This Creamy Tomato White Bean Soup with Parmesan & Basil is a cozy one-pot dinner made with tender white beans, tomatoes, garlic, herbs, Parmesan, and a creamy tomato broth.
The white beans make the soup hearty and satisfying without needing meat, while Parmesan adds rich savory flavor and fresh basil gives the finished bowl a bright Italian-inspired finish.
It comes together in about 35 minutes, making it an excellent cold-weather dinner for busy weeknights, meal prep, or a simple weekend meal served with warm crusty bread.
Why You Will Love This Recipe
- It comes together in one pot.
- The recipe is ready in about 35 minutes.
- White beans make the soup hearty and satisfying.
- Tomatoes create a rich, flavorful broth.
- Parmesan adds savory depth.
- Fresh basil brightens the creamy soup.
- It uses simple pantry-friendly ingredients.
- Leftovers reheat beautifully for meal prep.
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 3 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Creamy Finish
- ¾ cup heavy cream or half-and-half
- ¾ cup finely grated Parmesan cheese
- ½ cup fresh basil leaves, chopped
For Serving
- Extra Parmesan
- Fresh basil
- Cracked black pepper
- Extra-virgin olive oil
- Toasted crusty bread
🍳 Step-by-Step Masterclass Instructions
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Step 1: Prepare the Vegetables
Finely dice the onion, carrots, and celery.
Mince the garlic.
Keeping the vegetables fairly small helps them soften quickly and blend naturally into the soup.
Step 2: Build the Flavor Base
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery.
Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Add the Garlic
Add the minced garlic.
Cook for approximately 30 seconds, stirring constantly.
Do not allow the garlic to burn.
Step 4: Caramelize the Tomato Paste
Add the tomato paste.
Cook for approximately 1–2 minutes, stirring frequently.
It should darken slightly and begin sticking lightly to the bottom of the pot.
Masterclass Tip: Cooking the tomato paste before adding liquid creates a deeper, richer tomato flavor.
Step 5: Add the Tomatoes
Pour in the crushed tomatoes.
Stir thoroughly, scraping up any flavorful browned bits from the bottom of the pot.
Step 6: Add the Beans
Add the drained and rinsed white beans.
Reserve about 1 cup of beans if you want to create an extra-creamy texture later.
Step 7: Add the Broth and Seasonings
Pour in the vegetable broth.
Add:
- Italian seasoning
- Oregano
- Red pepper flakes, if using
- Salt
- Black pepper
Stir well.
Step 8: Simmer
Bring the soup to a gentle simmer.
Reduce the heat slightly and cook uncovered for approximately 12–15 minutes.
The vegetables should become tender and the flavors should blend.
Step 9: Create a Creamier Texture
For extra body, transfer about 1½ cups of soup to a blender and carefully blend until smooth.
Alternatively, briefly use an immersion blender directly in the pot.
Return the blended portion to the soup.
Masterclass Tip: Blend only part of the soup so plenty of whole white beans remain visible.
Step 10: Add the Cream
Reduce the heat to low.
Stir in the heavy cream or half-and-half.
Avoid bringing the soup to a strong boil after adding the dairy.
Step 11: Add the Parmesan
Add the Parmesan gradually while stirring.
Continue stirring until the cheese melts smoothly into the broth.
Step 12: Add the Basil
Stir in most of the chopped fresh basil.
Reserve a little for serving.
Step 13: Adjust the Consistency
If the soup is thicker than you prefer, add a splash of vegetable broth.
If it is too thin, simmer gently for another few minutes.
Step 14: Taste and Season
Taste the soup.
Add more salt, black pepper, Parmesan, or red pepper flakes as needed.
Step 15: Let It Rest
Remove the pot from the heat.
Let the soup rest for approximately 3 minutes.
This helps the creamy tomato broth settle and thicken slightly.
Step 16: Serve
Ladle into warm bowls.
Finish with extra Parmesan, fresh basil, cracked black pepper, and a light drizzle of olive oil.
Serve with toasted crusty bread.
The finished soup should have tender white beans, a rich creamy tomato broth, savory Parmesan, garlic and herbs, and a bright fresh basil finish.
🔒 Storage & Reheating Tips
Refrigerator: Store leftover soup in an airtight container for up to 4 days.
Stovetop: Reheat gently over medium-low heat, stirring occasionally.
Microwave: Reheat individual portions in short intervals, stirring between each one.
If the soup thickens: Add a splash of vegetable broth or milk while reheating.
Make ahead: Prepare the soup up to 2 days in advance. Add a little fresh basil after reheating to refresh the flavor.
Freezing: For the best texture, freeze the soup before adding cream and Parmesan. Thaw, reheat, then add the dairy and cheese.
Meal prep: Divide completely cooled soup into individual airtight containers for easy lunches or dinners.
Bread tip: Store toasted bread separately so it remains crisp until serving.
