Creamy White Bean & Tomato Soup

Creamy White Bean & Tomato Soup (vegan)

It’s been a soupy week around here. I’ve said it probably one hundred times before, but I just love the process of making soup. It makes me feel grounded and fancy all at the same time. Simmering flavorful things in a pot (with a glass of wine on the side) is my idea of a perfect night. It could be Tuesday night, it could be Friday night – it doesn’t matter to me.

Creamy White Bean & Tomato Soup (vegan)

I made this one last weekend when my mom came to visit and again a few days later for Jack who had been out of town. The best part about all of this soup making (and testing and shooting) is the leftover lunch soup – because second day soup is where it’s at. Trust me, you’ll want to make extra and store away the leftovers for lunch all week. It gets better and better.

Because it’s the middle of winter, I used canned tomatoes, which makes this soup “soup-er” easy (get it? also – I’m so sorry). I thickened the soup with white beans (half blended and half left whole for texture). For extra creaminess, I also blended in some raw cashews. If you’re looking for a lighter more tomato-ey soup, you can skip them – I actually like it both ways, depending on what I’m in the mood for.

Creamy White Bean & Tomato Soup (vegan)

4.9 from 14 reviews
Creamy White Bean & Tomato Soup
Serves: serves 4
  • 1½ tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 2 carrots, chopped
  • splash of white wine (or a few teaspoons balsamic vinegar)
  • 1 (28-ounce) can whole tomatoes
  • 3 to 4 sprigs fresh thyme
  • 2 cups vegetable broth
  • ¼ cup raw cashews (optional, for extra creaminess)
  • 1½ cups cooked cannellini beans, divided
  • 3 cups baby spinach
  • Sea salt and freshly ground black pepper
  1. Heat the oil in a large pot over medium-low heat. Add the onion and a few generous pinches of salt and pepper. Cook for a few minutes, stirring, and then add the garlic and carrots. Cook until the onion is soft and translucent and the carrots begin to soften, 8 to 10 minutes.
  2. Add the tomatoes, breaking them up in the pot with a wooden spoon. Season with more salt and pepper and cook for 8 more minutes, or until the tomatoes cook down and continue to break apart.
  3. Add the wine, stir and let the alcohol cook off for about 1 minute. Add the cashews, if using, HALF of the white beans, the thyme sprigs, the broth and simmer for 20 minutes, stirring occasionally.
  4. Remove the thyme sprigs from the pan and carefully pour the mixture into a blender, working in batches if necessary. Blend the soup then season to taste with salt, pepper. If the soup is too thick, add a little more broth or water.
  5. Pour the blended soup back into the pot. Add the remaining beans and the spinach and simmer over low heat until the spinach is wilted and the soup is hot. Season to taste and serve.
additional options: add balsamic vinegar for a brighter soup, add parmesan cheese for a richer soup.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. I’m so with you. Nothing beats the relaxing process of cooking up a pot of cozy comfort. And wouldn’t you know. . .tomato soup happens to be one of my favorites (to eat. . .I probably should cook it more often). I love how you jazzed up this tried and true favorite with beans and spinach. And adding the cashews.. .now that is a unique idea.

    • jeanine from on said:

      Ha, let me know if that works out (although he’ll never suspect the blended ones :)

  2. Katrina from on said:

    The white beans in this soup sound like the perfect addition! So many yummy flavours and yet, so simple. I love soupy weeks :)

  3. Tory from on said:

    I love the idea of cashews in there. I need to try this.

  4. Liz on said:

    Wow – I am going to make this tomorrow night for the family holiday party we are hosting! I had a plan, but it’s going out the window as this is the perfect addition to the menu. Thank you! (And also eating your sweet potato lentil curry for lunch – amazing – and looking forward to trying the butternut stuffed shells in the next week!). Our taste buds are aligned.

    • jeanine from on said:

      Ha, hope you and your family enjoy it :) and I’m so glad you liked the sweet potato lentil curry!

