Simple Tomato Bean Soup – Comforting, Hearty, and Easy to Make

This Simple Tomato Bean Soup is the kind of recipe you keep on standby for busy nights. It’s warm, filling, and made with pantry staples you probably already have. You don’t need fancy techniques or hours at the stove—just a pot, a few vegetables, and a couple of cans.

The broth is bright and savory, the beans add creaminess, and the whole thing comes together in under 40 minutes. It’s budget-friendly, nutritious, and reliably delicious.

Simple Tomato Bean Soup - Comforting, Hearty, and Easy to Make

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced (optional but recommended)
• 1 celery stalk, diced (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon smoked paprika (optional for depth)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes, or whole peeled tomatoes hand-crushed
• 4 cups vegetable broth (or chicken broth)
• 2 cans (15 ounces each) beans, drained and rinsed (cannellini, navy, great northern, or kidney)
• 1 teaspoon sugar or honey (to balance acidity; adjust to taste)
• Salt and black pepper, to taste
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan or a drizzle of olive oil, for serving (optional)

Instructions

 

• Warm the pot: Heat the olive oil in a large pot over medium heat until shimmering.
• Sauté aromatics: Add the onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden.
• Add garlic and spices: Stir in the garlic, oregano, basil, smoked paprika, and red pepper flakes. Cook 30–60 seconds until fragrant.
• Toast the tomato paste: Add the tomato paste and stir for 1–2 minutes to deepen its flavor and color.
• Build the base: Pour in the crushed tomatoes and broth. Stir well, scraping up any browned bits from the bottom.
• Add beans: Stir in the rinsed beans. Bring to a gentle simmer.
• Simmer: Cook uncovered for 15–20 minutes, stirring occasionally. The soup should thicken slightly and the flavors will meld.
• Season: Add sugar or honey to balance the acidity. Taste and add salt and black pepper as needed.
• Finish: Stir in the vinegar or lemon juice to brighten. If you want a creamier texture, mash some beans against the side of the pot or blend a cup of the soup and return it to the pot.
• Serve: Ladle into bowls and top with chopped parsley or basil. Add Parmesan or a drizzle of olive oil if you like.

Why This Recipe Works

• Pantry-friendly ingredients: Canned tomatoes and beans create flavor and body without extra fuss.
• Balanced flavors: Onion, garlic, and dried herbs round out the acidity of tomatoes, while a touch of sweetness keeps it smooth.
• Quick but layered: A short sauté of aromatics builds depth that tastes like it simmered all day.
• Flexible and forgiving: Use any white or kidney bean, toss in leftover veggies, or adjust the herbs to your taste.
• Naturally nutritious: Beans provide protein and fiber, tomatoes add antioxidants, and olive oil offers healthy fats.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced (optional but recommended)
• 1 celery stalk, diced (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon smoked paprika (optional for depth)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes, or whole peeled tomatoes hand-crushed
• 4 cups vegetable broth (or chicken broth)
• 2 cans (15 ounces each) beans, drained and rinsed (cannellini, navy, great northern, or kidney)
• 1 teaspoon sugar or honey (to balance acidity; adjust to taste)
• Salt and black pepper, to taste
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan or a drizzle of olive oil, for serving (optional)

Instructions

1. Warm the pot: Heat the olive oil in a large pot over medium heat until shimmering.
2. Sauté aromatics: Add the onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden.
3. Add garlic and spices: Stir in the garlic, oregano, basil, smoked paprika, and red pepper flakes.

   Cook 30–60 seconds until fragrant.

4. Toast the tomato paste: Add the tomato paste and stir for 1–2 minutes to deepen its flavor and color.
5. Build the base: Pour in the crushed tomatoes and broth. Stir well, scraping up any browned bits from the bottom.
6. Add beans: Stir in the rinsed beans. Bring to a gentle simmer.
7. Simmer: Cook uncovered for 15–20 minutes, stirring occasionally.

   The soup should thicken slightly and the flavors will meld.

