White Bean Tomato Basil Soup Recipe
Description:
This White Bean Tomato Basil Soup is a creamy, hearty, and nutritious dish that is perfect for a cozy meal. It combines the rich flavors of tomatoes, aromatic basil, and protein-packed white beans to create a deliciously balanced soup. This dish is naturally vegetarian and can be made vegan by omitting or substituting dairy ingredients.
Ingredients:
For the Soup:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes (or 4 fresh tomatoes, chopped)
1 (15 oz) can white beans (cannellini or navy beans), drained and rinsed
2 cups vegetable broth (or chicken broth for non-vegetarian)
½ cup fresh basil leaves, chopped (or 1 tsp dried basil)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional, for spice)
½ tsp dried oregano
½ tsp smoked paprika (optional, for depth)
½ cup heavy cream or coconut milk (optional, for a creamier soup)
For Garnish (Optional):
Extra fresh basil leaves
Parmesan cheese (or nutritional yeast for vegan)
Croutons or toasted bread
Instructions:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until soft and translucent (about 5 minutes).
Add minced garlic and cook for another 30 seconds until fragrant.
Cook Tomatoes & Spices:
Stir in the diced tomatoes, dried oregano, paprika, and red pepper flakes.
Let it cook for 5–7 minutes until the tomatoes break down and release their juices.
Add Beans & Broth:
Pour in the white beans and vegetable broth.
Bring to a gentle simmer and let cook for about 10 minutes.
Blend for Creaminess (Optional):
If you prefer a smooth soup, use an immersion blender to puree until smooth.
If you like some texture, blend only half the soup and leave the rest chunky.
Add Basil & Cream:
Stir in fresh basil and cook for another 2–3 minutes.
Add heavy cream (or coconut milk) if using and mix well.
Final Seasoning & Serve:
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with extra basil, parmesan cheese, and croutons.
Cooking Time:
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Nutritional Information (Per Serving, Approximate):
(Servings: 4)
Calories: 220
Protein: 8g
Carbohydrates: 28g
Fat: 9g
Fiber: 7g
Sugar: 6g
FAQs:
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4–5 fresh tomatoes, chopped, and cook them longer until they break down.
2. How do I make it vegan?
Use coconut milk instead of cream and skip the Parmesan garnish.
3. Can I freeze this soup?
Yes! Store in an airtight container and freeze for up to 3 months. Reheat on the stove with a splash of broth.
4. What beans work best?
Cannellini or navy beans work best for their creamy texture.
5. Can I add protein?
Yes! Add shredded chicken or
cooked ground turkey for extra protein.