Name: Creamy Tomato Bean Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 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 (or dried oregano, thyme, parsley, basil, or mixed herbs); 3/4 cup (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional); 4 cups (1 litre) low sodium chicken or vegetable stock/broth; 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (or 2 cups dried beans, 5.5 cups cooked); 1/2 cup (50g) parmesan, grated; 1/2 tsp salt; 1/2 tsp pepper; 120g (4oz) baby spinach (or 5–6 cups any other leafy greens or 4 cups diced vegetables); 3/4 cup (185ml) heavy/thickened cream (optional, can substitute with more butter)

There’s something so comforting about a warm bowl of soup that feels both hearty and smooth. This Creamy Tomato Bean Soup Recipe blends the rich tang of tomatoes with the gentle creaminess of white beans, creating a dish that's both nourishing and satisfying — perfect for those cozy evenings when you want a little kitchen 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

I’ve made this creamy tomato bean soup on chilly nights more times than I can count, and what keeps me coming back is how simple ingredients come together for such a lush, layered flavor. It’s quick enough for a weeknight but comforting enough to feel like you’ve treated yourself.

Rich, versatile flavor: The tomato paste really intensifies the tomato goodness without the soup tasting overly acidic.
Hearty and healthy: White beans bring a smooth, creamy texture along with protein and fiber to keep you full.
Flexible to your preference: It’s great with or without cream, and you can easily add your favorite greens or veggies.
Perfect for leftovers: This soup tastes even better the next day, making it an easy make-ahead meal.

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 soup plays a key role, balancing flavors and adding body. When I shop, I always reach for quality butter and fresh veggies because they really up the flavor game without fussing over loads of fancy stuff.

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 mellow out the sharpness of garlic and tomato paste for a smooth base.
Onion and garlic: Build that classic aromatic foundation that makes the soup taste hearty and comforting.
Carrot: Brings subtle sweetness and soft texture, balancing acidity and deepening flavor complexity.
Italian herb mix: Freshens the taste with earthy notes, blooming nicely when cooked with the onions.
Tomato paste: The star here – it packs a rich, intense tomato punch without making the soup watery.
White wine (optional): Helps brighten the tomato flavor and adds a subtle depth once the alcohol cooks off.
Stock/broth: The soup’s liquid base—choose low sodium so you can control the saltiness perfectly.
White beans: Pureed into the soup for creaminess, plus chunks for texture—protein-packed and filling.
Parmesan cheese: Adds a salty, umami boost that complements the tomato and beans beautifully.
Spinach or other greens: Adds freshness and nutrients, while wilting down into the creamy soup naturally.
Cream (optional): Turns it into an ultra-luxurious finish, but you can skip or use extra butter for richness 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 to tweak this soup depending on what I have on hand or my mood. You can go classic creamy or turn it into a vegan delight. It’s one of those recipes where a little love and a few personal touches make all the difference.

Vegetarian or vegan version: Skip the cream and parmesan, instead stir in coconut cream or a splash of olive oil; add nutritional yeast for cheesy flavor.
Extra protein boost: I sometimes add cooked sausage or shredded chicken — sear it first for a smoky depth before combining it back in.
Seasonal greens: Feel free to swap spinach for kale, chard, or even mix in diced zucchini or peas, stirring them in last to keep freshness.
Spice it up: Add a pinch of chili flakes or smoked paprika for a subtle warmth that lifts the soup nicely.

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

Step 1: Sauté your aromatics and soften the carrot

Start by melting the butter over medium-high heat; it’s where all the magic begins. Add finely chopped onion, garlic, and carrot. Cook gently for about 5 minutes, stirring occasionally. You'll notice the carrot soften and the onion turn translucent—that’s your signal everything is sweetening up beautifully. About three minutes in, sprinkle in your Italian herb mix. This step helps the dried herbs release those fresh herbal aromas, adding an extra layer of flavor right from the start.

Step 2: Cook the tomato paste and deglaze with white wine

Turn the heat up to high and add the tomato paste. Stir constantly for 2 minutes—this cooks out any "raw" taste and intensifies the tomato flavor. Next, pour in the white wine if you’re using it. Give it about 3 minutes to reduce—the key here is to let the alcohol burn off so you’re left with that lovely depth without any sharpness.

