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–+ servings

Nutritious Homemade Tomato Soup Recipe

Creamy tomato soup gets a healthy twist with fiber-rich white beans, making it a nutritious, protein-packed comfort food.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3
Course: Recipes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot chopped
  • 1 1/2 tablespoons tomato paste
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1 28-ounce can whole-peeled tomatoes San Marzano preferred, with the juices
  • 1 can white beans 15-ounce can (I recommend cannellini beans), drained and rinsed
  • 1 cup low-sodium vegetable broth
  • Salt and black pepper To taste
  • 1/2 cup fresh basil leaves loosely-packed
  • 2 to 3 tablespoons grated Parmesan cheese sub 1 to 2 tablespoons nutritional yeast if vegan/dairy-free
  • 1 tablespoon butter sub vegan butter if vegan
  • 2 teaspoons balsamic vinegar

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add the shallot and cook until soft, about 5 minutes. Mix in the tomato paste, garlic, and crushed red pepper, and cook for about 1 minute until fragrant.
  2. Add the canned tomatoes with their juices, white beans, vegetable broth, and a heaping half-teaspoon of salt. Cover and simmer over low heat for about 20 minutes to let the flavors meld.
  3. Add the basil, parmesan, butter, and balsamic vinegar. Puree the soup using an immersion blender, or work in batches with a standard blender or food processor until completely smooth. When using a blender, cover the lid with a dish towel and avoid sealing it tightly to let steam escape.
  4. Add more salt and pepper to taste.

Notes

Ingredient Swap: I love using a can of cannellini beans for their creamy texture, but I've also had great success with great northern beans when that's what I have in my pantry.
Storage Tip: This soup keeps beautifully in the fridge for up to four days.
I find the flavors actually deepen overnight, making it a fantastic make-ahead lunch.
Blender Caution: When pureeing hot soup in a blender, I always remove the center cap from the lid and cover the opening with a folded kitchen towel.
This lets the steam escape safely and prevents a messy, dangerous explosion.
Serving Suggestion: My favorite way to serve this is with a final swirl of good olive oil and a few extra torn basil leaves on top.
A grilled cheese sandwich on the side is the perfect companion.
Equipment Note: While I use an immersion blender for easy cleanup, a standard blender will give you the absolute smoothest, silkiest texture.
Just be patient and blend in batches if needed.
Flavor Secret: Don't skip the balsamic vinegar at the end.
It's my secret weapon.
It doesn't make the soup taste like vinegar, but it adds a subtle sweetness and complexity that really makes the tomatoes sing.
Common Mistake: Rushing the initial step of cooking the shallot.
Giving it a full five minutes to soften and sweeten is crucial for building the soup's foundational flavor.