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30 30 Minutes or Less GF Gluten-Free VG Vegetarian

Healthy Creamy Tomato Soup

5
/5
30 minutes mins
18 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/07/2023Updated: 05/22/2023

This post may contain affiliate links. Please read my disclosure policy.

Soup, text reads "healthy creamy tomato soup."
Soup, text reads "healthy creamy tomato soup."
Soup, text reads "healthy creamy tomato soup."
Soup, text reads "healthy creamy tomato soup."
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! Get the recipe on RachelCooks.com!

Healthy creamy tomato soup is protein-rich, thanks to the addition of white beans. Smooth and delicious, it’s a perfect choice for lunch or dinner.

Recipe Overview

Why you’ll love it: Homemade tomato soup is relatively easy to make and tastes 100% better than canned.

How long it takes: 30 minutes
Equipment you’ll need: large saucepan, blender
Servings: 4

Healthy creamy tomato soup on a plate with grilled cheese.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 Looking for a Blender?
  • 5 How To Make It
  • 6 What To Serve With Tomato Soup
  • 7 FAQs
  • 8 Make It Your Own
  • 9 more Tomato Soup Recipes
  • 10 Storage & Reheating Tips
  • 11 More Soup Recipes
  • 12 Get the Recipe: Healthy Creamy Tomato Soup

True confession: I’ve always loved the familiar red & white can of cream of tomato soup. It’s cheap and easy, and tastes pretty good with a sprinkle of dried basil. But I knew I could do better than that. My goal is always to move away from ultra-processed food, and condensed cream of tomato soup definitely falls into that category.

I wanted to add a little protein boost to the soup, too, so the idea of adding canned beans intrigued me. I have lots of recipes for soup that include beans but I really love the creamy bisque-like consistency of traditional tomato soup.

And so here we have it! My healthy creamy tomato soup recipe! I really hope you love it as much as we do. Just like the red and white cans of soup, you can keep the ingredients of this soup on hand in your pantry.

By the way, if you like the idea of “sneaking” beans into your recipes, be sure to try black bean brownies. They are moist and delicious. You’d never guess that they are made with black beans.

About This Recipe

This tomato soup recipe doesn’t require much hands-on time, only about a half hour. Canned tomatoes make the job easy and your blender does most of the work. If you’d prefer a soup with fresh tomatoes, try our roasted tomato soup (it also includes roasted garlic and is SO GOOD).

This soup is healthier and more filling than most tomato soups, thanks to the “secret” addition of puréed white beans. The beans give the soup a creamy texture but also add protein and fiber.

Puréeing the soup in a high-powered blender yields the creamiest soup but an immersion blender works okay, too. The texture of the soup won’t be quite as smooth. Be careful, though, the soup is hot!

Tomato soup topped with basil.

I’ll get you started on the recipe here, describing the ingredients you’ll need and the process. Look for specific information on the recipe card near the end of the post.

What You’ll Need

  • Canned Diced Tomatoes: The base of the soup is canned tomatoes. That means no peeling of tomatoes, etc. Simply open a can and dump it in the blender.
  • Canned Beans: Any type of soft white beans will work. I usually have a can of cannellini beans (which are actually white kidney beans) in my pantry. Great Northern beans or navy beans are also good choices.
  • Onion and Garlic: These aromatics add subtle flavor to the soup. A yellow cooking onion is always a good choice for soup but any type of onion you happen to have is fine.
  • Basil, Thyme, Rosemary: A medley of dried herbs give the soup a delightful fresh-from-the-garden feel. Pantry herbs are easy to use and handy.
  • Smoked Paprika: This bright red spice adds just a tinge of smoky flavor. If you prefer, regular paprika can be substituted.
  • Half & Half: Just a half cup of this 50/50 mixture of cream and milk makes the soup ultra-creamy. Use milk if you’re looking for a low calorie soup or substitute a dairy free milk if you are vegan.
Ingredients needed for recipe.
Vitamix product image.

Looking for a Blender?

A high performance blender is a useful tool in the kitchen. These commercial grade blenders can handle everything from smoothies to frozen desserts to hot soups. They are built to last.

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How To Make It

You’ll need a good-sized saucepan to get started. Heat a splash of olive oil, then add the chopped onions. Don’t spend a lot of time mincing the onions. Bigger pieces are just fine because it’s all going to go into the blender.

Onions and garlic in a pan.

Once the onions have softened, add the garlic and dried herbs. Cook them just for a minute or so, until the garlic is fragrant and the herbs are somewhat hydrated.

Herbs added to pan.

Transfer the onion mixture to your blender. Set the saucepan aside for now; you’ll be using it again in a few minutes.

Add the canned tomatoes to the blender. It’s not necessary to drain them first. In fact, the liquid is needed for the blender to work well. Rinse the sludgy stuff off the canned beans and drain them. Add them to the blender, too, along with the half & half.

Unblended soup in blender.

Blend the mixture until it’s very smooth.

