Name: Creamy Tomato White Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 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); 1/2 cup (50g) grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp pepper; 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables); 3/4 cup (185ml) heavy/thickened cream (optional)

There’s something so comforting about a warm bowl of soup on a chilly day, and this Creamy Tomato White Bean Soup Recipe is one of my all-time favorites when I want something cozy yet nourishing. It strikes a perfect balance between rich, creamy texture and fresh, vibrant tomato flavor, not to mention the hearty boost from white beans. I find it’s a terrific go-to for busy weeknights or when you just need a little kitchen magic with minimal fuss.

What makes this recipe really stand out is how versatile it is—you can make it as creamy or as light as you like, and it’s packed with ingredients that mostly likely already live in your pantry and fridge. I often find myself tweaking it slightly with whatever greens I have on hand, and the end result is always satisfying, healthy, and utterly delicious. This Creamy Tomato White Bean Soup Recipe is a gem you’ll want to keep coming back to.

Ingredients You’ll Need

The ingredients in this soup work beautifully together, creating layers of flavor and a lush texture. When you shop, keep an eye out for fresh herbs and good-quality beans, and if you want to skip the wine, that’s totally fine—just use an extra splash of broth.

Unsalted butter: Gives the soup that silky richness without overpowering the other flavors.
Onion: I prefer yellow for sweetness, but brown or white onion work just as well.
Garlic cloves: Fresh is key here for that lovely aromatic punch.
Carrot: Adds subtle sweetness and body—big fan of peeling it for a smooth texture.
Italian herb mix: A blend of oregano, thyme, parsley, and basil really infuses the soup with a classic Mediterranean vibe.
Tomato paste: This is your concentrated tomato flavor—don’t skimp!
Dry white wine (optional): Adds a beautiful depth but feel free to omit and replace with broth if you prefer.
Chicken or vegetable stock/broth: Low sodium lets you control the saltiness better.
Cannellini or white beans: These creamy beans are essential—they thicken the soup and add protein.
Parmesan cheese: A touch of umami that melts right in to boost flavor.
Salt and pepper: Basics but very necessary to enhance every other ingredient.
Baby spinach or alternative leafy greens: I usually toss in baby spinach, but kale or chard work great too.
Heavy/thickened cream (optional): If you want extra creaminess, this is your go-to. I sometimes leave it out for a lighter version.

Variations

I love making this my own depending on what I’m craving or what’s in my fridge. Don’t be afraid to experiment—you might discover a new favorite twist!

Vegan Variation: Skip the butter, Parmesan, and cream. Use olive oil instead of butter and a splash of coconut cream or plant-based cream for richness. I tried this once for a dinner party, and even non-vegans loved it!
Spicy Kick: Add a pinch of red pepper flakes or a dash of smoked paprika for warmth and complexity—I do this when I want a bit of a cozy heat.
Seasonal Veggie Boost: Stir in diced zucchini or roasted red peppers mid-way for added texture and flavor. It makes the soup feel fresher and heartier at the same time.
Herb Swap: Try fresh basil or rosemary if you have them handy—it changes the aroma beautifully.

How to Make Creamy Tomato White Bean Soup Recipe

Step 1: Sauté Your Aromatics

Start by melting the unsalted butter in a large pot over medium heat. Toss in the finely chopped onion, carrot, and garlic, stirring occasionally until everything softens and smells amazing—this usually takes about 5-7 minutes. Don’t rush here; this step builds a flavorful base that makes a huge difference.

Step 2: Develop the Tomato Base

Now add the Italian herb mix and tomato paste. Stir well to coat the veggies and let the paste cook out a bit—this caramelizes it slightly and cuts any raw tomato taste. If you’re using white wine, pour it in here, cooking for a couple of minutes to let some alcohol burn off; otherwise, just move on.

Step 3: Add Stock and Beans

Pour in your chicken or vegetable stock and add the drained, rinsed white beans. Bring this to a gentle simmer and cook for about 20 minutes, allowing the flavors to meld beautifully. Keep an eye so it doesn’t boil too hard; gentle bubbles are perfect.

