There’s something wonderfully cozy about this soup — rich, smooth, and packed with wholesome flavors that just hug you from the inside. The Creamy Tomato White Bean Soup Recipe is one of those dishes I turn to when I want comfort food that’s both nourishing and easy to make.

The image shows a bowl filled with smooth, thick orange soup. Inside the soup are white beans scattered around and wilted dark green leafy vegetables mixed in. On top of the soup, there is a round sprinkle of grated cheese and cracked black pepper, creating a textured light yellow and black spot near the center. A silver spoon is inserted into the left side of the bowl, partially visible. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe
Top Tip
How to Serve Creamy Tomato White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato White Bean Soup Recipe

Why You'll Love This Recipe

I adore this Creamy Tomato White Bean Soup Recipe because it’s a perfect blend of simple pantry staples transformed into a velvety, satisfying meal. Plus, it’s endlessly versatile — you can jazz it up or keep it classic.

Flavor-packed and comforting: The tomato paste and herbs create a depth of taste that feels rich without heavy effort.
Wholesome and nutritious: Creamy white beans add protein and fiber, making it a filling and healthy option.
Super flexible: You can easily swap beans, add greens, or toss in meats for your preference or what’s in your fridge.
Quick weeknight winner: Ready in under 30 minutes, this soup is a go-to when you want home-cooked goodness fast.

A close-up view of a white bowl filled with thick, creamy orange soup. The soup has soft white beans that float in the rich liquid, along with whole green chili peppers, adding hints of deep green color. There is a sprinkle of pale, crumbly cheese or breadcrumbs on top, with tiny black specks scattered over the surface. The edges of the bowl show some orange soup splashes, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Tomato White Bean Soup Recipe plays a part in building flavors and texture that feel both luxurious and satisfying. I especially recommend using good-quality tomato paste for that intense tomato punch, and fresh herbs or Italian seasoning to brighten it up.

Flat lay of a small square of unsalted butter, one whole brown onion, two whole garlic cloves with skins, one large peeled orange carrot, a small white ceramic bowl of mixed dried Italian herbs, a small white ceramic bowl filled with vibrant red tomato paste, a small white ceramic bowl of pale yellow dry white wine, a small white ceramic bowl of golden chicken stock, a simple heap of drained white cannellini beans, a small white ceramic bowl filled with finely grated pale parmesan cheese, one whole brown egg with a clean shell, a small pile of fresh baby spinach leaves, a small white ceramic bowl filled with thickened cream, 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 m7354615311229779997

Butter: Adds richness and helps soften the veggies while lending a creamy background flavor.
Onion: Builds the base flavor with mild sweetness; choose brown or yellow for depth.
Garlic: Brings that classic warmth and aroma, boosting savory notes.
Carrot: Adds subtle sweetness and body to balance the acidity of tomatoes.
Italian Herb Mix: Herbs like oregano, thyme, and basil work beautifully to lift the tomato’s flavor.
Tomato Paste: Concentrated tomato flavor that’s crucial for that deep, rich taste.
White Wine (optional): Adds complexity and brightness, cutting some of the tomato’s acidity.
Stock/Broth: Base of the soup — I prefer low sodium so I can control saltiness better.
Cannellini Beans (or other white beans): Creamy texture and protein powerhouse, essential for that smooth finish.
Parmesan: Umami richness that melts into the soup, amplifying savory depth.
Salt & Pepper: To season just right—adjust depending on your stock and beans.
Baby Spinach (or other greens/diced veg): Adds color, nutrients, and freshness at the end.
Cream or extra butter (optional): For extra lusciousness and silkiness, but totally optional if you want lighter.

📝

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.

Make It Your Way

One of the reasons I keep coming back to this Creamy Tomato White Bean Soup Recipe is because it’s so adaptable. I love trying different tweaks depending on the season or what leftovers I have around. Don’t be afraid to put your own spin on it!

Variation: I sometimes stir in cooked sausage or crispy bacon bits for a smoky, meaty kick — it’s a definite crowd-pleaser.
Dietary swaps: Use coconut cream instead of dairy cream for a vegan-friendly version, and swap stock accordingly.
Seasonal greens: Kale or swiss chard also work well instead of spinach, just cook them a little longer before adding.
Extra veggies: Peas, diced zucchini, or even roasted red peppers can be stirred in to add more texture and flavor.

Step-by-Step: How I Make Creamy Tomato White Bean Soup Recipe

Step 1: Build Your Flavor Base

Start by melting the butter in a large pot over medium-high heat. Once melted, toss in your finely chopped onion, garlic, and carrot. Cook these gently for about 5 minutes until the carrot softens and the onion turns translucent. Around the 3-minute mark, sprinkle in the Italian herbs — this little trick helps the herbs “bloom” and release their full fragrance right into the base.

