Soups & Stews > Vegetarian Soups & Stews > Hearty Vegetarian Stews > Vegetable Curry Stew Recipe

Creamy Tomato and White Bean Soup

A comforting and flavorful vegetarian soup featuring the rich flavors of tomatoes and the creamy texture of white beans. This soup is easy to make, packed with nutrients, and perfect for a chilly evening.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 2 tablespoons Olive oil
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 28 ounces Canned crushed tomatoes
  • 4 cups Vegetable broth
  • 15 ounces, drained and rinsed Canned white beans
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Heavy cream or coconut milk (optional)
  • optional Fresh basil (for garnish)

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes and Broth

Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano and dried basil. Bring the mixture to a simmer.

Simmer and Blend

Add the drained and rinsed white beans to the pot. Reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. For a creamier texture, use an immersion blender to partially or fully blend the soup. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Return the blended soup to the pot.

Finish and Serve

Season the soup with salt and black pepper to taste. If desired, stir in heavy cream or coconut milk for added richness. Heat through. Serve hot, garnished with fresh basil, if desired.

Nutrition Facts Estimated per 100g of product

Calories: ~80kcal, Protein: ~3g, Fat: ~4g, Carbohydrates: ~10g (Note: these are estimates and will vary based on specific ingredients and additions).

Other Considerations for Nutrition

This soup is a good source of fiber and vitamins. Using coconut milk instead of heavy cream will make it vegan and lower in saturated fat.

← Creamy Tuscan White Bean Soup →

FAQ

  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Can I use other types of beans?

    Yes, you can substitute cannellini beans, Great Northern beans, or other white beans in this recipe.
  • Can I add vegetables to this soup?

    Absolutely! Diced carrots, celery, or spinach would be great additions to this soup. Add them along with the onion and garlic.