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Smoky Tomato White Bean Soup – the perfect weeknight meal! Loaded with fire-roasted tomatoes, tender white beans, sautéed veggies, and warm seasonings - this soup is packed with flavor and done in no time!
Seriously, this is a recipe after my own heart - it's smoky, garlicky, and totally satisfying! The flavor is out-of-this-world, yet the ingredients are short and simple. It's perfect for any time of year too.
This delicious recipe is straight from the pages of Vegan Comfort Cooking by Melanie McDonald and I get to share it with you today. If you like comforting and flavorful recipes, you may want to check it out.
What's Inside?
You'll find delicious 75 mouth-watering recipes like Black Forest Breakfast Crepes, Drool-Worthy Cinnamon Donuts, Soul-Warming Stew and Dumplings, Berry Good Breakfast Cake, Pizza Party Pull-Apart Bread, Sinfully Sticky Toffee Pudding, Smashed Salt and Vinegar Potatoes, Life-Changing Vegan Butter, Roasted Garlic Alfredo and so much more!
Also, you'll want to make EVERYTHING after you see the photos. Each recipe has its own gorgeous photo and they are all mouth-watering!
AND, you won't find any crazy ingredients either. Most of them are pantry staples or can be found at your local grocery store.
How to make Tomato White Bean Soup
In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
Add the garlic, smoked paprika, and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer, and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning, and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier if you want to.
Can I freeze tomato soup?
Yes, you can freeze this soup for 4-6 months. Just make sure to cool it first for 30-60 minutes, then pour it into an airtight container. To defrost, place the container in the fridge overnight or in the microwave using the defrosting setting.
Reheat on the stovetop over medium heat or in the microwave. You may need to add a few splashes of vegetable broth to thin it out.
Serving Suggestions
Well, this soup is pretty filling on its own, but it pairs nicely with crunchy artisan bread and vegan butter. It also goes well with salad or sandwiches, too. I'm thinking of a vegan grilled cheese sandwich for dipping. You can also add a dollop of vegan sour cream or vegan ricotta cheese to make it creamy. YUM!
More soup recipes to try
- Instant Pot Potato Leek Soup
- Mexican Black Bean Soup
- Easy Vegan Miso Soup
- Chickpea Curry Soup
- And here are 30 more Vegan Soup Recipes to choose from!
I love to hear from you
If you make this Tomato and White Bean Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Smoky Tomato and White Bean Soup
Ingredients
- 1 tablespoon olive oil or water
- 1 large onion , finely chopped
- 2 celery ribs , finely chopped
- 5 cloves garlic , finely chopped
- 1 teaspoon smoked paprika or chipotle powder
- ½ teaspoon ground cumin
- ¼ cup tomato paste
- 27 oz chopped fire-roasted tomatoes , canned
- 2 teaspoon salt , plus more to taste
- ½ teaspoon black pepper , freshly ground
- 3 cups vegetable stock
- 1 tablespoon cane sugar , or granulated white sugar
- 4½ cups white kidney , cannellini or lima beans, drained and rinsed
Instructions
- In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
- Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
Notes
- This recipe has amazing flavor and I didn't have to add a thing. I did swap out the vegetable broth for a low-sodium variety because that's what I use for all of my recipes.
Patty
I used (2) 14 oz cans of fire roasted tomatoes and (3) 14 oz cans of cannellini beans. It turned out great--this is a keeper!
Melissa Huggins
I'm so happy you loved it, Patty! Thank you for sharing feedback. 🙂
Jennifer
I gave this recipe a trial run tonight and now I wish I had doubled it to have more leftovers!
The only thing I tweaked is something I do with every soup recipe anyhow, which is to add bouillon powder/cubes to taste. Otherwise I wouldn't change much, although I can imagine a handful of chopped kale being thrown in to stretch the pot.
As far as converting the 4.5-cup bean quantity in the recipe, Google told me that each 15-oz can of rinsed and drained beans renders approximately 1.5 cups so I used 3 cans and that worked out well.
Melissa Huggins
I'm happy it worked out well for you, Jennifer! The bouillon addition sounds perfect! Thank you for trying the recipe and sharing your experience.
Anje
Made it today. Very easy and delicious
Melissa Huggins
Hi Anje, Yay! I'm so glad it was a hit. Thank you so much for making the recipe and sharing your feedback.
Genette Shelton
IMade this for dinner tonight with leftover Great Northern beans from last night's dinner. It was fabulous and a hit with hubby. I served it with hot cornbread on the side. This one's a keeper!
Melissa Huggins
Hi Genette, glad you enjoyed this recipe. It sounds perfect with the cornbread. Thank you for sharing feedback. 🙂
Emily
Just a little confused because I wanted to make this. You say 4 1/2 cups of white or cannellini beans. However, you don’t say if they are raw hard or canned. Looks like when you had all the ingredients to the pot it only cooks 20 minutes so they can’t possibly be raw beans because that would take well over an hour or longer if not soaked. Is it canned cooked beans? Please clarify. Thank you.
Melissa Huggins
Hi Emily, yes, this recipe is for precooked beans (canned or homemade). 🙂
Lori
How can this recipe be done in the Instant Pot?
Melissa Huggins
Hi Lori, I haven't tried this recipe in the Instant Pot yet so I can't specify cooking times and such, but I'll have to give it a try soon. I wish I could be more help.
lauren
I added kielbasa and some cayenne! was great11
Jeannette Hicks
OH MY GOD! 🤤
This has become a staple in my cooking, truly! I add tons of vegetables (I mean tons), and use a food processor to thicken the soup to my liking. Let’s see… I’ve added zucchini, bell peppers, carrots, and huge bunches of spinach and kale (I add the last two to the food processor). SOOOOO GOOOD!!!
Melissa Huggins
That does sound amazing Jeannette! More veggies is always a good thing.:)