Creamy Tomato Bean Soup Recipe

Ingredients

• 30 g (2 tbsp)unsalted butter
• 1onion, finely chopped (brown, yellow or white)
• 2garlic cloves, finely chopped
• 1 largecarrot, peeled and finely chopped
• 1½ tspItalian herb mix, or dried oregano, thyme, parsley, basil or mixed herbs
• 170 g (¾ cup)tomato paste
• 125 ml (½ cup), optionaldry white wine
• 1 litre (4 cups)low-sodium chicken or vegetable stock
• 3 × 420 g cans (15 oz each), drained and rinsed; or 2 cups dried beans, cooked to make 5½ cupscannellini beans or other white beans
• 50 g (½ cup)grated Parmesan
• ½ tspsalt
• ½ tsppepper
• 120 g (4 oz)baby spinach, or 5–6 cups other leafy greens or 4 cups diced vegetables
• 185 ml (¾ cup), optionaldouble cream; more butter can be used instead

Instructions

1. 1

   Cook the vegetables

   Melt the butter in a pot over medium-high heat. Add the garlic, onion and carrot and cook for 5 minutes, until the carrot softens and sweetens. After about 3 minutes, stir in the Italian herb mix so it can bloom with the vegetables.

2. 2

   Cook the tomato

   Turn the heat up to high, add the tomato paste and cook for 2 minutes to mellow its raw flavour.

3. 3

   Add the wine

   Pour in the white wine, if using, and cook for 3 minutes, until the strong wine aroma has evaporated.

4. 4

   Simmer the soup

   Add half a cup of the beans, then pour in the stock and stir in the Parmesan, salt and pepper. Reduce the heat to low, cover the pot and simmer for 3 minutes, stirring occasionally.

5. 5

   Blend until smooth

   Purée the soup with a stick blender until smooth. Alternatively, transfer it to a blender, purée, then return it to the pot.

6. 6

   Add beans and spinach

   Stir in the remaining beans and simmer for another 3 minutes. Add the baby spinach and stir until wilted.

7. 7

   Finish and season

   Stir in the cream, if using. Taste and adjust the salt and pepper as needed, bearing in mind that tinned beans may already be salty.

8. 8

   Serve the soup

   Serve the soup hot with crusty bread for dunking.

What is creamy tomato bean soup?

This is a hearty, Italian-inspired soup built around white beans, tomato paste, vegetables and herbs. Rather than relying on a long simmer, the recipe blends part of the beans into the broth to create a smooth, thick base.

The method makes a practical, comforting bowl with pantry-friendly ingredients. Spinach and whole beans are added near the end, so the finished soup has both a silky texture and some substance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 15g protein, 30g carbs, 15g fat.

The beans and tomato paste provide much of the carbohydrate, while the beans and Parmesan contribute protein. Butter, Parmesan and optional cream account for much of the fat. Serve with a side of vegetables or salad to balance the bowl without changing the soup itself.

Build flavour in the pot

Vegetables first: Cook the onion, garlic and carrot in butter until the carrot softens. Adding the herbs partway through gives them time to warm in the buttery vegetables.

Tomato paste: Cooking it over high heat for 2 minutes helps take away its raw edge. If using wine, let it cook for the full 3 minutes so its strong aroma can fade.

Choose and prepare the beans

Tinned beans: Drain and rinse them before adding; this also makes it easier to control the soup’s saltiness. The recipe uses half a cup for blending and adds the rest later.

Dried beans: The listed alternative is 2 cups dried beans, cooked to make 5½ cups. They need to be cooked before going into the soup, as the method does not include time for cooking them from dry.

Get the texture right

Smooth base: Blend the soup thoroughly before adding the remaining beans and spinach. A stick blender lets you work directly in the pot; if using a jug blender, follow its instructions for blending hot liquids.

Final additions: The whole beans give the soup a more substantial bite, while spinach only needs stirring in until wilted. Add the optional cream at the end for a softer, richer finish.

Keep an eye on the timing

Vegetable base: Give the carrot the full 5 minutes to soften, and add the herbs after about 3 minutes of cooking. The tomato paste then cooks for 2 minutes before the optional wine goes in.

Short simmer: The covered stock-and-bean stage takes 3 minutes, followed by 3 minutes with the remaining beans. The soup is ready after the spinach wilts and the seasoning is adjusted.

What to serve alongside

Bread: Serve with crusty bread for dunking, as suggested in the recipe. Its firm crust makes it useful for scooping up the thick soup.

A fresh side: A simple salad or extra cooked vegetables can add contrast to the creamy texture. Keep sides lightly dressed if you want the soup’s tomato and herb flavours to stay centre stage.

Recipe notes & tips

• Chop the onion, garlic and carrot finely so they soften quickly and blend smoothly.
• Stir the herbs into the vegetables after about 3 minutes, as directed, to warm their flavour.
• Cook the tomato paste for the full 2 minutes before adding the liquid.
• Drain and rinse tinned beans, then taste before adding extra salt at the end.
• Blend carefully if using a jug blender, and follow its instructions for hot liquids.
• Add the spinach only after the remaining beans have simmered for 3 minutes.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free soup.
• Swap the greens: Use another leafy green in place of baby spinach, as suggested in the recipe.
• Add diced vegetables: Use 4 cups of diced vegetables instead of the spinach.
• Leave out the wine: Skip it and continue with the stock when the tomato paste has cooked.
• Make it cream-free: Omit the optional cream, or use more butter as the recipe suggests.

Common mistakes to avoid

• Adding wine too quickly: Give it the full 3 minutes to cook so the strong aroma can evaporate.
• Skipping the tomato-paste cook: Cook it for 2 minutes to mellow its raw flavour.
• Blending all the beans: Reserve the remaining beans to stir in after puréeing for a more varied texture.
• Over-salting early: Tinned beans may be salty, so taste the soup before adding more seasoning.
• Cooking the spinach for too long: Stir it in at the end and stop once it has wilted.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of stock or water if the soup has thickened. If possible, add cream to individual portions when serving.

Frequently asked questions