Easy Cozy Tomato and White Bean Soup with Garlic Toast
Easy Tomato and White Bean Soup is the ultimate comfort food. After making this many times, I discovered the trick to a perfectly creamy soup without heavy cream. The result is a cozy, hearty bowl that’s better than takeout and ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Gochujang Butter Salmon Rice Bowl Recipe and Easy Sweet Chili Halloumi Wraps Ready in 20 Minutes.
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 and meal prepping
- Better than takeout taste at home
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
- Carrots
- Celery
- Vegetable broth
- Bay leaves
- Salt
- Pepper
- Red pepper flakes
- Balsamic vinegar
- Sugar
- Optional: Fresh basil
- Optional: Grated Parmesan
- Optional: Crusty bread
đź“ť Ingredient Notes
- Canned diced tomatoes: Fire-roasted or regular, both work great.
- Cannellini beans: You can also use great northern or navy beans.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Makes creamy soups in minutes, pays for itself vs takeout. → See on Amazon
- Good quality vegetable broth — Adds depth of flavor, makes a big difference in soups. → See on Amazon
How to Make Easy Cozy Tomato and White Bean Soup with Garlic Toast
- Sauté onion, carrots, and celery: In a large pot, sauté onion, carrots, and celery until softened.
- Add remaining ingredients: Add diced tomatoes, beans, broth, bay leaves, salt, pepper, and red pepper flakes. Simmer for 20 minutes.
- Blend until creamy: Use an immersion blender to blend the soup until creamy. Stir in balsamic vinegar and sugar.
- Prepare garlic toast: Rub garlic on crusty bread, drizzle with olive oil, and toast in the oven.
- Serve: Ladle soup into bowls, top with fresh basil and grated Parmesan. Serve with garlic toast.
Cook's Tips for Perfect Easy Cozy Tomato and White Bean Soup with Garlic Toast
- Common mistake and fix: Don't overcook the beans. They can become mushy. If they're already tender, add them after blending the soup.
- Pro tip: For a smoother soup, blend a little longer. For a chunkier soup, blend less.
- Pro tip: Add a pinch of sugar to balance the acidity of the tomatoes.
- Pro tip: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
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 for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick meal.
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 vegetarian version, use vegetable broth. For a vegan version, skip the Parmesan.
- Best substitution: You can substitute the canned diced tomatoes for fresh tomatoes in season.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thick, thin it out with a little water or more broth. If it's too thin, simmer it for a few more minutes to reduce.
Want to level up this recipe?
Good quality olive oil — Makes a big difference in the flavor of your garlic toast. → Check price on Amazon
Easy Cozy Tomato and White Bean Soup with Garlic Toast
Ingredients
Main Ingredients
- Canned diced tomatoes
- Cannellini beans
- Onion
- Garlic
- Carrots
- Celery
Seasonings
- Vegetable broth
- Bay leaves
- Salt
- Pepper
- Red pepper flakes
- Balsamic vinegar
- Sugar
Optional Toppings
- Fresh basil
- Grated Parmesan
- Crusty bread
Instructions
- Sauté onion, carrots, and celery: In a large pot, sauté onion, carrots, and celery until softened.
- Add remaining ingredients: Add diced tomatoes, beans, broth, bay leaves, salt, pepper, and red pepper flakes. Simmer for 20 minutes.
- Blend until creamy: Use an immersion blender to blend the soup until creamy. Stir in balsamic vinegar and sugar.
- Prepare garlic toast: Rub garlic on crusty bread, drizzle with olive oil, and toast in the oven.
- Serve: Ladle soup into bowls, top with fresh basil and grated Parmesan. Serve with garlic toast.
Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, skip the Parmesan.
- Best substitution: You can substitute the canned diced tomatoes for fresh tomatoes in season.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thick, thin it out with a little water or more broth. If it's too thin, simmer it for a few more minutes 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 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: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 8g
- Carbs: 50g
- Fiber: 10g
- Sugar: 7g
- Sodium: 800mg
- 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, this soup can be made ahead and reheated for a quick meal. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
If your soup is too thin, simmer it for a few more minutes to reduce. If it's still too watery, try blending some of the beans or vegetables to thicken it.
Yes, you can make this soup in the slow cooker. Sauté the vegetables 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.
You can substitute the canned diced tomatoes for fresh tomatoes in season. You may need to cook the soup for a little longer to reduce the liquid.
Yes, this soup is gluten-free. Just make sure to use gluten-free broth and serve it with gluten-free bread.
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!
