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Creamy Tomato and White Bean Soup Recipe for Cozy Meals

Creamy, comforting tomato soup with white beans for a heartier, more filling meal. Simple, delicious, and easily made vegetarian or vegan.

Quick and Easy Tomato Soup Recipe (Hearty and Healthy)

This warm, satisfying soup comes together in about 30 minutes using pantry staples like canned crushed tomatoes, broth, and creamy white beans. It’s packed with fiber, antioxidants, and plant-based protein, making it a nutritious meal that still feels indulgent. Serve it on its own or pair it with a grilled cheese for a classic comfort-food combination.

Ingredients You Need

Ingredients displayed for tomato soup with white beans. Canned crushed tomatoes, chicken broth, white beans, onion, garlic, parmesan cheese, olive oil, basil, Italian seasoning, red pepper flakes, salt and pepper, sugar.
  • Canned tomatoes — Crushed tomatoes add body and texture; you can blend if you prefer smooth soup.
  • White beans — Navy or cannellini beans are creamy and absorb flavors well.
  • Broth — Use chicken or vegetable broth depending on your preference.
  • Olive oil
  • Onion and garlic
  • Sugar — A small amount balances tomato acidity.
  • Parmesan cheese — Optional, adds richness.
  • Fresh basil
  • Seasonings — Italian seasoning, red pepper flakes, salt, and black pepper.

Easy To Make Tomato Soup with Beans

  1. Sauté onion and garlic: Heat olive oil in a medium pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds more.
  2. Add tomatoes and broth: Stir in crushed tomatoes, drained white beans, and broth. Add Italian seasoning, red pepper flakes, salt, and pepper.
  3. Simmer: Bring to a gentle simmer and cook 20 minutes to allow flavors to meld.
  4. Blend (optional): For a smoother, creamier texture, blend partially or fully with an immersion blender or in batches in a countertop blender. Blending half the soup preserves some bean and tomato texture.
  5. Finish and serve: Stir in a teaspoon of sugar to balance acidity. Garnish with grated Parmesan and fresh basil if desired.
Sautéed onions and garlic in a saucepan.
Canned tomatoes, white beans, spices, and onions and garlic in a saucepan.
Half of the tomato soup blended in a blender.
Tomato soup ladled from the saucepan.
Two bowls and tomato and white bean soup topped with parmesan cheese and fresh basil.

Tips for the Best Tomato & White Bean Soup

  • Try fire-roasted tomatoes for a subtle smoky depth.
  • Keep some texture by blending only part of the soup so the beans and tomatoes remain noticeable.
  • Add greens such as spinach in the final minutes for extra nutrients.
  • Freeze leftovers — this soup freezes well for up to three months.
  • Add brightness with a splash of balsamic or red wine vinegar before serving.
  • Make it vegan by using vegetable broth and omitting the Parmesan.

Serving Suggestions

Classic grilled cheese: The pairing is timeless — melty cheese with warm tomato soup.

With garlic bread or croutons: Add crunch and extra flavor; garlic bread or toasted croutons are excellent choices.

Starter for Italian night: Use this soup as a light, flavorful first course to an Italian-inspired dinner.

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Easy Tomato Soup with White Beans

Creamy, comforting tomato soup with added white beans for a heartier and filling meal. Simple, delicious, and easily made vegetarian or vegan.
Course: Dinner, Lunch
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 271kcal

Equipment

  • Medium pot
  • Blender or immersion blender

Ingredients

  • 28 ounce can crushed tomatoes
  • 15 ounce can white beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ cup onion, diced
  • 1-2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • ¾ tsp Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sugar
  • grated Parmesan cheese for garnish (optional)
  • fresh basil to garnish

Instructions

  • Heat 1 tbsp olive oil in a medium pot over medium heat. Add ½ cup diced onion and sauté until softened, about 3–4 minutes. Stir in 1–2 minced garlic cloves and cook 30 seconds more.
  • Add 28 oz crushed tomatoes, 15 oz drained white beans, 4 cups broth, ¾ tsp Italian seasoning, ¼ tsp red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Bring to a simmer and cook 20 minutes, stirring occasionally.
  • For a creamier soup, blend with an immersion blender or in batches in a countertop blender. Blending half the pot preserves some texture.
  • Stir in 1 tsp sugar to balance acidity. Garnish with Parmesan and fresh basil if desired, then serve warm.

Notes

Add greens like spinach in the last few minutes for extra nutrients.

Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutritional information is an estimate and provided for guidance only.

Nutrition

Calories: 271kcal
|
Carbohydrates: 46g
|
Protein: 15g
|
Fat: 5g

More Easy Soups To Enjoy

If you enjoy soups, try other hearty options like turkey sausage with beans and kale, ham and bean soup with kale, lentil potato soup, or stuffed pepper soup.

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