Creamy Tomato and White Bean Soup
Feels like a hug in a bowl — ready in 30 minutes from cans you already own.
This is the soup for the night when you're tired, cold, and just need something that actually feels like dinner. It starts with canned tomatoes and white beans — things you probably already have — and turns into something creamy, thick, and genuinely satisfying in about half an hour. The beans do double duty: they add protein and body without any extra effort. Expect a rich, slightly tangy soup with a velvety texture. It's not fancy, but it's exactly what comfort food is supposed to be. Serve it with crusty bread if you have it, or just eat it straight from the bowl.
Ingredients
- 2 tbsp olive oil
- 1 unit medium yellow onion — roughly chopped
- 4 unit garlic cloves — minced or pressed
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes — optional, adjust to taste
- 28 oz canned crushed tomatoes — one standard 28 oz can
- 30 oz canned white beans — two 15 oz cans, drained and rinsed — cannellini or great northern
- 2 cup vegetable broth
- 1 tsp sugar — balances the tomato acidity
- 1 tsp kosher salt — plus more to taste
- 0.5 tsp black pepper
- 0.5 cup heavy cream — or half-and-half for a lighter version
- 2 tbsp fresh basil or parsley — optional, for serving
Method
- 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- 2 Add the minced garlic, dried oregano, and red pepper flakes (if using). Stir and cook for 1 minute until fragrant.
- 3 Pour in the crushed tomatoes, drained white beans, and vegetable broth. Stir everything together.
- 4 Add the sugar, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes.
- 5 Use an immersion blender to partially blend the soup — about 5–6 pulses — leaving some beans and texture intact. Alternatively, scoop out 2 cups of soup, blend in a regular blender, and stir back in. You want it creamy but not completely smooth.
- 6 Stir in the heavy cream and taste for seasoning. Add more salt if needed.
- 7 Ladle into bowls and top with fresh basil or parsley if you have it. Serve with crusty bread for dipping.
Variations
- Vegan swap — Replace the heavy cream with full-fat canned coconut milk or a splash of oat milk. The flavor shifts slightly but stays rich and satisfying.
- Faster version — Skip caramelizing the onion — just sauté for 2 minutes, add everything, and simmer for 10 minutes instead of 15. It's a little less deep in flavor but still very good.
- Add greens — Stir in 2 big handfuls of baby spinach or chopped kale in the last 2 minutes of simmering. They wilt right in and make the soup more filling.
Notes
The partial blending is what makes this soup feel luxurious without any extra work — don't skip it. If you prefer a fully smooth soup, blend the whole thing. Leftovers keep well in the fridge for up to 4 days and actually taste better the next day. The soup will thicken overnight; just add a splash of broth when reheating.
Equipment that helps
- Immersion blender — Lets you partially blend the soup directly in the pot without dirtying a separate blender or waiting for things to cool down.
- Large pot or Dutch oven — A wide, heavy-bottomed pot distributes heat evenly so the soup simmers without scorching the bottom.
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