Name: Creamy Tomato White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp (30g) unsalted butter; 1 onion, finely chopped (brown, yellow, or white); 2 garlic cloves, finely chopped; 1 large carrot, peeled and finely chopped; 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed); 3/4 cup (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional); 4 cups (1 litre) low sodium chicken or vegetable stock/broth; 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima); 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables); 1/2 cup (50g) grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp pepper; 3/4 cup (185ml) heavy/thickened cream (optional)

There’s something endlessly comforting about a warm bowl of soup on a chilly day, and this Creamy Tomato White Bean Soup Recipe hits that cozy spot perfectly. It’s rich and velvety, yet surprisingly light and packed with wholesome ingredients like white beans and spinach, making it both delicious and nourishing. Whenever I’m craving something that feels homemade but doesn’t require hours in the kitchen, this soup is my go-to—it comes together quickly but tastes like you’ve been simmering it all day.

What makes this Creamy Tomato White Bean Soup Recipe especially worth trying is how it balances creamy tomato richness with the hearty texture of beans, plus a gentle herbiness from an Italian herb mix. It’s great as a simple lunch, a starter for dinner parties, or a light, filling meal paired with crusty bread. You’ll love how the flavors deepen with each bite, and the best part? It’s easy to customize based on what you have on hand.

Ingredients You’ll Need

Each ingredient in this soup plays a key role in creating that perfect creamy texture and fresh, vibrant flavor. Once you get your hands on good-quality basics like fresh garlic and beans, the rest is simple pantry staples that combine beautifully.

Unsalted butter: Adds richness and helps soften the vegetables without overpowering the flavors.
Onion: Yellow, brown, or white onions all work well and form a sweet base once sautéed.
Garlic cloves: Fresh garlic gives a nice aromatic punch that develops deeply as it cooks.
Carrot: Adds subtle natural sweetness and texture to the soup.
Italian herb mix: A blend of oregano, thyme, parsley, and basil infuses the soup with classic, bright herbs.
Tomato paste: This concentrates the tomato flavor for a richer, more rounded taste.
Dry white wine (optional): A splash lifts the soup’s flavors—you can skip if you prefer, but it’s a nice touch.
Low sodium chicken or vegetable stock: The base liquid that carries all those flavors, low sodium lets you control the saltiness better.
White beans (cannellini or similar): They give the soup its creamy body and make it more filling without heaviness.
Grated Parmesan cheese: Adds a salty, cheesy depth that balances the acidity of the tomatoes.
Salt and pepper: Essential for seasoning and bringing out all the flavors.
Baby spinach or other leafy greens: Stirred in at the end for freshness and a pop of color.
Heavy/thickened cream (optional): To make the soup luxuriously creamy, but it’s just as lovely without it.

Variations

I like to keep this soup versatile—sometimes, I’m all about the creaminess, and other times, I want it vegan or even a little spicy. Feel free to play around with different add-ins or swap things based on your mood.

Vegan variation: Swap butter with olive oil, use vegetable broth, and skip the Parmesan or use nutritional yeast instead. I tried this for a friend who’s vegan, and nobody missed the dairy!
Spicy kick: Add a pinch of red pepper flakes or a diced chili when sautéing the onion for a subtle heat that wakes up the flavors.
Hearty addition: Toss in diced potatoes or zucchini along with the carrot to bulk up the soup—great if you want extra veggies.
Herb swaps: Fresh basil or rosemary can replace the Italian herb mix for a different aromatic profile.
Wine-free: Simply omit the white wine and add a splash of apple cider vinegar or a squeeze of lemon juice at the end to brighten the flavors.

How to Make Creamy Tomato White Bean Soup Recipe

Step 1: Sweat the veggies until soft and fragrant

Start by melting the butter over medium heat in a large pot. Add the chopped onion, garlic, and carrot, cooking gently for about 7-10 minutes. You want the veggies tender and the onions translucent—not browned—to bring out their natural sweetness without bitterness. I always keep an eye to stir occasionally so nothing sticks or burns.

Step 2: Stir in tomato paste and herbs

Once the veggies are soft, add the tomato paste and Italian herb mix. Stir everything together and cook for an additional 2-3 minutes—this helps develop a deep, rich tomato flavor by caramelizing the paste slightly. If you’re using white wine, now’s the time to pour it in and let it reduce for a couple of minutes until mostly evaporated.

