This is a bean soup with a thick, creamy tomato broth that’s soothing, nourishing and extremely economical. It’s incredibly simple to make, yet full of savoury flavour. Use canned beans for a 20 minute meal, or dried beans if you’ve got the time.
Make this with any type of white beans – cannellini, navy, great northern, butter beans, lima. Coloured beans will also work perfectly though the colour of the broth will be different!
Creamy Tomato Bean Soup
This is the part where I do what every food blogger does – the “big sell” to convince you that this the best bean soup recipe in the world and how you absolutely must try it right now!
It will be littered with lots of exclamation marks – because I am an excessive user of exclamation marks, to the point that I have been told off by a reader who wrote in to say that it’s unprofessional to use so many, just one per sentence is sufficient, and in any case, I’m much too old to be writing like that.
(To which I replied “Dear X, I’m so sorry to hear that the way I write offends you!!!!! I’m just a naturally enthusiastic person and I just can’t help it!!!! Sincerely, Nagi!!!)
😂
But actually, today, I’m not going to do the big sell. I’m just going to quite simply say this to you:
This soup is a very easy way to turn boring canned beans into an extremely delicious meal.
(And yes, you absolutely must try it right now!😉)
What goes in this bean soup
Here’s what you need:
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Canned or dried white beans – any type. More on this below!
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Wine and cream recommended / you’ll thank me for it – but still scrumptious without (as I have done numerous times in recent weeks);
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Parmesan provides umami here, the fancy word for “savoury flavour”;
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Italian herbs – sub with dried basil, parsley, oregano, thyme or any combination thereof;
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Tomato paste – quite a bit of it! Because we’re not using canned tomato here, this is what gives the tomato flavour and helps thicken the soup;
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Carrot (optional), onion and garlic – an essential flavour base for an otherwise simple soup broth. The trick here is to sauté them for 5 minutes until sweet, then they get blitzed up with the liquid. Blitzing releases flavour!
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Baby spinach – completely interchangeable with any leafy green suitable for stirring through the soup. OR get your veg quota by using diced vegetables of any kind!
Dried vs canned beans
Dried will give you slightly better flavour in the beans, you can control the salt yourself (because canned beans are typically quite generously salted) and is more economical. Canned beans is sheer convenience – and is what I use 95% of the time.
You’ll need either 2 cups of dried beans, or 3 canned beans. I’m using white cannellini beans in these photos and the video, but you can use any white beans:
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lima
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butter beans
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navy beans (haricot)
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great northern
This recipe will also work with coloured beans (kidney beans, black beans etc) without changing the flavour BUT you might end up with an interesting broth colour!
Recipe includes directions for how to cook dried beans.
How to make this creamy bean soup
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Saute onion, carrot, garlic and tomato paste;
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Simmer with stock/broth;
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Add just 1/2 cup of beans – we use this to thicken the broth!
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Blitz blitz blitz
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Add remaining beans and spinach,
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Serve!
Three little things that make all the difference…
The three things in this recipe that makes a relatively simple soup taste so much better than you think it will are:
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Slowly sauté onion, garlic and carrot which makes them sweet and flavourful;
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Cook off the tomato paste – this takes off the harsh raw, sour edge;
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Blitz it all up with the stock/broth and some of the beans. Blitzing = flavour release, beans = thickens soup!
And here’s what you end up with – a thick, creamy soup with the wonderful scent of tomato but tastes creamy and savoury like a chowder. It’s incredibly filling – and will keep you full, thanks to all the beans!
Serve with soup dunkers
Beans are a starch, so technically I guess serving with bread could be considered carb overkill. BUT! Remember that beans are good for you – they are the world’s best plant based source of protein, high in fibre, low in fat.
With all that goodness happening in this bean soup, I feel like a soup dunker is not just ideal, it’s justified – so try one of these!
Also, I use a large mound of spinach in this to get my veg quota in. But a big leafy salad certainly wouldn’t go astray – tossed with a salad dressing of choice! – Nagi x
Watch how to make it
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Creamy Tomato Bean Soup
Ingredients
- 2 tbsp/ 30g butter , unsalted
- 1 onion , finely chopped (brown, yellow, white)
- 2 garlic cloves , finely chopped
- 1 carrot , large, peeled and finely chopped
- 1 1/2 tsp Italian herb mix OR other dried herbs (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste (Note 1)
- 1/2 cup (125ml) dry white wine , optional (can omit)
- 4 cups (1 litre) stock/broth, chicken or veg , low sodium
- 3 x 420g/15oz cans cannellini or any white beans, drained & rinsed (navy, butter, great northern, lima) (OR 2 cups dried beans, 5.5 cups cooked, Note 2)
- 1/2 cup (50g) parmesan , grated
- 1/2 tsp EACH salt and pepper
- 120g/4oz baby spinach (or 5 - 6 cups any other leafy greens OR 4 cups diced veg, Note 3)
- 3/4 cup (185ml) cream, heavy/thickened (optional) OR more butter!
Instructions
- Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
- Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
- Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
- Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
- Use a stick blender to puree until smooth (or transfer to blender).
- Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).
- Serve with crusty bread for dunking!
Recipe Notes:
- 1 can = 1 3/4 cups beans once drained
- Recipe calls for 3 cans = 5 1/4 cups beans
- 1 cup dried beans = 2 3/4 cups cooked
- So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)
Nutrition Information:
More bean recipes
No bland beans around here!!
And more hearty soups!
