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 dried herbs); 3/4 cup (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional); 4 cups (1 litre) stock or broth, chicken or vegetable, low sodium; 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (or 2 cups dried beans, cooked to 5.5 cups); 1/2 cup (50g) parmesan cheese, grated; 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables); 3/4 cup (185ml) heavy/thickened cream (optional) or more butter; 1/2 tsp salt; 1/2 tsp pepper

There’s something incredibly comforting about a bowl of warm, velvety soup, and this Creamy Tomato White Bean Soup Recipe hits all the right notes. Rich and full of flavor, it’s one of those recipes that feels like a big, tasty hug on a chilly day.

A close-up view of a white pot filled with thick orange soup that has a smooth, creamy texture. The soup is mixed with white beans and leafy green vegetables scattered evenly in the liquid. On top, there is a generous layer of grated yellow cheese sprinkled with black pepper, slightly melting into the warm soup. A metal ladle is partially submerged in the soup on the left side of the pot. The pot sits 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

I’ve made this soup countless times because it’s so easy, customizable, and genuinely satisfying. It’s a great option whether you’re cooking solo or feeding family and friends. Plus, it’s packed with cozy, wholesome ingredients that make it a weeknight winner.

Heartwarming Creaminess: The combination of white beans and cream gives this soup a dreamy, silky texture without heaviness.
Simple Ingredients: Pantry staples come together in a flash to create something far more special than the sum of its parts.
Flexible and Adaptable: Whether you want it vegan, packed with greens, or boosted with protein, this recipe bends to your kitchen mood.
Great Make-Ahead Soup: It reheats like a charm, so you can enjoy leftovers just as much (or more!) the next day.

This is a close-up image of a rich, creamy soup in a white bowl. The soup has a smooth, glossy orange color with a thick texture. There are white beans floating in the soup, along with some long green leafy stems and leaves scattered on top. The surface of the soup is sprinkled with small bits of a light tan crumbly topping, and a few black pepper flakes are visible. A spoon is partially visible, resting in the soup near the right edge of the bowl. The background shows a soft-focus white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this soup lies in the harmony between rich tomato paste, tender white beans, and the bright notes from fresh spinach. Each ingredient brings something special, making every spoonful satisfying and layered with flavor.

Flat lay of a small slab of unsalted butter, a whole brown onion with glossy papery skin, two whole uncracked garlic cloves, a large peeled orange carrot, a handful of dried Italian herb mix in a small pile, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl holding pale yellow dry white wine, a small white ceramic bowl containing light golden chicken or vegetable stock, a small white ceramic bowl filled with creamy white cannellini beans, a small mound of freshly grated pale yellow parmesan cheese, a small white ceramic bowl with fine white salt, a small white ceramic bowl with ground black pepper, a loose bunch of fresh bright green baby spinach leaves, a small white ceramic bowl containing thick off-white heavy cream, all arranged with perfect symmetry and balanced proportions, 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 silkiness and a buttery base to soften the aromatics without overpowering the tomato flavor.
Onion: Brown, yellow, or white onions work well—bring natural sweetness and depth.
Garlic: It’s a must! Adds that classic savory punch that wakes up the soup.
Carrot: Offers subtle sweetness and balances acidity from the tomato base.
Italian herb mix: Oregano, thyme, parsley, and basil infuse the soup with a lovely herbaceous aroma.
Tomato paste: This concentrated ingredient gives the soup its rich tomato backbone; it’s intense and flavorful.
White wine: Optional but recommended! It lifts the tomato paste flavor and adds complexity.
Stock/broth: Use low sodium chicken or vegetable broth for a wholesome base.
White beans: Cannellini are my go-to, but navy, great northern, or lima beans all work beautifully.
Parmesan: Brings umami and a gentle salty kick that enriches every spoonful.
Salt and pepper: Essential seasoning to bring out every ingredient’s best.
Baby spinach or other greens: Adds freshness and color while boosting nutrition.
Cream: Totally optional, but that splash makes the soup irresistibly smooth and indulgent.

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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 my favorite parts about this Creamy Tomato White Bean Soup Recipe is how easy it is to tweak—feel free to get creative! I often jazz it up or keep it classic, depending on what’s hanging out in my fridge.

Variation: Sometimes, I swap cream for coconut milk to keep it dairy-free and add a subtle tropical twist—totally delicious and creamy!
Added Protein: Once, I threw in leftover shredded chicken and a handful of crispy bacon crumble for a heartier version my family devoured.
Extra Veggies: Got kale or chopped zucchini? Stir them in toward the end for extra color and nutrients—it’s a sneaky way to boost your greens.
Spicy Kick: I love adding a pinch of red pepper flakes while sautéing the garlic and onion—gives it just the right amount of warmth without overpowering the tomato.

