White Bean Tomato Soup (Printable Version)

Comforting creamy soup with velvety white beans and bright tomato notes

# What You'll 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 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season with salt and freshly ground black pepper to taste.
03 - Pour in vegetable broth and bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 20 minutes to allow flavors to meld.
04 - Remove pot from heat. Using an immersion blender, puree the soup until smooth and creamy, or carefully transfer in batches to a blender and blend until desired consistency is achieved.
05 - Stir in heavy cream or coconut cream if using. Taste and adjust seasonings with additional salt and pepper as needed.
06 - Ladle soup into serving bowls and garnish generously with fresh parsley or basil.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving soup to eating it before the afternoon light fades.
  • The texture is naturally creamy without feeling heavy, thanks to blending the beans rather than drowning everything in cream.
  • It's endlessly flexible—add greens, skip the cream, use whatever broth you have on hand and it still tastes like home.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid will make your soup taste starchy and one-note instead of clean and bright.
  • Blending some but not all of the soup (if you prefer texture) gives you the best of both worlds: creaminess with actual substance to chew on.
03 -
  • If your soup turns out too thick, thin it with broth or water a splash at a time rather than adding it all at once and overshooting.
  • The smoked paprika is the secret weapon that makes people ask what's in your soup—don't leave it out, even if you think you don't like paprika.
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