Simple Roasted Tomato & Cannellini Bean Soup 🍅✨
There’s nothing more comforting than a good tomato soup—but this one takes it up a notch with creamy cannellini beans, fresh basil, and the natural sweetness of cherry tomatoes. It’s incredibly easy, surprisingly filling, and perfect for using up leftover tomatoes. I make this on repeat, especially when I want something light, healthy, and haven’t had time to go to the supermarket.
This recipe was inspired by IG @natnourishments – which has become a go-to in my kitchen for a quick and easy tomato soup. I use this recipe all the time and has become a staple in my kitchen, especially with some crusty bread and a little cashew cheese on the side. Thank you! Go check her out on IG: Natalia Rudin (@natsnourishments)
Ingredients
- 1 pint of cherry tomatoes (yellow + red mix adds beautiful color!)
- 1 red onion, diced
- 4 cloves garlic, thinly sliced
- 1 can cannellini beans, drained and rinsed
- 5–6 fresh basil leaves
- 1–2 tbsp olive oil
- Salt & pepper to taste
Optional Toppings:
- Soft cheese: ricotta, parmesan, or cashew cheese (my favorite)
- Sliced French baguette or sourdough, for dipping
- Toasted pine nut
Directions
1. Prep your veggies.
Slice the cherry tomatoes in half, dice the red onion, and thinly slice the garlic cloves.
2. Sauté in a cast iron pan
Heat a tablespoon or two of olive oil in a large pan over medium heat. Add the red onion and cook for about 5 minutes, until softened and fragrant.
3. Add the garlic and tomatoes.
Toss in the sliced garlic and cook for 30 seconds, just until it starts to turn golden. Immediately add the cherry tomatoes. Let them cook down for 8–10 minutes, stirring occasionally, until they begin to break apart and release their juices.
4. Splash in a little water.
Once the tomatoes are soft and saucy, add just a small splash of water to loosen things up. This helps the soup blend smoothly.
5. Blend it smooth.
Transfer everything to a blender (or use an immersion blender directly in the pot) and blend until silky smooth.
6. Add the beans & basil.
Return the soup to the pot, stir in the drained cannellini beans and fresh basil leaves, and simmer for another 5–7 minutes. Season with salt and pepper to taste.
🥘 To Serve
Ladle into bowls and finish with a drizzle of olive oil, a sprinkle of pine nuts, and a dollop of your favorite soft cheese. Toast a few slices of bread (I like to crisp mine in a cast iron skillet) and you’ve got the perfect simple dinner or lunch.
🌱 Tips & Swaps
- Got extra tomatoes on the counter? Use them! This soup works beautifully with any ripe tomato variety.
- Swap the cannellini beans for chickpeas or butter beans for a twist.
- Go bean-less if you want a classic creamy tomato soup.
- Keep it dairy-free with cashew cheese or skip the cheese for a completely plant-based bowl.
This soup proves that simple ingredients really can deliver bold flavor. Whether you’re cleaning out the fridge or craving a quick, nourishing meal, this one’s always a win.
