Go Back
This creamy tomato basil soup is packed with flavour and nutrition. The secret ingredient (white beans!) provides a creamy consistency while adding protein and fibre, making this soup a satisfying and healthy meal! If you want extra, serve with easy homemade croutons for added crunch!
Print

Creamy Tomato Basil Soup

This creamy tomato basil soup is packed with flavour and nutrition. The secret ingredient (white beans!) provides a creamy consistency while adding protein and fibre, making this soup a satisfying and healthy meal! If you want extra, serve with easy homemade croutons for added crunch!
Course Appetizer, Main Course, Side Dish
Cuisine American, Vegetarian
Keyword Creamy Tomato Basil Soup, easy, Healthy, Healthy Tomato Soup, Simple, Soup, Tomato Basil Soup, Tomato Soup, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author hannahmageerd

Ingredients

For the Soup:

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 small garlic cloves minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp italian seasoning optional
  • 1 1/2 tbsp tomato paste
  • 1 large (28 oz.) can whole tomatoes no salt added
  • 2 1/2 cups reduced-sodium vegetable broth
  • 1 19 oz. can white kidney beans drained and rinsed
  • 15 fresh basil leaves
  • 2 tbsp grated parmesan cheese

For the Homemade Croutons:

  • 3 cups bread cubes I save old bread in the freezer and chop into cubes for croutons
  • 1/4 cup olive oil
  • 1 tsp garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning optional

Instructions

For the Soup:

  • In a large pot or dutch oven, warm olive oil over medium heat. Add diced onion, garlic, and spices. Cook, stirring occasionally for about 5-7 minutes until onions are tender and translucent.
  • Add the tomato paste and stir for approximately 1 minute. Add canned tomatoes (with juices), vegetable broth and white kidney beans. Stir to combine. Increase the heat, bringing the mixture to a low-boil. Reduce heat slightly and simmer for 20-30 minutes. Stir occasionally.
  • Remove from heat and carefully transfer mixture to a high-speed blender. Add basil leaves and parmesan cheese (omit if vegan). Blend the soup on high until smooth and creamy. Taste the soup and add more salt, spices, basil or parmesan to taste. Blend again.
  • Serve soup hot. Store in the fridge for 4-5 days or in the freezer up to 3 months. Enjoy!

For the Homemade Croutons:

  • Preheat oven to 350F. Add bread cubes to a medium mixing bowl and sprinkle with garlic powder and italian seasoning.
  • In a small bowl, whisk together olive oil, garlic, salt and pepper. Pour the mixture over the seasoned bread cubes and toss to combine.
  • Spread bread cubes onto a baking sheet evenly. Bake in the oven for 15-20 minutes, tossing once halfway. Store croutons in an airtight container at room temperature. Serve on top of soups, salads, or whatever you please!