Creamy White Bean Tomato Soup

Warm up with a cozy bowl of this creamy white bean tomato soup for an easy lunch or dinner. With a swirl of pesto and freshly grated parmesan, this soup is full of flavor and ready in less than an hour!

Watch how to make this

Recipe

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Creamy White Bean Tomato Soup

Total Time45 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: Italian

Keyword: vegetarian

Servings: 6

Author: Christine Ma

Ingredients

• 2 tablespoons oil
• 1 medium onion diced
• 1 medium carrot diced
• 2 celery ribs diced
• 4 garlic cloves minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red chili flakes
• 1 ounce parmesan rind
• 28 ounces canned cannellini beans
• 28 ounces crushed tomatoes
• 2 cups vegetable broth
• ½ cup milk
• ⅓ cup grated parmesan
• salt and pepper
• ½ cup pesto

Instructions

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery and saute until vegetables are softened, about 7-8 minutes. Add garlic and saute for 1 more minute.
• Add Italian seasoning, red chili flakes, parmesan rind, canned white beans, crushed tomatoes, and vegetable broth. Season with salt and pepper. Bring to a boil, reduce heat to low and continue to simmer for 20 minutes.
• Remove parmesan rind. Transfer half of the soup to a blender and puree until smooth. Add pureed soup back to the pot, stirring to combine.
• Add milk and parmesan, stirring until parmesan is melted. Adjust seasoning with salt and pepper.
• Ladle soup into bowls and top with a dollop of pesto. Sprinkle extra parmesan on top if desired and season with freshly cracked black pepper. Serve immediately.

Notes

Do not drain the beans, add the beans with the liquid from the can to the soup.

Step-by-step instructions

Step 1: Saute vegetables

Although this creamy white bean tomato soup might sound fancy, it's very easy to prepare. Plus, it's a one-pot dish, making cleanup all the easier!

Let's begin by heating two tablespoons of oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing them until they become soft and translucent, which typically takes about 7-8 minutes.

The combination of these aromatic vegetables, known as a mirepoix, creates a flavorful foundation for the soup.

After the vegetables have softened, add minced garlic and cook for an additional minute, allowing the garlic to become fragrant without burning.

Step 2: Simmer

Next, incorporate the Italian seasoning and red chili flakes, which will add depth and a subtle heat to the soup. You can omit the red chili flakes if preferred.

Add two cans of cannellini beans, including the liquid, which is crucial because the liquid contains additional starch that will help thicken the soup. The canned bean liquid acts as a natural thickener and provides extra body to the dish.

Alongside the beans, add the crushed tomatoes, vegetable broth, and parmesan rind.

The parmesan rind will slowly infuse savory notes into the broth as it simmers, creating a more complex flavor profile. Plus, you need to grate parmesan for the soup, so you might as well use the rind while you're at it, right?

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This slow cooking allows the flavors to meld together and the vegetables to become tender.

After simmering, remove the Parmesan rind. 

Step 3: Finishing touches

To achieve a creamy, smooth texture, carefully transfer half of the soup to a blender and puree until smooth. Blending a portion of the soup, rather than all of it, creates a wonderful texture with some remaining bean and vegetable chunks while still providing a creamy consistency.

You can choose to puree the entire soup if you prefer a completely smooth texture.

Return the pureed portion to the pot and stir to combine. Add milk and grated Parmesan cheese, stirring until the cheese melts completely. Taste and adjust the seasoning with salt and pepper as needed.

When serving, ladle the soup into bowls and top with a generous dollop of pesto. I used homemade pesto for the best results, but you can also use store-bought. Just be aware that some store-bought versions can be very salty, so adjust the amount you want accordingly.

For an extra touch of flavor, sprinkle additional Parmesan cheese and freshly cracked black pepper on top. The result is a comforting soup that balances the acidity of tomatoes, the creaminess of beans, and the brightness of pesto.

This is my idea of a fantastic meal, perfect for any season!

For another fantastic vegetarian soup, check out this creamy Tuscan lemon artichoke soup!

Make-ahead and storage tips

• Make-ahead: Soup always tastes better the next day, and this also applies to this recipe. Make the dish the day before and reheat it on the stovetop when ready to enjoy.
• Store: The soup can be stored in an airtight container for 3-4 days in the refridgerator.

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