Life of Dozer
Just another day in the Hard Life of Dozer – starting the morning with a beach play!
J-Mom says
Very tasty, especially considering the rather simple ingredients.
Although, I almost ruined the soup. I had split peas and thought, ‘this will cook quickly’ and preceded to add the dry beans as if I were adding cooked beans.
After 30 minutes of cooking, still crunchy. I looked for answers of the web and learned acid (tomato, wine) hinders the cooking and that I can add 1 tsp of baking soda to reverse the effect 😅
Rose says
Absolutely divine! Just finished leftovers for breakfast. Entire family loved it. Glad I didn’t skip the wine, felt like we were eating something from an Italian restaraunt.
Sue says
Do you think frozen chopped spinach would work instead of fresh baby spinach? If so, when should it be added?
Nagi says
Hi Sue – I’d prefer fresh here as frozen is really watery and somewhat grainy – you’ll get green flecks throughout your soup! N x
Stephanie says
Absolutely loved this soup, reminded me of Tuscany!!!
Nagi says
I love hearing this Stephanie! N x
Sherry says
Wow! I love this soup!! I’ve been searching for the perfect bean soup recipe but no more…I found it!! This is so delicious. Thanks so much!! I didn’t have spinach skipped that step with apparently no I’ll effects. :-).
Ev says
I only had 2 cans of butter beans and a whole cauliflower… Worked a treat!
Kelly says
Hi Nagi, I absolutely LOVE all of your recipes! My husband is always super excited when I tell him I’m making “one of Nagi’s recipes” 😂 I have half a carton of buttermilk left over from another recipe, just wondering if you think I could add that instead of the heavy cream or would it affect the flavour too much with the acidity? Thanks again for all of your fail-safe recipes!
Nagi says
Hi Kelly, it would make it have a slightly sour note. I’d make muffins instead with it 🙂 N x
Kelly says
Thanks for the reply! Great idea X
Francene says
10/10, this was so beautiful! Had everything at home, except the cream and whipped it up in no time! Thanks for the recipe 😀
Nagi says
That’s great Francene, thanks so much!! N x
walid says
thank you for Creamy very Munich for Creamy Tomato Bean Soup it was delight
Emma says
Magi, I really appreciate your recipes and all of the effort you put into explaining exactly hoe to make them. Since I cannot eat dairy can you what suggest something I can use in place of the Parm cheese in this recipe to get the same flavor. Also, do you think coconut milk could be used in this recipe instead of cream? Thank you
Nagi says
Hi Emma, for that umami flavour, I’d add 1/2 tsp Vegeta to boost the flavours in place of the parmesan. Cream is totally optional – coconut cream or lactose free cream would be fine. N x
Nancy says
I love the way you write. Love ALL your explanation marks!!!!
Nagi says
I can’t help it!!! 😂
Jenn says
My dear old mom sent me this recipe. She loves your site and I made your soup this morning for our lunch today. It is *so* good. Can’t wait to try some of your other vegetarian items. Thanks for sharing your table!
Nagi says
You’re so welcome Jenn, I hope you love them! N x
Saeko says
What a tasty soup! I used only two cans of beans and full fat milk instead of cream. I definitely cook this again – no more tin tomato soup! Thank you! x
Nagi says
Wahoo, that’s great Saeko! N x
Vera G says
Brilliant, just what I’ve been waiting for. Got last of cherie tomatoes and coule of big ones from neighbour and rest is in pantry. Love it! I will give your soups work out next one is lentles. Sunday night ordered another lots of fresh garlic from farm. Thanks for Dozers photos. Have good week.
Nagi says
I hope you love the Lentil Soup Vera! Keep me updated! N x
Latoya Bolton says
Another great one! I only had one can of cannellini and the other was red kidney beans and it works perfectly. I use bouillon cubes,3 for the four cups and it was perfectly salted didn’t need any other additional salt. And I use evaporated milk instead of heavy cream and it was just all perfect. It was just so flavorful, I couldn’t believe how much flavor it had with very simple ingredient. I am your lifelong recipe follower thank you for always inspiring me.
Nagi says
Thanks so much Latoya, I’m so happy you enjoyed it! N x
Susan says
OMG yet another fabulous recipe you have given us! Thank you, it is delicious. Would you share with me how to pronounce your name? Soft or hard “g”. Thx 😊
Nagi says
Hi Susan – hard G – like “Na-Ghee” 🙂 N x
Carmen says
Dear Nagi & Dozer,
Nothing beats this beans soup made with chickpeas🤒🤒
Nagi says
YES!!! 100% Agree! N x
Stephanie says
This is the best soup and so easy to make. I had my own chicken broth and the flavour in this soup is amazing!! Will definitely be making it again.
Do you know if this soup can be frozen? if i do make a big batch of it? Thanks.
Nagi says
YUM!!!! Sounds great Stephanie! Yes the soup can be frozen (I talk about this in the recipe notes) 🙂 N x
Kaite says
Absolutely lovely soup with heaps of flavour. Loved it! So simple to make but the fallouts are so bang on. Will make this again for sure and will share the recipe with friends
Nagi says
I’m so glad it was a hit Kaite, thanks so much for letting me know! N x
Sally says
My boys and I loved it! So creamy and full of flavor!
Nagi says
That’s great to hear Sally! N x
Simone says
Nagi, this is so amazingly tasty. I didn’t put cream in as it really didn’t need it. So quick to prepare too. Wonderful recipe!!
Nagi says
I’m so glad you enjoyed it Simone! N x