Name: Creamy White Bean Tomato Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-489381H49M15S
Cuisine: American
Ingredients: 8 oz. ciabatta, cut into 1″ squares; 2 Tbsp. extra-virgin olive oil; 3/4 tsp. dried oregano; 1/4 tsp. garlic powder; Kosher salt, to taste; 1 Tbsp. extra-virgin olive oil; 1 small yellow onion, chopped; 3 cloves garlic, finely chopped; 1/4 cup tomato paste; 1 (28-oz.) can whole peeled tomatoes; 2 cups low-sodium chicken or vegetable broth; 2 (15-oz.) cans cannellini beans, rinsed and drained, divided; 1 tsp. dried oregano; Pinch of crushed red pepper flakes; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 cups packed baby spinach; 1/2 cup grated Parmesan cheese, plus more for serving; 1/2 cup heavy cream

Jump to Recipe·5 from 169 reviews

If you’re searching for a cozy, satisfying soup that’s bursting with flavor and offers just the right touch of creaminess, I absolutely love sharing this Creamy White Bean Tomato Soup Recipe with friends. It’s one of those recipes that feels like a warm hug on a chilly day, yet surprisingly easy to make. You’ll find it wonderfully hearty thanks to the white beans, with a rich tomato base and a velvety finish from Parmesan and cream — plus some irresistible crispy croutons on top. Trust me, once you try it, this will become your go-to for lunch or dinner in no time.

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Why You’ll Love This Recipe

Comfort in a Bowl: This soup hits the spot on a chilly day and feels nourishing without being too heavy.
Simple Ingredients, Big Flavor: It’s amazing how pantry staples like canned tomatoes and beans come together beautifully here.
Creamy Texture Without the Fuss: The way the soup purees halfway and blends in cream and cheese makes it silky smooth and luscious.
Crispy Croutons that Elevate Everything: Homemade croutons with oregano and garlic powder—that little crunchy detail makes all the difference.

The image shows a white pan filled with a thick, creamy orange soup with green spinach leaves mixed in. Scattered on top are several pieces of toasted bread with a golden-brown crust and soft white inside. The soup is sprinkled with white grated cheese and small black pepper bits. A silver ladle is partially immersed in the soup, holding some of the soup along with spinach and bread pieces. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Tomato Soup, White Bean Tomato Soup, Cozy Soup Recipes, Healthy Tomato Soup, Easy Vegetarian Soup

Ingredients You’ll Need

I’ve found this combination of fresh aromatics, canned pantry staples, and good quality olive oil really brings the best out of the soup. When shopping, picking ripe canned tomatoes and fresh Parmesan makes a huge difference you’ll appreciate.

Flat lay of a small pile of ciabatta bread cubes, a few bright green sprigs of dried oregano, a small mound of garlic powder, a few whole uncracked brown eggs next to a small white bowl of extra-virgin olive oil, a small yellow onion with papery skin intact, three fresh garlic cloves with skins, a small white bowl of deep red tomato paste, a cluster of plump whole peeled tomatoes with stems, a small white bowl of rich chicken broth, two small white bowls each filled with white cannellini beans, a small pile of crushed red pepper flakes, a fresh bunch of vibrant baby spinach leaves, a small white bowl of grated pale yellow Parmesan cheese, and a small white bowl of smooth heavy cream all arranged in symmetrical balance, 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 awthu7i m7354615311229779997 - Creamy White Bean Tomato Soup, White Bean Tomato Soup, Cozy Soup Recipes, Healthy Tomato Soup, Easy Vegetarian Soup

