Creamy Tomato Bean Soup

Name: Creamy Tomato Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1 cup vegetable or chicken broth; 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed; ½ teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon red pepper flakes (optional); Salt and black pepper, to taste; ¼ cup heavy cream or coconut milk (for a dairy-free option); 2 tablespoons grated Parmesan (optional); Fresh basil or parsley, for garnish

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A hearty and nutritious dish, Creamy Tomato Bean Soup combines the rich flavors of tomatoes with the protein-packed goodness of beans. This soup is comforting, velvety, and perfect for a cozy meal, whether served with crusty bread or a side salad.

Contents

Origin Creamy Tomato Bean Soup What I Love About This Recipe Creamy Tomato Bean Soup Ingredients Directions Notes

Origin Creamy Tomato Bean Soup

This soup takes inspiration from classic Italian and Mediterranean cuisine, where tomatoes and beans are staple ingredients. The addition of cream or blended beans creates a smooth, luscious texture, making it a great fusion of flavor and nourishment.

What I Love About This Recipe

I love how this soup is both creamy and wholesome without being too heavy. The combination of tomatoes, garlic, and herbs brings out deep, rich flavors, while the beans add a satisfying texture and protein boost. It’s also incredibly versatile—you can make it completely plant-based or add cheese for extra indulgence.

Also Read : Rhubarb-Buttermilk Clafoutis

Creamy Tomato Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

235

kcal

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 cup vegetable or chicken broth
1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup heavy cream or coconut milk (for a dairy-free option)
2 tablespoons grated Parmesan (optional)
Fresh basil or parsley, for garnish

Directions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the white beans, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
Use an immersion blender to blend the soup until smooth (or leave it slightly chunky if preferred).
Stir in the cream or coconut milk, and let the soup cook for another 2-3 minutes.
Adjust seasoning if needed, and top with Parmesan cheese (if using) and fresh herbs before serving

Notes

For a completely vegan version, use coconut milk and skip the Parmesan.
If you like a thicker soup, blend only half of the beans and leave the rest whole.

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