through the richness and makes the whole dinner feel balanced and fresh.
Creative Ways to Present
For special occasions, I like to serve this soup in small, elegant cups or mini soup crocks with a tiny spoon—perfect for a starter. Another fun idea is layering the soup in clear glasses with croutons on top and a swirl of cream for a beautiful, Instagram-worthy presentation. Trust me, your guests will be impressed and ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 3 days. When doing this, I usually keep the croutons separate to prevent them from getting soggy. It reheats beautifully on the stove over low heat with a splash of broth or water to loosen things up if needed.
Freezing
This soup freezes well, but I recommend leaving out the cream and spinach when freezing. Add fresh cream and spinach when reheating to keep the flavors bright and textures fresh. Freeze in portion-sized containers for easy lunches or weeknight dinners—I’ve found this saves me a ton of time!
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally. Add fresh spinach and Parmesan, then stir in cream last to prevent curdling. If reheated carefully, the soup stays creamy and fresh-tasting, almost like it’s just been made.
FAQs
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Can I make this soup without an immersion blender?
Absolutely! If you don’t have an immersion blender, simply transfer the soup in batches to a regular blender and puree until smooth. Just be very careful with the hot liquid—vent the lid slightly so steam can escape and blend in short pulses to avoid pressure buildup.
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Can I substitute the heavy cream?
You can try coconut cream or cashew cream for a dairy-free version, but using heavy cream is what gives this soup its classic, rich texture. If you’re okay with dairy-free options, these substitutes work well but may alter the flavor slightly.
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How long does this soup keep in the fridge?
Stored properly in an airtight container, the creamy white bean tomato soup lasts about 3 days in the refrigerator. Make sure to keep croutons separate to maintain their crunch.
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Can I use canned beans other than cannellini?
Yes! Great northern beans or even butter beans can be used as substitutes. Cannellini beans have a smooth, creamy texture that’s ideal here, but other mild white beans work nicely too.
Final Thoughts
This Creamy White Bean Tomato Soup Recipe holds a special place in my heart because it’s comforting, simple, and delightful every single time. I remember the first time I made it for a chilly evening—it was like a big, warm hug in a bowl. I can’t recommend it enough if you’re after something cozy that feels a bit elegant but is still easy to make on a weeknight. Give it a try, and I’m pretty sure you’ll end up loving it just as much as I do!
Print
Creamy White Bean Tomato Soup Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy white bean tomato soup is a comforting and flavorful dish featuring tender cannellini beans, rich tomatoes, and fresh baby spinach, all blended to a smooth consistency and enriched with Parmesan cheese and cream. Crispy homemade oregano and garlic croutons add the perfect crunchy topping, making this soup an ideal meal for any season.
Ingredients
Croutons
- 8 oz. ciabatta, cut into 1″ squares
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. dried oregano
- 1/4 tsp. garlic powder
- Kosher salt, to taste
Soup
- 1 Tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 1 (28-oz.) can whole peeled tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 2 (15-oz.) cans cannellini beans, rinsed and drained, divided
- 1 tsp. dried oregano
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups packed baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream
Instructions
- Prepare Croutons: Preheat the oven to 350°F. On a baking sheet, toss the ciabatta bread cubes with extra-virgin olive oil, dried oregano, garlic powder, and a large pinch of kosher salt until evenly coated. Spread the bread in a single layer on the sheet.
- Bake Croutons: Place the baking sheet in the oven and bake for 15 to 18 minutes, shaking the pan halfway through to ensure even cooking, until the croutons are golden brown and crispy. Remove and set aside.
- Sauté Aromatics: In a large pot over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook, stirring frequently, until softened, about 8 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes until the onions are coated and the paste darkens slightly.
- Combine Base Ingredients: Add the whole peeled tomatoes, chicken or vegetable broth, and 1 cup of the rinsed cannellini beans to the pot. Stir in dried oregano and crushed red pepper flakes, then season with kosher salt and freshly ground black pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes until slightly reduced and flavors meld together.
- Puree Soup: Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a standard blender and blend carefully, allowing steam to escape between intervals to avoid pressure build-up.
- Add Final Ingredients: Return the pureed soup to medium-low heat. Stir in the baby spinach, grated Parmesan cheese, heavy cream, and the remaining cannellini beans. Simmer gently for about 10 minutes, stirring occasionally until the spinach wilts and the cheese melts and blends into the soup.
- Serve: Ladle the soup into bowls and top with the homemade croutons and additional grated Parmesan cheese. Serve warm and enjoy.
Notes
- To make the croutons extra crunchy, consider broiling them for an additional 1-2 minutes but watch closely to prevent burning.
- If you prefer a chunkier soup, reserve more beans before pureeing and add them in the last step.
- Use vegetable broth to make this soup vegetarian friendly.
- For a lighter version, substitute heavy cream with half-and-half or omit entirely.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of the cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 20 mg