Step 4: Blend for Creaminess

Here’s the magic: using an immersion blender, carefully puree the soup until smooth and creamy, but still a little chunky if you like texture. If you prefer, transfer it in batches to a blender, then return it to the pot. This step is where those white beans work wonders, thickening the soup naturally.

Step 5: Finish with Greens and Cream

Stir in your baby spinach (or other greens) and cook just until wilted. Then, whisk in the grated Parmesan and heavy cream if you’re using them—this gives the soup its luscious finish. Season with salt and pepper to taste, giving it a final stir.

How to Serve Creamy Tomato White Bean Soup Recipe

The image shows eight ingredients placed on a white marbled surface, arranged neatly and mostly in white bowls. At the center is a square block of pale yellow butter with a smooth texture. To the right of the butter, there is a white bowl filled with white beans, smooth and oval-shaped. Above the butter is a whole head of garlic with a white papery outer layer, next to a small white bowl of dry herbs in green shades. On the left side of the butter, there is a round yellow onion with smooth skin, and above that a small glass bowl filled with golden olive oil. Below the butter, a larger white bowl contains a thick, red tomato sauce with visible texture. Next to the sauce, on the lower left, there are several bright green spinach leaves. In the bottom middle, a small white bowl holds finely grated white cheese. Lastly, at the bottom right, a white bowl holds more golden olive oil. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about simple garnishes that add a pop of freshness or crunch. A little extra Parmesan, a drizzle of olive oil, or some torn fresh basil leaves never fail. Sometimes I toast some pine nuts or sprinkle crushed chili flakes for a fun twist.

Side Dishes

Crusty artisan bread or garlic bread is my classic go-to alongside this soup—perfect for dunking. A light salad with lemon vinaigrette balances the creamy texture of the soup nicely, making for a complete and satisfying meal.

Creative Ways to Present

For a dinner party, I love to serve this soup in mini bread bowls or even clear glass mugs so the vibrant color shines through. Adding a swirl of cream or pesto on top before serving makes it feel fancy without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day as the flavors deepen, so I often double the recipe intentionally. Just be sure to cool it before refrigerating.

Freezing

This Creamy Tomato White Bean Soup Recipe freezes wonderfully. I pour it into freezer-safe containers (leave enough headspace for expansion) and freeze for up to 3 months. When thawed, you might need to stir well and add a splash of broth or cream as it can thicken further.

Reheating

I prefer reheating soup gently over low heat on the stove, stirring frequently to keep the creaminess smooth and avoid scorching. Microwaving works fine, but just heat in short bursts and stir well in between. Add an extra splash of broth or cream if it seems too thick.

FAQs

Can I make this Creamy Tomato White Bean Soup Recipe without cream?

Absolutely! The cream is optional, and the white beans themselves make the soup naturally creamy when blended. You can skip the cream for a lighter version or replace it with coconut or plant-based cream if you want a dairy-free option.
What can I use instead of cannellini beans?

You can substitute just about any white bean such as navy, butter, great northern, or lima beans. Just make sure they’re well rinsed and drained. These beans all provide that creamy texture and mild flavor that complements the tomato base perfectly.
Is the wine necessary in this Creamy Tomato White Bean Soup Recipe?

The wine adds a lovely depth of flavor, but it’s totally optional. If you prefer not to use it, simply substitute an equal amount of stock or broth. The soup will still be delicious.
Can I make this soup in advance?

Yes! This soup actually tastes better the next day once the flavors have had time to meld together. Just store it in the fridge for up to 3 days or freeze for longer storage.

Final Thoughts

This Creamy Tomato White Bean Soup Recipe is one I return to often because it’s both comforting and nourishing all at once. It’s easy to prepare but bursting with flavor, and the creamy texture is incredibly satisfying—like a warm hug in a bowl. If you’re looking for a recipe that’s straightforward yet impressive, I truly recommend giving this one a try. I’m confident you’ll enjoy making it as much as eating it!