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 (brown, yellow, or white); 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 dried herbs); 3/4 cup (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional); 4 cups (1 litre) chicken or vegetable stock, low sodium; 3 x 420g (15oz) cans cannellini or any white beans, drained & rinsed (or 2 cups dried beans, cooked to 5.5 cups); 1/2 cup (50g) parmesan, grated; 1/2 tsp salt; 1/2 tsp pepper; 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables); 3/4 cup (185ml) heavy/thickened cream (optional) or additional butter

There’s something so comforting about a warm bowl of soup that wraps you up like a cozy blanket. This Creamy Tomato Bean Soup Recipe hits that spot perfectly—rich, velvety, and packed with wholesome goodness. It’s one of those dishes that I always come back to when I want something nourishing and satisfying without fuss.

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 get pretty excited about soup recipes that feel both hearty and sophisticated. This Creamy Tomato Bean Soup Recipe is exactly that—a simple set of ingredients that come together to create something truly special and comforting. I’ve shared this recipe with friends who keep asking for it again and again, and I think you’ll see why!

Rich Creamy Texture: The blend of tomato paste, beans, and cream creates a silky, luscious mouthfeel that feels indulgent but still wholesome.
Hearty and Filling: Thanks to the beans and a touch of Parmesan, this soup really satisfies hunger—perfect for lunch or dinner.
Easy to Customize: You can tweak the herbs, add greens or veggies, or even sneak in some cooked sausage or bacon without losing that classic comfort vibe.
Quick and Simple: Despite how rich it tastes, this soup comes together in under half an hour—ideal when you need something fast but impressive.

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

The magic of this Creamy Tomato Bean Soup Recipe is in how simple ingredients play off each other. The butter and onion base create a flavorful start, while tomato paste delivers intense tomato depth without watering down. The beans provide both creaminess and protein, and the parmesan adds just the right umami kick.

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 vegetables while carrying flavors.
Onion (brown, yellow, or white): Builds aroma and natural sweetness for a solid flavor foundation.
Garlic: Classic flavor enhancer that lifts the savory notes.
Carrot: Adds sweetness and body, balancing the tomato’s acidity.
Italian herb mix (or oregano, thyme, basil): Injects a fragrant, garden-fresh note that complements tomato beautifully.
Tomato paste: Concentrated tomato flavor that thickens the soup and gives it that deep red color.
White wine (optional): Adds brightness and complexity; if you skip it, just simmer longer to develop flavor.
Stock (chicken or vegetable): The liquid that brings it all together—choose low sodium so you can control seasoning.
Cannellini or white beans: Provide creaminess and protein, keeping the soup satisfying.
Parmesan cheese: Adds savory depth and a slight nuttiness.
Salt and pepper: Simple but essential seasoning to balance flavors.
Baby spinach (or other leafy greens or diced veg): Adds freshness, color, and nutrition with minimal effort.
Cream (optional): Brings extra silkiness, but you can always skip it for a lighter version or substitute with more butter.

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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 the best parts about this Creamy Tomato Bean Soup Recipe is how easy it is to make your own. Over time, I’ve played around with adding different veggies or a hit of heat, and honestly, it all turns out delicious. You can truly make it suit your mood or what’s in your fridge.

Variation: I once added chopped cooked sausage for a meaty twist, and it was a total winner for a cozy, protein-packed dinner.
Vegetarian/Vegan twist: Swap out the cream for coconut milk or omit it entirely, and use vegetable stock and vegan cheese to keep it plant-based and still rich.
Seasonal tweaks: In cooler months, I often toss in diced roasted root veggies or kale instead of spinach for extra heartiness.

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

Step 1: Sauté the Base

Start by melting butter in your soup pot over medium-high heat. Then add the chopped garlic, onion, and carrot. Cook gently for about 5 minutes until the carrot starts to soften and the onion is translucent. Around the 3-minute mark, sprinkle in your Italian herbs to let their flavors bloom—this really makes a difference in the aroma and taste. Don’t rush this part; a gentle sauté builds a solid flavor foundation.

Step 2: Deepen the Tomato Flavor

Turn the heat up to high and add the tomato paste. Cook it for about 2 minutes, stirring frequently. This step is crucial to get rid of any raw tomato taste and intensify the flavor. Once you see the tomato paste darken a little and it smells rich and savory, pour in the white wine if you’re using it. Let it bubble away for 3 minutes until the sharp winey scent mostly evaporates—you're left with that intense, luscious tomato base.

Step 3: Build the Soup Body

Add half of your drained beans (I like to reserve the rest to keep some texture), your stock, parmesan cheese, and salt and pepper. Stir everything together, then cover and simmer on low heat for about 3 minutes, stirring occasionally. This softens the beans and melts the cheese, creating a richer broth.

