There’s something about White Bean Tomato Soup that feels like a hug in a bowl. It’s creamy, hearty, and made with simple pantry staples you probably already have tucked away. Growing up on the Texas plains, beans and tomatoes were dinner table regulars, and I swear the smell of onions and garlic sizzling in olive oil is enough to transport me back to those farm kitchens.
The best part? This recipe comes together in under an hour, all in one pot. Whether you’re feeding picky kids or trying to make a healthy dinner after work, this is the kind of soup that won’t let you down.
Table of Contents
Why You’ll Love This White Bean Tomato Soup
- It’s quick—dinner in under 45 minutes.
- High in plant-based protein and fiber, so it actually fills you up.
- Freezer-friendly (future you will thank present you).
- Cozy enough for chilly nights, but light enough to enjoy year-round.
What Does White Bean Tomato Soup Taste Like?
Imagine the richness of fire-roasted tomatoes blended with the creaminess of navy beans. Add in carrots for a touch of sweetness, parmesan for depth, and kale for a little green goodness. The red pepper flakes give it just enough kick to keep things interesting, without scaring off spice-sensitive eaters.
It’s hearty but not heavy—like a cross between a classic minestrone and a creamy tomato bisque.
Ingredients You’ll Need for White Bean Tomato Soup
When it comes to making the best White Bean Tomato Soup, the magic is in the balance between hearty beans, rich tomatoes, and a few fresh vegetables that add sweetness and depth. You don’t need anything fancy, but the right mix of pantry staples and produce will give you a soup that tastes like it simmered all day—even though it comes together in under an hour.
Here’s everything you’ll want to gather before you start:
- Onion (½ cup, diced) – Use white or yellow onion for a mild sweetness that becomes the flavor foundation of your soup. When it hits that olive oil in the pot, you’ll know you’re on the right track.
- Garlic (2 teaspoons, minced) – Fresh is best, but jarred works if you’re pressed for time. Garlic adds a savory backbone that makes the beans and tomatoes shine.
- Olive oil or butter (2 tablespoons) – Olive oil gives this dish a Mediterranean vibe, while butter makes it richer. Either way, this fat is key for sautéing your aromatics.
- Carrots (2 large, peeled and diced) – Don’t skip them! They add natural sweetness that balances the acidity of the tomatoes.
- Navy beans (3 cans, drained and rinsed) – Small and creamy, they blend beautifully into the base of the soup. If you can’t find navy beans, cannellini beans are a good substitute. Avoid chickpeas—they stay too firm and change the texture.
- Fire-roasted crushed tomatoes (1 can, 30 ounces) – These give a subtle smoky flavor that takes this soup from good to great. If you’ve tried my Slow Cooker Taco Soup, you know tomatoes bring that bold base.
- Tomato paste (3 tablespoons) – Think of this as a flavor booster. It deepens the tomato flavor and makes the broth velvety.
- Vegetable broth (2 cups) – A good broth ties everything together. Low-sodium gives you more control over the seasoning.
- Parmesan cheese (¼ cup, optional) – Adds a nutty, salty finish that complements the beans. If you’re keeping it vegan, skip it or swap in nutritional yeast.
- Salt (½ teaspoon or more to taste) – Start small; you can always add more. Remember, the parmesan brings saltiness too.
- Black pepper (¼ teaspoon) – Just enough to bring out the flavors without overwhelming them.
- Red pepper flakes (½ teaspoon) – Adds a little warmth. If you’re feeding kids, you can cut this back.
- Chopped kale (2 cups) – The finishing touch. It wilts down into the soup, adding color, nutrients, and a slightly earthy flavor that balances the creaminess of the beans.
These ingredients might look simple on their own, but together they create a soup that’s cozy, filling, and downright irresistible. Just like with my Crockpot Chicken Corn Chowder, it’s proof that a handful of everyday items can come together into something you’ll crave again and again.
How to Make White Bean Tomato Soup (Step by Step)
Making White Bean Tomato Soup is a lot like layering a good story—it starts with a strong beginning (your onions and garlic), builds flavor in the middle (the tomatoes and beans), and finishes with something memorable (a swirl of greens and maybe a sprinkle of cheese). Here’s how to make it, one step at a time:
Step 1: Sauté the onion base
Grab your biggest soup pot or Dutch oven and heat 2 tablespoons of olive oil or butter over medium heat. Add your diced onions and let them cook for about 5 minutes, stirring occasionally. The goal here isn’t to brown them but to soften them until they’re translucent and fragrant. This step lays the foundation of flavor for your White Bean Tomato Soup.
Step 2: Add garlic and carrots
Once the onions are soft, toss in the minced garlic and diced carrots. Keep sautéing for another 5 minutes. Garlic adds that savory aroma that makes everyone wander into the kitchen asking, “What’s for dinner?” Meanwhile, the carrots bring a natural sweetness that balances the acidity of the tomatoes.
