As the chill of fall settles in and the season of cozy nights approaches, there’s something truly comforting about a warm bowl of soup. This Creamy Tomato Bean Soup blends rich flavors with creamy textures, making it a perfect family-friendly dish to share around the dinner table. With the irresistible taste of tomato and beans, this soup not only fills the belly but also warms the heart. Let’s dive into this delectable recipe that will surely become a seasonal favorite in your household!
Why Choose Creamy Tomato Bean Soup?
Creating a delicious Creamy Tomato Bean Soup is not just about the ingredients; it’s about the comforting memories you’ll create while enjoying it with your loved ones. This soup is versatile, allowing you to substitute ingredients based on what you have on hand while still bringing a delightful combination of flavors.
Ingredients
For this delightful soup, you will need:
- 2 tbsp / 30g 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 or other dried herbs (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional, can omit)
- 4 cups (1 litre) stock/broth, chicken or vegetable (low sodium)
- 3 x 420g / 15oz cans cannellini or any white beans, drained and rinsed
- 1/2 cup (50g) parmesan (grated)
- 1/2 tsp EACH salt and pepper
- 120g / 4oz baby spinach (or 5 – 6 cups any other leafy greens or 4 cups diced vegetables)
- 3/4 cup (185ml) cream, heavy/thickened (optional, or more butter!)
Step-by-Step Instructions
Follow these simple steps to create your Creamy Tomato Bean Soup:
Melt the butter: In a large pot, melt butter over medium-high heat.
Sauté the vegetables: Add the finely chopped garlic, onion, and carrot. Cook these ingredients for about 5 minutes until the carrot becomes soft and sweet.
Add the herbs: After about 3 minutes of cooking, sprinkle in the Italian herbs. Let them mix with the onions to bloom the herb flavor.
Incorporate tomato paste: Raise the heat to high and add the tomato paste. Allow it to cook for 2 minutes to remove the raw flavor.
Optional wine addition: If using wine, pour it in now and let it cook for about 3 minutes until the harsh smell dissipates, leaving behind a rich tomato essence.
Stir in the broth: Add 1/2 cup of beans to thicken the soup, followed by your chosen stock, parmesan, salt, and pepper. Give it a good stir, cover the pot, and simmer on low heat for 3 minutes while stirring occasionally.
Blend the soup: Use a stick blender to puree the mixture until it’s smooth. If you don’t have a stick blender, carefully transfer the soup to a traditional blender.
Finish the soup: Add the remaining beans and let it simmer for another 3 minutes. Stir in the baby spinach until it wilts. If desired, mix in the cream for added richness. Season with extra salt and pepper to taste.
Serve: Ladle the soup into bowls and serve it hot with crusty bread for dunking!
Tips for Serving & Storing
One of the best things about this Creamy Tomato Bean Soup is its adaptability. Whether you want to pack it for lunch or enjoy it for dinner, this soup holds its flavor beautifully over time. Here are some tips on serving and storage:
Pairing: Serve the soup with crusty bread, grilled cheese sandwiches, or a simple green salad for a complete meal.
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Freezing: For long-term storage, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can last up to 3 months in the freezer.
Meal Prep: This soup is perfect for meal prep; make a large batch on the weekend and enjoy it throughout the week!
FAQs about Creamy Tomato Bean Soup
Can I make this soup vegan?
Absolutely! Omit the cream and parmesan, and use vegetable stock. This adjustment ensures that the soup remains creamy and delicious without dairy.
What can I substitute for cannellini beans?
You can easily substitute cannellini beans with other types of white beans such as navy beans or great northern beans. They all have similar textures and flavors, making them perfect for this soup.
How can I make this soup spicier?
If you prefer a spicy kick, consider adding a pinch of red pepper flakes when sautéing the vegetables. Alternatively, you could stir in some hot sauce just before serving.
Is this soup gluten-free?
Yes, this Creamy Tomato Bean Soup is gluten-free as long as you ensure that the broth or stock used is also gluten-free.
Conclusion
In just a few simple steps, you can create a Creamy Tomato Bean Soup that warms the heart and nourishes the soul. This recipe not only brings a fresh burst of flavors but also offers the comfort of home-cooked meals. With this dish, you’re not just serving soup; you’re creating lasting family memories. Give it a try, and you might just make it a staple in your kitchen! For more delicious recipes, check out Cekere Recipes.
Remember, the warmth of family and good food is what makes the home feel complete. So gather around, share some laughs, and enjoy this nourishing treat together!
Print
Creamy Tomato Bean Soup
A warm and comforting Creamy Tomato Bean Soup full of rich flavors and creamy textures, perfect for cozy nights.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 tbsp / 30g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix or dried herbs
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) chicken or vegetable stock/broth (low sodium)
- 3 x 420g / 15oz cans cannellini beans, drained and rinsed
- 1/2 cup (50g) grated parmesan
- 1/2 tsp salt
- 1/2 tsp pepper
- 120g / 4oz baby spinach
- 3/4 cup (185ml) cream (optional)
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add finely chopped garlic, onion, and carrot; cook for about 5 minutes until soft.
- Sprinkle in the Italian herbs and let them bloom with the onions for about 3 minutes.
- Add tomato paste and cook for 2 minutes to remove the raw flavor.
- If using, pour in wine and cook for 3 minutes until the harsh smell dissipates.
- Add 1/2 cup of beans to thicken the soup, followed by stock, parmesan, salt, and pepper. Stir, cover, and simmer on low heat for 3 minutes.
- Blend the mixture until smooth with a stick blender or in a traditional blender.
- Add the remaining beans and simmer for another 3 minutes, stirring in baby spinach and optional cream until wilted.
- Season with extra salt and pepper to taste and serve hot with crusty bread.
Notes
This soup can be easily adapted for vegan or gluten-free diets. Pair with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg