Easy Tomato and White Bean Soup with Garlic Toast
Easy Tomato and White Bean Soup with Garlic Toast is a comforting, hearty soup that’s perfect for busy weeknights. After making this many times, I’ve discovered that the trick to a creamy, rich soup is to blend half of it until smooth. This cozy soup is better than takeout and ready in just 30 minutes. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Gorgonzola Truffle Mushroom Sauce for Pasta and Creamy Mushroom Risotto Recipe Easy Dinner Idea.
Why This Easy Tomato and White Bean Soup with Garlic Toast Is Pure Comfort
- It's ready in just 30 minutes
- Creamy and rich, but healthier than traditional tomato soup
- Perfect for meal prepping and freezing
- Better than takeout and makes great leftovers
What You'll Need for Easy Tomato and White Bean Soup with Garlic Toast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- Optional: Grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crusty garlic bread
đź“ť Ingredient Notes
- Cannellini beans: You can also use great northern beans or other white beans.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and prevents splatters. → See on Amazon
- Good Quality Stock Pot — Ensures even heating and prevents hot spots. → See on Amazon
How to Make Easy Tomato and White Bean Soup with Garlic Toast
- Sauté onion and garlic: In a large pot, sauté onion and garlic until softened.
- Add ingredients: Add diced tomatoes, cannellini beans, broth, basil, oregano, salt, pepper, and bay leaf. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 20 minutes.
- Blend: Using an immersion blender, blend half of the soup until smooth.
- Serve: Ladle into bowls and top with grated Parmesan, fresh basil, and serve with garlic toast.
Cook's Tips for Perfect Easy Tomato and White Bean Soup with Garlic Toast
- : For a smoother soup, blend all of it until smooth.
- Common mistake and fix: Don't overcook the soup as it can make the beans mushy. If it's too thick, thin it out with a bit more broth.
- : For a vegetarian version, use vegetable broth instead of chicken broth.
- : Make it spicy by adding a pinch of red pepper flakes or a diced jalapeño.
Storing & Reheating Easy Tomato and White Bean Soup with Garlic Toast
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: You can make this soup ahead of time and reheat it when needed.
Freezing Easy Tomato and White Bean Soup with Garlic Toast
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally while reheating to ensure even heating.
Recipe Notes
- Chef tip: For a richer flavor, sauté the onions in a bit of butter before adding the garlic.
- Best substitution: You can substitute the cannellini beans with great northern beans or other white beans.
- Make-ahead: This soup freezes well and can be made ahead of time.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth. If it's too thin, let it simmer for a bit longer to reduce.
Want to level up this recipe?
High-Quality Stock Pot — Ensures even heating and prevents hot spots, making it perfect for soups and stews. → Check price on Amazon
Easy Tomato and White Bean Soup with Garlic Toast
Ingredients
Main Ingredients
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
Optional Toppings
- Grated Parmesan cheese
- Fresh basil leaves
- Crusty garlic bread
Instructions
- Sauté onion and garlic: In a large pot, sauté onion and garlic until softened.
- Add ingredients: Add diced tomatoes, cannellini beans, broth, basil, oregano, salt, pepper, and bay leaf. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 20 minutes.
- Blend: Using an immersion blender, blend half of the soup until smooth.
- Serve: Ladle into bowls and top with grated Parmesan, fresh basil, and serve with garlic toast.
Notes
- Chef tip: For a richer flavor, sauté the onions in a bit of butter before adding the garlic.
- Best substitution: You can substitute the cannellini beans with great northern beans or other white beans.
- Make-ahead: This soup freezes well and can be made ahead of time.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth. If it's too thin, let it simmer for a bit longer to reduce.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
- Microwave reheat: Stir occasionally while reheating to ensure even heating.
- Make ahead: You can make this soup ahead of time and reheat it when needed.
Nutrition Per Serving
- Calories: 280
- Protein: 12g
- Fat: 5g
- Carbs: 40g
- Fiber: 10g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Tomato and White Bean Soup with Garlic Toast FAQs
Yes, you can make this soup ahead of time and reheat it when needed. It also freezes well.
If your soup is too thick, thin it out with a bit more broth. If it's too thin, let it simmer for a bit longer to reduce.
Yes, you can make this soup in the slow cooker. Sauté the onions and garlic first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Yes, this soup is gluten-free. However, the garlic toast is not. You can serve it with gluten-free bread or crackers instead.
Yes, you can use fresh tomatoes instead of canned. You'll need about 4-5 medium tomatoes, peeled and diced. The cooking time might need to be adjusted.
A Warm Final Note
I can’t wait for you to try Easy Tomato and White Bean Soup with Garlic Toast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
