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Tomato Bean Soup

This comforting Tomato Bean Soup is creamy, flavorful, and creates a hearty meal in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped Adds flavor
  • 2 cloves garlic, minced For aroma
  • 4 cups diced fresh tomatoes (or canned) Use ripe fresh or canned for convenience
  • 2 cups vegetable broth Can substitute with chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed For creaminess and protein
Seasonings
  • 1 teaspoon dried basil Adds herbaceous note
  • 1 teaspoon dried oregano Enhances flavor
  • Salt and pepper, to taste Season as desired

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the diced tomatoes along with their juice (if using canned) and stir well to combine.
  5. Let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
Cooking
  1. Add the vegetable broth, cannellini beans, dried basil, and oregano.
  2. Stir everything together and bring the soup to a gentle boil.
  3. Lower the heat and season with salt and pepper to taste.
  4. Allow the soup to simmer for another 10 minutes, stirring occasionally.
Finishing Touches
  1. If you prefer a smoother texture, you can use an immersion blender to blend the soup until creamy.
  2. Ladle the soup into bowls and garnish with your favorite toppings, such as fresh herbs or a drizzle of olive oil.

Notes

For added flavor, consider using fire-roasted tomatoes. You can swap out the cannellini beans for another variety, such as black beans or chickpeas. Adjust seasoning based on preference and add lemon juice for brightness.