This tomato soup is creamy and full of protein thanks to the addition of white beans. Filling and healthy, a perfect option for lunch or dinner. Vegan option also available!

White Bean Tomato Soup |

Remember that one time when my little man, N, slept in until 7:30? And I mentioned that I hoped it wasn’t a fluke?


It was.

Not only did he wake up at 5 today, but he was also awake pretty much from 11-2. So I slept from 2-5. Awesomeness, right?

I was sitting there, rocking him in the pitch black living room. Enjoying the cuddles, yes. Thinking to myself, wow, I am so blessed to be holding this precious little miracle.

But let’s get real, momma needs her sleep. Will someone please send my little ball of energy the memo that sleeping is pretty much the cat’s meow? That all the cool kids are doing it? That it’s going to help him grow into a tall, strong basketball player?




So this tomato soup is really great because it doesn’t require much hands on time, it’s healthy, and it is filling, thanks to the secret addition of pureed white beans. They help to give it a creamy texture but also pack it full of protein. If you’re vegan, use a dairy free milk in this recipe to make it vegan! I used skim because it’s how I roll and what I had in the fridge. I used my Blendtec blender but an immersion blender would also work great.

And…with that…there is a baby to be rocked. Looks like it is going to be another long night. Someone have that chat with my little man asap, please.

Craving more soup recipes? Try:


Tomato Soup with White Beans

Tomato Soup with White Beans

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This tomato soup is creamy and full of protein thanks to the addition of white beans. Filling and healthy, a perfect option for lunch or dinner. Vegan option also available!


  • 2 tablespoons olive oil
  • 1/2 small yellow onion, diced small
  • 1 clove garlic, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried crushed rosemary
  • 1 and 1/4 cups skim milk
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • salt and pepper to taste


  1. In a large saucepan over medium heat, saute the onions in the olive oil for about 7 minutes, or until soft and translucent. Add the garlic and herbs and continue to cook for about 2 minutes or until fragrant.
  2. Add all ingredients to a blender (or put it all in the saucepan and use an immersion blender) and blend until smooth.
  3. Put back into saucepan and heat for 15-20 minutes over medium low heat or until heated through.
  4. Enjoy!


  • This recipe would work fine with cannellini beans, great northern beans, or navy beans, whatever you happen to have in your pantry.

Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 302mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 4g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Loved this filling and creamy soup.
Husband’s take: I don’t think he even tried this! I made it one night when he was working late.
Changes I would make: None are necessary.
Difficulty: Easy!