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Creamy Tomato Soup Recipe

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.
Prep Time5 minutes
Cook Time25 minutes
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 39kcal


  • 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


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.


  • 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.


Serving: 6g | Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 440mg | Potassium: 373mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1692IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg