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 (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional); 4 cups (1 litre) low sodium chicken or vegetable stock; 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed; 1/2 cup (50g) parmesan, grated; 1/2 tsp salt; 1/2 tsp black pepper; 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

There’s something incredibly comforting about a bowl of soup that’s rich, smooth, and made with wholesome ingredients. This Creamy Tomato Bean Soup Recipe is a perfect example — it’s hearty, flavorful, and just the right amount of indulgent without being heavy. I’ve made this recipe countless times, and each time, it feels like a warm hug 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 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

What really draws me to this Creamy Tomato Bean Soup Recipe is how it balances simple ingredients with big, comforting flavors. You don’t need to be a soup pro to pull this off, and the end result feels like it took hours to make — but with way less effort.

Amazing texture: The beans give this soup a creamy, velvety consistency without relying heavily on cream.
Wholesome ingredients: It’s loaded with veggies and protein-packed beans, so it’s nourishing and filling.
Customizable: You can easily swap beans or veggies, or add your favorite herbs to make it your own.
Perfect for any season: Cozy enough for chilly nights but fresh and bright with tomatoes to enjoy year-round.

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

The ingredients in this soup are straightforward but thoughtfully chosen. Each plays a role in building layers of flavor and making sure the texture is creamy and satisfying, even before you add the optional cream. When shopping, I look for good-quality tomato paste and fresh herbs if possible for the best flavor.

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

Unsalted butter: It’s the perfect base for gently cooking veggies without overpowering the flavor.
Onion: Adds natural sweetness and depth — I usually use yellow onions but white or brown work just fine.
Garlic: A classic flavor enhancer, finely chopped so it disperses evenly.
Carrot: Its natural sweetness balances the acidity of the tomatoes perfectly.
Italian herb mix: This blend (oregano, thyme, basil, parsley) brightens the soup and gives an aromatic lift.
Tomato paste: Concentrated for intense tomato flavor — it really makes the soup pop.
Dry white wine (optional): Adds a subtle acidity and complexity — but if you don’t have it, that’s totally okay!
Stock or broth: I prefer low sodium so I can control the saltiness myself; chicken or vegetable broth both work wonderfully.
Cannellini (white) beans: The creamy texture when pureed gives the soup heartiness — plus, it’s a great source of protein.
Parmesan cheese: Brings a lovely umami note that rounds out the flavors beautifully.
Salt and pepper: Essentials for balancing and enhancing the overall taste.
Baby spinach: Adds freshness and a pop of color — you can swap for other leafy greens or diced veggies if you like.
Cream (optional): For that extra indulgent, silky finish; you can skip it or use a little more butter instead.

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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 love experimenting with this soup depending on what I have on hand. Sometimes, I toss in extra veggies like zucchini or corn, and other times I add a smoky touch with bacon bits for that cozy vibe. Feel free to make it your own - that’s half the fun!

Vegetarian variation: Just skip the white wine and use vegetable broth for a meat-free but still deeply flavorful version — I’ve done this many times and it’s just as comforting.
Protein boost: Adding cooked sausage or shredded chicken works beautifully if you want a heartier meal.
Spicy twist: A pinch of red pepper flakes or a dash of hot sauce can give it a nice kick without overpowering the tomato’s tang.
Seasonal greens: In fall and winter, kale or Swiss chard works well instead of spinach, just cook a bit longer to soften them.

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

Step 1: Build Your Flavor Base

Start by melting the butter in a medium pot over medium-high heat. Once it’s melted and bubbly, toss in the finely chopped onion, garlic, and carrot. Cook them together for about 5 minutes until the carrot softens and the onions are translucent. About halfway through, sprinkle in the Italian herb mix so the heat can “wake up” the dried herbs — this little trick makes a noticeable difference in flavor.

Step 2: Elevate the Tomato Flavor

Turn the heat up to high, then stir in the tomato paste. Cooking it for 2 minutes helps get rid of the raw edge and deepens the tomato flavor. Next, pour in the white wine if you're using it. Let it simmer for about 3 minutes until the alcohol smell fades and the mixture thickens again. This step really brings complexity to the soup.

