Healthy creamy tomato soup Rich in protein, thanks to the addition of white beans. Smooth and delicious, this is a perfect choice for lunch or dinner.
Recipe review
Why you’ll love it: Homemade tomato soup is relatively easy to prepare and tastes 100% better than canned.
How long will it take: 30 minutes
Equipment you will need: Large pot, blender
Dishes: 4
True confession: I’ve always loved the familiar red and white can of tomato soup. It’s cheap and easy, and tastes pretty good with a sprinkling of dried basil. But I knew I could do more than that. My goal is always to stay away from ultra-processed food, and concentrated tomato soup definitely falls into that category.
I wanted to add a little protein boost to the soup, so the idea of adding canned beans intrigued me. I have many soup recipes that include beans but I really like the creamy, bisque-like texture of traditional tomato soup.
So there we have it! My healthy creamy tomato soup recipe! I really hope you love it as much as we do. Just like the red and white soup cans, you can keep the ingredients for this soup on hand in your pantry.
By the way, if you like the idea of ”sneaking” beans into your recipes, be sure to try black bean brownies. They are moist and delicious. You’ll never guess they’re made with black beans.
about this recipe
The recipe for this tomato soup does not require much practical time, only about half an hour. Canned tomatoes make the job easy and your blender does most of the work. If you prefer a soup with fresh tomatoes, try our roasted tomato soup (it also includes roasted garlic and is so good).
This soup is healthier and more filling than most tomato soups, thanks to the “secret” addition of Crushed white beans. The beans give the soup a creamy texture but also add protein and fiber.
Puréeing the soup in a high-powered blender yields the creamiest soup, but an immersion blender also works fine. The texture of the soup will not be quite smooth. Be careful, though, the soup is hot!
I will start here with the recipe, describe the ingredients you will need and the process. Look for specific information in the recipe card near the end of the post.
what do you need
- Canned tomatoes cut into cubes: The base of the soup is canned tomatoes. This means no peeling tomatoes, etc. Just open a can and throw it in the blender.
- Canned beans: Any type of soft white bean will work. I usually have a can of cannellini beans (which are basically white kidney beans) in my pantry. Great Northern beans or navy beans are also good options.
- Onion and garlic: These aromatics add a subtle flavor to the soup. Yellow cooking onions are always a good choice for soup, but any type of onion you happen to have is fine.
- Basil, thyme, rosemary: A mixture of dry herbs gives the soup a delightful feeling of fresh from the garden. Pantry herbs are easy to use and useful.
- Smoked paprika: This bright red spice adds just a hint of smoky flavor. If you prefer, regular paprika can be substituted.
- Half and half: Just half a cup of this 50/50 mixture of cream and milk makes the soup extra creamy. Use milk if you’re looking for a low-calorie soup or substitute non-dairy milk if you’re vegan.
how to do it
You’ll need a good sized pot to get started. Heat a little olive oil, then add the chopped onion. Don’t waste a lot of time grinding the onion. Larger pieces are fine because everything will fit in the blender.
After the onion has softened, add the garlic and dry herbs. Cook them for just a minute or so, until the garlic is fragrant and the herbs dry out a bit.
Transfer the onion mixture to your blender. Set the pot aside for now; You’ll be using it again in a few minutes.
Add the canned tomatoes to the blender. No need to drain them first. In fact, the liquid is necessary for the blender to work well. Wash the slimy material from the canned beans and drain them. Add them to the blender as well, along with the half and half.
Stir the mixture until it is very smooth.
If you’re using a hand-held immersion blender, just put all the ingredients into your pot and blend until smooth. I usually place the pan on the counter or in an empty sink. Tilt the pan slightly while stirring the soup so that it blends evenly.
Heat the mixed soup over low heat until it is steaming hot. Try not to boil the soup as this may cause the cream to curdle. Low and slow is key here.
Check the seasoning in the soup before serving. Add more salt and pepper, if you think it’s needed. If the soup is too tasty for you, add a pinch of brown sugar.
What to serve with tomato soup
Garnish tomato soup with a sprig of fresh basil or homemade croutons. If you feel like it, make a decorative half and half swirl.
Are you a soup and crackers person? Try spicy oyster crisps or homemade cheese.
Great tomato soup with cheesy Italian bread or a loaf of multigrain bread with restaurant-style dipping oil.
Whole wheat cornbread or corn muffins go well with tomato soup.
Grilled cheese sandwiches (make them in your air fryer!) and tomato soup are a classic combination. A vegetable wrap would also be perfect.
Common questions
While the crushed white beans help thicken this tomato soup, you may not always want to add beans to your tomato soup. Tomato soups can also be thickened with cornstarch or flour. Add a few tablespoons to the water or milk, then slowly stir the mixture into the soup. Cook for a few minutes until the soup gets the right texture.
Since tomatoes are acidic, when you add dairy products like milk, the acid causes the milk to coagulate or coagulate. The fat in the milk counteracts the acidity, so you’ll see less creaminess when you use heavy cream, half-and-half, or whole milk.
Always stir the milk into the soup slowly, over low heat. Do not boil the soup after adding the cream.
Food 52 She claims that if you add half a teaspoon of baking soda to the soup before you add dairy products, it will prevent baldness because it neutralizes the acid. I’m definitely going to check this claim soon.
Make it yours
- Make this soup dairy-free or vegan by substituting non-dairy milk for the half and half. Another option is to simply omit the milk and add half a cup of water or broth. The soup will not be quite creamy but it is still delicious.
- Play with the spices if you like. Instead of smoked paprika, use regular paprika. Use fresh herbs if you have them.
- Be sure to try my other tomato soup recipes as well. I love them all!
More tomato soup recipes
Storage and reheating tips
Refrigerate the rest of the soup in a tightly covered container. It will keep for three to four days. Because it’s a cream soup, it doesn’t freeze well.
If you plan to freeze some of the soup, wait until you add the half and half. Freeze the soup for four to six months. Thaw it overnight in the refrigerator. When you heat the soup, stir in the half and half.
Heat individual portions of the soup in the microwave until warm. Larger quantities can be heated in a pot, over low heat, until warm.
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Dishes
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Healthy creamy tomato soup rich in protein, thanks to the addition of white beans. Smooth and delicious, this is a perfect choice for lunch or dinner.
Instructions
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In a large pot over medium heat, fry the onions in olive oil for about 5 minutes, or until they are soft and transparent. Add garlic, basil, thyme, paprika and rosemary; Continue to cook for about one minute or until fragrant. Remove from the heat and transfer to the blender container.
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Add tomatoes, beans and half-and-half to blender; Mix until smooth. A high powered blender will give you the smoothest texture. An immersion blender works well, but the soup won’t be as smooth.
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Pour blended soup back into pot and heat over medium-low heat for 5 to 10 minutes until heated through. Try not to boil the soup.
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Taste and season, add smoked paprika, salt and pepper, if desired. If the soup seems too spicy, add the brown sugar.
Remarks
- This recipe works great with cannellini beans, great northern beans, or navy beans, whatever you happen to have in your pantry.
- To make this soup non-dairy or vegan, substitute non-dairy milk for half and half.
- The recipe was updated on 11/3/2022.
Nutritional information
dose: 1.25cups, Calories: 198KKL, Carbohydrates: 29G, protein: 9G, Fat: 7G, Saturated fat: 3G, Polyunsaturated fat: 1G, Unsaturated fat: 4G, Cholesterol: 11mg, sodium: 567mg, potassium: 478mg, fiber: 8G, Sugar: 7G, vitamin: 414IU, Vitamin C: 22mg, calcium: 175mg, iron: 5mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
