Name: Creamy Tomato 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; 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/broth, chicken or vegetable, low sodium (1 litre); 3 cans white beans (cannellini, navy, butter, great northern, lima), drained and rinsed (each 420g/15oz); 1/2 cup grated parmesan (50g); 1/2 tsp salt; 1/2 tsp black pepper; 120g baby spinach (or 5-6 cups any other leafy greens or 4 cups diced vegetables); 3/4 cup cream, heavy/thickened (185ml), optional

There’s something so comforting about a bowl of warm soup that hugs you from the inside out. This Creamy Tomato Bean Soup Recipe combines rich tomato flavors with hearty beans and a silky texture that makes it a perfect meal any day of the year. Trust me, once you try it, it’ll quickly become a kitchen staple you’ll reach for again and again.

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 Bean Soup Recipe
Top Tip
How to Serve Creamy Tomato Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Bean Soup Recipe

Why You'll Love This Recipe

I genuinely love how this soup feels like a warm hug on chilly days but also works beautifully as a light lunch or anytime comfort food. Plus, it’s loaded with wholesome ingredients that aren’t just tasty but nourishing too.

Simple, wholesome ingredients: Pantry staples like canned beans and tomato paste come together into something that feels special but is easy to make.
Velvety texture without heavy cream: I use beans to naturally thicken the soup, giving it a luscious creaminess without needing tons of dairy.
Flexibility for any diet: Whether you're vegetarian, looking to add protein, or just want to use what’s in your fridge, this recipe adapts beautifully.
Fast and fuss-free: Ready in under 30 minutes, it’s perfect for busy weeknights or lazy weekends when you want cozy without the hassle.

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

Every ingredient in this Creamy Tomato Bean Soup Recipe plays a role in building layers of flavor. From the sweetness of carrot to the umami of parmesan and the fresh pop of herbs, it’s a soup that feels thoughtfully composed without complicated steps.

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 richness and helps soften the veggies while boosting flavor.
Onion: The flavor foundation—yellow, brown, or white all work; finely chopped to melt into the soup.
Garlic: Brings aromatic depth; just two cloves finely chopped is enough to shine.
Carrot: Sweetness and body; finely chopped so it cooks quickly and integrates well.
Italian herb mix: The blend of oregano, thyme, parsley, and basil makes the tomato notes sing.
Tomato paste: The secret to intense tomato flavor; cooking it beforehand removes any rawness.
Dry white wine (optional): Adds acidity and complexity; if you skip it, the soup still tastes great.
Stock or broth: Chicken or vegetable, low sodium to control saltiness and build savory depth.
Cannellini beans: Creamy texture and protein; rinsed canned beans make prep a snap.
Parmesan: Adds savory richness and helps thicken the soup naturally.
Salt & pepper: Basic seasoning to balance everything—taste before adding more!
Baby spinach: Swirls in vibrant color and gentle green flavor that softens in the heat.
Cream (optional): For extra silkiness; feel free to skip or swap with more butter.

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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

One of the things I love about this Creamy Tomato Bean Soup Recipe is how easy it is to adapt to your mood or what’s in the fridge. I often tweak it to suit different cravings or dietary needs, and it never disappoints.

Variation: Sometimes, I add chopped cooked bacon or sausage for a smoky boost. It’s great if you want a meatier soup without losing the creamy tomato base.
Vegetable boost: Add whatever greens or diced veggies you have on hand—kale, swiss chard, zucchini all wilt right in and stretch the batch.
Dairy-free swap: Skip the cream and butter and use coconut milk or a swirl of olive oil. The beans maintain the creaminess so well you won’t miss it.
Spice it up: A pinch of red pepper flakes or smoked paprika adds a little heat and warmth if you need it.

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

Step 1: Sauté the aromatics

Start by melting the butter over medium-high heat in a heavy-bottomed pot. Toss in your finely chopped onion, garlic, and carrot and cook gently for about 5 minutes until the carrot softens and the onions become translucent. This step lets the veggies develop sweetness and flavor that forms the base of the soup. About halfway through, sprinkle in your Italian herb mix—cooking the herbs with the onions is key to unlocking their fragrance and flavor fully.

Step 2: Build the tomato flavor

Turn the heat up to high and add the tomato paste. Let it cook for about 2 minutes, stirring often—this deepens the tomato’s richness and removes any raw taste. Pour in the white wine if you're using it, and cook for another 3 minutes until the wine aroma mellows and mostly evaporates. This layer adds complexity, but it’s totally okay to skip if you prefer.