Step 3: Add beans, stock, and simmer

Now, add about half a cup of your drained white beans—these will thicken your soup once pureed. Pour in the stock or broth, then stir in the parmesan, salt, and pepper. Turn the heat down to low, cover the pot, and let it simmer gently for 3 minutes. Don’t forget to stir occasionally to keep everything from sticking to the bottom.

Step 4: Puree the soup until smooth

Use a stick blender right in the pot to carefully blitz the soup into creamy smoothness. If you don’t have one, transfer the soup in batches to a regular blender—just be cautious with the hot liquid to avoid spills. This smooth base is what makes this soup so luscious.

Step 5: Stir in the remaining beans, greens, and cream

Pour in the rest of the beans and let the soup simmer for another 3 minutes to warm through. Then toss in your baby spinach and stir just until it wilts—this adds great color and a fresh note. Finally, stir in the cream if you’re using it, then taste and adjust seasoning as needed. Remember, canned beans are usually salted, so go easy on extra salt at first!

Top Tip

I’ve learned that the secret to this soup’s rich flavor is truly the way you cook the tomato paste and add the wine. Rushing through those steps can leave the soup tasting flat or bitter, so take your time there—it’s worth it.

Bloom your herbs: Adding herbs early lets their fragrance really fill the pot, boosting flavor tremendously.
Cook off the alcohol: Don’t skip simmering the wine, or your soup will have a harsh bite.
Puree wisely: For a luxuriously smooth soup, blend until silky but keep some beans whole if you like a bit of texture.
Season gradually: Add salt late in the process since stock and beans can add unexpected saltiness.

How to Serve Creamy Tomato Bean Soup Recipe

Creamy Tomato Bean Soup - Serving Suggestion

Garnishes

I keep it simple with a sprinkle of freshly grated parmesan and a handful of chopped fresh basil or parsley—both add fresh green vibrancy. Sometimes, a little drizzle of good olive oil or a swirl of cream on top makes it feel extra special.

Side Dishes

Crusty bread for dunking is a must in my book—think fresh baguette, sourdough, or even garlic bread. On days I want to bulk it out, a side salad with something tangy like arugula and lemon dressing complements the creamy soup perfectly.

Creative Ways to Present

For cozy dinner parties, I like serving this soup in wide shallow bowls and topping with crunchy toasted chickpeas for contrast. Another fun twist is ladling the soup into hollowed-out mini bread bowls — it’s casual but definitely impressive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge for up to 4 days. The flavor deepens over time, making lunch the next day even better. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little headspace for expansion. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to keep the cream from separating.

Reheating

To reheat, I warm the soup slowly over low heat, stirring often. If the soup thickens too much, a splash of broth or water loosens it right up. Avoid boiling once the cream is added, so it stays smooth and luscious.

Frequently Asked Questions:

Can I use canned tomatoes instead of tomato paste in this Creamy Tomato Bean Soup Recipe?

Yes! You can swap tomato paste for crushed or diced canned tomatoes (about 800g/14 oz) or passata. Remember to reduce the amount of stock to keep the soup from getting too watery and simmer it uncovered a bit longer before pureeing to concentrate the flavors.

What kind of beans work best in Creamy Tomato Bean Soup Recipe?

White beans like cannellini, navy, lima, or butter beans are ideal because they blend into a creamy texture and have a mild flavor that complements the tomato base beautifully. You can experiment with other beans or lentils, but keep in mind the color and texture may vary.

Can I make this soup dairy-free or vegan?

Absolutely! Skip the butter, cream, and parmesan. Use olive oil instead of butter and stir in coconut cream or plant-based cream alternatives to keep the soup creamy. Nutritional yeast can be added for a cheesy flavor punch without the dairy.

How do I prevent the soup from becoming too thick or too thin?

Start by adding the stock gradually and keep an eye on the consistency as you simmer. If the soup thickens too much after adding beans and pureeing, thin it with a bit more broth or water while reheating. If it’s too thin at first, let it simmer longer uncovered to reduce and concentrate flavors.

Final Thoughts

This Creamy Tomato Bean Soup Recipe has warmed my heart—and my kitchen—on more evenings than I can count. It’s reassuringly simple, uses ingredients you probably already have, and feels like a hug on a plate. I genuinely hope you’ll make it your go-to soup when you want something cozy, healthy, and totally delicious. Trust me, once you try it, you’ll want to have it on repeat as much as I do.