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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.
Melanie is the creator of the well-known blog A Virtual Vegan. She shares comforting vegan recipes that are perfect for everyone. Her recipes are made to impress even the pickiest eater.
What's Inside?
Inside, you'll find 75 mouth-watering recipes that are broken down into 5 categories:
- First, We Brunch
- Indulge Yourself
- The Munchies
- Sweet Talk
- Bits and Bobs
You'll find delicious 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!
You don't have to be a good cook to make these recipes either. Melanie's recipes are approachable and very detailed to make cooking a breeze!
AND, you won't find any crazy ingredients either. Most of them are pantry staples or can be found at your local grocery store.
I can tell that Melanie put her whole heart into creating this cookbook and she designed these recipes with family in mind. Not everyone is vegan, but everyone loves delicious food that is familiar to them and Melanie hit the nail on the head with this one. Her recipes will bring everyone to the table, vegans, and carnivores alike!
How to make Tomato White Bean Soup
(FULL INGREDIENT AMOUNT IN RECIPE CARD BELOW)
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. YUM!
More soup recipes to try
- Instant Pot Potato Leek Soup
- Mexican Black Bean Soup
- Easy Vegan Miso 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.
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.
Sarah Churchill
I put this together so quickly after getting off work late! The shop was out of cannellini beans and sent me great northern beans as a substitute, and it still turned out absolutely beautifully. I’ll make this again!
Melissa Huggins
Hi Sarah, I'm so glad you loved the soup! Thanks for giving it a try and sharing your feedback 🙂
Ava-Ann
Delicious! Making it for the second time tonight! Recipes like this make me want to go Plant Based! Thanks for sharing an easy, and good dish!
Melissa Huggins
You're most welcome! I'm so happy you liked the soup. Thank you for trying it out 🙂
Vonda
So delicious!!! Quick, easy and made with things from my pantry. I did eliminate the sugar and used a pinch of baking soda to help with the acidity of the tomatoes. I also didn’t add the 2 teaspoons of salt because we’re trying to reduce our sodium, but we never missed it. Thanks for this delicious recipe!!!
Melissa Huggins
I am glad to hear that you made the recipe work for you. 🙂
Linda
Delicious! Another hit with the family. So easy to make too which is nice when you want to whip up something quick. Thanks for sharing.
Melissa Huggins
Yay! So glad it was a hit. Thank you so much. 🙂
Mary Jo
Have you ever tried this in the crock pot? I’m about to make for dinner, but wondered if this was a good option!
Melissa Huggins
I'm sorry for the late reply. I haven't tried this soup in a crockpot yet. I'd love to hear how it turns out if you give it a try. 🙂
crunchycompassionista
I made this for dinner tonight and it turned out absolutely delicious!
I did make a few modifications, but tried to stay true to the recipe: I did left out the sugar, tomato paste (I forgot) and black pepper (to avoid making it too spicy). Because I couldn't decide on whether to use smoked paprika or chipotle powder, I used half of each. I also added in some red peppers and carrots to up the vegetable content. My hubby also loved this and it'll be added to our regular rotation!
Melissa Huggins
I'm glad you liked it! Thank you for making it and sharing your modifications! 🙂
Ramsey
Did you use dried kidney beans or canned? And how many cans would 4 1/2 cups of beans be? Also, do you think some minced garlic from a jar would work?
Melissa Huggins
This recipe calls for canned beans. I used 2 15-oz cans (which is approx. 3 1/2 cups) but you can use 3 cans if you like it heartier. Hope this helps 🙂
Bibou
This was absolutely delicious. Made it and added some gluten free pasta, laurel and Italian seasoning ( like a minestrone). So good, will make it again !
Melissa Huggins
I'm so glad you liked it! Sounds delicious with the pasta and extra seasonings. Thank you for giving it a try 🙂
Natalie
Super easy recipe and really yummy!
Elle
It's getting cold here. Consequently, I made your soup recipe last night for myself and my meat-eating husband. He loved it, as did I. We like spicy/smoky a lot. I added 1.5 Tbls of smoked paprika and 1 tsp of cumin, a sprinkle of vinegar for brightness and red pepper flakes for some heat. It was excellent. Crusty homemade bread rounded out the dish. I had two bowls.
sophie
That was a really tasty soup. I really enjoy it!
Thank's for all your recipes That s awsome....keep inspiring us like you do 🙂
Melissa Huggins
You're most welcome! I'm so glad you liked it! 🙂
Erin
This was excellent!!! Loved the flavor, very hearty, quick to make, lots of leftovers - perfect!!!!!
Melissa Huggins
Thank you for giving it a try! So glad you liked it 🙂
Elaine
This soup is fantastic. I do not like fire roasted tomatoes, so I used regular diced tomatoes. I left out the sugar. This recipe will be on my regular rotation. Thank you!
Melissa Huggins
This is so nice to hear! Thank you for giving it a try 😀
Barbara May
I made this soup and just added about a 1/2 cup of sazonador total and it was delicious. Thanks for the recipe.
Barbara May
Melissa Huggins
Thank you for giving it a try and sharing your modifications. I'm so glad you liked it 🙂