Creamy White Bean & Tomato Soup

A delicious, healthy & comforting tomato soup thickened with blended white beans. Leftovers are great for packed lunches! Vegan, gluten-free, and simple.

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-y 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)

4.6 from 35 reviews

Creamy White Bean & Tomato Soup

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
  • ½ teaspoon sea salt, more to taste
  • 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.
Other options - add balsamic vinegar for a brighter soup or Parmesan cheese for a richer soup.



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Rate this recipe (after making it):  

  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

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

  2. Katrina from

    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

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

  4. Liz

    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

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

  5. lani

    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

      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

        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

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

    • Mary

      If using the raw cashews, do you soak them overnight?

      • Jeanine Donofrio

        Hi Mary, it helps, especially if you aren’t using a high powered blender. (In the Vitamix, I often skip the soaking step). Since there are so few in this recipe it’s not totally necessary but if you think of it ahead of time it would help the soup become more creamy.

  7. 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.

  8. Diane

    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

      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

        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!

  9. Eva from

    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

      Thanks Eva! So glad you liked it!

  10. Phyllis

    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.

  11. Anna from

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

  12. Jane

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

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

  14. Jill from

    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!

  15. Vicki

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

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

  17. Katie

    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!

  18. Nikky

    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

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

  19. Subi

    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

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

  20. Kristen

    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!

  21. Katie

    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

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

  22. Evalynn from

    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

  23. Zoe

    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. 🙂

    • Jeanine Donofrio

      yeah! so glad!!

  24. Shannon

    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.

  25. Carol Jacob DeGroff

    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.

    • Jeanine Donofrio

      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!

  26. Carol

    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!

  27. Bree

    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!

    • Jeanine Donofrio

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

  28. Lauren

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

  29. Patt

    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!

    • Jeanine Donofrio

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

  30. Tally

    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 🙂

    • Jeanine Donofrio

      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!

  31. Shawna from

    Excellent soup! You nailed it again!

  32. Jenn

    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!

  33. Carol

    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!

    • Jeanine Donofrio

      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!

  34. Karlee

    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.

    • Jeanine Donofrio

      Yay – I’m so glad you loved it!

  35. Daya

    This is a great soup. Very versatile ~ the leftovers makes a fab pasta sauce!

  36. Naomi

    Made this last night. The whole family (even my picky vegetarian teens) loved it. Will be making it again soon. Thanks! Naomi
    p.s. – Fresh herbs are always preferable, but since I didn’t have fresh sprigs of thyme, I just used dried thyme and it still tasted great. Just saying so people who feel like they can’t make a particular item like this aren’t discouraged if they don’t have all spices in “fresh” form.

    • Jeanine Donofrio

      Hi Naomi – I’m so glad your family loved it! Thanks for the note about dried thyme 🙂

  37. Kerry

    Thank you for this recipe, fantastic!

    Do you think it would freeze well?

    • Jeanine Donofrio

      You’re welcome, glad you enjoyed! Yep, it’ll freeze well!

  38. Holly

    Just made this for dinner, it is amazing! Thank you so much for sharing the recipe.

    • Jeanine Donofrio

      Hi Holly, thanks for coming back to let me know! I’m so glad you enjoyed it!

  39. Lindsey

    I wanted to make this for my wisdom teeth extraction recovery so I pureed the whole thing and it’s so good! Thanks for the recipe!

    • Jeanine Donofrio

      I’m so happy to hear! Happy healing 🙂

  40. Kathy

    Thanks for the recipe. I made this soup today, and it is delicious. I have always liked cream of tomato soup, and this is really good. I don’t miss the milk and butter. I used a vintage Oster blender and would suggest blending a cup at time. The soup comes off the windows and wood work fairly easy if one chooses to push the limit.

    • Jeanine Donofrio

      Hi Kathy – ha, I hope it wasn’t too messy :). So glad you enjoyed the soup!

  41. Tina

    I loved ot! Nothing beats a cozy soup at the end of a busy day!
    I added heaps of chopped parsley right before serving because that’s what we Bulgarians do, and it turned out perfect!

    • Jeanine Donofrio

      I’m so glad you enjoyed it! I’ll have to try it with parsley next time!

  42. Pat Stevens

    I have to carb count, being Diabetic. Do you have the nutritional info for this recipe? Thanks!

  43. Jennifer

    Omg! This soup is so good, so filling, so healthy! I love it. Only had red wine and it would perfectly. Going to make this over and over.

  44. Karen

    Do you happen to know the nutrition facts for this soup? Calories per serving? Going to try this recipe tonight!!

    • Jeanine Donofrio

      Hi Karen, I don’t calculate nutrition #’s but there are lots of sites where you can plug in the ingredients and get that info. Sorry!

