This Creamy Tomato and White Bean Soup is the ultimate comfort meal. It’s rich, velvety, and packed with flavor in every spoonful. Crisp bacon adds smoky depth, while cannellini beans and baby spinach make this soup hearty and nourishing.
Why You Will Love this Creamy Soup
- Creamy and Comforting: The heavy cream and Parmesan cheese create a silky texture that feels indulgent and cozy.
- Protein-Packed: Cannellini beans add a boost of plant-based protein and fiber, making this soup, both filling and nutritious.
- Simple Ingredients, Big Flavor: Made with pantry staples like canned tomatoes, beans, and herbs with no complicated steps, or fancy equipment needed.
- One Pot Dinner: Everything simmers in one pot for an easy one-pot soup dinner.
- Perfect for Any Season: This creamy tomato white bean soup is light enough for spring, or hearty enough for winter.
- Easy to Customize: Easily make this soup vegetarian, or adjust the richness to your liking.
Ingredient Substitutions
- Bacon: Substitute with pancetta, or leave it out entirely for a vegetarian option.
- Cannellini Beans: Great Northern beans or navy beans can be used as alternatives.
- Chicken Stock: Use vegetable stock for a vegetarian version.
- Heavy Cream: Substitute with half-and-half or full-fat coconut milk for a lighter or dairy-free option.
- Parmesan Cheese: Pecorino Romano or Asiago can be used for a similar salty, nutty flavor.
- Spinach: Kale, Swiss chard, or arugula work well too, just adjust the cooking time as needed.
How to Serve and Store
- Serve this creamy tomato and white beans soup garnished with extra Parmesan cheese, a drizzle of olive oil, and a few crispy bacon bits. Pair with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
- Cool completely before freezing in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
- Can I make this soup vegetarian? Yes! Simply omit the bacon, use vegetable stock instead of chicken stock, and skip the Parmesan rind or use a vegetarian hard cheese alternative.
- Can I blend the soup for a smoother texture? Absolutely. Use an immersion blender to partially or fully blend the soup before adding the cream and spinach for a silky finish.
- Can I make it ahead of time? Definitely. This soup actually tastes better the next day after the flavors have had time to deepen.
More White Bean Recipes to Love
- White Bean and Spinach Ragu
- Italian White Beans and Salami
- White Bean Chicken Soup
- Cannellini Bean Sausage Stew
Creamy Tomato White Bean Soup
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
Description
This Creamy Tomato and White Bean Soup is the ultimate comfort meal. It’s rich, velvety, and packed with flavor in every spoonful.
Ingredients
- 4 strips thick-cut bacon, diced
- 1/2 yellow onion, minced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 16 ounces whole tomatoes, crushed
- 2 cans cannellini beans, rinsed and drained
- 4 cups chicken stock
- 1 Parmesan rind
- 1 bay leaf
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 3 ounces baby spinach
- Olive oil, for drizzling
Instructions
- Crisp the diced bacon in a large pot over medium heat. Once crisp, remove the bacon and leave about 2 tablespoons of the bacon fat in the pot.
- Sauté the onions and garlic for about 2 minutes, until fragrant.
- Stir in the tomato paste, dried basil, oregano, thyme, crushed red pepper, salt, and black pepper. Toast the tomato paste for 2–3 minutes to deepen the flavor.
- Add the crushed tomatoes and sprinkle with a pinch of salt. Stir well.
- Add the cannellini beans, chicken stock, Parmesan rind, and bay leaf. Turn up the heat to bring to a near boil, then reduce to low and simmer uncovered for 20 minutes.
- Remove the bay leaf and Parmesan rind. Stir in the heavy cream and simmer for another 5 minutes.
- Mix in the Parmesan cheese until melted and smooth.
- Add the spinach and let it wilt for 1–2 minutes.
- Taste for salt.
- Serve hot, drizzled with olive oil and topped with more cheese and crispy bacon.
- ENJOY!
Notes
- While the bacon is crisping, prep the other ingredients.
- Toasting the tomato paste adds a rich, deep flavor to the base. Don’t skip this step.
- Adjust the amount of crushed red pepper to your liking. Omit, if desired.
- The Parmesan rind infuses the broth with incredible umami flavor. Be sure to remove it before serving.
- Always add the spinach at the end to keep it bright and fresh.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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