Creamy Tomato Bean Soup

Introduction

Creamy Tomato Bean Soup is a delightful and hearty dish that warms the soul and satisfies the taste buds. This recipe combines the rich flavors of tomatoes and beans, creating a smooth and creamy texture that is simply irresistible. Whether you’re looking for a comforting meal on a chilly day or a quick nutritious dinner option, this soup is sure to please everyone at the table.

Why Make This Recipe

This soup is not only delicious but also packed with nutrients. The combination of beans and spinach offers a good dose of protein and vitamins, making it a healthy choice. Additionally, it is quite easy to prepare, requiring simple ingredients that you might already have at home. This recipe is perfect for busy weeknights or whenever you need something warm and comforting.

How to Make Creamy Tomato Bean Soup

Making Creamy Tomato Bean Soup is straightforward and enjoyable. Follow these steps for a delicious homemade soup that you’ll want to make again and again.

Ingredients :

2 tbsp / 30g butter (unsalted)
1 onion (finely chopped, brown, yellow, or white)
2 garlic cloves (finely chopped)
1 large carrot (peeled and finely chopped)
1 ½ tsp Italian herb mix or other dried herbs (oregano, thyme, parsley, basil, or mixed)
¾ cup (170g) tomato paste
½ cup (125ml) dry white wine (optional)
4 cups (1 litre) stock or broth (chicken or vegetable, low sodium)
3 x 420g/15oz cans cannellini or any white beans (drained and rinsed)
½ cup (50g) parmesan (grated)
½ tsp each of salt and pepper
120g/4oz baby spinach (or 5-6 cups any other leafy greens or 4 cups diced vegetables)
¾ cup (185ml) cream (heavy or thickened, optional, or more butter)

Directions :

Melt butter in a pot over medium-high heat. Cook garlic, onion, and carrot for 5 minutes until the carrot is soft and sweet.
About 3 minutes in, add the Italian herbs and cook with the onion, allowing the herb flavor to bloom.
Turn heat up to high and add tomato paste. Cook for 2 minutes to remove the raw flavor.
Add white wine and cook for 3 minutes until the harsh wine smell is mostly gone.
Add ½ cup of beans to thicken the soup, along with stock, parmesan, salt, and pepper. Stir, lower heat, cover, and simmer for 3 minutes, stirring occasionally.
Use a stick blender to puree until smooth or transfer to a blender.
Add the remaining beans, simmer for 3 minutes, then stir in the spinach until wilted. If desired, stir in cream. Taste and add more salt and pepper if needed.
Serve warm with crusty bread for dunking!

How to Serve Creamy Tomato Bean Soup

This soup pairs wonderfully with crusty bread or warm rolls. Serve it in bowls and sprinkle some extra parmesan on top for added flavor. You can also garnish with fresh herbs, such as parsley or basil, for a pop of color.

How to Store Creamy Tomato Bean Soup

To store leftover soup, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3-4 days. For longer storage, consider placing it in the freezer, where it can last up to 3 months. Just thaw it overnight in the fridge before reheating.

Tips to Make Creamy Tomato Bean Soup

If you want a thicker soup, you can add more beans or reduce the amount of broth.
Feel free to experiment with different beans, such as kidney or pinto beans.
If you prefer a vegan version, you can omit the cream and parmesan or substitute them with plant-based alternatives.

Variations

You can add diced vegetables, such as zucchini or bell peppers, for extra nutrition. Additionally, for a spicy kick, consider adding red pepper flakes or diced jalapeños.

FAQs

1. Can I use fresh tomatoes instead of tomato paste?
Yes, you can use fresh tomatoes. About 2-3 cups of chopped fresh tomatoes can be used instead, but you may need to cook them longer to break them down.

2. Is it necessary to use wine in this recipe?
No, the wine is optional. You can omit it and still enjoy a delicious soup.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time. Just reheat it on the stove.

Enjoy your Creamy Tomato Bean Soup, a simple, nourishing meal that will surely delight!

Creamy Tomato Bean Soup

A delightful and hearty soup that combines the rich flavors of tomatoes and beans, creating a smooth and creamy texture.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

For the Soup

2 tbsp unsalted butter
1 onion (finely chopped) brown, yellow, or white
2 cloves garlic (finely chopped)
1 large carrot (peeled and finely chopped)
1.5 tsp Italian herb mix or other dried herbs (oregano, thyme, parsley, basil, or mixed)
¾ cup tomato paste
½ cup dry white wine optional
4 cups stock or broth (chicken or vegetable, low sodium)
3 cans cannellini or any white beans (420g/15oz cans, drained and rinsed)
½ cup parmesan (grated)
½ tsp salt
½ tsp pepper
120 g baby spinach (or 5-6 cups any other leafy greens or 4 cups diced vegetables)
¾ cup cream (heavy or thickened, optional, or more butter)

Instructions

Cooking

Melt butter in a pot over medium-high heat. Cook garlic, onion, and carrot for 5 minutes until the carrot is soft and sweet.
About 3 minutes in, add the Italian herbs and cook with the onion, allowing the herb flavor to bloom.
Turn heat up to high and add tomato paste. Cook for 2 minutes to remove the raw flavor.
Add white wine and cook for 3 minutes until the harsh wine smell is mostly gone.
Add ½ cup of beans to thicken the soup, along with stock, parmesan, salt, and pepper. Stir, lower heat, cover, and simmer for 3 minutes, stirring occasionally.
Use a stick blender to puree until smooth or transfer to a blender.
Add the remaining beans, simmer for 3 minutes, then stir in the spinach until wilted. If desired, stir in cream. Taste and add more salt and pepper if needed.
Serve warm with crusty bread for dunking!