Name: Creamy Tomato White Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tbsp butter, unsalted; 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 tomato paste (170g); 1/2 cup dry white wine (125ml), optional; 4 cups stock or broth, chicken or vegetable, low sodium (1 litre); 3 cans cannellini or any white beans, drained and rinsed (3 x 420g/15oz) or 2 cups dried beans cooked (5.5 cups cooked); 1/2 cup parmesan, grated (50g); 1/2 tsp salt; 1/2 tsp pepper; 120g baby spinach or 5–6 cups other leafy greens or 4 cups diced vegetables; 3/4 cup heavy or thickened cream (185ml), optional

There’s something truly comforting about a bowl of rich, velvety soup that warms you right to your core. This Creamy Tomato White Bean Soup Recipe manages to be both hearty and smooth, with a vibrant tomato flavor that’s perfectly balanced by creamy beans and a touch of goodness. It’s one of those recipes I keep coming back to whenever I want cozy, nourishing vibes in a bowl.

The image shows a bowl filled with smooth, thick orange soup. Inside the soup are white beans scattered around and wilted dark green leafy vegetables mixed in. On top of the soup, there is a round sprinkle of grated cheese and cracked black pepper, creating a textured light yellow and black spot near the center. A silver spoon is inserted into the left side of the bowl, partially visible. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe
Top Tip
How to Serve Creamy Tomato White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato White Bean Soup Recipe

Why You'll Love This Recipe

This cream-packed, tomato-rich soup hits all the right notes of comfort food while staying light and packed with nutrition. I love that it’s simple, forgiving, and totally satisfying—perfect for lunch or dinner any time of year.

Ultra-creamy texture: Thanks to white beans blended in, this soup feels indulgent without needing tons of cream.
Deep tomato flavor: The tomato paste and slow cooking with herbs really bring out sweet, rich notes you won’t forget.
Easy to customize: You can swap greens, add bacon or veggies, or adjust creaminess easily based on what you have.
Quick and straightforward: Ready in about 30 minutes, it’s a fantastic midweek meal that feels like a treat.

A close-up view of a white bowl filled with thick, creamy orange soup. The soup has soft white beans that float in the rich liquid, along with whole green chili peppers, adding hints of deep green color. There is a sprinkle of pale, crumbly cheese or breadcrumbs on top, with tiny black specks scattered over the surface. The edges of the bowl show some orange soup splashes, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I’ve found each ingredient plays its part beautifully here: the sweetness of carrot and onions pairs with garlic and herbs to build layers, while white beans add creaminess and substance without heaviness. Tomato paste delivers that intense, concentrated tomato punch that’s hard to beat in a soup like this.

Flat lay of a small square of unsalted butter, one whole brown onion, two whole garlic cloves with skins, one large peeled orange carrot, a small white ceramic bowl of mixed dried Italian herbs, a small white ceramic bowl filled with vibrant red tomato paste, a small white ceramic bowl of pale yellow dry white wine, a small white ceramic bowl of golden chicken stock, a simple heap of drained white cannellini beans, a small white ceramic bowl filled with finely grated pale parmesan cheese, one whole brown egg with a clean shell, a small pile of fresh baby spinach leaves, a small white ceramic bowl filled with thickened cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds a silky richness and helps soften the aromatics without overpowering the soup.
Onion: Brown, yellow, or white onions all work—just finely chopped so they melt into the base.
Garlic: Freshly chopped garlic brightens the whole pot.
Carrot: Peeled and finely chopped for natural sweetness and subtle texture.
Italian herb mix: A fantastic blend of oregano, thyme, parsley, and basil – feel free to swap or adjust based on what’s fresh or dried at hand.
Tomato paste: Concentrated and punchy, it forms the backbone of the soup’s tomato flavor.
Dry white wine (optional): Adds a delicate tang and depth – totally fine to skip if you prefer.
Stock/broth: A low-sodium chicken or vegetable broth enhances flavor without drowning the tomatoes.
White beans: Cannellini or any white beans work great to add creaminess and body.
Parmesan: Grated cheese that enriches the soup with umami and savoriness.
Salt and pepper: To taste – adjusting as you go helps balance flavor perfectly.
Baby spinach or leafy greens: Fresh greens add color and nutrients without bulk.
Cream (optional): Heavy cream or a little extra butter to finish, boosting richness if you want it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this soup depending on what’s in my fridge or cravings at the time. It’s flexible enough that you can make it super creamy, dairy-free, or loaded with extra veggies easily.

Vegetable Boost: I like adding diced zucchini or corn with the beans for some extra texture and sweetness.
Protein Upgrade: Sometimes I toss in cooked sausage or crispy bacon chunks for a smoky punch that’s super satisfying.
Dairy-Free Option: Skip the cream and use coconut milk or nut-based cream alternatives to keep it silky without dairy.
Herb Variations: Fresh rosemary or thyme work beautifully if you want to switch up the herb flavors.

Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe

Step 1: Sauté your aromatics until sweet and fragrant

Start by melting the butter over medium-high heat in a large pot. Toss in the finely chopped onion, garlic, and carrot. Cook gently for about 5 minutes until the carrot softens and the onions turn translucent and fragrant. This step builds your soup’s flavor foundation, so don’t rush it! About three minutes in, sprinkle in your Italian herbs. Stir them around while the onion and carrot cook – this “blooms” the herbs, making their flavors deeper in the final soup.

Step 2: Build tomato intensity with paste and wine

Turn the heat up to high and add the tomato paste. Cooking it for 2 minutes gets rid of any raw, metallic taste and amps up its natural sweetness. Pour in the white wine if using, and let it cook down for about 3 minutes until the sharp alcohol scent has mostly evaporated. This step adds an elegant tang and complexity to your soup that truly transforms it.

Step 3: Combine beans, stock, parmesan, and season

Add about half the beans to the pot along with the stock, grated parmesan, salt, and pepper. Stir everything together, then lower the heat and cover to simmer gently for 3 minutes. Keep an eye on it and stir occasionally to prevent sticking. This little simmer helps everything meld together before we get to the smooth magic.

Step 4: Puree until silky smooth, then add the rest

Grab your stick blender (or carefully transfer to a blender) and puree the soup until perfectly smooth and creamy. Then, stir in the remaining beans and let it simmer for another 3 minutes to warm through. Stir in your fresh spinach or greens until just wilted, and finish by folding in cream or extra butter if you want it even richer. Taste and adjust salt and pepper—remember canned beans can add some saltiness already, so go easy.

Serve hot with crusty bread on the side for dunking—trust me, you’ll want every last drop of this soup!

Top Tip

Over the years, I’ve learned certain tricks help this soup shine and stay quick to make. Here are a few things I wish I knew when I first started:

Herb Blooming: Adding your herbs mid-sauté rather than at the end unlocks so much more depth without needing extra seasoning later.
Tomato Paste Cooking: Always simmer your tomato paste before adding liquids to cut out bitterness and build sweetness.
Bean Texture Check: If you’re using dried beans and cooking them yourself, aim for them to be tender but not mushy before adding—they blend better and keep the soup silky.
Season Gradually: Taste as you cook, because canned beans can bring extra salt and cheese adds umami that affects how much seasoning you actually need.

How to Serve Creamy Tomato White Bean Soup Recipe

Garnishes

I’m all about simple garnishes that add fresh contrast—even just a little extra grated parmesan or a drizzle of good olive oil on top takes this soup to the next level. Some fresh basil leaves or chopped parsley add a lovely pop of green and flavor. For a crunch, toasted pumpkin seeds or crispy bread crumbs work wonders.

Side Dishes

Nothing beats crusty artisan bread for dunking in this soup. I also like a crisp green salad tossed with lemon vinaigrette for a fresh balance, or even garlic butter naan for a fun twist. Roasted veggies or a simple grilled cheese sandwich make perfect companions on chillier nights.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in small cups topped with a swirl of cream and sprinkled crispy pancetta bits, making it feel extra special and elegant. Or ladle into hollowed-out bread bowls for a rustic, inviting look kids and adults both adore. Garnish with a sprig of fresh thyme or drizzle homemade basil oil for flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge—it stays fresh and flavorful for up to 4 days. The texture may thicken a bit, but a simple stir and warming bring it back to creamy perfection.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags before reheating. I learned the hard way that adding cream before freezing sometimes changes texture, so I usually stir in cream after thawing to keep that silky smoothness.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to avoid sticking. If it thickens too much, just add a splash of stock or water to loosen. Add cream or extra butter at the end to refresh that creamy finish.

Frequently Asked Questions:

Can I make Creamy Tomato White Bean Soup Recipe vegan or dairy-free?

Absolutely! Skip the butter and cream, and use olive oil instead of butter for sautéing. Substitute the parmesan with a vegan cheese or nutritional yeast to maintain savory depth. Use vegetable stock and you’re all set for a delicious vegan version.

What if I don’t have white wine—can I still make the soup?

Yes, you can omit the white wine without compromising the soup. The wine adds a nice flavor complexity, but it’s optional. I sometimes just skip it without issue, or add a splash of white wine vinegar or lemon juice at the end for brightness if I don’t have wine on hand.

Can I use dried beans instead of canned?

Using dried beans works great, but you need to soak and cook them in advance. Aim to cook the beans until tender but still firm to hold together in the soup. If your beans are very firm, you might need to simmer them longer in the soup so they soften and puree smoothly. Always drain and rinse canned beans well if you use them for best flavor and texture.

How thick or thin should the soup be?

This soup should be thick enough to coat a spoon but still soupy and easy to ladle. If it seems too thick, add a splash of stock or water when reheating or blending. If it’s too thin, simmer uncovered for a few extra minutes to reduce and concentrate flavors. The cream and beans together give it that perfect, creamy consistency we all love.

Final Thoughts

This Creamy Tomato White Bean Soup Recipe has truly become one of my kitchen go-tos for that perfect weeknight hug in a bowl. I hope you give it a try and find it as soothing and satisfying as I do. Remember, a little love and patience with the tomatoes and beans goes a long way, so don’t rush the process. Once you taste that silky, tomato-rich warmth, I bet this will get added to your regular meal rotation too!