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!

Ingredients

Scale

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

Instructions

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).
Stir in fire-roasted diced tomatoes (with juices) and drained cannellini beans; cook for another 5 minutes.
Pour in the vegetable broth and bring to a gentle simmer; cook uncovered for about 15 minutes.
Blend the soup using an immersion blender until smooth but slightly chunky if desired.
Stir in heavy cream and chopped basil just before serving; warm through for a few minutes.
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).