Tomato Basil White Bean Soup (Printable Version)
Comforting Mediterranean-style soup with creamy white beans, ripe tomatoes, and fresh basil. Ready in under an hour for a wholesome, satisfying meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 (28-ounce) can diced tomatoes, with juices
07 - 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup water
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 1/2 cup fresh basil leaves, roughly chopped (plus more for garnish)
→ Finishing Touches
15 - 2 tablespoons lemon juice
16 - 1/4 cup grated vegan Parmesan or regular Parmesan (optional, omit for vegan)
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until vegetables are softened and onions are translucent.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with juices, white beans, vegetable broth, water, oregano, thyme, and red pepper flakes. Stir to combine.
04 - Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
05 - Stir in fresh basil and lemon juice. Simmer for another 2–3 minutes.
06 - Taste and adjust seasoning with salt and pepper as needed.
07 - For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans and vegetables whole.
08 - Ladle into bowls, garnish with extra basil and grated vegan or regular Parmesan if desired. Serve hot.
# Expert Advice:
01 -
- The beans break down just enough to create this incredible velvety texture without any cream at all
- It actually tastes better the next day, making it perfect for lazy meal prep
02 -
- Resist the urge to skip the lemon juice, it completely transforms the finished bowl
- Let the soup rest off heat for 10 minutes before serving, the flavors need time to settle
03 -
- Use a potato masher instead of an immersion blender if you want more control over the texture
- Save some basil leaves to add fresh right before serving instead of cooking them all