Creamy Tomato Bean Soup: A Hearty and Delicious Recipe

This creamy tomato bean soup is the perfect comfort food for a chilly day. It’s packed with flavor, incredibly easy to make, and uses simple, wholesome ingredients. The combination of creamy tomatoes, hearty beans, and aromatic herbs creates a soup that’s both satisfying and nutritious. This recipe is easily customizable to your liking – add your favorite vegetables, adjust the spices, or even swap out the beans. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a family favorite.

## Why You’ll Love This Recipe

* **Easy to Make:** This soup requires minimal effort and comes together in under an hour.
* **Budget-Friendly:** The ingredients are affordable and readily available.
* **Healthy and Nutritious:** Packed with fiber, protein, and vitamins.
* **Customizable:** Easily adapt the recipe to your preferences.
* **Delicious and Comforting:** The creamy texture and rich flavor make it perfect for a cozy night in.

## Ingredients You’ll Need

* **Olive Oil:** For sautéing the vegetables and adding richness.
* **Onion:** Provides a flavorful base for the soup.
* **Garlic:** Adds a pungent and aromatic touch.
* **Carrots:** Contribute sweetness and texture.
* **Celery:** Adds depth and complexity to the flavor.
* **Canned Crushed Tomatoes:** The star of the show, providing the tomato base.
* **Canned Diced Tomatoes:** Adds texture and extra tomato flavor.
* **Canned Cannellini Beans (or Great Northern Beans):** These white beans add creaminess and protein.
* **Vegetable Broth:** Provides the liquid base for the soup.
* **Dried Oregano:** A classic Italian herb that complements tomatoes perfectly.
* **Dried Basil:** Another essential Italian herb that adds sweetness and aroma.
* **Red Pepper Flakes (optional):** For a touch of heat.
* **Heavy Cream (or Coconut Cream for vegan option):** Adds richness and creaminess.
* **Salt and Black Pepper:** To taste.
* **Fresh Basil (for garnish):** Adds a fresh and vibrant touch.

## Equipment You’ll Need

* **Large Pot or Dutch Oven:** For cooking the soup.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Immersion Blender (or regular blender):** For creating a creamy texture.

## Step-by-Step Instructions

**Prep the Ingredients:**

1. **Chop the onion, garlic, carrots, and celery.** Aim for small, even pieces to ensure they cook evenly.
2. **Drain and rinse the cannellini beans** to remove excess sodium.
3. **Measure out the crushed tomatoes, diced tomatoes, and vegetable broth.**
4. **Gather your spices** (oregano, basil, red pepper flakes if using), salt, and pepper.

**Sauté the Vegetables:**

1. **Heat the olive oil** in a large pot or Dutch oven over medium heat.
2. **Add the chopped onion, carrots, and celery.** Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
3. **Add the minced garlic** and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Add the Tomatoes, Beans, and Broth:**

1. **Pour in the crushed tomatoes and diced tomatoes.** Stir to combine with the vegetables.
2. **Add the drained and rinsed cannellini beans.**
3. **Pour in the vegetable broth.** Make sure all the ingredients are submerged in the broth. If not, add a little more broth or water.

**Simmer the Soup:**

1. **Add the dried oregano, dried basil, and red pepper flakes (if using).**
2. **Season with salt and pepper to taste.** Start with a teaspoon of salt and half a teaspoon of pepper, and adjust as needed.
3. **Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes.** Simmering allows the flavors to meld together and the vegetables to become tender. For a richer flavor, simmer for up to 45 minutes.

**Blend the Soup:**

1. **Remove the pot from the heat.**
2. **Using an immersion blender, carefully blend the soup until smooth and creamy.** If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids, as they can splatter and cause burns. Vent the blender lid to allow steam to escape.
3. **If you prefer a slightly chunky soup, blend only part of it.**

**Add the Cream and Serve:**

1. **Stir in the heavy cream (or coconut cream) until well combined.**
2. **Taste and adjust the seasoning as needed.** Add more salt, pepper, or herbs to your liking.
3. **Heat the soup gently over low heat until warmed through.** Do not boil after adding the cream.
4. **Serve hot, garnished with fresh basil leaves.**

## Tips and Variations

* **Add More Vegetables:** Feel free to add other vegetables such as spinach, kale, zucchini, or bell peppers. Add them during the last 10-15 minutes of simmering so they don’t become mushy.
* **Use Different Beans:** You can substitute cannellini beans with other white beans like Great Northern beans or Navy beans. You can also use kidney beans or pinto beans for a different flavor profile.
* **Add Protein:** For a heartier soup, add cooked chicken, sausage, or tofu. You can also add a can of diced tomatoes with green chilies for a spicy kick.
* **Make it Vegan:** Use coconut cream instead of heavy cream to make the soup vegan. Be sure to use vegetable broth to keep it vegetarian and vegan-friendly.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of balsamic vinegar can brighten the flavors of the soup.
* **Use Fresh Herbs:** If you have fresh oregano and basil on hand, use them instead of dried herbs for a more vibrant flavor. Add them towards the end of cooking.
* **Top with Croutons:** Crispy croutons add a delightful crunch to the soup.
* **Spice it Up:** Add more red pepper flakes or a dash of hot sauce for a spicier soup.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and become even more delicious.
* **Freeze it:** Creamy tomato bean soup can also be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to serve, thaw the soup in the refrigerator overnight and reheat gently on the stovetop.

## Serving Suggestions

* **Serve with crusty bread or grilled cheese sandwiches.** The bread is perfect for soaking up the delicious soup.
* **Pair with a side salad.** A simple green salad complements the richness of the soup.
* **Top with a dollop of sour cream or Greek yogurt.** Adds a tangy contrast to the creamy soup.
* **Sprinkle with grated Parmesan cheese.** Adds a salty and savory flavor.
* **Garnish with a swirl of olive oil.** Enhances the richness and flavor of the soup.

## Nutritional Information (approximate per serving)

* Calories: 250-350
* Protein: 10-15g
* Fat: 15-25g
* Carbohydrates: 25-35g
* Fiber: 8-12g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Creamy Tomato Bean Soup Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 35 minutes

**Ingredients:**

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 carrots, chopped
* 2 celery stalks, chopped
* 28 ounces canned crushed tomatoes
* 14.5 ounces canned diced tomatoes
* 15 ounces canned cannellini beans, drained and rinsed
* 4 cups vegetable broth
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1/2 cup heavy cream (or coconut cream)
* Salt and black pepper to taste
* Fresh basil leaves, for garnish

**Instructions:**

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
3. Add garlic and sauté for 1 minute, until fragrant.
4. Pour in crushed tomatoes, diced tomatoes, and cannellini beans.
5. Add vegetable broth, oregano, basil, and red pepper flakes (if using).
6. Season with salt and pepper to taste.
7. Bring to a boil, then reduce heat, cover, and simmer for 20-45 minutes.
8. Remove from heat and blend with an immersion blender until smooth.
9. Stir in heavy cream (or coconut cream) until combined.
10. Taste and adjust seasoning as needed.
11. Heat gently over low heat until warmed through. Do not boil.
12. Serve hot, garnished with fresh basil leaves.

Enjoy your delicious and comforting Creamy Tomato Bean Soup!