Smoky Tomato White Bean Soup
This Smoky Tomato White Bean Soup is a hearty, plant-based comfort meal made with tender white beans, fire-roasted tomatoes, garlic, and smoked paprika. Ready in under 40 minutes, this easy vegetarian soup recipe is rich, flavorful, budget-friendly, and perfect for cozy dinners or meal prep.
Ingredients
- Main Ingredients
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 1 14-ounce can fire-roasted diced tomatoes
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- Flavor Base
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- Pantry Staples
- Extra salt and pepper to taste
- Red pepper flakes optional
- Fresh parsley for garnish
Instructions
- Prep Ingredients
- Dice onion, carrots, and celery evenly.
- Mince garlic.
- Drain and rinse white beans.
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add Spices & Tomatoes
- Stir in smoked paprika, thyme, oregano, salt, and pepper.
- Add fire-roasted tomatoes and vegetable broth.
- Bring to a gentle boil.
- Add Beans & Simmer
- Stir in white beans.
- Reduce heat and simmer for 15–20 minutes.
- Blend for Creaminess (Optional)
- Use an immersion blender to blend about one-third of the soup for a slightly creamy texture. Stir well.
- Finish & Serve
- Let soup rest 5 minutes before serving.
- Garnish with fresh parsley, olive oil drizzle, or red pepper flakes if desired.
- Serve warm.
Notes
- Smoked paprika is essential for deep flavor.
- Simmer gently to keep beans intact.
- Blend partially for thicker texture.
- Add spinach or kale during last 5 minutes for extra greens.
- Soup tastes even better the next day.