Step 3: Add beans and stock, then simmer

Next, stir in about half a cup of the beans, your stock or broth, grated parmesan, salt, and pepper. Bring the soup to a low simmer, cover, and let it gently bubble for 3 minutes. Remember to stir occasionally so it doesn’t stick—this short simmer softens everything and helps the flavors meld.

Step 4: Puree to creamy perfection

I use a stick blender directly in the pot to puree the soup until silky smooth, but if you prefer, you can carefully transfer it to a blender in batches. The beans make this soup naturally creamy without needing lots of heavy cream. Once pureed, add the remaining beans back into the pot and simmer for another 3 minutes so they heat through.

Step 5: Finish with greens and cream

Stir in your baby spinach or other leafy greens right at the end—they wilt in just a minute or two. Finally, add cream if you're using it, or a little extra butter for richness. Taste and adjust seasoning with salt and pepper before serving. This final step ties everything together into a warm, inviting bowl of lush soup.

Top Tip

Over the years, making this soup dozens of times, I’ve learned a few tricks that really make it shine. These tips helped me avoid common pitfalls and bring out the best in this creamy tomato bean soup.

Cooking the tomato paste: Don’t rush this step! Cooking the paste until it darkens a bit gets rid of any bitterness and intensifies the flavor, which really elevates the soup.
Herb blooming: Add dried herbs early in the sauté step with the onions so their aromas fully develop—this adds depth you'd miss if you add them too late.
Bean texture matters: If cooking your own dried beans, aim for a tender but still firm texture so they puree smoothly yet hold up when stirred in whole at the end.
Season carefully: Canned beans are salted, so add salt gradually and taste as you go to avoid overseasoning the soup.

How to Serve Creamy Tomato Bean Soup Recipe

Garnishes

I love topping this soup with a sprinkle of freshly grated parmesan or a little extra drizzle of cream for an elegant touch. Chopped fresh basil or parsley adds fresh herbal brightness. Sometimes, I throw on some crunchy homemade croutons or a swirl of pesto to add texture and flavor contrasts that really make it special.

Side Dishes

Crusty bread is my go-to accompaniment—especially something rustic like a sourdough boule or ciabatta, perfect for dunking. A simple green salad with lemon vinaigrette balances the creamy heartiness of the soup beautifully. For an even cozier meal, I sometimes serve it alongside roasted veggies or a grilled cheese sandwich.

Creative Ways to Present

For special occasions, I like to ladle the soup into small mugs or teacups for a charming appetizer. Another fun idea is to hollow out round bread bowls—kids especially love eating their soup this way! Garnishing with a swirl of cream or a sprinkle of paprika adds color and makes it feel festive.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge—this soup keeps well for up to 4 days. The flavors even deepen overnight, making it an excellent next-day lunch. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully, which means you can make a big batch and save some for later. I recommend freezing it without cream for best texture; add cream fresh when reheating. Freeze in portion-sized containers or freezer bags for convenience.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to avoid scorching. If frozen, thaw overnight in the fridge first. Add cream or butter after warming through to preserve that silky texture. Microwave works fine, just be sure to stir halfway through.

Frequently Asked Questions:

Can I make this Creamy Tomato Bean Soup Recipe vegan?

Definitely! Just swap the butter for olive oil, use vegetable broth, and skip the parmesan or replace it with a vegan cheese alternative. The beans and tomato base still provide plenty of flavor and creaminess.

What if I don’t have canned beans?

No worries! You can use dried beans—just soak and cook them until tender beforehand. You’ll want about 5.5 cups cooked beans to match the recipe's needs. The notes include some tips on cooking dried beans to avoid mushiness.

Can I use fresh tomatoes instead of tomato paste?

You can! However, you’ll need to use a larger quantity—about 800g crushed or diced fresh tomatoes—and adjust your stock down to 3 cups. The soup will have a fresher, lighter tomato flavor but still delicious. Simmer uncovered for 10 minutes before blending.

How do I thicken my soup if it’s too thin?

Adding more beans and allowing extra simmer time can thicken the soup naturally, or try reducing the stock slightly. Pureeing more beans provides body without adding flour or cream. A little parmesan stirred in also helps to thicken and enrich the texture.

Final Thoughts

This Creamy Tomato Bean Soup Recipe holds a special place in my kitchen for how reliably delicious and comforting it is. It’s one of those dishes where a few simple ingredients transform into something memorable with minimal fuss. I hope you enjoy making it as much as I do—sharing this recipe is like passing along a little bowl of warmth and joy to your table.