  45. Siobhan

    As soon as the cold weather rolled in, I got a major craving for tomato soup and grilled cheese, and remembered I had this recipe pinned! I love that it satisfied my craving for the classic soup but added some extra nutrition (especially helpful when eating it along with a bunch of bread and cheese lol). I got lazy and used my immersion blender, which wasn’t able to blend the cashews all the way so it was a little bit gritty. That didn’t really bother me but next time I’ll either soak them or maybe add a swirl of coconut milk in. Currently enjoying 2-day old leftovers for lunch 🙂

  46. Katie

    I made this without the cashews because I didn’t have any. Added a pinch of cayenne and a splash of cream at the end. SO good. Best tomato soup I’ve ever tasted! And the beans make it filling enough for a dinner. This is going to be a regular recipe at our place!

    • Jeanine Donofrio

      I’m so glad you loved it!

  47. Denise

    Hi, this looks amazing! Can you use canned beans? Thanks!

    • Jeanine Donofrio

      Yep, I used canned beans! Works great.

    • Jocelyn

      I did and it turned out great!

  48. Lauren

    I followed the recipe exactly and used a vitamix. I will def omit the cashews next time. It was tasty,but def gritty:(

  49. Jocelyn

    I love this soup! I add all the beans and spinach in prior to blending…my kids will eat them that way! I also add in about a 1/2 cup of parmesan at the end, and then garnish with parm on top, too. Serve with crusty bread. A family fave!

    • Jeanine Donofrio

      Hi Jocelyn, I’m glad you all loved it! Thanks for coming back to let me know!

  50. Lindsey B.

    Made this tonight and it was a hit! We didn’t add the beans at the end – easier to hide them when they’re pureed! So good.. will be going on my meal plan rotation.

    • Jeanine Donofrio

      Hi Lindsey, I’m so glad you loved the soup!

  51. Dianne

    I used an immersion blender for this recipe. It’s easy to soften cashews quickly-measure the amount needed for the recipe-place in small pot, cover with water and add a squirt of lemon. Bring to a boil, remove from heat and cover. Let sit for 15 minutes off heat and drain. Cashews will be soft and will be easy to blend in the soup. Easy to prepare recipe-I did add some red pepper flakes-we like our soup spicy.

    • Jeanine Donofrio

      Hi Dianne, I’m so glad you enjoyed the soup! Thank you for the tips about using the immersion blender!

  52. Chelsea

    Eh, I just found this underwhelming/it was just not what I, personally, was looking for. I want my tomato soup to taste like tomatoes and (not surprisingly), this one tasted more like blended carrots. I didn’t love the taste of the white beans blended in and didn’t find that they made it creamy in any way. I think next time I’d use no carrots and not blend the beans in. Overall, it kind of just tasted like I was trying to make something healthy, not something delicious. And veggie soup can be delicious!

    (also your “notify me of follow-up comments” button won’t let me opt out…)

    • Jeanine Donofrio

      I’m sorry you didn’t enjoy this one.

  53. Teresa

    Yum! So much flavour. Definitely a keeper

  54. Darci whitley

    The soup looks wonderful. I will make today. Just wondering if the cashews need to be soaked.

    • Jeanine Donofrio

      Hi Dacri, I don’t soak them. If you’re using a powerful blender (like a vitamix), it’s not necessary. If your blender isn’t as strong, you could soak them now and drain them when you’re ready to make the soup! I hope that helps!

  55. Catherine

    I was shocked – shocked! – at how much better this soup is than the sum of its parts. I subbed chard for the spinach, and didn’t add the cashews or thyme. It was super delicious and warming on a cold, rainy day. My kids both ate it without complaining (although one did pick out the chard). I started making it at 5:38pm, and had dinner on the table by 6:15. I used an immersion blender to save dishes…and because my stand up blender kicked the bucket. 🙂

  56. Kaylee

    I made this for dinner tonight. While I loved the texture, I thought it was lacking in flavor. I ended up adding several tablespoon of tomato paste and some basil paste (from the squeeze tubes you can purchase at most grocers). After those additions, I really loved it. It is much lighter and I love the flavor of the carrots in it. It tastes very fresh.

  57. Ali

    I love this soup! Tonight I added cashews though and I couldn’t blend to a super smooth texture – perhaps next time I should soak them beforehand? They were raw… or I need a better blender? Bummed as it’s a batch of gritty soup. Still eating it!

    • Jeanine Donofrio

      Hi Ali, a stronger blender would do the trick – I make the creamiest cashew soups and sauces using a Vitamix – it’s definitely an investment but they last forever, so I think it’s worth it. Soaking would help a little.

  58. Carrie

    Made this last night and it did not disappoint! So creamy and delicious. It will probably become a winter staple meal this year 🙂

  59. Julie

    Way too much tomato flavor, tasted like I was eating pureed canned tomatoes. I followed the directions exactly and added cashews, but it just wasn’t very good. The wilted floppy spinach just looked sad. I do like that it was packed full of veggies. Mine came out bright tomato red, not orange like your photo. I had high hopes for this one but will not make it again.

  60. Eimear

    Hi, does the soup freeze well, it is just as tasty if it wee made for batch cooking ?

  61. Ness

    SOOOO GOOD! Thank you for the recipe!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.