You love classic tomato soup, but you deserve better than bland and thin. It’s time for an upgrade! This One-Pot Creamy Tomato and White Bean Souptakes everything you love about the original—the comforting warmth and bright flavor—and makes it intensely hearty and gorgeously creamy. How? By blending protein- and fiber-rich white beans (like cannellini) right into the mix. This ingenious one-pot approach skips the heavy cream while delivering a truly substantial, vegetarian meal that will actually stick to your ribs. Ready to redefine your comfort food in just 30 minutes? Let’s get cooking!
This recipe is designed to be the ultimate hassle-free comfort food.
Everything cooks in one pot! Simmering the soup allows all the flavors to meld together perfectly.
The One-Pot Wonder: Everything cooks in a single pot or Dutch oven. Sauté, simmer, blend, and serve—all from the same vessel. This means easy cleanup and even deeper flavor.
Creamy Without the Cream (mostly!): The magic trick? Blending white beans directly into the soup. They create an incredibly creamy, thick, and velvety texture that’s also packed with protein and fiber. A splash of cream at the end adds luxury.
Deep, Developed Flavor: Sautéing the aromatics and tomato paste first builds a foundational flavor that you just can’t get from simply boiling ingredients together.
Cozy & Filling: This isn’t a light broth. It’s a hearty, cozy, and satisfying meal in a bowl, perfect with a slice of crusty bread for dipping.
The Key to a Rich, Creamy Soup
The depth of flavor and texture in this soup comes from a few simple techniques.
The Bean Power:Cannellini beans are our secret weapon (though navy beans or great northernbeans work perfectly too!). When blended, they become silky and thicken the soup naturally, making it feel indulgent while being nutritious.
Sauté the Aromatics: Taking the time to cook the onion and garlic until soft and fragrant is crucial. It sweetens them and removes any raw bite.
Tomato Paste Power: Cooking the tomato paste for a minute with the veggies caramelizes it slightly, deepening its flavor and giving the soup a rich, robust tomato base.
Blending Safety: If using an immersion blender, be careful of splashes. If transferring to a countertop blender, never fill it more than halfway with hot liquid, and hold the lid on with a towel to prevent explosive blowouts.
PCOS-Friendly Tip: This soup is already quite supportive, thanks to fiber-rich beans and modest dairy. To make it gentler on blood sugar, you can reduce or omit the heavy cream, use full-fat coconut milk instead, and skip the crusty white bread or swap for whole-grain. Add extra steamed greens or chopped vegetables to boost fiber further.
How to Make It: Your 30-Minute Countdown
The process is simple and mostly hands-off.
Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add garlic and tomato paste and cook for one more minute until fragrant.
Simmer: Add canned tomatoes, vegetable broth, and drained cannellini beans. Bring to a boil, then reduce heat and let it simmer for about 15 minutes to let the flavors meld.
Blend: Using an immersion blender, carefully blend the soup right in the pot until it’s smooth and creamy. (Alternatively, blend in batches in a countertop blender).
Creamy Finish: Stir in a splash of heavy cream (or coconut milk for dairy-free) and season with salt and pepper and Italian seasoning to taste.
Serve: Ladle into bowls, drizzle with a little extra cream, and top with grated Parmesan cheese and fresh herbs. Serve with crusty bread for the perfect dunk.
The secret to creamy soup without cream! Blending the white beans creates a naturally thick, luxurious texture.
How to Customize Your Soup
Add Greens: Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering.
Spice it Up: Add a pinch of red pepper flakes with the garlic for a little heat.
Different Herbs: Fresh basil or oregano would be delicious additions or substitutes.
Protein Boost: Add a can of drained chickpeas or shredded rotisserie chicken for even more protein.
Cheesy Finish: A generous sprinkle of Parmesan cheese on top is the perfect salty, umami finish.
FAQs (Your Questions Answered)
Can I make this soup dairy-free?
Absolutely! Simply omit the heavy cream or replace it with full-fat coconut milk for a similar creamy richness. The blended beans provide most of the creaminess already.
I don’t have an immersion blender. Can I still make it?
Yes! You can carefully blend the soup in batches in a regular countertop blender. Just be very careful as blending hot liquids can be dangerous. Never fill the blender more than halfway.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; just thin it with a little water or broth when reheating.
Can I freeze this soup?
Yes, this soup freezes beautifully! However, if you used heavy cream, it may separate slightly upon thawing. It will still taste great—just give it a good stir. Freeze for up to 3 months.
Is this soup good for meal prep?
Yes! This white bean soup is an excellent meal prep option. It stores and reheats beautifully, making it a perfect make-ahead lunch for the week. See the Notes section in the recipe card for storage details.
Make a batch on Sunday and enjoy easy lunches all week! This soup stores and reheats beautifully.
The Final Ladle
See? Creating a cozy and filling meal from scratch doesn’t require a long list of ingredients or every pot in your kitchen. With one pot and 30 minutes, you can create a pot of creamy, dreamy comfort that everyone will love.
This One-Pot Creamy Tomato and White Bean Soup is exactly what Flavor Flux is all about—empowering you to create delicious, uncomplicated food that brings joy to your table.
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This easy One-Pot Creamy Tomato and White Bean Soup recipe is the ultimate cozy meal! Made with navy or great northern beans, it’s perfect for meal prep.
For serving: Grated Parmesan cheese, fresh basil or parsley, crusty bread
Instructions
Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the crushed tomatoes, vegetable broth, and drained beans. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
Using an immersion blender, carefully blend the soup until completely smooth. (Alternatively, blend in batches in a countertop blender).
Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste.
Serve hot, garnished with Parmesan cheese and fresh herbs, with crusty bread on the side.
Notes
Bean Options: Cannellini, navy, or great northern beans all work perfectly in this soup recipe.
Dairy-Free: Substitute the heavy cream with full-fat coconut milk.
Meal Prep Dream: This white bean soup is perfect for meal prep. It tastes even better the next day as the flavors have more time to meld. Store in airtight containers in the fridge for up to 4 days.
Thickness: If the soup becomes too thick upon standing, thin it with a little extra vegetable broth or water when reheating.
