Tomato White Bean Soup | Vegan, Vegetarian

Tomato White Bean Soup

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-5 1x
  • Category: Entree
  • Method: Stove top
  • Cuisine: Vegetarian


No need for heavy cream with this tasty tomato white bean soup. Keep a few ingredients stocked in your pantry and whip this up any busy weeknight.


  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (28 oz.) can fire roasted diced tomatoes
  • 1 (15 oz.) can great northern white beans, drained
  • 1 1/2 cups vegetable broth
  • 1/3 cup whole milk
  • 1/4 teaspoon granulated sugar
  • 1/8th teaspoon salt (adjust as needed)
  • 1/8th teaspoon ground black pepper


  1. Melt butter in a dutch oven and add onion. Cook 3-5 minutes until translucent. Add garlic and cook another minute.
  2. Transfer to a blender and add the basil, oregano, tomatoes, and beans. Puree until smooth and pour back into the dutch oven.
  3. Add the broth and bring to a simmer. Then add the milk, sugar, salt, and pepper. Allow to simmer another 2-3 minutes then turn off the heat.
  4. Serve with grilled cheese!


To make it vegan: use olive oil in place of the butter and substitute your favorite unsweetened non-dairy milk for the whole milk.