Creamy tomato soup is made with white beans and simple staple ingredients. This creamy tomato soup recipe can be made in two ways; a one pot meal or a roasted option in under 30 minutes.
There's something special and comforting about eating a bowl of creamy tomato soup. As a child, I remember my mom making Campbell's tomato soup with grilled cheese sandwiches on cold winter afternoons. Since becoming plant-based, I still love a hot creamy tomato soup bowl. So today, I made a creamy tomato soup recipe using white beans as the creamy component. This creamy tomato soup recipes is so easy, and there are two options for cooking it quickly.
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I chose very few ingredients for this tomato soup recipe to make it as easy as possible. If I can make a delicious recipe with only a few ingredients, I have in the house, all the better.
Creamy Tomato Soup Ingredients
I used two sets of ingredients for this recipe because I chose to roast the tomatoes rather than add them to the soup pot. Either version is delicious; it simply depends on personal preference.
- Tomatoes: I used grape tomatoes which are sweet and firm in texture.
- Garlic: I prefer fresh garlic cloves whenever possible for the best flavor.
- Rosemary: Rosemary is one of the most aromatic herbs and has an equally pungent taste. The flavor is lemony-pine-like and has also been described as minty, sage-like, and peppery. Because of its strong flavor, starting with small amounts as a little goes a long way.
- Shallots: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat. You can substitute shallots in nearly any recipe that calls for onions—make sure you're using the same volume. (For example, several medium shallots equals about one small yellow onion.
- White Beans: I used cannellini beans for this creamy tomato soup recipe.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
- Rosemary: Rosemary sprigs are used twice in this recipe to flavor the broth and the roasting tomato mixture.
- Red Pepper Flakes: The red pepper flakes give the additional soup flavor and a slight spiciness.
Creamy Tomato Soup Ingredient Substitutions
- Cherry tomatoes are similar to grape tomatoes in their size and flavor.
- A 14.5-oz can of tomatoes equals about 1 pound of fresh tomatoes. How many tomatoes are in a can? This is usually about five or six tomatoes and comes to about 2 cups. A 28-oz can of tomatoes is equivalent to approximately 2 pounds of tomatoes, usually 10 to 12.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- You can choose your favorite herb to replace rosemary. I like sage, basil, and oregano. I prefer fresh herbs; however, if fresh herbs aren't available, a good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried. Dried herbs tend to have fewer oils because they are dehydrated. However, those oils tend to be trapped deeper inside the herb.
- There is no need to worry if you plan to cook a recipe that calls for shallots but has run out. There are a handful of ingredients you can use instead. Onions, leeks, garlic, scallions, garlic scapes, and chives all have a similar flavor to shallots and work as replacements in different recipes.
- Try Navy beans (also called pea beans) or Great Northern beans instead of cannellini beans.
- Yondu is an excellent replacement for vegetable broth.
- Skip the red pepper flakes if you don't like the flavor or a little heat. However, if you like it spicy and don't have red pepper flakes, try a little cayenne pepper instead.
How to Make Creamy Tomato Soup
There are two ways to cook this delicious creamy tomato soup recipe. For example, this time, I roasted the tomatoes in the oven with the shallots, garlic, and rosemary.
Then, in a soup pot or Dutch oven, cook the white beans, vegetable broth, rosemary, and red pepper flakes.
Or the other option is to skip the roasting and put it all together in one pot.
Regardless, the flavors of this creamy tomato soup with white beans are incredible.
Next, use an immersion blender to blend the soup. Or, transfer the soup to a blender and blend in batches.
I bought a fresh loaf of sourdough bread at the market and added cubes of sourdough bread to each bowl.
Recipe FAQs
Some recipes call for “white beans.” This is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.
Cannellini beans—also known as white kidney beans—provide a variety of nutrients and fiber while being low in fat. Whether you're trying to eat more plant-based protein or you enjoy their taste and texture, these white beans are a healthy choice.
Cannellini beans can also be labeled as white kidney beans or Italian kidney beans, adding to the confusion. What remains constant is that cannellini beans are larger and have a traditional kidney bean shape, perfect for that comforting fall chili. In addition, they have a nuttier, earthy flavor.
Tips
- Using an immersion blender is quicker and more efficient than blending batches. However, if you use a blender instead, vent the blender so you don't burn yourself.
- Remove the rosemary sprigs from both the soup pop and the baking sheet. The rosemary flavors absorb into the soup, but you want to avoid eating the hard stems.
- The white beans provide the creaminess of this creamy tomato soup recipe without using plant milk, nuts, or cashews.
- This creamy tomato soup recipe is vegan, gluten-free, and nut-free.
- Choose different herb combinations to give your unique soup flavors.
- I use Souper Cubes to freeze this soup for up to 3 months.
- When freezing, allow the soup to thaw overnight completely until reheating.
- If you love homemade tomato soup recipes, check out sheet pan tomato soup, chickpea tomato soup, or vegan tomato soup!
The next time you're craving some creamy tomato soup, try this easy recipe with white beans!
More Delicious Vegan Soup Recipes
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📖 Recipe
Creamy Tomato Soup Recipe
Ingredients
- 2 15 ounce Cans white beans I used cannellini beans
- 4 cups Organic vegetable broth
- 4 springs rosemary, divided 2 in the soup pot; 2 on the baking sheet
- 1 teaspoon red pepper flakes
- 2 pounds grape tomatoes
- 4 cloves garlic
- 2 Shallots, cut into wedges
- salt and pepper to taste
- 2 pieces sourdough bread, cut into cubes optional
Instructions
Creamy Tomato Soup (One Pot Option)
- In a large soup pot, saute the shallots and garlic.
- Add the tomatoes, rosemary, and red pepper flakes.
- Cook the tomatoes, stirring until they start to break down and burst.
- Now add the white beans and vegetable broth.
- Bring to a boil.
- Remove the rosemary sprigs.
- Using an immersion blender, blend the soup until smooth—or transfer batches to mix in a high-speed blender.
- Serve with cubes of sourdough bread (optional)
Roasted Tomato Option
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Add the tomatoes, garlic cloves, and shallots, cut into wedges, and add 2 sprigs of rosemary.
- Roast for 20 minutes until the tomatoes burst.
- In the meantime, add the white beans, red pepper flakes, vegetable broth, and 2 remaining rosemary sprigs to a soup pot in a dutch oven.
- Bring mixture to a boil and reduce to a simmer.
- Add the roasted tomatoes, garlic, and shallots.
- Remove the sprigs of rosemary from the baking sheet and the soup pot.
- Using an immersion blender, blend the soup until smooth—or transfer batches to mix in a high-speed blender.
- Serve with optional cubes of sourdough bread.
Notes
- Using an immersion blender is quicker and more efficient than blending batches. However, if you use a blender instead, vent the blender, so you don't burn yourself.
- Remove the rosemary sprigs from the soup pop and the baking sheet. The rosemary flavors absorb into the soup, but you want to avoid eating the hard stems.
- The white beans provide the creaminess of this creamy tomato soup recipe without using plant milk, nuts, or cashews.
- This creamy tomato soup recipe is vegan, gluten-free, and nut-free.
- Choose different herb combinations to give your unique soup flavors.
- I use Souper Cubes to freeze this soup for up to 3 months.
- When freezing, allow the soup to thaw overnight completely until reheating.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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