Tomato and White Bean Soup with Basil

Last week was the coldest week we’ve had in a long time. So what did I do to stay warm? I made this delicious soup!

I love making this soup. It’s really quick and easy to make – it comes together in just half an hour or so! And it’s hearty, with white beans and chunks of tomatoes. Blending half the soup makes it creamier without adding any dairy products, but if you like a chunkier soup, don’t blend it. Adding fresh herbs really punches up the flavour, but if you don’t want to buy fresh herbs, use 2-3 tsp of dried basil and rosemary.

This soup goes perfectly with crackers or a nice chunk of crusty bread.

Serves 6


1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 cup white wine

1 can whole tomatoes, drained and chopped

2 cans white kidney beans, drained and rinsed

4 cups vegetable stock

1 tsp sea salt

1 sprig fresh rosemary

5-6 leaves fresh basil, coarsely chopped


In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until golden.

Add wine and bring to a boil, stirring to get any browned bits off the bottom of the pot. Let wine simmer until reduced by half, about 5 minutes.

Add tomatoes, beans, vegetable stock, and salt. Add full sprig of rosemary to stock. Bring to a boil and reduce to a simmer, cooking until tomatoes are softened. This will only take a few minutes once the soup is boiling.

Remove from heat and remove the rosemary sprig. If you want to blend half the soup to make it thicker and creamier, transfer half the soup to another container or your blender. Blend with an immersion blender or your normal blender; if using a regular blender, let soup cool completely before blending (or it will explode in the blender!)

Return blended half of soup to the rest of the soup. Top with chopped basil just before serving.

The perfect, hearty soup to warm you up when it’s frigid outside!


Share it!Share on FacebookPin on PinterestTweet about this on Twitter

Leave a Reply

Your email address will not be published.