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Bowl of creamy tomato white bean soup topped with fresh basil and grated Parmesan on a rustic wooden table

Creamy Tomato White Bean Soup (No Cream Needed)

A cozy one-pot tomato soup that turns creamy without a drop of cream, because blended cannellini beans do the work. Ready in about 35 minutes from pantry staples, with basil and a little Parmesan on top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz canned crushed tomatoes one 28-oz can
  • 15 oz cannellini beans one can, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried basil or 1/4 cup fresh basil, stirred in at the end
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan optional, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook about 5 minutes, until soft and translucent.
  2. Stir in the garlic and tomato paste and cook 1 minute, until fragrant.
  3. Add the crushed tomatoes, beans, broth, dried basil, salt and pepper. Bring to a simmer.
  4. Simmer uncovered for 20 minutes, stirring occasionally, so the flavors meld and the beans soften.
  5. Blend about half the soup with an immersion blender (or transfer 2 cups to a blender, blend, and return to the pot), leaving some beans whole for texture.
  6. Stir in the fresh basil, if using. Taste and adjust salt, then ladle into bowls and top with Parmesan.