Name: Creamy Tomato Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tbsp butter, unsalted; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 large carrot, peeled and finely chopped; 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed); 3/4 cup tomato paste (170g); 1/2 cup dry white wine (125ml), optional; 4 cups low sodium stock/broth, chicken or vegetable (1 litre); 3 cans cannellini or white beans, drained and rinsed (3 x 420g/15oz); 1/2 cup parmesan, grated (50g); 1/2 tsp salt; 1/2 tsp black pepper; 120g baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables); 3/4 cup heavy cream (185ml), optional

There's something so comforting about a bowl of warm soup, especially when it’s rich, hearty, and velvety smooth. This Creamy Tomato Bean Soup Recipe hits all those notes, marrying bright tomato flavors with creamy beans for a satisfying meal that’s both simple and impressive.

A close-up view of a white pot filled with thick orange soup that has a smooth, creamy texture. The soup is mixed with white beans and leafy green vegetables scattered evenly in the liquid. On top, there is a generous layer of grated yellow cheese sprinkled with black pepper, slightly melting into the warm soup. A metal ladle is partially submerged in the soup on the left side of the pot. The pot sits 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 Bean Soup Recipe
Top Tip
How to Serve Creamy Tomato Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Bean Soup Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this soup. It’s the kind of recipe that feels fancy but comes together so fast – perfect for weeknights or impressing guests without breaking a sweat.

Deep Tomato Flavor: The tomato paste intensifies the tomato taste, giving the soup a bold, homemade vibe you just don’t get from plain canned tomatoes.
Protein-Packed Beans: Cannellini or any white beans add creaminess and substance, turning this into a filling meal without meat.
Flexible & Customizable: Whether you want to throw in your favorite greens or switch up herbs, this recipe bends to your kitchen mood.
Super Cozy Texture: Thanks to blending half the beans and adding cream or butter, each spoonful feels smooth and luscious – totally comforting on chilly days.

This is a close-up image of a rich, creamy soup in a white bowl. The soup has a smooth, glossy orange color with a thick texture. There are white beans floating in the soup, along with some long green leafy stems and leaves scattered on top. The surface of the soup is sprinkled with small bits of a light tan crumbly topping, and a few black pepper flakes are visible. A spoon is partially visible, resting in the soup near the right edge of the bowl. The background shows a soft-focus white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a vital role in creating this creamy tomato bean soup recipe’s luscious texture and vibrant flavor. Plus, they’re easy pantry staples you probably already have or can find easily. Here’s why these ingredients are key:

Flat lay of a small slab of unsalted butter, a whole brown onion with glossy papery skin, two whole uncracked garlic cloves, a large peeled orange carrot, a handful of dried Italian herb mix in a small pile, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl holding pale yellow dry white wine, a small white ceramic bowl containing light golden chicken or vegetable stock, a small white ceramic bowl filled with creamy white cannellini beans, a small mound of freshly grated pale yellow parmesan cheese, a small white ceramic bowl with fine white salt, a small white ceramic bowl with ground black pepper, a loose bunch of fresh bright green baby spinach leaves, a small white ceramic bowl containing thick off-white heavy cream, all arranged with perfect symmetry and balanced proportions, 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 onions and carrots for that sweet base flavor.
Onion: Builds a savory foundation; cooking it until soft makes a huge difference in depth.
Garlic: Just a couple of cloves boost flavor without overpowering the soup.
Carrot: Adds natural sweetness and bright color while softening the soup’s edge.
Italian Herb Mix: Herbs bloom during cooking, layering complex, aromatic notes that feel authentically Italian.
Tomato Paste: Concentrated tomato goodness that cuts through with boldness and helps thicken the soup naturally.
Dry White Wine (optional): Adds a subtle acidity and depth – I love putting this in when I have it, but it’s totally fine to skip.
Stock/Broth: Using low sodium broth lets you control the salt level and enriches the soup base.
Cannellini (or white) Beans: They bring creaminess and protein while keeping the soup hearty and filling.
Parmesan: Melts into the soup to enhance umami without overwhelming the delicate flavors.
Salt & Pepper: Essential for balancing flavors—remember that canned beans may already add saltiness.
Baby Spinach (or other greens/veggies): Adds freshness, color, and extra nutrition with minimal effort.
Cream (optional): For that decadent finish that turns this into a truly indulgent treat.

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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 my favorite things about this creamy tomato bean soup recipe is how flexible it is. You can really let your personality shine by adding what you love or have on hand.

Veggie Boost: Sometimes I toss in diced zucchini, celery, or frozen peas with the beans for extra texture and nutrition. It keeps the soup hearty without any extra fuss.
Protein Upgrades: If I’m in need of some meatiness, I’ll quickly brown some chopped bacon or sausage first, then add it back in right at the end—seriously elevates the dish.
Dairy-Free: Skip the cream and butter if you want a lighter or vegan-friendly version—using coconut milk or just extra stock works surprisingly well.
Herb Twists: If you prefer, swap out Italian herbs for fresh basil or thyme for a brighter, fresher flavor.