  5. lani on said:

    it’s pouring on the East Coast and this is JUST what I need to make..and I have all the ingredients..Thank you , thank you

    • lani on said:

      Ps. do you think if I added extra bean instead of the nuts it would make it creamier. I do not use nuts or oil

      • jeanine from on said:

        You can just skip the nuts – it’s good without them too. If you want to blend in extra beans you can, but I would blend and taste it and then decide.

  6. Allyson from on said:

    This soup looks fantastic. I love the idea of blending half the white beans for thickness and texture.

  7. Looks fantastic! I’m such a big fan of tomato soup so this looks lovely!

  8. Second day soup is definitely where it’s at! And I like your idea to add both cashews and beans. I usually think of using one or the other but why not together. 😉 Certainly makes a complete and creamy meal out of an easy soup.

  9. Diane on said:

    My favorite tomato soup is tomato basil. Can I use fresh basil in this recipe and if so, how much would I use to get that great tomato basil flavor?

    • jeanine from on said:

      Yep, basil would be delicious – I’d add it at the very end right before you blend the soup – a handful (6 leaves or so), or more to taste!

      • amanda austin on said:

        i made this as directed except added a little bouillon, used 1 tsp dried instead of fresh thyme, and added about 8 fresh basil leaves right before blending as i am a huge fan of tomato-basil pairings. it was REALLY, REALLY GOOD. i sprinkled a little nutritional yeast on my portion. i think next time i will add more whole white beans at the end. so excited to make this again. thanks!

  10. Eva from on said:

    This recipe is so delicious! I made it for dinner last night and it is the perfect cozy winter time dinner – comes together very easily, the flavours are bright and adding beans is great for both the texture and little extra protein, which makes it a substantial meal. I love this recipe and I will definitely be making this again, thanks for sharing! :)

    • jeanine from on said:

      Thanks Eva! So glad you liked it!

  11. Phyllis on said:

    I love soups during the winter months and this sounds delish. I am going to be making it in the crockpot though. I bet it will come out stunningly. Thanks for sharing.

  12. Anna from on said:

    This sounds wonderfully delicious! Enjoying your lovely blog!
    ~ Anna

  13. Jane on said:

    Just finished making the soup and tasted it! It’s very good; I am sure I will make this recipe again and again.

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  17. Gaby Dalkin from on said:

    white beans and thyme in a tomato soup is heaven! adding this to my list of must make winter recipes!!

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  19. Jill from on said:

    This sounds lovely! I’ll have to give it a try. Thank you for providing inspiration. I used to make something similar with roasted red peppers, but they don’t agree with me so much anymore, so I shelved that recipe. I find I get in the rut of cooking the same things over and over again, and I love your blog for the inspiration to try something new that is healthy, and yummy and meat free! Happy Holidays!

  20. Vicki on said:

    I blended all the beans and my family really liked it. Thanks v much!

  21. This soup looks absolutely scrumptious! I absolutely must try my hand at making it! ~ Christa

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  25. Katie on said:

    This was SO good! I made this a couple weeks ago and my husband keeps asking when it’s next on the menu. Can’t wait to try more of your soups recipes!

  26. Nikky on said:

    I have never come across a bad recipe on this site so far, so it’s no surprise that I LOVED this soup!!! It was so flavorful and hearty, and it makes a large amount so I had this for dinner all week and I never got sick of it. Really reeeeally tasty and the ingredients are simple and inexpensive, will definitely make again!

    • jeanine from on said:

      Hi Nikky – yay! So glad this one was a hit :)

  27. Subi on said:

    I made this soup today, so for those of you who are just eyeing the recipe: Just do it! You’ll love it!
    -Easy prep
    -Quick to cook
    -Yummy (my 8 yo moaned in pleasure after the first spoonful – test passed)
    -Filling (bread w roasted garlic is a good complement)
    Next time you will double the recipe to have leftovers.

    • jeanine from on said:

      Ha, this comment makes my day – so glad your 8 year old loved it too :)

  28. Kristen on said:

    This soup was absolutely delicious. I made it today for dinner, and both my mom and I, and we loved it. This will surely become a staple soup in our winter diets!

  29. Katie on said:

    soup was a HUGE success. I am addicted to tomato bisque soup and this is such a healthier alternative. Husband and best friend approved! We added whole grain croutons and top and added basil and red pepper flakes so it had a nice kick to it!