Step 3: Build the soup base
Now it’s time to add the stars of the show. Pour in the navy beans, crushed fire-roasted tomatoes, tomato paste, and vegetable broth. Sprinkle in the salt, black pepper, red pepper flakes, and parmesan (if using). Give everything a good stir so all the ingredients mingle.
At this point, your kitchen will smell heavenly—and if you’ve ever made my Keto Tuscan Soup, you know that beans, broth, and a touch of spice are a winning combination.
Step 4: Simmer and let flavors marry
Bring the pot to a gentle boil, then immediately lower the heat to a simmer. Let the soup bubble softly for 15–20 minutes, stirring occasionally. This step lets the beans soak up the tomato flavor while the broth thickens slightly. Don’t rush it—this is where the magic happens.
Step 5: Blend for creaminess
Here’s the secret to getting that creamy texture without adding cream: carefully scoop about 2 cups of the soup into a blender and puree until smooth. Then pour it back into the pot and stir well. This step makes the broth silky while still leaving plenty of chunky beans and veggies for texture.
(Pro tip: If you’re nervous about hot liquid in a blender, use an immersion blender right in the pot. Just pulse a few times until you reach your desired consistency.)
Step 6: Add the greens
With the base nice and creamy, stir in the chopped kale. Let it cook just until wilted—about 2 to 3 minutes. The kale brightens the soup with fresh color and adds nutrients without overwhelming the flavor.
Step 7: Taste and adjust
Now’s the time to taste your White Bean Tomato Soup. Need more salt? A pinch of red pepper flakes for extra heat? Or maybe a little squeeze of lemon juice if you want to brighten things up? Trust your taste buds here—this is where you make it your own.
Step 8: Serve and enjoy
Ladle the soup into bowls, sprinkle with extra parmesan if you like, and serve warm with a slice of crusty bread. If you’re a soup lover, you might also enjoy pairing this with my Philly Cheese Steak Soup for a fun soup-and-sandwich-style night.
Tips and Tricks for Perfect White Bean Tomato Soup
- Make it dairy-free: Skip the parmesan or use nutritional yeast.
- Smooth vs chunky: Blend more soup if you want a creamier base; less if you like texture.
- Storage tip: Soups with beans thicken as they sit. Add a splash of broth when reheating.
- Kid-friendly version: Reduce the red pepper flakes.
- Freezer hack: Freeze in single portions so you’ve got grab-and-go lunches.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Keeps up to 3 months. Defrost overnight and reheat on the stove.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but roast them first for that same smoky depth.
What’s the best bean substitute?
Cannellini beans or great northern beans. Avoid chickpeas—they stay too firm.
Can I make this in a slow cooker?
Absolutely. Sauté the onions, garlic, and carrots first, then toss everything in the slow cooker and cook on low for 6–7 hours.
Conclusion
If you’ve been looking for a cozy, protein-packed dinner that doesn’t take all night, this White Bean Tomato Soup is about to become your new favorite. It’s wholesome, comforting, and just the thing to warm up a busy weeknight.
Try it out, and if you do, I’d love for you to share your results—tag me or drop a comment on the blog. After all, food is always better when it’s shared.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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White Bean Tomato Soup: Cozy One-Pot Dinner in 45 Minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan white bean tomato soup is cozy, creamy, and full of flavor. Made in one pot, it’s high in protein, freezer-friendly, and perfect for a quick weeknight dinner.
Ingredients
½ cup diced white or yellow onion
2 teaspoons minced garlic
2 tablespoons olive oil or butter
2 large carrots, peeled and diced
3 cans navy beans, drained and rinsed
1 (30 ounce) can fire roasted crushed tomatoes
3 tablespoons tomato paste
2 cups vegetable broth
¼ cup parmesan (optional, see notes)
½ teaspoon salt, or more to taste
¼ teaspoon black pepper
½ teaspoon red pepper flakes
2 cups chopped kale
Instructions
1. Add the diced onion to a large pot with the olive oil and sauté for about 5 minutes.
2. Add in the garlic and diced carrot. Sauté an additional 5 minutes.
3. Add in all ingredients aside from the kale and stir well.
4. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, stirring occasionally.
5. Take about 2 cups of soup and add to a blender. Puree until smooth.
6. Add the blended soup back to the pot and stir well to combine.
7. Stir in the chopped kale and let it wilt for a few minutes.
8. Taste and adjust flavors as desired, adding more salt or red pepper flakes if needed.
9. Serve warm and enjoy.
Notes
Navy beans are best for this recipe due to their small size and creamy texture, but cannellini or other small white beans work too.
Avoid using chickpeas, as they don’t soften the same way.
For a vegan version, omit the parmesan or use a dairy-free substitute.
This soup freezes well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 288
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 17g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean tomato soup, vegan soup, high protein soup, weeknight dinner