8. Season: Add sugar or honey to balance the acidity. Taste and add salt and black pepper as needed.
9. Finish: Stir in the vinegar or lemon juice to brighten. If you want a creamier texture, mash some beans against the side of the pot or blend a cup of the soup and return it to the pot.
10. Serve: Ladle into bowls and top with chopped parsley or basil.

    Add Parmesan or a drizzle of olive oil if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave a little space at the top of containers for expansion.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it thickens. Microwave in short bursts, stirring between each.
• Make-ahead tip: The flavor improves on day two, making it ideal for meal prep.

Health Benefits

• High in fiber: Beans support digestion, promote fullness, and help maintain steady energy.
• Plant-based protein: White beans and kidney beans deliver protein without saturated fat.
• Antioxidants: Tomatoes are rich in lycopene, which may support heart and skin health.
• Heart-smart fats: Olive oil provides monounsaturated fats that support cardiovascular health.
• Lower-sodium option: Using low-sodium broth and rinsing canned beans helps control salt intake.

What Not to Do

• Don’t skip sautéing the aromatics: Raw onion and garlic tossed straight into liquid won’t develop the same deep flavor.
• Don’t add acid too early: Vinegar or lemon should go in at the end, or the soup can taste sharp.
• Don’t boil aggressively: A hard boil can break beans and mute delicate flavors.

  Keep it at a gentle simmer.

• Don’t forget to taste as you go: The right amount of salt, sweetness, and brightness brings everything together.
• Don’t rely on one texture: Lightly mashing or blending a small portion gives body without cream.

Alternatives

• Beans: Use cannellini, great northern, navy, or kidney beans. Chickpeas work too, with a slightly firmer bite.
• Tomatoes: Crushed, diced, or whole peeled tomatoes all work. Whole peeled tomatoes offer a rustic texture when hand-crushed.
• Broth: Vegetable broth keeps it vegan.

  Chicken broth adds richness. Water works in a pinch; just season well.

• Herbs: Swap basil and oregano for thyme, rosemary, or a bay leaf. Finish with fresh parsley or basil for brightness.
• Add-ins: Spinach or kale in the last few minutes, small pasta like ditalini, or cooked sausage for a heartier bowl.
• Creaminess: For a dairy-free creaminess, blend a cup of the soup.

  For a richer finish, stir in a splash of cream or a spoonful of yogurt off the heat.

• Heat level: Adjust red pepper flakes to taste or add a pinch of cayenne.

FAQ

Can I use dried beans instead of canned?

Yes. Cook 1 to 1 1/2 cups dried beans until tender before adding to the soup. You’ll need to plan ahead for soaking and simmering, but the flavor and texture are excellent.

How can I make the soup thicker without cream?

Mash some of the beans with the back of a spoon or blend a cup of the soup, then stir it back in.

The starch from the beans naturally thickens the broth.

What if my soup tastes too acidic?

Add a small pinch of sugar or honey and a little more olive oil. Make sure you’ve salted enough, and finish with fresh herbs to balance the flavors.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and tomato paste first for best flavor, then transfer to the slow cooker with the remaining ingredients.

Cook on low for 4–6 hours, add the acid at the end, and adjust seasoning.

Is this recipe gluten-free?

It is naturally gluten-free as written, provided your broth is certified gluten-free. If you add pasta or sausage, choose gluten-free options if needed.

How do I add pasta without overcooking it?

Use small shapes like ditalini or elbows. Add them during the last 8–10 minutes of simmering and cook just until al dente, or cook separately and stir in when serving.

What can I serve with this soup?

Crusty bread, a simple green salad, grilled cheese, or a side of roasted vegetables all pair well.

For extra protein, add a side of grilled chicken or baked tofu.

Can I freeze it with greens or pasta added?

It’s best to freeze the base soup without pasta or delicate greens. Add spinach or pasta after reheating for the best texture.

Wrapping Up

Simple Tomato Bean Soup proves that comfort doesn’t have to be complicated. With a few basic ingredients and minimal effort, you get a bowl that’s warming, satisfying, and adaptable to whatever you have on hand.

Keep it classic, or make it your own with greens, herbs, or a handful of pasta. Either way, it’s a weeknight hero you’ll come back to again and again. Enjoy it today, and love it even more tomorrow.