Name: Creamy White Bean Tomato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp olive oil (for sautéing); 1 yellow onion (diced (or substitute with white onion or shallots)); 1 cup cherry tomatoes (halved (or 1 large heirloom tomato, chopped)); 4 cloves garlic (minced); 2 tbsp tomato paste (for rich umami flavor); ¼ cup sun-dried tomatoes (chopped (use dry-packed for best results)); 2 cups vegetable broth (low-sodium preferred); 1 can (15 oz cannellini beans, drained and rinsed (or any other white bean variety)); 1 tbsp arrowroot starch (or cornstarch/tapioca starch for thickening); 2 cups baby greens (spinach, kale, or your favorite); ¼ cup vegan cream cheese (optional for extra creaminess); 1 tbsp fresh lemon juice (for brightness); Fresh basil (for garnish); Salt & pepper (to taste)

Warm, comforting, and packed with plant-based goodness, this White Bean Tomato Soup is the perfect easy lunch or dinner. Made with creamy white beans, juicy cherry tomatoes, and nutrient-rich greens, this quick vegan recipe idea is both satisfying and nourishing. Ready in just 25 minutes, it’s a simple one-pan dish you’ll want to make again and again.

What Are White Beans?

White beans are versatile legumes known for their mild, buttery flavor and creamy texture. For this soup, we use cannellini beans, but other white bean varieties work just as well:

Great Northern Beans: Medium-sized and delicate in flavor, perfect for stews.
Navy Beans: Small and smooth, ideal for creamy soups.
Butter Beans: Large and buttery, adding a rich texture.

Why You’ll Love This White Bean Tomato Soup

This White Bean Tomato Soup is more than just a quick meal—it’s a rich, creamy, and flavorful dish that’s perfect for any occasion. Here are a few reasons why it’s a must-try:

Quick & Easy: Ready in just 25 minutes with minimal prep.
Plant-Based Power: Vegan, gluten-free, and packed with protein.
Comfort in Every Bite: Creamy texture combined with savory, herby flavors.
One-Pan Wonder: Simple cleanup with everything made in one pot.

Whether you’re looking for a cozy weeknight dinner or a nutritious lunch, this soup checks all the boxes.

Ingredients for White Bean Tomato Soup

To make this delicious White Bean Tomato Soup, you’ll need:

1 tbsp olive oil (for sautéing)
1 yellow onion, diced (or substitute with white onion or shallots)
1 cup cherry tomatoes, halved (or 1 large heirloom tomato, chopped)
4 cloves garlic, minced
2 tbsp tomato paste (for rich umami flavor)
¼ cup sun-dried tomatoes, chopped (use dry-packed for best results)
2 cups vegetable broth (low-sodium preferred)
1 can (15 oz) cannellini beans, drained and rinsed (or any other white bean variety)
1 tbsp arrowroot starch (or cornstarch/tapioca starch for thickening)
2 cups baby greens (spinach, kale, or your favorite)
¼ cup vegan cream cheese (optional for extra creaminess)
1 tbsp fresh lemon juice (for brightness)
Fresh basil (for garnish)
Salt & pepper (to taste)

How to Make White Bean Tomato Soup

Follow these simple steps to create a comforting bowl of White Bean Tomato Soup:

Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened (about 3-4 minutes). Stir in cherry tomatoes and cook for another 2-3 minutes.
Add Garlic & Tomato Base: Mix in the minced garlic, tomato paste, and sun-dried tomatoes. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly.
Simmer the Soup: Pour in the vegetable broth and stir in the drained white beans. Bring the mixture to a gentle simmer and cook for 5 minutes.
Thicken the Broth: Dissolve arrowroot starch in 2 tablespoons of water and stir it into the soup to thicken.
Add Creaminess & Greens: Stir in vegan cream cheese (if using) until melted and creamy. Add the baby greens and cook just until wilted.
Finish & Serve: Squeeze in fresh lemon juice for a bright, tangy finish. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh basil.

Serving Suggestions

This White Bean Tomato Soup is delicious on its own but pairs beautifully with:

Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
Gluten-Free Flatbread: A great option for those avoiding gluten.
Over Grains: Serve over rice, quinoa, or farro for an extra filling meal.

For an added touch, drizzle with olive oil or swirl in some vegan pesto.

Storage & Reheating Tips

This vegan recipe idea is easy to make ahead and store:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently over low heat on the stovetop, adding a splash of broth if needed.

Freezing is not recommended as the creamy texture may change upon thawing.

Recipe Variations

Customize your White Bean Tomato Soup with these fun variations:

Spicy Kick: Add red pepper flakes for a little heat.
Herby Delight: Stir in fresh thyme or rosemary for added depth.
Extra Veggies: Toss in zucchini, bell peppers, or mushrooms for a heartier soup.

Frequently Asked Questions

Q: Can I use homemade beans instead of canned?
A: Absolutely! Cooked from-scratch beans work perfectly; just ensure they’re fully cooked and tender.

Q: Is there a substitute for vegan cream cheese?
A: Yes! Use coconut cream, cashew cream, or leave it out for a lighter broth.

Q: Can I make this soup ahead of time?
A: Yes, it’s great for meal prep. Store in the fridge and reheat when ready to enjoy.

More Vegan Recipe Ideas

If you loved this White Bean Tomato Soup, try these other delicious vegan recipes:

Conclusion

This White Bean Tomato Soup is a simple yet satisfying dish that’s perfect for any day of the week. With its creamy texture, bold flavors, and easy preparation, it’s bound to become a staple in your vegan recipe collection. Give it a try and discover your new favorite comforting meal!