Italian comfort in a creamy, beany, dreamy, tomato soup! A must-have to begin the fall season, when it is too early for heavy stews. These light smooth tomatoes meld with the creamy beans for the perfect texture for picky eaters. Not only that, but this soup caters to vegans, vegetarians, and is gluten-free, dairy-free, soy-free, low calorie and filling!

Creamy, Beany, Dreamy, Tomato-y!

I've been making this Creamy Tuscan Tomato & White Bean Soup for years now, and it's become my go-to when the temperature starts dropping. There's something about the way the tomatoes break down and meld with those creamy beans that just works—it's not too thick, not too thin, but has this perfect consistency for fall weather.

I love how this soup manages to be both simple and filling at the same time. During those first chilly October evenings when I'm not quite ready for heavy stews, this hits the spot perfectly! The beans give it enough substance that I feel like I've had a real meal, while the tomato base keeps it from being too heavy.

This is one of those dishes that tastes like I spent all day in the kitchen but really came together quick and easy—and honestly, I think it tastes even better the next day when the earthy thyme had time to settle into the tomatoes. This soup has become such a staple in my home that I can't imagine getting through fall without it!

Who will love it?

I think busy parents will love this soup because it comes together quickly on a weeknight and it's filling. It's also ideal for people who are trying to eat healthier but don't want to sacrifice flavor—you get all that plant-based protein and fiber from the beans without feeling like you're eating "diet food." I've found that vegetarians and vegans absolutely adore this recipe because it proves that meatless meals can be incredibly satisfying. It's also wonderful for anyone who likes to meal prep since it keeps in the fridge and improves over time. Really, it's for anyone who appreciates a good bowl of soup that's both filling and flavorful!

✅ YES you can enjoy this if you are:

Vegetarian
Vegan (substitute balsamic vinegar for wine)
Gluten-Free
Dairy-Free
Following a Mediterranean Diet
Eating Whole Food Plant-Based
Nut-Free
Soy-Free
On a Heart-Healthy Diet
Looking for High-Fiber Foods
Seeking Plant-Based Protein

❌ NO, this won’t work if you are:

Avoiding Alcohol (contains white wine - though you can substitute)
On a Low-Carb/Keto Diet
Avoiding Legumes/Beans
On a Low-Sodium Diet (canned beans and tomato sauce contain sodium)
Following a Raw Food Diet

What are the health benefits?

This soup is packed with heart-healthy tomatoes, immune-boosting onions, protein-rich beans, and germ-fighting thyme giving you a way to fuel your body with nutrients that help you feel your best!

Nutrition Facts per 1 cup serving:

Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Tomatoes

Tomatoes are loaded with lycopene, which is what makes them red and helps protect your heart and may lower your risk of certain cancers—plus they're full of vitamin C to keep you from getting sick as often and potassium that helps keep your blood pressure in check.

Onions

Onions are doing good things for your body by fighting inflammation and they can even help with allergies. The fiber in onions also keeps your digestion happy and might help lower your cholesterol.

Cannellini Beans

Cannellini beans are like little protein powerhouses—you get about 15 grams of protein per cup, which helps keep your muscles strong, and all that fiber keeps you full for hours so you're not reaching for snacks later. They also help keep your blood sugar steady, so you won't get those afternoon energy crashes.

Thyme

Fresh thyme actually has natural germ-fighting properties that can help when you're feeling under the weather, and it's packed with antioxidants to keep your body running smoothly.

What you will need

6-7.5 quart pot
Measuring Spoons
Large Capacity Blender (around 8 cups)
Two 48 oz Storage Containers

How to Make it Step by Step

1. Gather Ingredients

Grab your beans, Queens, we have some soup to make! You will need tomatoes, onions, thyme, carrots, garlic, vegetable broth, tomato sauce, and don’t forget the splash of white wine (it’s a must). Go for Sauvignon Blanc or Pinot Grigio for the perfect flavor. Sure, you can use canned tomatoes, but there is nothing like going with fresh tomatoes from the garden!

2. Cook the onions, carrots, and tomatoes

First, cook the onions with garlic, salt, and pepper. Feel free to caramelize them for extra sweetness! Add the carrots and cook for another 5 minutes. Then add the tomatoes and wine, and cook until it looks like a sloppy delicious mess, around 5-10 minutes.

3. Put it all together: **add the tomato sauce, vegetable broth, thyme, and HALF of the beans**

Be sure not to add all of the beans! Just add 2 cans so that you will have some to add in later. Simmer this motley stew for around 20-30 minutes. Personally, I simmer on low heat for a few hours for the flavors to settle in.

4. Blend it up, then add the rest of the beans

Transfer to a blender in batches and blend until smooth, or use an immersion blender. Once blended, return the mixture to the pot and add the rest of the cannellini beans for the ultimate texture! Feel free to add a splash of extra thyme, or salt and pepper to spice it up.

5. Serve!

Dish out 1-cup servings and enjoy delicious soup that is low in calories (195 cal/cup)!

I love serving this soup with warm focaccia or ciabatta brushed with garlic and olive oil for dipping. A drizzle of good extra virgin olive oil on top and some freshly grated parmesan cheese really brings out the Tuscan flavors. Fresh basil leaves or a splash of balsamic vinegar add the perfect finishing touch.

Storage (Because You’ll Want Leftovers)

This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.

For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.

Creamy Tuscan Tomato & White Bean Soup

Creamy, Beany, Dreamy, Tomato-y!