Tomato Soup with White Beans

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!

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?

Ha.

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?

Please?

About this tomato soup

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. The beans give the soup a creamy texture but also pack it full of protein. Use a can of cannellini beans or white kidney beans, rinsed and drained. Great Northern beans or navy beans would work fine, too.

You probably have everything you need in your pantry and refrigerator.

• olive oil
• onion
• garlic
• dried herbs and spices
• canned diced tomatoes
• canned cannellini beans
• milk

Milk adds more creaminess and protein. Use skim milk if you’re looking to cut calories, whole milk if that’s your preference, or better still, stir in a little half-and-half or heavy cream. If you’re vegan, use a dairy free milk in this recipe.

Use either a blender or an immersion blender to achieve a very creamy texture. Be careful, though, the soup is hot!

Tomato soup is delicious with homemade croutons sprinkled on top, Or serve it with cheesy Italian bread or a crusty loaf of multigrain bread with restaurant style dipping oil. Grilled cheese sandwiches and tomato soup are a classic combination, too. 

If you’re loving your Instant Pot, try this tomato soup recipe. 

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:

 

• Slow Cooker Tomato Basil Soup with Tortellini 
• Bean and Bacon Soup (canned or dry beans!)
• 15 Bean Soup
• Butternut Squash with Bacon
• Lasagna Soup Recipe with Turkey Sausage
• Creamy Turkey Soup with Quinoa
• Red Lentil Soup Recipe
• Creamy Tomato Soup with Whole Wheat Orzo
• 20 Minute Italian Turkey Bean Soup

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

Recipe

Get the Recipe: Healthy Creamy Tomato Soup

5 from 1 vote

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

4 servings

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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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