Easy Cozy Tomato and White Bean Soup with Garlic Toast
Easy Tomato and White Bean Soup with Garlic Toast – A bowl of warmth and comfort, ready in just 30 minutes. After making this soup dozens of times, I’ve discovered the trick to a creamy texture without heavy cream. The cozy aroma of garlic and tomatoes will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes and Slow Cooker Parmesan Herb Chicken with Creamy Orzo.
Why This Easy Cozy Tomato and White Bean Soup with Garlic Toast Is Pure Comfort
- Creamy texture without heavy cream
- Ready in just 30 minutes
- Perfect for busy weeknights
- Cozy and comforting
What You'll Need for Easy Cozy 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.
- Canned diced tomatoes
- Cannellini beans
- Onion
- Garlic
- Vegetable broth
- Basil
- Oregano
- Salt
- Pepper
- Optional: Grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crusty bread
đź“ť Ingredient Notes
- Canned diced tomatoes: Fire-roasted or regular, both work great
- Cannellini beans: Great northern or navy beans can be used as a substitute
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Smooths the soup to a creamy texture in seconds → See on Amazon
- Good quality vegetable broth — Adds depth of flavor to the soup → See on Amazon
How to Make Easy Cozy Tomato and White Bean Soup with Garlic Toast
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add ingredients: Add diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Blend: Use an immersion blender to blend the soup until creamy. Alternatively, blend in batches using a regular blender.
- Simmer: Reduce heat to low and let the soup simmer for 15 minutes. Stir occasionally.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese, fresh basil leaves, and serve with crusty bread.
Cook's Tips for Perfect Easy Cozy Tomato and White Bean Soup with Garlic Toast
- Common mistake and fix: Don't overcook the soup after blending. It can make the beans mushy.
- Tip: For a spicy kick, add a pinch of red pepper flakes when sautéing the onion and garlic.
- Tip: For a heartier soup, add some cooked ground beef or Italian sausage.
- Tip: For a lighter soup, use low-sodium vegetable broth and skip the Parmesan cheese.
Storing & Reheating Easy Cozy 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 in the fridge for up to 5 days. Make-ahead tip: The soup can be made ahead of time and reheated when ready to serve.
Freezing Easy Cozy 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 pot on the stove over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother soup, remove the skins from the cannellini beans before blending.
- Best substitution: Great northern or navy beans can be used as a substitute for cannellini beans.
- Make-ahead: The soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth.
Want to level up this recipe?
High-quality olive oil — Gives the soup a rich, robust flavor → Check price on Amazon
Easy Cozy Tomato and White Bean Soup with Garlic Toast
Ingredients
Main Ingredients
- Canned diced tomatoes
- Cannellini beans
- Onion
- Garlic
Seasonings
- Vegetable broth
- Basil
- Oregano
- Salt
- Pepper
Optional Toppings
- Grated Parmesan cheese
- Fresh basil leaves
- Crusty bread
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add ingredients: Add diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Blend: Use an immersion blender to blend the soup until creamy. Alternatively, blend in batches using a regular blender.
- Simmer: Reduce heat to low and let the soup simmer for 15 minutes. Stir occasionally.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese, fresh basil leaves, and serve with crusty bread.
Notes
- Chef tip: For a smoother soup, remove the skins from the cannellini beans before blending.
- Best substitution: Great northern or navy beans can be used as a substitute for cannellini beans.
- Make-ahead: The soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 250
- Protein: 12g
- Fat: 5g
- Carbs: 35g
- Fiber: 10g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cozy Tomato and White Bean Soup with Garlic Toast FAQs
Yes, the soup can be made ahead of time and reheated when ready to serve. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
If the soup is too watery, simmer it on the stove for a few more minutes to reduce the liquid. If it's too thick, thin it out with a little water or additional vegetable broth.
Yes, combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend until creamy before serving.
Yes, this soup is gluten-free. Be sure to check the labels on your vegetable broth and any additional toppings to ensure they are also gluten-free.
Yes, combine all the ingredients in the Instant Pot and cook at high pressure for 10 minutes. Blend until creamy before serving.
A Warm Final Note
I can’t wait for you to try Easy Cozy 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!