    • jeanine from on said:

      Hi Katie! So happy to hear – thanks for sharing!

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  33. Evalynn from on said:

    I’m not usually a fan of tomato soup but when I looked at this I wanted to like my computer screen. I can’t wait to try this out

  34. Zoe on said:

    YUM. I made this for dinner and it was so good! I wanted a completely smooth texture, so I blended all of the beans. Didn’t have spinach, so that was omitted. Can’t wait to try it again with spinach. :)

  35. Shannon on said:

    I just made this soup for dinner tonight. It was delicious! It is my favorite homemade tomato soup to date, and I’ve tried a ton of recipes. Thank you so much! I will definitely be making this again.

  36. Carol Jacob DeGroff on said:

    hi! i made this soup tonight and it’s delicious! based on what i had on hand, i used balsamic vinegar vs white wine, chicken stock, chopped tomatoes, and no spinach. it was a hit, but the texture of the soup was a little grittier than i would prefer, almost like the cashews didn’t blend entirely (I used an immersion blender). yours looks pretty smooth in the photo – any tips for the next time? thank you for the recipe! it will definitely be repeated.

    • Hi Carol – I’d suggest using a regular blender to get the cashews entirely pureed, or you can just skip them… I think an immersion blender is good enough to make the white beans (and other ingredients) creamy, but probably doesn’t puree the cashews enough. I hope that helps! Glad you liked it!

  37. Carol on said:

    Made this soup last night and it was absolutely delicious. I didn’t have spinach on hand, so used kale instead and it still worked out great. Surprising depth of flavor for relatively simple ingredients. This was my first recipe from your site, and based on results I’ll definitely be trying some of your others — thanks so much!

  38. Bree on said:

    This was my first time to your website, and I found it looking for a soup like this one. I wanted a heartier tomato soup and here it was! I blended the spinach and beans, added the parmesan, made a side of grilled cheese sandwiches, and my 2-year-old gobbled it up. It’s a flavorful way to get in alot of vegetables. I’ll be making it again for sure!

    • Hi Bree – I’m so glad you and your 2-year old loved it!!

  39. Lauren on said:

    Loved this! Super easy to make, hearty but light & delicious :)

  40. Patt on said:

    I made this soup for dinner last night without any changes – including the cashews. It was delicious! I am so looking forward to having a cup of it for lunch today with a grilled cheese sandwich. Yum!

    • Hi Patt, that makes me so happy to hear! Glad you enjoyed it!

  41. Tally on said:

    5 stars for flavor! This might even be good cold. But the only thing is, this definitely needs a vitamix. I used my immersion blender and the cashews didn’t get quite so blended in. It was a chunky thick soup. But I didn’t soak the cashews either, maybe that would have helped. Still great though, and very filling! Will make again but with my vitamix :)

    • Hi Tally, a regular (upright) blender will also work also – but yes, if you have a vitamix, I highly recommend going that route to make it smooth and creamy!

  42. Shawna from on said:

    Excellent soup! You nailed it again!

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  44. Jenn on said:

    Just found this recipe and was a great use of veggies that I had on hand. I used a mix of cherry tomatoes and regular tomatoes from my garden. I cut the cherry tomatoes in half before dumping them in. I also skinned the regular tomatoes and cut those in half before adding. It worked really well. We will be making this again! Thanks!

  45. Carol on said:

    I’ve made this recipe several times now over the past 6 months or so since I found it here. Excellent every time! With or without the spinach or other greens wilted into it. With some of the beans left whole as written, or completely blended smooth. With or without the onion. With fennel bulb substituted for the onion. With celery substituted for fennel bulb. With basil instead of thyme. Always good, always satisfying. Thank you for such a great recipe made with simple have-on-hand ingredients!

    • Hi Carol, I’m so happy to hear that this one is in your regular rotation! Thanks for the suggestions, your alterations sound so delicious!

  46. Karlee on said:

    Oh. My. Gosh. This may be the best soup I have ever eaten! Thank you so much for a fantastic recipe and such a beautiful blog.

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