Tomato White Bean Soup

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 5 1x
  • Category: Soup, Dinner


Hearty Tomato White Bean Soup is a mix of tomato, fresh basil, vegetables and white beans pureed into a smooth, warm soup and topped with grilled cheese croutons.



  • 2 tablespoons butter
  • 1/2 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, chopped
  • 115-ounce can cannellini (white) beans, drained and rinsed
  • 128-ounce can crushed tomatoes
  • 4 cups chicken broth (or vegetable)
  • Parmesan or Romano cheese rind (optional)
  • 1/2 cup reduced fat (2%) milk (milk of your choice)
  • 3 bay leaves
  • 1 tsp thyme
  • 1/4 cup fresh basil (extra for garnish)
  • 1/4 teaspoon red pepper flakes (optional for spice)
  • 1/2 teaspoon freshly ground black pepper
  • Dash of salt
  • For Grilled Cheese Croutons
  • 2 slices of sourdough bread
  • 2 sharp cheddar cheese slices
  • Butter


  1. Melt the butter over medium-high heat in a large pot. Add the onion, carrots, celery and garlic and cook until the vegetables are tender, about 4-5 minutes.
  2. Add the beans, tomatoes, broth, Parmesan rind (optional), bay leaf, basil, thyme, pepper, salt and red pepper flakes. Bring the soup to a boil over high heat, then reduce to low, add milk and stir well. Simmer for 30-35 minutes, covered.
  3. Discard bay leaves and Parmesan cheese rind. Puree the soup in a blender in batches depending on the consistency you want.
  4. Return the soup to the pot covered until ready to serve.
  5. Season with salt and pepper, grilled cheese croutons and fresh basil.
  6. For Grilled Cheese Croutons
  7. Butter one side of each slice of bread. In a medium skillet place one slice of bread and cheese slices and the top of the bread with the butter side up.
  8. Grill for 3-4 minutes per side making sure not to burn, flipping to the next side until done.