Homemade Tomato Soup

Overhead closeup of bowl of tomato white bean soup, topped with golden croutons, shreds of parmesan and bits of basil, spoon rising on black and white gingham napkin

This White Bean Tomato Soup has a good supply of vitamin C, protein and fiber, thanks to ample tomatoes and healthy white beans. Easy to make, even easier to enjoy, especially when topped with fresh herbs and crunchy croutons!

Equipment needed: Large saucepan or small stockpot (4-6 qt)

  • Author: Laura
  • Prep Time: 5 min
  • Cook Time: 10 minutes, plus 20-30 min to simmer
  • Total Time: 45 min
  • Yield: 4 Servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American



For the Soup:

  • 128oz. (794g) Peeled, Whole Tomatoes (preferably San Marzano)
  • 115 oz. (425g) can White beans (Great Northern or Canellini)
  • 1 Tbsp (15ml) Olive Oil
  • 1 Medium Onion, diced
  • 2 Medium Carrots peeled and diced
  • 23 cloves garlic, peeled and smashed
  • 23 cups Vegetable Stock
  • 2 Tbsp Tomato Paste
  • 2 tsp White or white balsamic vinegar
  • 1/4 tsp Red Pepper Flake
  • 1 tsp Salt, plus more to taste


  • Handful herbs, chopped: basil or oregano
  • 1 cup cream, half/half, or milk to substitute for the last cup of stock

For the Croutons:

  • 2 cups bread cubes, any type
  • 1 T Olive Oil
  • 1/2 tsp salt
  • Large pinch Red Pepper flake


Make the Soup:

  1. In a stockpot over medium heat, heat the olive oil. Once hot, add the chopped onions and carrot. Stir frequently until onions are translucent, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. 
  2. Add the tomato paste, stir and cook 1-2 minutes.
  3. Add the tomatoes and all the puree from the can, the beans, 2 cups of stock, salt, red pepper and vinegar.
  4. Turn heat to Medium-High and cook until boiling, stirring regularly.
  5. Once the soup boils, reduce heat and simmer 20-30 minutes, until carrots are soft. If you have the time, feel free to simmer several hours, in which case you may need to add more stock or water to make the soup the thickness you desire. While soup simmers, make the croutons.
  6. Using a blender, ladle or pour half the soup (CAUTION: do not fill the blender more than half-way!), and blend until thick and smooth. Alternatively, use an immersion blender in the hot soup pan. Process until soup is as smooth as you desire.
  7. If desired, add an additional cup of stock to thin, or add up to 1 cup cream or half and half to make a creamier soup.
  8. Serve with chopped herbs and croutons, if desired.

Make the Croutons:

  1. Preheat oven to 400F.
  2. Cut bread into 3/4″ cubes. Pour over a sheet pan. Drizzle with olive oil, and add salt and red pepper flakes.
  3. Bake 10 minutes, until golden and crispy, stirring once after 5 minutes.
  4. Serve over hot soup with chopped herbs, and/or shredded cheese, if desired.


Keywords: white bean tomato soup, tomato soup, homemade tomato soup, white beans, san Marzano tomatoes, easy soups, quick soups, comfort food

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