Tired of tomato soup that tastes like watery disappointment? I’ve been there! This Creamy Tomato & White Bean Soup is the answer. It’s packed with flavor, incredibly comforting, and surprisingly simple to whip up. The secret? A technique that guarantees a luscious, creamy texture without any heavy cream!
Why You’ll Love This Creamy Tomato Soup
This isn’t your average tomato soup. Here’s why you’ll be making it again and again:
- Unbelievably Creamy: Forget thin and watery soup! The white beans and a simple blending trick create a luxuriously creamy texture.
- Packed with Flavor: The combination of sweet tomatoes, savory garlic and onion, and earthy oregano is simply divine.
- Super Easy: Minimal ingredients and straightforward steps mean this soup is ready in under 30 minutes.
- Budget-Friendly: This soup is made with pantry staples, making it an affordable and delicious meal.
- Vegetarian & Vegan-Friendly: This recipe is naturally vegetarian, and it’s easy to make it vegan by ensuring your vegetable broth is vegan-friendly.
Gathering Your Ingredients for Creamy Tomato & White Bean Soup
This soup relies on simple, high-quality ingredients to deliver maximum flavor. The beauty of this recipe lies in how each ingredient complements the other to create a symphony of taste. Let’s explore the key components:
- Olive Oil: A tablespoon of good-quality olive oil is the foundation of our flavor. Opt for extra virgin olive oil for the best taste and health benefits.
- Onion: One medium onion, finely chopped, provides a sweet and savory base. Yellow or white onions work best.
- Garlic: Two cloves of garlic, minced, add a pungent aroma and depth of flavor. Freshly minced garlic is always preferable.
- Crushed Tomatoes: A 28-ounce can of crushed tomatoes is the star of the show! Look for a brand that uses high-quality tomatoes for the best flavor.
- Vegetable Broth: Four cups of vegetable broth add moisture and a subtle vegetal flavor. Choose a low-sodium broth to control the saltiness of the soup.
- Cannellini Beans: One 15-ounce can of cannellini beans (white kidney beans), drained and rinsed, is our secret weapon for creaminess. They also add a boost of protein and fiber.
- Dried Oregano: A teaspoon of dried oregano adds a touch of earthy warmth. You can substitute with other dried herbs like thyme or basil if desired.
- Salt and Pepper: To taste. Season generously to bring out the flavors of the other ingredients.
- Fresh Basil: Fresh basil leaves, for garnish, add a pop of color and a refreshing aroma.
- Crusty Bread: For serving. Because what’s soup without some delicious bread for dipping?
Crafting Your Creamy Tomato & White Bean Soup: Step-by-Step
Making this soup is easier than you think! Follow these simple steps and you’ll be enjoying a bowl of creamy, comforting goodness in no time. The key is to build flavors gradually and not rush the simmering process.
- Sauté the Aromatics: First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. This step is crucial for building a flavorful base. Don’t skip softening the onions!
- Bloom the Garlic: Next, add the minced garlic and cook for just 1 minute more, being careful not to burn it. Burnt garlic will make the soup bitter. You should be able to smell its wonderful aroma.
- Simmer for Creaminess: Stir in the crushed tomatoes, vegetable broth, cannellini beans (drained and rinsed), and dried oregano. Bring the mixture to a simmer, then reduce the heat to low and cook, uncovered, for 15 minutes. This uncovered simmering allows excess moisture to evaporate, concentrating the flavors and leading to that perfect, non-watery consistency.
- Blend for Texture: After 15 minutes, it’s time for the magic! Use an immersion blender to partially blend the soup. The goal is not to fully blend it – leave some beans whole for texture and visual appeal. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot. Be extremely cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
- Season to Perfection: Season the soup with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away! Taste and adjust as needed.
- Garnish & Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread for dipping. The fresh basil adds a bright, aromatic finish that perfectly complements the rich tomato flavor.
Tips for Perfect Creamy Tomato Soup Every Time
Want to take your Creamy Tomato & White Bean Soup to the next level? Here are a few pro tips:
- Don’t Overblend: The key to a great texture is to partially blend the soup. Overblending will result in a completely smooth soup, which is not what we’re aiming for.
- Adjust the Consistency: If the soup is too thick, add a little more vegetable broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes, uncovered, to allow more moisture to evaporate.
- Add a Touch of Heat: For a spicy kick, add a pinch of red pepper flakes to the soup while it’s simmering.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Make it Ahead: This soup is even better the next day, as the flavors have had time to meld together. It’s perfect for meal prepping!
What to Serve With Creamy Tomato & White Bean Soup
This soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few ideas:
- Crusty Bread: As mentioned before, crusty bread is a must for dipping.
- Grilled Cheese Sandwich: A classic pairing! A simple grilled cheese sandwich is the perfect comfort food to enjoy alongside this soup.
- A Simple Salad: A light and refreshing salad, such as a mixed greens salad with a vinaigrette dressing, provides a nice contrast to the richness of the soup.
- Rice Pilaf: Consider having a side of rice pilaf like this golden vegetable rice pilaf recipe.
Your Creamy Tomato & White Bean Soup Questions Answered (FAQ)
Can I use different types of beans?
Yes! While cannellini beans are my favorite for their creamy texture, you can substitute them with other white beans like Great Northern beans or navy beans. Just make sure to drain and rinse them well before adding them to the soup.
Can I make this soup vegan?
Absolutely! This recipe is naturally vegetarian, and it’s easy to make it vegan by ensuring that you use a vegetable broth that is certified vegan. Many vegetable broths are already vegan-friendly, but it’s always a good idea to check the label.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Why is my tomato soup watery?
The most common reason for watery tomato soup is too much liquid and not enough simmering time. This recipe addresses this by simmering the soup uncovered for 15 minutes, allowing excess moisture to evaporate and the flavors to concentrate. Also, partially blending the soup with the cannellini beans helps to thicken it naturally.
Can I add other vegetables to this soup?
Of course! Feel free to add other vegetables like carrots, celery, or bell peppers to the soup along with the onions. Sauté them along with the onions to soften them before adding the remaining ingredients.
Enjoy Your Homemade Creamy Tomato Soup!
There you have it – a Creamy Tomato & White Bean Soup that’s guaranteed to be anything but watery! This recipe is a testament to the fact that simple ingredients and straightforward techniques can create something truly special. So, grab your ingredients, put on your apron, and get ready to enjoy a bowl of pure comfort. Don’t forget to leave a comment below and let me know how your soup turned out! And if you loved it, share it with your friends and family!
Creamy Tomato & White Bean Soup (Never Watery Sauce)
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Crusty bread for serving
Directions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more, being careful not to burn it.
- Stir in crushed tomatoes, vegetable broth, cannellini beans, and dried oregano.
- Bring to a simmer, then reduce heat and cook for 15 minutes, uncovered. This allows excess moisture to evaporate.
- After 15 minutes, use an immersion blender to partially blend the soup. Do not fully blend, leave some beans whole for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return to the pot.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh basil leaves.
- Serve hot with crusty bread.