Creamy Tomato White Bean Soup
A comforting and creamy soup made with just six simple ingredients, perfect for quick lunches or dinners on cooler days.
Servings: 4 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing the onions
- 1 small onion, chopped (about 1 cup / 150 g)
- 1 can crushed tomatoes (14 to 15 ounces / 400 to 425 g)
- 1 can white beans, drained and rinsed (14 to 15 ounces / 400 to 425 g)
- 2 cups vegetable broth Can substitute with low-sodium chicken broth for a richer flavor
- 1/4 cup plain Greek yogurt Can be substituted with regular yogurt or cream if not available
Instructions
Preparation
- Heat the olive oil in a medium saucepan over medium heat. Once shimmering, add the chopped onion. Cook, stirring occasionally, for 4 to 5 minutes, until the onions are soft and translucent but not browned.
- Pour in the crushed tomatoes, white beans, and vegetable broth. Stir everything together.
- Bring the soup to a gentle simmer. Reduce the heat slightly and cover loosely. Let it simmer for about 15 minutes.
- Remove from the heat and carefully blend the soup until mostly smooth, leaving some texture.
- Stir in the Greek yogurt off the heat until fully incorporated. Adjust seasoning with salt and pepper if needed.
- Serve warm, ideally with a crusty slice of bread or a simple side salad.
Notes
This soup freezes well. Store leftovers in the refrigerator for up to 3 days. Reheat gently.