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Have you ever wondered what might happen if you blend white beans into tomato soup? I’ve tried it three times in the past 3 weeks, and it’s been a hit every single time, so I knew I’d have to write it down and share it with you.
Instead of relying on dairy, the white beans add creaminess and soluble fiber. It keeps this soup recipe dairy-free and tastes just as satisfying as the traditional version.
The first two times I made this, I tossed in the whole can of white beans for creaminess. But then I realized the beans would also make an excellent topping, so now I blend only part of the can into the soup and use the rest as a topping. Either way, it’s delicious!
Tomato and White Bean Soup Ingredients
- Canned Tomatoes. I use a 28-ounce can of whole tomatoes for this recipe. For one of the trials, I used San Marzano tomatoes, which have a reputation as the “best” variety, but I’ve also used regular canned tomatoes with great results.
- White Beans. You’ll need a 15-ounce can of white beans, such as Cannelini or Great Northern, to blend into the soup. Reserve some for topping, too!
- Veggies. Yellow onion and carrot add additional sweetness and flavor.
- Dried Basil. I don’t always have fresh basil on hand, so dried basil seemed like the easiest option. Be sure to sauté it with the garlic first, to help extract the most flavor.
- Garlic. Freshly minced garlic is crucial in good tomato soup. I use two cloves, but you can use more if you prefer.
- Maple Syrup. Tomatoes often need a little sweetness to help balance the acidity, so this is my natural sweetener of choice. But you can use another option, too.
- Balsamic Vinegar. My favorite restaurant-style soup almost always includes a splash of balsamic vinegar for depth of flavor. I add a little at the end, but you can adjust to taste. (And if you overdo it, you can balance it with more sweetness.)
How to Make Creamy White Bean Tomato Soup
Step 1:
Start by preheating a 4-quart pot (or larger) over medium-high heat. Add a drizzle of olive oil, then sauté the onion and carrot until soft, about 10 minutes. Stir frequently, so the veggies don’t burn to the bottom of the pot. You can add a splash of water, if needed, to prevent sticking.
Then add the garlic and dried basil, stirring briefly until fragrant. This should take 1 to 2 minutes.
Step 2:
Add the entire can of tomatoes and 2 cups of water to the pot. Then season with salt and black pepper. Bring the liquid to a boil over high heat. Once it’s rapidly boiling, lower the heat and cover the pot with a lid.
Let the soup simmer covered for 30 minutes. While you wait on that, drain and rinse the white beans in a fine mesh strainer.
Step 3:
When the timer goes off, carefully transfer the soup to a blender and add a half cup of white beans. (Reserve the rest of the can for a topping.) Secure the lid and blend until smooth. Alternatively, you can use an immersion blender and blend the soup directly in the pot.
Safety Note: Steam pressure can cause the lid to blow off your blender when blending hot liquids; make sure your lid has a vent that safely allows steam to escape from the top. This is not the time to use a bullet-style blender.
Once the soup is smooth, adjust the flavor to your liking. I almost always add 2 tablespoons of maple syrup, a teaspoon of balsamic vinegar, and an extra half teaspoon of salt. If you’re used to sweeter tomato soup, add another tablespoon of maple syrup after that. (I think it’s really delicious with 3 tablespoons of maple syrup in total, but I know everyone’s taste buds are different.)
It’s easy to tweak and taste it as you go! As soon as you’re happy with the flavor, serve this soup warm with the reserved white beans on top, and any other garnishes you like.
Serving Tips
For these photos, I briefly sauteed the remaining white beans in a skillet over medium-high heat with olive oil, plus a pinch of dried oregano, garlic powder, and salt. The beans don’t necessarily crisp up in the pan, but this step does add an extra boost of flavor!
White Bean Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 3 large carrots , peeled and chopped
- 2 garlic cloves , minced
- 1 tablespoon dried basil
- 28 ounce can whole tomatoes , with juices
- 2 cups water
- 2 teaspoons fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
- ½ cup Cannelini beans (see notes)
- 2 to 3 tablespoons maple syrup (to taste)
- 1 teaspoon balsamic vinegar
Instructions
- Heat a 4-quart or larger pot over medium-high heat. Add a drizzle of olive oil and cook the onion and carrot until soft, about 9 minutes. Then add the garlic and basil and stir for 1 more minute.
- Next, add the whole can of tomatoes (with juices), water, salt, and black pepper. Bring the liquid to a boil over high heat. Once it's rapidly boiling, lower the heat and cover the pot with a lid. Let the soup simmer for at least 30 minutes. (Longer is even better, but I'm usually too impatient to wait any longer.)
- Transfer the soup to a blender and add the white beans. Secure the lid and carefully blend the hot soup until it's smooth. (Safety Tip: There should be a vent in the top of your blender lid to help steam safely escape. Cover that with a thin dishtowel to avoid any splattering.) Alternatively, you can use an immersion blender to blend the soup directly in the pot.
- Once the soup is blended, return it to the pot and adjust the seasoning to taste. I usually start by adding 2 tablespoons of maple syrup to balance the acidity of the tomatoes, but I also like to add a teaspoon of balsamic vinegar for depth of flavor, and another ½ teaspoon of salt. (This will vary based on your taste buds.) If the soup doesn't taste right, you might need to add 1 more tablespoon of maple syrup.
- Serve the soup warm with the remaining white beans on top (see notes below), and garnish with fresh basil if desired.
Notes
More Recipes to Try
- Healthy Zuppa Toscana (with blended white beans)
- White Bean Dip
- Healthy Mac & Cheese (with white beans)
- Roasted Tomato Soup
- Creamy Pumpkin Tomato Soup
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
