Indulge in Creamy Tomato Basil White Bean Soup Delight

There’s nothing quite like the aroma of a pot of Creamy Tomato Basil White Bean Soup simmering on the stove. Imagine the rich, velvety texture as you take that first spoonful, bursting with flavor and warmth. It’s like a cozy hug from your favorite grandmother, but in soup form. As you dip your crusty bread into this delightful concoction, you’ll find your taste buds dancing with joy.

This comforting soup not only warms your soul but also brings back memories of rainy afternoons spent curled up with a good book and a bowl of something delicious. Perfect for chilly nights or lazy weekends, this recipe transforms simple ingredients into a gourmet experience that’s sure to impress friends and family alike.

I once made this soup for a dinner party, and let’s just say my friends are still talking about it—mostly because they couldn’t stop licking their bowls clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned White Beans: I prefer using cannellini beans for their creamy texture and subtle flavor; rinsing them well enhances their taste.

• Canned Diced Tomatoes: Opt for fire-roasted tomatoes to add depth; they bring a lovely smoky flavor to the mix.

• Fresh Basil: Choose vibrant green leaves; fresh basil elevates the soup’s aroma and flavor—no substitutes here!

• Vegetable Broth: Use low-sodium broth for better control over saltiness; homemade broth can be a game-changer if you have it.

• Heavy Cream: For that dreamy creamy texture; half-and-half works too if you’re looking to lighten things up.

• Garlic: Fresh garlic cloves are essential; sauté them until fragrant for maximum flavor impact.

• Onion: A sweet yellow onion adds aromatic sweetness; don’t skimp on this vital ingredient.

• Olive Oil: Use high-quality extra virgin olive oil for sautéing; it enhances overall flavor remarkably.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Tomato Basil White Bean Soup

Sautéing Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion turns translucent and releases its sweet aroma—about 5 minutes should do.

Add Tomatoes and Beans: Stir in canned diced tomatoes (with juices) and drained white beans. Cook for another 5 minutes to let those flavors meld together beautifully.

Pouring in Broth: Pour in vegetable broth and bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15 minutes—this is where the magic happens!

Blending it Smoothly: Using an immersion blender (or transferring to a blender), blend the soup until smooth yet slightly chunky if desired—this gives it character! Return to heat.

Incorporating Cream and Basil: Stir in heavy cream and chopped fresh basil just before serving. Let it gently warm through while stirring occasionally—a few minutes is all you need.

Taste Test Time!: Don’t forget to taste your creation! Adjust seasonings if needed (salt, pepper) before ladling into bowls and garnishing with extra basil or a drizzle of olive oil.

Now you have it—the perfect bowl of Creamy Tomato Basil White Bean Soup ready to warm hearts and bellies alike! Enjoy with crusty bread for dipping or paired with a light salad for an easy meal any day of the week!

Perfecting the Cooking Process

To make the most of your cooking time, start by sautéing the onions and garlic first to build flavor. Then add the tomatoes and let them simmer down before incorporating the white beans. This sequence ensures a rich taste in every spoonful.

Add Your Touch

Feel free to customize your soup by adding cooked pasta or some spicy sausage for an extra kick. You can also swap fresh basil for dried herbs if you’re in a pinch. This flexibility allows you to create a version that resonates with your personal taste.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. When reheating, warm it gently on the stove over low heat to prevent curdling of the cream. Stir frequently for even warming and enjoy!

I remember the first time I served this soup at a family gathering; my aunt took one sip and declared it “life-changing.” It was like winning a culinary award right in my own kitchen!

FAQ

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes are not only convenient but often more flavorful than fresh ones out of season. Just drain excess liquid if needed to maintain the right consistency in your creamy tomato basil white bean soup.

How can I make this soup vegan?

To make this creamy tomato basil white bean soup vegan, simply substitute heavy cream with coconut milk or cashew cream. This will still give you that creamy texture without any dairy products.

What type of white beans should I use?

Cannellini beans are ideal due to their creamy texture but feel free to use navy beans or great northern beans too! They all complement the flavors wonderfully in this comforting dish.

Can I freeze leftovers?

Yes! You can freeze this creamy tomato basil white bean soup for up to three months. Just be sure to leave out any added cream before freezing; stir it in after reheating for best results.

Conclusion for Creamy Tomato Basil White Bean Soup

In summary, this creamy tomato basil white bean soup is easy to prepare and bursting with flavor. With its versatility and customizable options, it’s perfect for any occasion—whether it’s a cozy night in or entertaining guests. Don’t forget those chef tips and tricks along the way; they’ll elevate your dish from good to unforgettable!

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Creamy Tomato Basil White Bean Soup

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Creamy Tomato Basil White Bean Soup is a warm and comforting dish that combines rich flavors with a velvety texture. This delightful soup features creamy cannellini beans, fire-roasted tomatoes, and fresh basil, creating a hearty meal perfect for chilly evenings or gatherings with family and friends. With easy-to-follow instructions and simple ingredients, this recipe elevates everyday cooking into a gourmet experience. Serve it alongside crusty bread for the ultimate cozy night in!

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup fresh basil leaves, chopped
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 4 cloves garlic, minced
• 1 medium sweet yellow onion, diced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until the onion is translucent (about 5 minutes).
2. Stir in fire-roasted diced tomatoes (with juices) and drained cannellini beans; cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a gentle simmer; cook uncovered for about 15 minutes.
4. Blend the soup using an immersion blender until smooth but slightly chunky if desired.
5. Stir in heavy cream and chopped basil just before serving; warm through for a few minutes.
6. Taste and adjust seasoning with salt and pepper before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 55mg

Keywords: For a vegan option, substitute heavy cream with coconut milk or cashew cream. Add cooked pasta or spicy sausage for an extra kick. Leftover soup can be stored in an airtight container in the fridge for up to five days or frozen for up to three months (omit cream before freezing).