Ciabatta bread: Perfect for crispy croutons thanks to its sturdy texture that absorbs little oil but crisps beautifully.
Extra-virgin olive oil: Use good quality oil for both the croutons and sautéing to boost flavor.
Dried oregano: Adds a subtle herbal note that complements the tomatoes and beans perfectly.
Garlic powder: Works wonders for the croutons, giving them a gentle garlicky kick without raw garlic sharpness.
Yellow onion: Sweet and mellow, it forms the flavor base for the soup.
Fresh garlic cloves: Essential for that fragrant, savory depth.
Tomato paste: Intensifies the tomato flavor and gives lovely body to the soup.
Whole peeled canned tomatoes: Their bright acidity and sweetness create that classic tomato soup taste.
Low-sodium chicken or vegetable broth: Use broth you love or homemade if possible; it’s the backbone of the soup liquid.
Cannellini beans: They add creaminess and protein; I like to use half pureed and half whole for texture.
Crushed red pepper flakes: Just a pinch for a hint of warmth without overpowering.
Baby spinach: Adds fresh color and nutrients without changing the flavor dramatically.
Grated Parmesan cheese: Gives a savory, umami boost and helps make the soup creamy once melted in.
Heavy cream: For richness and that signature silky finish.
Kosher salt and freshly ground black pepper: Essential for seasoning to taste throughout the process.

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.

Variations

One of the things I love about this Creamy White Bean Tomato Soup Recipe is how easy it is to customize based on what you have or your diet preferences. Experimenting with small tweaks has led to some favorite twists I can’t wait to share.

Vegan Version: Swap the heavy cream with full-fat coconut milk or cashew cream and omit the Parmesan—you won’t miss the dairy, I promise.
Spicy Kick: When I want a bit more heat, I add a dash of smoked paprika or a pinch of cayenne along with the red pepper flakes.
Herb Boost: Fresh herbs like basil or thyme stirred in just before serving add freshness and a lift that’s delightful.
Bulk it Up: For a heartier meal, I add diced cooked chicken, sausage, or even some cooked quinoa right before simmering with the spinach.

How to Make Creamy White Bean Tomato Soup Recipe

Step 1: Toast the Croutons to Perfection

Preheat your oven to 350°F. Toss the cubed ciabatta with olive oil, dried oregano, garlic powder, and a generous pinch of kosher salt right on a baking sheet. Spread them out evenly so they crisp up nicely. The key here is to shake the pan halfway through baking to ensure every side gets that golden crunch. This takes about 15 to 18 minutes, and the aroma alone will have you ready to dive in.

Step 2: Sauté Aromatics and Build Flavor

Heat a tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and cook gently, stirring often, until soft and fragrant—about 8 minutes. This slow sweat brings out natural sweetness, which is essential here. Then add the chopped garlic and cook just another minute until you can smell that wonderful garlicky fragrance but before it browns. Stir in tomato paste next, coating the onions and letting it cook until the paste darkens slightly, around 2 minutes — this step deepens the tomato flavor and adds richness you can’t replicate with canned tomatoes alone.

Step 3: Simmer the Soup Base

Now pour in the canned whole peeled tomatoes, broth, and 1 cup of those rinsed cannellini beans, stirring everything to combine. Add oregano, crushed red pepper flakes, and season with salt and black pepper. Bring the pot to a boil, then lower the heat to a gentle simmer. I like to let it simmer uncovered, stirring occasionally for about 20 minutes so the flavors can meld and the liquid reduces just enough to thicken without becoming too intense.

Step 4: Puree for Creaminess

Remove your pot from heat. Here’s the trick I learned: using an immersion blender right in the pot keeps everything easy and minimal cleanup. Puree until smooth or nearly so—sometimes I leave tiny bean bits for texture, depending on mood. If you don’t have an immersion blender, carefully transfer soup in batches to a standard blender and pulse, allowing steam to escape frequently to avoid pressure buildup.

Step 5: Finish with Cream, Cheese & Spinach

Return the soup to medium-low heat and stir in the baby spinach, Parmesan cheese, heavy cream, and the rest of your drained cannellini beans. Watch as the spinach wilts and the cheese melts into a silky, creamy texture over about 10 minutes. This step gives the soup an irresistible richness and that famous creamy, dreamy feel without being heavy or greasy.

Step 6: Serve with Croutons and More Parmesan

Ladle the soup into bowls and garnish with your crispy homemade croutons and an extra sprinkle of Parmesan. These little touches add crunchy texture and a punch of savory flavor that seals the whole soup experience beautifully.

