Creamy Tomato Bean Soup Super comforting, soak up all the goodness with this velvety creamy tomato bean soup made with fresh tomatoes, tender beans and aromatic herbs. A great fit for cold nights, meal prep or a fast weeknight dinner, this vegan-friendly soup is high in protein and fiber, and has coziness dialed up to 11. Serve this with crusty bread for dipping and watch it become an instant family favorite!
Ingredients
(Serves 4–6)
Soup Base:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 (14.5-oz) cans fire-roasted diced tomatoes (or 4 cups of fresh tomatoes)
- 2 (15-oz) cans cannellini (white) beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Creamy Finish:
- 1 cup coconut milk (full-fat, sub heavy cream for non-vegan)
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar (optional, for a little depth)
Optional Add-Ins:
- 2 cups baby spinach or kale
- ¼ cup nutritional yeast or Parmesan (for cheesiness)
- Crushed red-pepper flakes (for heat)
Garnish:
- Fresh basil or parsley
- Crutons or pumpkin seeds, toasted
- A drizzle of olive oil or vegan cream
Instructions
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes until translucent. Add garlic and cook 1 minute until fragrant.
Build the Soup:
- Stir in diced tomatoes, beans, broth, basil, oregano, smoked paprika, and bay leaf. Add them to the pot and bring to a boil, then reduce to a simmer and leave uncovered for 20 minutes.
Blend for Creaminess:
- Remove bay leaf. Partially purée the soup with an immersion blender, leaving some of the beans and tomatoes whole for texture (or blender-Blend 2 cups in a regular blender).
Finish & Serve:
- Add the coconut milk, tomato paste and balsamic vinegar. Add spinach (if using) and cook 2–3 minutes until it wilts. Taste and adjust seasoning.
- Ladle into bowls, topped with fresh herbs, croutons and a drizzle of olive oil.
Tips & Variations
Dietary Tweaks:
- Vegan: Substitute coconut milk, omit Parmesan.
- Gluten-Free: Make sure broth and add mix-ins are GF-certified.
- Lower Fat: Replace coconut milk with ½ cup cashew cream or silken tofu.
Flavor Twists:
- Italian-Style: Stir in 1 tsp fennel seeds and finish with vegan pesto
- Smoky Kick: Add in ½ tsp liquid smoke or chipotle powder.
- Protein Power: Stir in 1 cup cooked lentils or chickpeas.
Time-Savers:
- Canned Beans: Use canned beans, which are already cooked, so there’s no soaking involved.
- Instant Pot: Sauté onion/garlic in pot, then pressure cook on high for 8 minutes.
Serving & Storage
Pair With:
- A crusty loaf of sourdough or garlic bread
- Grilled cheese sandwich
- Mixed green salad with lemon vinaigrette
Storage Tips:
- Refrigerator: Store in an airtight container for 5 days.
- Freezer: Without the coconut milk up to 3 months. When reheating, thaw and add cream.
FAQ
Q: Can I substitute fresh tomatoes for canned?
A: Yes! Roast 6–8 chopped tomatoes drizzled with olive oil at 400°F (200°C) for 25 minutes to deepen their flavor.
Q: What should I do to balance the tomatoes when they’re simmering, if I don’t have baking soda?
A: Add 1 tsp sugar or a grated carrot and simmer it to balance the tomatoes.
Q: Can I use dried beans?
A: Yes! Soak 1 cup dried cannellini beans overnight, cook until tender and add.
Q: My soup is too thick. How to fix it?
A: Thin with additional broth or water, ¼ cup at a time, until you reach desired consistency.
Final Thoughts
This Creamy Tomato Bean Soup is a hug in a bowl: rich, satisfying and infinitely customizable. Whether you want a light lunch or the basis for a hearty dinner, it’s a no-fail recipe that sings the joys of pantry staples. Pro tip: Make a double batch… leftovers are even better as the flavors meld!
Tried it? Share your #TomatoBeanSoupMagic with us!