When the weather cools down, there’s nothing quite like wrapping your hands around a warm bowl of soup. This easy creamy parmesan tomato and cannellini bean soup is just the right balance of rich, comforting, and hearty to cozy up with any day of the year.
With the smooth texture of pureed tomatoes combined with the subtle creaminess of cannellini beans and a touch of parmesan cheese, this soup is comforting and nourishing. Plus, it’s simple enough for a weeknight meal or meal prep for busy days.
Why You’ll Love This Recipe
- Quick and easy to make in under 40 minutes
- Rich, creamy texture without heavy cream
- High in protein and fiber thanks to cannellini beans
- Uses pantry staples for convenience
- Perfectly balanced savory flavor with parmesan and garlic
Ingredients
Gather these simple ingredients to whip up your creamy parmesan tomato soup with cannellini beans.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1/2 cup grated parmesan cheese, plus more for garnish
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 290 per serving
How to Make Easy Creamy Parmesan Tomato and Cannellini Bean Soup to Cozy Up With
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent and soft, about 5 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Pour in crushed tomatoes, vegetable broth, dried basil, and oregano. Stir well and bring to a gentle simmer.
- Add the rinsed cannellini beans and simmer for 10 minutes to let the flavors meld.
- Using an immersion blender, carefully blend the soup until smooth and creamy, leaving some texture if you prefer.
- Stir in the grated parmesan cheese and heavy cream, continue to cook on low for 3-5 minutes until heated through and creamy.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot, garnished with fresh basil leaves and extra parmesan if desired for an inviting presentation.
Tips for the Best Results
- Use good-quality canned tomatoes for a fresh, rich flavor.
- Rinse the cannellini beans well to reduce any canned saltiness.
- If you don’t have an immersion blender, carefully transfer soup in batches to a regular blender.
- For a dairy-free version, substitute the parmesan and cream with nutritional yeast and coconut milk.
- Don’t skip the parmesan—it adds essential umami and balances the acidity of the tomatoes.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Before reheating, stir well and warm gently on the stovetop to prevent scorching.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally to restore its creamy texture.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes! If using fresh tomatoes, peel and finely chop about 2 pounds of ripe tomatoes. You may need to simmer a bit longer to achieve that rich flavor and proper texture.
Is this soup vegan or vegetarian?
This recipe is vegetarian but not vegan due to parmesan cheese and cream. You can easily make it vegan by substituting with plant-based cheese alternatives and coconut or oat cream.
Can I make this soup ahead of time?
Absolutely! Soup flavors often improve after sitting overnight, making it a great make-ahead meal. Reheat gently while stirring before serving.
What can I serve with this parmesan tomato soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad for a satisfying meal.
