This creamy tomato bean soup is a heartwarming dish that brings together the best of simple ingredients for maximum flavor. Perfect for a quick weeknight dinner or a comforting lunch, this recipe takes minimal effort for maximum reward. With a velvety smooth texture and a rich tomato base, this tomato bean soup is designed to satisfy. It’s a fantastic way to enjoy a wholesome meal that’s both delicious and nourishing.
Creamy Tomato Bean Soup: Ultimate Comfort Food!
Ingredients
Method
- Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour “bloom”).
- Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
- Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
- Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
- Use a stick blender to puree until smooth (or transfer to blender).
- Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).
- Serve with crusty bread for dunking!
Notes
– Ensure the carrot and onion are finely chopped for a smoother soup texture.
– If you don’t have a stick blender, carefully transfer soup to a regular blender in batches. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For extra depth, deglaze the pan with white wine after cooking the tomato paste.
- Ensure the carrot and onion are finely chopped for a smoother soup texture.
- If you don’t have a stick blender, carefully transfer soup to a regular blender in batches.
Enjoy this versatile and comforting tomato bean soup. It’s a recipe you’ll return to time and again for its ease and deliciousness.
Try this next: Velvety Cauliflower Soup: Ultimate Comfort Food!
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Frequently asked questions
Can I make Creamy Tomato Bean Soup ahead of time?
Yes, this soup is excellent for making ahead. The flavors meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
What can I substitute for the canned tomatoes in this soup?
If you don’t have canned tomatoes, you can use fresh, ripe tomatoes. You’ll need about 2 pounds, peeled and chopped. Alternatively, fire-roasted diced tomatoes can add a lovely smoky depth. Ensure they are good quality for the best flavor in your soup.
How do I know when Creamy Tomato Bean Soup is done cooking?
The soup is done when the beans are tender and the flavors have melded. For canned beans, this is usually about 15-20 minutes after adding them. If using dried beans that were pre-cooked, you’re just looking for the soup to be heated through and slightly thickened. Taste and adjust seasonings.
What goes well with Creamy Tomato Bean Soup for serving?
This rich soup pairs wonderfully with crusty bread for dipping. Grilled cheese sandwiches are another classic accompaniment. For a lighter option, a simple green salad with a vinaigrette dressing offers a refreshing contrast. A sprinkle of fresh basil or parsley adds a nice finishing touch.
