Name: Creamy Cannellini Bean Tomato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil or olive oil; 1 medium-sized onion, chopped; 3 garlic cloves, minced; ¼ – ½ teaspoon chili flakes; 3 cans (15oz each) cannellini beans; 1 can (15oz) cherry tomatoes; ½ teaspoon dried basil; ½ teaspoon dried rosemary; 1 bay leaf; 2 cups (480 ml) low sodium vegetable broth; ½ teaspoon fine salt, or to taste; ⅛ teaspoon freshly ground black pepper, or to taste; ⅓ cup fresh parsley or basil, chopped

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If you are craving a soup that’s comforting, nourishing, and packed with layers of flavor, you have to try this Creamy Cannellini Bean Tomato Soup. It blends the subtle creaminess of pureed cannellini beans with the rich tang of cherry tomatoes and fragrant Mediterranean herbs, creating a bowl of warmth that’s both hearty and light. Perfect for any season, this soup is not just simple to make but feels like a delicious hug from the inside out. Whether you’re cozying up on a chilly day or seeking a meatless meal that doesn’t compromise on taste, this recipe will quickly become a favorite in your kitchen.

Creamy Cannellini Bean Tomato Soup - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Cannellini Bean Tomato Soup lies in its straightforward yet impactful ingredients. Each one contributes something special — from the sweetness of onions to the herbaceous notes of basil and rosemary — turning simple pantry staples into a soul-satisfying dish.

Extra virgin olive oil: Adds richness and helps soften the onions to build the soup’s flavor base.
Medium onion, chopped: Brings sweetness and depth once sautéed until translucent.
Garlic cloves, minced: Provide that indispensable aromatic punch crucial to any hearty soup.
Chili flakes: Just a pinch to introduce a gentle warmth that awakens the palate.
Cannellini beans (3 cans, 15oz each): The heart of the soup, these beans add creaminess, protein, and fiber.
Cherry tomatoes (1 can, 15oz): Bring a natural tang and vibrant color that lift the whole soup.
Dried basil and rosemary (½ teaspoon each): Infuse lovely Mediterranean herbs that balance the acidity of tomatoes.
Bay leaf: Adds subtle, earthy aroma that rounds out the broth’s flavor.
Low sodium vegetable broth (2 cups): The perfect light, savory liquid base that binds everything together.
Fine salt and freshly ground black pepper: Essential for seasoning and enhancing all natural flavors.
Fresh parsley or basil (⅓ cup, chopped): Brightens the soup right at the end with fresh herbal notes.

How to Make Creamy Cannellini Bean Tomato Soup

Step 1: Prepare the Bean Puree

Start by taking one can of cannellini beans along with its liquid and blending it until smooth. This creamy puree is the foundation of your soup’s luxurious texture. Setting it aside lets you use it to thicken the soup later while keeping every spoonful silky and satisfying.

Step 2: Sauté Onion and Garlic

Heat your olive oil in a large pot over medium heat. Add the chopped onion and cook it slowly until it becomes soft and translucent, releasing natural sweetness. Then stir in the minced garlic and cook just until fragrant — be careful not to burn it, as that would add bitterness instead of warmth.

Step 3: Combine Beans, Tomatoes, and Herbs

Pour in the pureed beans and add the whole beans from the other two cans. Toss in the canned cherry tomatoes, sprinkle in chili flakes, basil, rosemary, and toss the bay leaf. Pour over the vegetable broth, then season with salt and pepper to taste. This stage brings together all the flavors that will mingle and deepen during simmering.

Step 4: Simmer to Perfection

Bring the soup to a gentle simmer, cover the pot, and let it cook for 25-30 minutes. Stir occasionally to prevent sticking and help meld the flavors beautifully. This slow simmer lets the herbs release their essence and the soup thicken just enough to be hearty yet smooth.

Step 5: Finish and Serve

After turning off the heat, stir in fresh chopped parsley or basil for that burst of freshness. Taste and adjust the salt and pepper if needed. Serve the soup hot with a drizzle of olive oil and a few cracks of fresh black pepper on top. A crusty slice of bread on the side makes it a complete meal that hits all the right notes.

How to Serve Creamy Cannellini Bean Tomato Soup

Garnishes

A little goes a long way when it comes to garnishes for this soup. Fresh herbs like parsley or basil add vibrant color and a fresh flavor contrast to the creamy texture. A drizzle of good-quality olive oil on top adds a silky finish and richness that makes the bowl feel extra special. If you like a little heat, sprinkle some chili flakes on for a kick.

Side Dishes

This soup pairs wonderfully with simple sides that complement without overshadowing. Crunchy garlic bread, herbal focaccia, or lightly toasted sourdough all soak up the broth beautifully. For a lighter meal, serve alongside a crisp green salad with a lemon vinaigrette to add brightness and balance.

Creative Ways to Present

To wow guests, serve the Creamy Cannellini Bean Tomato Soup in rustic bread bowls for an edible vessel full of flavor. Another approach is layering with a swirl of pesto or a dollop of ricotta cheese on top for an unexpected creamy zip. For weekday dinners, portion it into mason jars for easy grab-and-go lunches or picnics.

Make Ahead and Storage

Storing Leftovers

This soup keeps exceptionally well in the fridge for up to 4 days. Transfer it to an airtight container once cooled and you’ll have a nourishing meal ready to heat at any time. The flavors actually deepen as it sits, making leftover bowls even more satisfying.

Freezing

If you want to stock your freezer for busy days, this soup freezes beautifully. Use freezer-safe containers or heavy-duty bags and freeze in portions for easy defrosting. Just be sure to leave space at the top of the container as the soup will expand a bit while freezing.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking and ensure even warming. You can add a splash of vegetable broth or water if the soup seems too thick after refrigeration or freezing. Microwave reheating works too—heat in short intervals with stirring in between for best results.

FAQs

Can I use dried cannellini beans instead of canned?

Absolutely! Just soak dried beans overnight and cook them thoroughly before using in the recipe. The cooking time for the soup might be slightly shorter since the beans will already be tender and soft.

Is this soup vegan-friendly?

Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products. It’s a hearty plant-based meal perfect for vegans and anyone looking to eat more plant-forward dishes.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work well, especially in season when they are ripe and sweet. You will need about 1 to 1 ½ cups of peeled and chopped fresh tomatoes. Cook them down a bit longer to develop that rich flavor.

What can I substitute for chili flakes if I don’t like spice?

If spice isn’t your thing, simply omit the chili flakes or replace them with a pinch of smoked paprika for a mild smoky note without the heat. The soup’s herbal and tomato flavors shine beautifully on their own.

How thick should the soup be?

The ideal texture is creamy and somewhat thick but still easy to spoon. It should be more substantial than a broth but not as thick as a puree. Adjust thickness by adding more broth if needed or cooking uncovered briefly to reduce.

Final Thoughts

There’s something truly magical about this Creamy Cannellini Bean Tomato Soup that makes it feel like a cherished recipe worth sharing again and again. It’s a beautiful example of how simple ingredients, when treated with care, can come together into a dish bursting with flavor and comforting texture. I encourage you to give this soup a try and savor every warm, creamy spoonful. Your taste buds and your cozy kitchen moments will thank you.