Tomato soup, in blender.

If you are using a handheld immersion blender, simply put all the ingredients into your saucepan and blend until smooth. I usually put the pan on the counter or in an empty sink. Tilt the pan slightly as you blend the soup so it blends evenly.

Heat the blended soup over low heat until it’s steaming hot. Try not to boil the soup because that may cause the cream to curdle. Low and slow is the key here.

Check the seasoning in the soup before you serve it. Add more salt and pepper, if you think it needs it. If the soup tastes too tangy to you, add a pinch of brown sugar.

Tomato soup in pan.

What To Serve With Tomato Soup

Garnish tomato soup with a sprig of fresh basil or homemade croutons. If you’re feeling fancy, make a decorative swirl of half & half.

Are you a soup and cracker person? Try seasoned oyster crackers or homemade cheez-its. Or think outside the box a little, and serve the soup with toasty spinach balls on the side.

Tomato soup is great with cheesy Italian bread or a crusty loaf of multigrain bread with restaurant style dipping oil.

Whole wheat corn bread or corn muffins go well with tomato soup.

Grilled cheese sandwiches (make them in your air fryer!) and tomato soup are a classic combination. A veggie wrap or turkey wrap are perfect, too.

FAQs

How do you thicken creamy tomato soup?

While the puréed white beans help thicken this tomato soup, you may not always want to add beans to your tomato soup. Tomato soups can also be thickened with cornstarch or flour. Add a couple of tablespoons to water or milk, then slowly stir the mixture into the soup. Cook for a few minutes until the soup has the right consistency.

Can you add milk to tomato soup without curdling?

Because tomatoes are acidic, when you add dairy products such as milk, the acid causes the milk to coagulate or curdle. The fat in milk counteracts the acidity so you’ll see less curdling when you use heavy cream, half & half, or whole milk.
Always stir the milk into the soup slowly, over low heat. Don’t boil the soup once you’ve added the cream.
Food 52 claims that if you add a half teaspoon of baking soda to the soup before you add any dairy, it will prevent curdling because it neutralizes the acid. I’m definitely going to test this claim soon.

Make It Your Own

  • Make this soup nondairy or vegan by substituting a nondairy milk for the half & half. Another option is to simply omit the milk and add a half cup of water or broth. The soup won’t be quite as creamy but it’s still delicious.
  • Play around with the seasonings if you like. Instead of smoked paprika, use regular paprika. Use fresh herbs if you have them.
  • Be sure to try my other recipes for tomato soup, too. I love ’em all!
Tomato soup with grilled cheese.

more Tomato Soup Recipes

  • Slow Cooker Tomato Basil Soup with Tortellini 
  • Creamy Tomato Soup with Whole Wheat Orzo
  • Instant Pot Tomato Soup – creamy & easy to make!
  • Smoky Roasted Tomato Soup

Storage & Reheating Tips

Refrigerate any leftover soup in a tightly covered container. It will keep for three to four days. Because it’s a creamy soup, it doesn’t freeze well.

If you plan on freezing some of the soup, hold off on adding the half & half. Freeze the soup for four to six months. Thaw it overnight in the fridge. When you reheat the soup, stir in the half & half.

Reheat individual portions of the soup in the microwave until warm. Larger amounts can be reheated in a saucepan, over low heat, until warm.

Interested in a weekly meal plan (it’s free!) that includes this tomato soup recipe? Take a look at my Meal Plan #17. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

More Soup Recipes

Bean and Bacon Soup (canned or dry beans!)

15 Bean Soup with Ham

Creamy Carrot Soup

French Onion Soup

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Creamy tomato soup topped with basil.
Recipe

Get the Recipe: Healthy Creamy Tomato Soup

5 from 2 votes
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
4 servings
Print Rate Recipe
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Healthy creamy tomato soup is protein-rich, thanks to the addition of white beans. Smooth and delicious, it's a perfect choice for lunch or dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced small (½ cup)
  • ½ teaspoon kosher salt, more to taste
  • ¼ teaspoon coarse ground black pepper, more to taste
  • 1 clove garlic, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon smoked paprika, more to taste
  • ¼ teaspoon dried crushed rosemary
  • ½ cup half-and-half
  • 2 cans (14.5 oz.) low-sodium diced tomatoes, undrained (or a 28 oz. can)
  • 1 can (15 oz.) cannellini beans, rinsed and drained (low sodium, if possible)
  • 1 teaspoon brown sugar, optional

Instructions

  • In a large saucepan over medium heat, sauté the onions in olive oil for about 5 minutes, or until soft and translucent. Add garlic, basil, thyme, paprika, and rosemary; continue to cook for about 1 minute or until fragrant. Remove from heat and transfer to blender container.
  • Add tomatoes, beans, and half-and-half to blender; blend until smooth. A high-powered blender will give you the smoothest texture. An immersion blender works well but the soup won't be quite as smooth.
  • Pour blended soup back into the saucepan and heat over medium low heat for 5 to 10 minutes until heated through. Try not to boil the soup.
  • Taste and season, adding smoked paprika, salt, and pepper, if desired. If the soup seems too tangy, add the brown sugar.