Step 3: Add stock and white beans, then simmer

Pour in the chicken or vegetable stock and add the drained white beans. Bring the soup to a gentle simmer, cover, and let it cook for about 15 minutes so the flavors meld beautifully. You’ll notice the soup developing a lovely body from the beans as everything softens further.

Step 4: Blend and finish with cheese, greens, and cream

Using an immersion blender, carefully blend the soup until mostly smooth but still a bit chunky for texture. Then stir in the grated Parmesan, baby spinach, and season with salt and pepper to taste. Finally, if you’re using cream, pour it in and gently warm the soup—don’t boil after adding cream to keep it from curdling. The cream gives the soup that signature silky finish I adore.

How to Serve Creamy Tomato White Bean Soup Recipe

The image shows a white marbled surface with several key ingredients arranged neatly. There is a white bowl filled with white beans on the right side, and next to it is a square block of pale yellow butter centered at the top. Below the butter is a small white bowl with a dark red chunky sauce. Above the butter is a whole garlic bulb and a white bowl with dried green herbs. On the left, there is a whole yellow onion and a few fresh green spinach leaves near the bottom left corner. In the bottom center, there is a small white bowl filled with white shredded cheese, and to the right of it, a small white bowl with golden olive oil. Another bowl filled with olive oil is at the top left. The photo shows these ingredients clearly placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowls with extra Parmesan and a drizzle of good olive oil. Sometimes I sprinkle freshly chopped basil or a few red pepper flakes for a little pop. Croutons or toasted nuts add a delightful crunch, and a swirl of cream on top always makes it feel special.

Side Dishes

Crusty artisan bread or garlic naan works perfectly to soak up the soup’s flavorful broth. A simple mixed green salad with a lemon vinaigrette offers a fresh contrast that balances the richness beautifully. When I want comfort overload, I serve it with a grilled cheese sandwich for a classic combo.

Creative Ways to Present

For dinner parties, I’ve served this soup in rustic mini bread bowls—super cute and a total crowd-pleaser. Another time, I layered it in clear mugs with a Parmesan crisp on the side for a fun appetizer vibe. Getting creative with garnishes and presentation can really elevate this simple soup.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Tomato White Bean Soup stores beautifully in an airtight container in the fridge for up to 4 days. I always let it cool slightly before refrigerating to keep things fresh and maintain the texture. Before reheating, give it a good stir to reincorporate any separated cream or oils.

Freezing

This soup freezes well, especially if you skip the cream before freezing—add it fresh when you reheat. I portion mine into individual containers or freezer bags and keep them for up to 3 months. Just thaw in the fridge overnight to make sure it reheats evenly.

Reheating

Reheat the soup gently over low to medium heat on the stove, stirring frequently. If the soup seems a bit thick after storing, add a splash of stock or water to loosen it up. Add any cream during reheating to keep that lovely creamy texture intact. I avoid microwaving because it can heat unevenly and cause curdling.

FAQs

Can I make this Creamy Tomato White Bean Soup Recipe vegan?

Absolutely! Simply swap butter for olive oil, use vegetable stock, and skip the Parmesan or replace it with nutritional yeast to maintain a cheesy flavor. Also, omit the heavy cream or substitute with coconut cream or cashew cream for a similar richness.
What if I don’t have white wine on hand?

No worries! The white wine is optional and mainly adds brightness. You can skip it altogether or add a splash of apple cider vinegar or lemon juice towards the end of cooking to replicate that slight acidity.
How thick should the soup be?

This soup should be creamy yet slightly chunky thanks to the blended beans. It shouldn’t be too thin like broth or overly thick like a puree. You can always adjust the consistency with additional stock or cream based on your preference.
Can I use canned diced tomatoes instead of tomato paste?

Canned diced tomatoes will work but keep in mind tomato paste provides concentrated flavor and thickness, so you might need to cook the soup longer to achieve similar richness. Alternatively, you can use both for a more tomato-forward soup.
Will the soup keep well for leftovers?

Yes! This Creamy Tomato White Bean Soup Recipe stores well in the fridge for up to 4 days, and freezes nicely if you plan ahead. Just remember to add cream fresh when reheating if you froze it without cream.

Final Thoughts

This Creamy Tomato White Bean Soup Recipe has become one of those recipes I rely on when I want something cozy, tasty, and nourishing without fuss. It’s simple enough for every day but has a wonderful depth that makes you feel special with each spoonful. I hope you enjoy making it as much as I do—once you’ve tried this, I bet it’ll become a favorite in your kitchen too!