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Creamy White Bean Tomato Basil Soup
This Creamy White Bean Tomato Basil Soup is a rich, hearty, and comforting dish that combines protein-packed white beans, tangy tomatoes, and fresh basil into a smooth and velvety soup. Perfect for a cozy meal, this soup is both nutrient-dense and easy to prepare. Whether you serve it as a main course or a side, it's a satisfying choice for any season!
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Blender or immersion blender
- Knife & Cutting Board
- Measuring cups & spoons
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can white beans (cannellini or navy beans), drained and rinsed
- 3 cups vegetable broth
- ½ cup coconut milk or heavy cream
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1/4 cup fresh basil, chopped
- ½ teaspoon red pepper flakes optional, for spice
- 1 teaspoon balsamic vinegar for extra depth of flavor
For Garnishing:
- Fresh basil leaves chopped
- Grated Parmesan cheese or nutritional yeast for a vegan option
- Croutons or crusty bread for serving
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 3-4 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute, until fragrant.
Simmer the Soup
- Add crushed tomatoes, white beans, vegetable broth, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using).
- Stir well and bring to a gentle boil.
- Reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
Blend for a Creamy Texture
- Remove from heat and allow the soup to cool slightly.
- Use an immersion blender to blend until smooth. Alternatively, transfer in batches to a stand blender, then return to the pot.
- Stir in coconut milk (or heavy cream) and balsamic vinegar for added creaminess and depth of flavor.
Serve and Garnish
- Ladle the soup into bowls.
- Garnish with fresh basil, grated Parmesan (or nutritional yeast), and croutons.
- Serve hot with crusty bread or a side salad.
Notes
Tips & Tricks
- Extra Creamy: For an ultra-smooth soup, strain through a fine-mesh sieve after blending.
- Vegan Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
- Make It Protein-Rich: Add extra white beans or a handful of quinoa while simmering.
- Storage Tips: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Flavor Boost: A dash of smoked paprika can enhance the depth of the soup.
Tips & Tricks
- Extra Creamy: For an ultra-smooth soup, strain through a fine-mesh sieve after blending.
- Vegan Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
- Make It Protein-Rich: Add extra white beans or a handful of quinoa while simmering.
- Storage Tips: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Flavor Boost: A dash of smoked paprika can enhance the depth of the soup.
Nutritional Comparison (Per Serving)
| Nutrient | Creamy White Bean Tomato Basil Soup | Traditional Tomato Soup |
|---|---|---|
| Calories | ~280 | ~190 |
| Protein | ~10g | ~3g |
| Fiber | ~6g | ~2g |
| Healthy Fats | ~14g | ~5g |
| Carbohydrates | ~30g | ~25g |