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

Step 1: Sauté That Base Until It Smells Amazing

I start by melting a couple of tablespoons of butter over medium-high heat, then tossing in the finely chopped onion, garlic, and carrot. Stir these around for about 5 minutes until the carrot softens and the onions turn translucent. Around the 3-minute mark, sprinkle in the Italian herb mix—that little step lets the herbs bloom and intensifies their flavor beautifully.

Step 2: Build Intensity with Tomato Paste and Wine

Crank the heat to high and add the tomato paste, cooking it for about 2 minutes. This step is key—it cooks out the raw edge of the tomato paste, so your soup won’t taste bitter. Next, pour in the white wine (if using), and let it bubble away for around 3 minutes until the winey smell disappears, leaving just a subtle, rich flavor behind.

Step 3: The Bean and Broth Blend

Add half of your drained white beans, stock, grated parmesan, salt, and pepper. Lower the heat, cover the pot, and let everything simmer gently for 3 minutes. Every so often, give it a stir to keep things cozy and combined.

Step 4: Puree for That Velvety Touch

Once simmered, I grab my stick blender to carefully puree the soup right in the pot until it’s smooth and creamy. If you don’t have a stick blender handy, transferring the soup in batches to a regular blender works perfectly too. Then, stir in the rest of the beans, letting them cook for another 3 minutes, so you end up with a few whole beans for delightful texture.

Step 5: Brighten and Finish

Stir in the baby spinach until it just wilts, then add the cream if you’re using it. Give it one last taste and adjust salt and pepper as needed. Voilà—your Creamy Tomato White Bean Soup is ready to serve, preferably with warm, crusty bread for dunking!

Top Tip

From experimenting in my kitchen, I learned that a few small details really elevate this Creamy Tomato White Bean Soup Recipe. These tips helped me get the texture and flavor just right every time.

Herb Blooming: Adding dried herbs early with the aromatics unlocks deeper, fresher flavors—don’t skip this step.
Tomato Paste Cooking: Cooking tomato paste well cuts bitterness and brings richness in a way canned tomatoes just can’t match.
Smooth Puree, Not Totally Smooth: Leaving some beans whole after blending adds texture that makes each spoonful more interesting.
Avoid Overcooking Beans: If using dried beans, cook them just until tender to prevent mushy soup—firm beans puree better.

How to Serve Creamy Tomato White Bean Soup Recipe

creamy tomato white bean - Serving Suggestion

Garnishes

I’m a simple gal when it comes to garnishes here — a handful of finely grated parmesan on top, a drizzle of good olive oil, and maybe a sprinkle of freshly cracked black pepper. Sometimes, I add toasted pine nuts or a few torn basil leaves just to dress it up a bit and add a pop of color.

Side Dishes

This soup pairs beautifully with rustic crusty bread—perfect for dunking! When I want a heartier meal, I serve it alongside a crisp green salad or a warm grilled cheese for ultimate comfort food vibes.

Creative Ways to Present

For gatherings, I like to serve this soup in little clear cups as a starter, topped with microgreens for elegance. Or ladle into mini bread bowls for a cozy, unforgettable presentation your guests will love. It’s a crowd-pleaser whichever way you serve it!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. Before reheating, give it a good stir since the soup tends to thicken and settle — it warms up quickly on the stove, and I add a splash of broth or water if it feels too thick.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers, leaving some headspace for expansion. When I thaw it overnight in the fridge, it’s ready to gently reheat without losing that lovely creamy texture.

Reheating

To reheat, I slowly warm the soup on low to medium heat, stirring often, and adding a splash of cream or stock if it needs to loosen up. This slow warming preserves the flavor and prevents separation, keeping it smooth and delicious.

Frequently Asked Questions:

Can I make this Creamy Tomato White Bean Soup Recipe vegan?

Absolutely! Skip the butter, use olive oil instead, sub out the chicken broth for vegetable broth, and replace the cream and parmesan with coconut milk or a vegan cream alternative and nutritional yeast for a cheesy touch.

What type of white beans works best for this soup?

Cannellini beans are my favorite—they have a nice creamy texture when pureed. But navy, great northern, lima, or butter beans all work well. Just avoid overly firm beans that might not blend smoothly.

Can I use canned tomatoes instead of tomato paste?

Yes! Use about 800g (14 oz) of crushed or diced canned tomatoes or passata. Reduce the stock to 3 cups, add the tomatoes with the stock, and cook uncovered for 10 minutes before pureeing. Add fewer beans initially to thicken as needed.

How can I make this soup more filling?

Try adding sautéed sausage, shredded cooked chicken, or diced ham for extra protein. Alternatively, include more hearty vegetables like diced potatoes, corn, or peas to bulk it up and make it a complete meal. Serving with crusty bread is also a great way to round it out.

Final Thoughts

This Creamy Tomato White Bean Soup Recipe is close to my heart because it marries simplicity with rich, homestyle flavors—it's the kind of dish I always turn to when I want something nourishing but fuss-free. I hope when you try it, you’ll find it just as comforting and delicious as I do. Honestly, it’s a soup that feels like a warm kitchen conversation—one bowl at a time.