Step 3: Adding Beans and Stock

Add half a cup of the drained beans along with the stock, parmesan, salt, and pepper. Stir to combine, reduce heat to low, cover, and let it simmer for 3 minutes. This softens the beans and helps blend the flavors beautifully. Stir occasionally to keep everything from sticking.

Step 4: Blend to Creamy Perfection

Grab a stick blender and carefully puree the soup until it’s completely smooth. If you don’t have one, transfer to a blender in batches. The beans puree into a creamy base without needing tons of cream; this step is key to getting that rich, velvety texture.

Step 5: Final Touches

Return the soup to the pot, add the remaining beans, and simmer for another 3 minutes. Stir in the baby spinach until it wilts, then gently fold in the cream if you’re using it. Taste and adjust salt and pepper to your liking — remember that canned beans are already salted, so go easy at first. Serve right away with crusty bread for dunking and soaking up every last drop!

Top Tip

Over the years, I’ve learned that the key to making this soup truly special is in the quality and timing of each ingredient addition. Here are a few tips that will save you from common pitfalls and make sure your soup is silky and rich every time.

Herb Blooming: Adding the herbs early with the onion really releases their fragrance and depth, so don’t rush this step.
Tomato Paste Cooking: Always cook your tomato paste before adding liquid—it removes the bitterness and ramps up the umami.
Blend Smoothly: Make sure the beans are very soft before pureeing to avoid grainy textures; canned beans are handy for this, or cook dried beans until tender.
Season Gradually: Because canned beans and parmesan are salty, add salt late and taste often to avoid over-salting.

How to Serve Creamy Tomato Bean Soup Recipe

creamy tomato bean soup - Serving Suggestion

Garnishes

For garnish, I love a sprinkle of extra grated parmesan or even a little drizzle of good olive oil. Fresh basil leaves or a handful of crispy croutons add a lovely texture contrast and freshness. Sometimes I’ll also add a crack of black pepper or a pinch of chili flakes if I’m feeling a bit adventurous.

Side Dishes

This soup pairs wonderfully with rustic crusty bread or a garlic baguette for dunking — nothing beats soaking up that creamy goodness. A simple side salad with a tangy vinaigrette balances the richness nicely if you want to add some greens to your meal.

Creative Ways to Present

For a special occasion, I’ve ladled this soup into hollowed-out mini bread bowls or accompanied it by a grilled cheese sandwich cut into fun, bite-sized pieces for dipping. You can even serve it as a starter in small cups at a casual dinner party — it’s always a crowd pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and find they stay fresh and flavorful for up to 4 days. I love making a big batch so I have lunch ready for a few days — it reheats beautifully with just a little gentle warming.

Freezing

This Creamy Tomato Bean Soup Recipe freezes extremely well too. I let it cool completely before portioning it into freezer-safe containers. When you thaw it, just reheat on the stove over medium heat, stirring occasionally to keep that silky texture intact.

Reheating

When reheating, I like to do it slowly on the stovetop with a splash of water or broth to loosen the soup if it’s thickened too much. Using low heat and stirring helps keep it creamy and prevents the dairy, if used, from separating.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Simply use plant-based butter or olive oil instead of butter, skip the parmesan or replace it with a vegan cheese alternative, and use vegetable broth. It will be just as creamy and delicious.

What if I don’t have canned beans?

No worries — you can use dried beans. Soak them overnight and cook until tender before adding to the soup. The texture might be a bit firmer but still yields great results.

Can I use fresh tomatoes instead of tomato paste?

Yes! If you want to use fresh tomatoes, you’ll need more quantity (about 800g) and should either crush or blend them before adding. Adjust the stock accordingly since fresh tomatoes have more liquid. Simmer the soup uncovered for a bit longer to thicken before pureeing.

How do I thicken the soup if it’s too watery?

You can add a little more beans and give it extra time to simmer uncovered, allowing liquids to evaporate. Blending more beans into the soup also naturally thickens it while keeping it creamy.

Final Thoughts

This Creamy Tomato Bean Soup Recipe holds a special place in my kitchen routine — it’s reliable, comforting, and downright delicious every single time. Whether you’re looking for a quick lunch or a cozy dinner, this soup delivers without fuss. I honestly think you’ll enjoy making it as much as eating it, and I can’t wait for you to try it out and make it your own!