Step 4: Blend Until Silky

Use an immersion blender right in the pot to puree the soup until it’s smooth and creamy. If you don’t have one, carefully transfer the soup to a blender in batches. This step is where the magic happens—the beans transform the soup into velvety heaven.

Step 5: Add Final Beans and Greens

Return the blended soup to low heat and add the remaining beans to keep some bite and texture. Let it simmer for another 3 minutes. Then stir in the baby spinach or other greens until wilted—this takes just a minute or two. Finally, swirl in the cream if you’re using it, and taste for seasoning. Add a pinch more salt or pepper if needed, but remember canned beans can be salty, so start light.

Step 6: Serve and Enjoy

Ladle your soup into bowls and grab some crusty bread for dunking. It’s the perfect pairing and makes the whole meal feel extra cozy and satisfying.

Top Tip

From my experience, nailing the flavor in this soup comes down to a few key details. Once I got these right, the Creamy Tomato Bean Soup Recipe became my go-to—rich, balanced, and full of umami.

Bloom Your Herbs: Adding the dried herbs mid-sauté releases their oils and boosts their flavor dramatically. Don’t skip this step!
Cook Tomato Paste Properly: Frying the tomato paste till it darkens slightly takes away any bitterness and adds a deep, roasted flavor that’s essential for this soup.
Use a Stick Blender: Pureeing directly in the pot saves time and reduces mess—I always keep mine handy for soups like this.
Check Seasoning Last: Beans and stock can bring hidden saltiness, so taste after blending and adding cream before seasoning more.

How to Serve Creamy Tomato Bean Soup Recipe

Creamy Tomato Bean Soup - Serving Suggestion

Garnishes

I love topping this soup with a little extra grated Parmesan and freshly cracked black pepper. Sometimes I'll sprinkle on chopped fresh basil or a drizzle of good olive oil. If I’m feeling fancy, a swirl of pesto or a few toasted pine nuts add great texture and flavor.

Side Dishes

Nothing beats crusty artisan bread for dunking into this soup—whether it’s sourdough, ciabatta, or even a warm garlic baguette. For a more filling meal, a simple mixed green salad or roasted veggies on the side pairs beautifully without stealing the show.

Creative Ways to Present

For special occasions, I serve the soup in little espresso cups or hollowed-out mini pumpkins for a stunning fall presentation. Adding a dollop of mascarpone or creme fraiche on top, sprinkled with chopped herbs, always impresses guests. It’s those little touches that make soup feel celebratory!

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to 4 days. Storing it this way keeps the flavors fresh and the texture smooth. Before serving a second time, I like to check the seasoning and add a splash of stock or water if it’s thickened too much.

Freezing

This soup freezes really well, which is great for busy weeks. I let it cool completely, then portion it into freezer-safe containers. When you’re ready to eat, thaw it overnight in the fridge and gently reheat on the stove, stirring often.

Reheating

When reheating, do so gently over medium-low heat. Stir frequently to avoid sticking or separation. If the soup seems too thick after reheating, add a little stock, cream, or water to loosen the consistency back to that perfect creamy texture.

Frequently Asked Questions:

Can I use canned tomatoes instead of tomato paste?

Absolutely! If you don’t have tomato paste, you can substitute it with canned crushed or diced tomatoes or tomato passata. You’ll want to reduce the amount of stock to keep the soup from getting too watery and simmer longer with the lid off to concentrate the flavors. The texture and color will be a bit different, but it’ll still be delicious.

What types of beans work best in this soup?

White beans like cannellini, navy, butter, or great northern beans are my favorites because they blend smoothly and keep the soup pale and creamy. That said, you can use other beans like kidney or black beans, but they’ll change the color and slightly alter the flavor profile. Lentils and split peas also work well if you want to experiment.

Is it necessary to add cream?

Nope! The cream is optional and adds extra silkiness and richness, but the soup is perfectly creamy and satisfying without it thanks to the beans and butter. If you want to skip dairy altogether, you can add a little more butter or use a dairy-free cream substitute.

How do I cook dried beans for this recipe?

For dried beans, soak them in plenty of water for 5 to 24 hours to soften them. Drain, then boil and simmer them with a bit of salt until tender—this can take anywhere from 25 minutes to 2 hours depending on the type and freshness. For best results, check frequently once they’re near tender to avoid overcooking. Once cooked, use the required amount in the soup and refrigerate or freeze any leftovers.

Final Thoughts

This Creamy Tomato Bean Soup Recipe has been a go-to in my kitchen because it’s everything I want in a soup—simple, satisfying, and so full of comforting flavors. I find it’s one of those dishes that feels fancy enough to share with guests yet easy enough for a weeknight dinner. I hope you enjoy making and customizing it as much as I’ve enjoyed sharing it with you. Don’t forget to grab some crusty bread and cozy up—it’s soup season!