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A side shot of 3-ingredient white bean tomato soup in a blue bowl on a cutting board, topped with croutons and parmesan cheese.

3-Ingredient White Bean Tomato Soup

Print Recipe
A creamy tomato soup made with just crushed tomatoes, cannellini beans, and vegetable broth. No cream needed!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Alyssia Sheikh

Ingredients

  • 1 can crushed tomatoes 28-oz, preferably fire-roasted if available
  • 1 can cannellini beans 15-oz, drained and rinsed
  • 1½ cups vegetable broth preferably a flavorful seasoned broth

Instructions

  • Reserve about ½ cup of the white beans if you want some whole beans in the finished soup. For an entirely smooth tomato soup, there’s no need to reserve any.
  • Add the crushed tomatoes, remaining white beans, and vegetable broth to a medium saucepan.
  • Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
  • Remove from the heat and carefully blend until smooth using an immersion blender, or transfer to a blender and puree until creamy.
  • If you reserved whole beans, stir them into the blended soup and return to low heat for 2 to 3 minutes, until warmed through.
  • Taste and serve. If your tomatoes and broth are both particularly low in sodium, season with a pinch of salt if needed.