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Pro Tips for Making Creamy White Bean Tomato Soup Recipe

Use Good Quality Canned Tomatoes: I learned the hard way that pretty much all the flavor depends on it—San Marzano style or similar really elevate the taste.
Don’t Skip the Tomato Paste Sauté: This step adds layers of flavor and richness you won’t get from just adding canned tomatoes straight away.
Blend Carefully: When using a blender for hot liquids, vent the lid and pulse in short bursts to avoid accidents.
Add Cream at the End: Cooking cream too long can curdle it, so stir it in during the final simmer to keep that luxurious texture.

How to Serve Creamy White Bean Tomato Soup Recipe

A white bowl filled with a creamy orange soup that has a thick, smooth texture with visible chunks of white beans and green spinach leaves mixed in. On top, there are four pieces of torn, crusty bread with a golden brown crust and soft, airy inside, scattered near the edges and center of the bowl. There are small sprinkles of white grated cheese and black pepper over the soup, adding specks of detail. A silver spoon rests on the right side inside the bowl, partially submerged in the soup. The bowl sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Tomato Soup, White Bean Tomato Soup, Cozy Soup Recipes, Healthy Tomato Soup, Easy Vegetarian Soup

Garnishes

I usually serve this soup topped with those crisp oregano-garlic croutons I mentioned — they add just the right crunch. I also love sprinkling extra Parmesan for that salty, umami pop. Sometimes, a drizzle of good olive oil just before serving takes things up a notch. Fresh basil leaves can add a pretty color and fresh aroma too.

Side Dishes

My family goes crazy for this soup alongside a simple green salad dressed with lemon vinaigrette or with warm, crusty bread if you’re skipping the croutons. Grilled cheese sandwiches pair perfectly for an indulgent combo that’s just as comforting as it sounds.

Creative Ways to Present

For special occasions, I like to pour the soup into mini bread bowls. It creates an impressive presentation and adds a fun bread component to dunk in every bite. Another fun idea is layered serving: a base of soup pureed fully for a smooth look, topped with a spoonful of whole beans and baby spinach for texture contrast, then finishing with the croutons and cheese.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. It keeps well and tastes even better the next day as the flavors deepen. Just be sure to add croutons fresh when serving so they stay crunchy.

Freezing

This soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop. Keep in mind the cream might separate slightly but whisking it a bit usually brings it back to silky.

Reheating

To reheat, I warm the soup slowly over low heat to avoid curdling the cream or overheating the cheese. Stir often until just warmed through. I always add fresh croutons or even a small handful of fresh spinach right before serving to refresh the texture.

FAQs

Can I make this Creamy White Bean Tomato Soup Recipe vegan-friendly?

Absolutely! To make this soup vegan, simply swap the heavy cream for coconut cream or a non-dairy creamer and omit the Parmesan cheese or use a vegan substitute. The soup remains creamy and flavorful without the dairy.
Do I have to use an immersion blender?

Not at all. While an immersion blender makes it easy to puree the soup right in the pot, you can use a regular blender in batches. Just be careful to vent the lid and blend in short bursts to avoid hot splashes.
Can I use other types of beans?

Yes! Cannellini beans are classic for this recipe, but navy or great northern beans would work well too. They provide the same creaminess and mild flavor.
How long does the soup keep in the fridge?

Stored properly in an airtight container, this soup will keep well for up to 4 days. Just remember to add croutons fresh for best crunch.
Can I skip the croutons?

You can totally skip them if you like, but I highly recommend making them—they add amazing texture contrast and oregano-garlic flavor that complements the soup perfectly.

Final Thoughts

I discovered this Creamy White Bean Tomato Soup Recipe on a cold evening when I needed something simple but special—now it’s become a staple in my kitchen. It’s a perfect mix of comforting and elegant, easy to make, and adaptable to what you have on hand. Whether you’re cooking for family, guests, or just treating yourself, I know you’ll enjoy how this soup fills your kitchen with warmth and your belly with goodness. So gather those ingredients and make it your own—I promise it’s worth every delicious spoonful.