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

Step 1: Sauté Your Veggies To Build Flavor

Start by melting the butter in a medium pot over medium-high heat. Add the finely chopped onion, garlic, and carrot, cooking for about 5 minutes. Keep an eye on the carrot—you want it softened and sweet but not mushy. Around the 3-minute mark, sprinkle in the Italian herbs so their aroma infuses into the veggies. This small step helps “bloom” the herbs, making their flavor really pop throughout the soup.

Step 2: Intensify Tomato Flavor with Tomato Paste and Wine

Turn the heat up to high and stir in the tomato paste. Let it cook for about 2 minutes—this cooks out that raw, sometimes bitter tomato edge. If you're using white wine, add it now and let it simmer for around 3 minutes until the winey smell evaporates. What you’re left with is that beautifully deep tomato base that’s so satisfying.

Step 3: Add Beans, Stock, & Parmesan Then Simmer

Now add half of your beans (these will thicken the soup when blended), the stock, parmesan, salt, and pepper. Give everything a good stir, lower the heat, cover, and let it simmer for about 3 minutes. Stir occasionally so nothing sticks to the bottom. This is where the magic starts to come together.

Step 4: Blend for Creamy Smoothness, Then Finish Off

Use a stick blender right in the pot (or carefully transfer to a standard blender) to puree the soup until silky smooth. Add the remaining beans and simmer for another 3 minutes to warm through the chunks. Stir in the spinach until it wilts, then swirl in your cream if you’re going for that extra indulgence. Taste and adjust salt and pepper as needed—remember canned beans add salt, so go easy.

Top Tip

After making this creamy tomato bean soup recipe a dozen times, I've learned a few tricks that make it turn out perfectly every time. Whether you’re a newbie or have been cooking for years, these little insights can save you from common pitfalls.

Don’t Skip Cooking the Tomato Paste: Frying it briefly makes a huge difference in flavor—your soup will taste richer and less acidic.
Simmer Beans Thoroughly: If you're using dried beans, make sure they’re soft enough before adding—they should puree smoothly for the perfect texture.
Add Greens Last: Spinach or kale cooks quickly, so stirring them in at the end keeps them fresh and vibrant, not mushy.
Adjust Salt at the End: Since canned beans and parmesan can be salty, taste before adding more salt to prevent over-seasoning.

How to Serve Creamy Tomato Bean Soup Recipe

Garnishes

I love topping this soup with a little extra grated parmesan or a drizzle of good olive oil. Fresh basil leaves or a sprinkle of chili flakes bring a lovely brightness or subtle heat if you want to shake things up.

Side Dishes

Crusty bread is my go-to for dunking – something like sourdough or a rustic baguette is perfect. Sometimes I’ll serve it alongside a simple green salad to keep things light and fresh.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in mini bread bowls—super charming and edible! You can also swirl in some pesto or a dollop of sour cream just before serving for extra flair.

Make Ahead and Storage

Storing Leftovers

After enjoying this soup fresh, store leftovers in an airtight container in the fridge for up to 4 days. It keeps its flavor beautifully, so you can look forward to a comforting lunch or dinner without any hassle.

Freezing

I’ve frozen this soup many times with great results. Just cool it completely, portion into freezer-friendly containers, and freeze for up to 3 months. When you defrost, give it a good stir—sometimes it thickens a little, so you can loosen it with a splash of broth or water.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat. Stir frequently so it heats evenly and doesn’t scorch. If you used cream, you might want to add a little more cream or butter at the end to bring back that silky texture.

Frequently Asked Questions:

Can I make this creamy tomato bean soup recipe vegan?

Absolutely! Skip the butter, parmesan, and cream, and use a plant-based butter or olive oil for the sauté. Substitute nutritional yeast for parmesan or simply omit it. Use vegetable broth instead of chicken stock.

What’s the best way to cook dried beans for this soup?

Soak your beans in plenty of water for at least 5 hours or overnight to soften them. Then simmer gently in salted water, partially covered, checking for tenderness starting at 25 minutes. The goal is to have them tender but not mushy so they puree smoothly without falling apart.

Can I substitute canned tomatoes for tomato paste in this recipe?

Yes! Use about 800g of crushed or diced canned tomatoes or passata. Reduce the stock to 3 cups and skip the paste. Add the canned tomatoes with the stock and simmer uncovered for about 10 minutes before blending. The flavor will be milder but still delicious.

How do I know when to add the cream?

Stir the cream in after you’ve pureed the soup and added the remaining beans and spinach. Adding it at the end keeps the soup silky and prevents the cream from curdling during simmering.

Final Thoughts

This creamy tomato bean soup recipe is one of those dishes that always feels like a hug in a bowl. Whether you’re eating it on a cold evening, packing it for lunch, or sharing it with friends, it delivers warmth and satisfaction with every spoonful. I hope you enjoy making it as much as I do—it’s a real keeper that’s flexible, flavorful, and downright cozy.