Notes

  • This recipe works fine with cannellini beans, great northern beans, or navy beans, whatever you happen to have in your pantry.
  • To make this soup nondairy or vegan, substitute a nondairy milk for the half & half.
  • Recipe updated 11/3/2022.

Nutrition Information

Serving: 1.25cups, Calories: 198kcal, Carbohydrates: 29g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 567mg, Potassium: 478mg, Fiber: 8g, Sugar: 7g, Vitamin A: 414IU, Vitamin C: 22mg, Calcium: 175mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Michelle says

    November 8, 2016 at 4:33 pm

    Thanks for the soup recipe! I had some issues with it as the tinned tomatoes didn’t require any cooking (just warming at the end of the recipe). So the soup tasted a lot like the inside of the tin!

    The second time I made it, I added all the ingredients (except the milk) to the pot instead of the blender. Then added some chicken stock for more flavor and simmeredsimmered for 30 mins. This variation was much better and didn’t taste like the tin.

    Reply
    • Rachel Gurk says

      November 8, 2016 at 9:35 pm

      Thanks for the helpful feedback! I’ve never tasted that tinny taste but maybe it’s the kind of tomatoes I buy. :)

      Reply
  2. Amanda says

    November 11, 2015 at 8:30 pm

    Hi Rachel!

    So excited to try this recipe!! I’m wondering if the herbs in there are dried or fresh. My guess would be that the marjoram and thyme are dried and the crushed rosemary is fresh…but I wanted to be sure for measurements sake!

    Thanks :)
    -Amanda

    Reply
    • Rachel Gurk says

      November 12, 2015 at 3:11 pm

      I used all dried herbs in this recipe. :) I’ll clarify that in the recipe too – thanks for asking!

      Reply
  3. Kathryn says

    November 6, 2013 at 7:19 am

    Wonderful addition of beans to make this more hearty and filling – the perfect winter soup!

    Reply
  4. Laura says

    November 6, 2013 at 12:55 am

    so, would the vegan option be non-dairy milk? if so, what kind works best?

    Reply
    • Rachel Gurk says

      November 6, 2013 at 9:05 am

      Yes! Sorry — I believe the original (vegan) recipe recommended almond milk.

      Reply
  5. sarah k @ the pajama chef says

    November 1, 2013 at 3:54 pm

    hope the sleep thing improves soon!! in the meantime, this soup sounds like the perfect easy dinner option :)

    Reply
  6. Taylor @ greens & chocolatecolate says

    October 31, 2013 at 6:51 am

    I hope you get some sleep soon, mama! At least you have this soup to hunker down with…it looks wonderful! I’m a lover of all tomato soups and I love that this one has beans in it!

    Reply
  7. Bree (Skinny Mommy) says

    October 30, 2013 at 9:40 pm

    Oh no! I hope the sleeping gets better-nothing can make someone more crazed than no sleep! I love the addition of the white beans here-yum!

    Reply
  8. Nicole ~ Cooking for Keeps says

    October 30, 2013 at 9:18 pm

    I have never thought to puree white beans into soup — love that idea!! Looks dee-lish. I hope you get some solid sleep tonight ;)

    Reply
  9. Laura (Blogging Over Thyme) says

    October 30, 2013 at 7:18 pm

    I love white beans! Especially with tomato anything. This looks wonderful, love it Rachel. Totally my kind of soup :) Hope you got to sleep a bit more!!

    Reply
  10. Georgia @ The Comfort of Cooking says

    October 30, 2013 at 2:53 pm

    Oh poor thing! I’m a zombie without enough sleep but I’m sure he’ll pull through and everyone will be back to normal again soon. This soup looks so comforting and delicious!

    Reply
  11. Laura @ The Rookie Cook says

    October 30, 2013 at 11:21 am

    This soup looks great – something my mom would love with the added beans!! :) Sorry about the lack of sleep, I know that’s no fun :(

    Reply
  12. Mary W. says

    October 30, 2013 at 9:48 am

    Enjoy the cuddles…this too shall pass.
    I’ll have to try this soup!

    Reply
  13. Colleen @ What's Baking in the Barbershop?! says

    October 30, 2013 at 9:41 am

    I’m in such soup mode now that the cool weather is here in Boston! I love the addition of the white beans, aaaand I love how easy this is. :)
    Hope the little man sleeps more for you soon!

    Reply
  14. Caroline @ chocolate & carrots says

    October 30, 2013 at 7:44 am

    I dear, I hope you all get some sleep soon! No fun. On another note, this soup looks fantastic! What a great way to add creaminess and veggies! :D

    Reply
  15. denise says

    October 30, 2013 at 6:25 am

    interesting addition with white beans

    Reply

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