Step 2: Amplify the Tomato Flavor

Turn the heat up a notch and stir in the tomato paste. Cook it for 2 minutes to eliminate any raw, harsh flavors. Then, pour in the white wine if you’re using it — I always find this step adds a bright touch to balance the richness. Let it reduce for about 3 minutes until the wine scent fades away and you’re left with a thick tomato paste mixture.

Step 3: Combine Beans and Simmer

Add about half a cup of your drained white beans into the pot, along with the stock, grated parmesan, salt, and pepper. Lower the heat and cover the pot. Let it simmer gently for 3 minutes, stirring occasionally so nothing sticks or burns.

Step 4: Blend and Finish

Now comes the smooth magic — use a stick blender to puree the soup directly in the pot until silky. If you don’t have one, carefully transfer it in batches to a blender. Next, stir in the remaining beans and simmer briefly for another 3 minutes. Toss in the spinach until it wilts, then fold in the cream if you're using it. Taste and adjust seasoning as needed — canned beans can add saltiness, so check before adding more.

Top Tip

Over the years, I’ve learned a few handy tips that really elevate this Creamy Tomato White Bean Soup Recipe and make the cooking process smoother.

Cook your beans carefully: If you’re using dried beans, make sure they’re tender but still hold together well — overcooked beans can turn too mushy, undercooked ones won’t blend smoothly.
Bloom herbs early: Adding dried herbs early with the onions helps deepen their flavor instead of having them taste flat.
Don’t skip the wine: Even though it’s optional, that 3-minute simmer with wine helps cut sharp tomato notes and adds a subtle complexity.
Adjust creaminess thoughtfully: If you want it richer, add a splash of cream or extra butter. For a lighter version, leave it out and rely on the beans and butter’s natural creaminess.

How to Serve Creamy Tomato White Bean Soup Recipe

Garnishes

I usually garnish this soup with a little extra grated parmesan and a drizzle of good olive oil. Fresh basil leaves or a sprinkle of chili flakes can add a punch if I’m feeling adventurous. Sometimes, toasted breadcrumbs on top add a lovely crunch that contrasts the creamy texture.

Side Dishes

A crusty baguette or rustic sourdough bread is my go-to — perfect for dunking into the soup’s warmth. On the side, a simple green salad with a zesty vinaigrette balances the richness nicely. Grilled cheese sandwiches also pair exceptionally well if you want something extra hearty.

Creative Ways to Present

For a dinner party, I love serving this soup in individual bread bowls — it’s cozy and impressive. Another fun idea is layering the soup with small dollops of ricotta or cream cheese on top, then swirling it with a toothpick for an artistic look. Adding microgreens or edible flowers can make the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where the soup keeps beautifully for up to 4 days. The flavors even deepen overnight, so it can taste better the next day. Just give it a gentle stir before reheating.

Freezing

This soup freezes really well, which makes it a fantastic make-ahead meal. I portion it into freezer-friendly containers and freeze for up to 3 months. When thawed, the texture remains creamy and delicious. Just let it thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, gently warm the soup over low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of stock or water to loosen it up. Avoid boiling to keep the creamy texture smooth and prevent the spinach from overcooking further.

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Absolutely! Canned beans work great and save lots of time. Just rinse and drain them well. Keep in mind canned beans are softer than home-cooked dried beans, so adjust cooking times accordingly and check seasoning as canned versions usually contain salt.

What can I substitute for cream in this soup?

If you want to skip dairy, coconut cream or a plant-based cream alternative works wonderfully to mimic richness. Simply stir it in at the end the same way you would use heavy cream. You can also add a little extra butter for richness if you prefer.

Can I make this soup ahead of time?

Yes! This soup actually tastes great the next day as flavors meld together beautifully. You can make it completely, cool it, then refrigerate. Just reheat gently on the stove and stir. It also freezes well for future meals.

What type of white beans are best for this soup?

Cannellini beans are my favorite because they’re creamy and blend smoothly, but navy, butter, or great northern beans all work wonderfully too. You can also experiment with other beans, but keep in mind they may change the soup’s color and texture slightly.

Final Thoughts

This Creamy Tomato White Bean Soup Recipe has become a staple in my kitchen, especially when I want something cozy without too much fuss. It’s warm, nourishing, and you can make it all from ingredients you likely have on hand right now. Trust me, once you try it, it’ll become one of your comfort food favorites too—perfect for sharing around the table or savoring quietly with crusty bread on a chilly evening.