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    Home » Soups and Salads

    Smoky Tomato White Bean Soup

    July 15, 2019 By Melissa Huggins / 26 Comments

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    Jump to Recipe

    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!

    Overhead view of two bowls of tomato white bean soup with spoons in the middle.

    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.

    Photo of Vegan Comfort Cooking Cookbook with tomato soup in the background.

    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)

    Four process photos of sautéing veggies in a pan and adding tomatoes, beans and broth.

    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.

    Two bowls of tomato white bean soup topped with parsley and spoons in the middle.

    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!

    closeup view of two bowls of soup with napkin and bread on the side.

    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.

    overhead view of two bowls of tomato white bean soup
    Print Recipe Pin Recipe Rate this Recipe
    5 from 22 votes

    Smoky Tomato and White Bean Soup

    Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It’s easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well.
    Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Soup
    Cuisine: American, Gluten-Free, Vegan
    Servings: 5 people
    Calories: 312kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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

    Tips: Make this soup with only 11/2 to 2 cups (360 to 480 ml) of stock instead of 3 cups (720 ml), so it’s more like a thick stew, and serve it over rice, quinoa or couscous.
    Notes by Melissa Huggins:
    • 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. 

    Nutrition

    Serving: 1bowl | Calories: 312kcal | Carbohydrates: 51g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 921mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1010IU | Vitamin C: 8.5mg | Calcium: 118mg | Iron: 5.3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Sarah Churchill

      November 16, 2021 at 9:00 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        November 17, 2021 at 9:09 pm

        Hi Sarah, I'm so glad you loved the soup! Thanks for giving it a try and sharing your feedback 🙂

        Reply
    2. Ava-Ann

      November 02, 2021 at 10:45 am

      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!

      Reply
      • Melissa Huggins

        November 13, 2021 at 10:11 am

        You're most welcome! I'm so happy you liked the soup. Thank you for trying it out 🙂

        Reply
    3. Vonda

      October 26, 2021 at 3:29 pm

      5 stars
      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!!!

      Reply
      • Melissa Huggins

        October 30, 2021 at 1:58 am

        I am glad to hear that you made the recipe work for you. 🙂

        Reply
    4. Linda

      April 29, 2020 at 5:53 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        May 05, 2020 at 2:50 pm

        Yay! So glad it was a hit. Thank you so much. 🙂

        Reply
    5. Mary Jo

      April 09, 2020 at 11:40 am

      Have you ever tried this in the crock pot? I’m about to make for dinner, but wondered if this was a good option!

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:57 pm

        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. 🙂

        Reply
    6. crunchycompassionista

      January 05, 2020 at 6:27 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        January 07, 2020 at 10:47 pm

        I'm glad you liked it! Thank you for making it and sharing your modifications! 🙂

        Reply
    7. Ramsey

      December 08, 2019 at 7:29 pm

      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?

      Reply
      • Melissa Huggins

        January 04, 2020 at 11:48 am

        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 🙂

        Reply
    8. Bibou

      November 12, 2019 at 3:14 pm

      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 !

      Reply
      • Melissa Huggins

        November 12, 2019 at 10:52 pm

        I'm so glad you liked it! Sounds delicious with the pasta and extra seasonings. Thank you for giving it a try 🙂

        Reply
    9. Natalie

      November 11, 2019 at 10:23 pm

      5 stars
      Super easy recipe and really yummy!

      Reply
    10. Elle

      October 23, 2019 at 2:27 pm

      5 stars
      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.

      Reply
    11. sophie

      August 03, 2019 at 4:00 pm

      5 stars
      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 🙂

      Reply
      • Melissa Huggins

        August 03, 2019 at 6:41 pm

        You're most welcome! I'm so glad you liked it! 🙂

        Reply
    12. Erin

      July 27, 2019 at 1:54 pm

      5 stars
      This was excellent!!! Loved the flavor, very hearty, quick to make, lots of leftovers - perfect!!!!!

      Reply
      • Melissa Huggins

        July 28, 2019 at 7:41 pm

        Thank you for giving it a try! So glad you liked it 🙂

        Reply
    13. Elaine

      July 23, 2019 at 10:02 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 25, 2019 at 10:29 pm

        This is so nice to hear! Thank you for giving it a try 😀

        Reply
    14. Barbara May

      July 21, 2019 at 3:44 pm

      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

      Reply
      • Melissa Huggins

        July 28, 2019 at 7:48 pm

        Thank you for giving it a try and sharing your modifications. I'm so glad you liked it 🙂

        Reply

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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