Garlic Tomato Soup with White Beans Recipe
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Garlic Tomato Soup with White Beans Recipe

ByLily Carter
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I’m genuinely excited to share this Garlic Tomato Soup with White Beans Recipe with you because it’s become one of my go-to meals whenever I want something cozy yet vibrant. The combination of roasted garlic and tangy tomato makes for a comforting soup that’s packed with flavor but still light enough for any season. Plus, the addition of creamy white beans brings the perfect heartiness without weighing you down.

What I love most about this Garlic Tomato Soup with White Beans Recipe is how effortlessly it comes together and how versatile it is for busy weeknights or lazy weekends when you want something nourishing without fuss. Whether you’re in the mood for a solo lunch or feeding a small family, this recipe fills that niche beautifully. Trust me, once you try it, it becomes a staple—you’ll want to keep garlic and tomatoes on hand all the time!

Ingredients You’ll Need

The magic of this soup comes down to a handful of quality ingredients working in harmony, with garlic and tomatoes leading the show. When you shop, look for ripe, fragrant cans and fresh garlic—it really makes a difference.

  • Garlic cloves: Using whole, peeled cloves that you smash releases a mellow, rich garlic flavor without harshness.
  • Extra-virgin olive oil: A good quality olive oil adds a subtle fruitiness and richness to sautéing the garlic.
  • Red pepper flakes: These bring a gentle heat—feel free to reduce or omit if you prefer mild flavors.
  • Tomato paste: Opt for a trusted brand with deep flavor; it adds amazing umami that thickens the soup nicely.
  • White beans: Cannellini or great northern beans work best—they provide creaminess and protein without overpowering the soup.
  • Crushed tomatoes: Choose organic if possible for the freshest taste and avoid added sugars.
  • Vegetable broth or water: Broth enhances flavor, but plain water works just fine if you’re aiming for simplicity.
  • Sea salt: Enhances all the flavors—season gradually to keep it balanced.
  • Maple syrup: A splash tames the acidity of the tomatoes and adds a subtle sweet note you’ll love.
  • Light coconut milk: This adds a creamy texture and mild sweetness without dairy; shake well before using.
  • Optional Vegan Parmesan Cheese: Great for topping if you want an extra savory touch.

Variations

I’m always tweaking this soup a little depending on what’s in my pantry or my mood, and you should feel free to do the same! Making the recipe your own is part of the fun.

  • Make it creamier: I love swapping out coconut milk for cashew cream when I want a richer, nutty texture—it’s heavenly and still dairy-free.
  • Add fresh herbs: Basil or rosemary stirred in near the end adds lovely aroma and complexity.
  • Spice it up: When I want more of a kick, I sprinkle in an extra pinch of red pepper flakes or even a dash of smoked paprika.
  • For a chunkier soup: Skip mashing the beans so you get more texture and bite.
  • Low sodium: Use no-salt-added beans and broth, and adjust seasoning at the end to suit your needs.

How to Make Garlic Tomato Soup with White Beans Recipe

Step 1: Smash the Garlic to Unlock Flavor

Grab those peeled garlic cloves and place them on your cutting board. Take a heavy skillet or pan and gently press down on each clove until it flattens and splits open a bit. This smashing releases all that bright, mellow garlic aroma without the risk of burning it quickly during cooking. It’s a step I never skip because it really deepens the soup’s garlic punch.

Step 2: Sauté Garlic and Build a Flavor Base

Heat your saucepan over medium-low heat and add the olive oil. Once warm, add in your smashed garlic cloves and cook gently, stirring from time to time, until they turn a beautiful light golden brown. This usually takes about 5 to 7 minutes; don’t rush this step because the slow cooking mellows the garlic perfectly. Next, stir in the red pepper flakes and tomato paste, letting everything cook together for another 2-3 minutes to develop a rich, concentrated flavor base for the soup.

Step 3: Add Beans, Tomatoes, and Simmer

Pour in your slightly drained white beans, crushed tomatoes, and vegetable broth (or water). Sprinkle in the sea salt and give everything a good stir. Bring the mixture to a gentle boil, then cover partially and reduce the heat to a simmer. Let it cook for about 15 to 20 minutes—the flavors deepen and the soup thickens beautifully. I like to leave it simmering a little longer if I have time; it really enhances the richness.

Step 4: Mash and Blend for Texture

Using a potato masher or the back of a wooden spoon, mash roughly half of the beans right in the pot. This step is key because it thickens the soup while keeping some beans whole for a lovely, satisfying texture. Next, stir in the maple syrup and about a quarter of your coconut milk, reserving the rest for serving. The maple syrup balances acidity, while the coconut milk adds just the right amount of creaminess.

Step 5: Taste, Adjust, and Serve

Give your soup a good taste and tweak seasoning as needed—maybe a little more sea salt, another splash of maple syrup, or extra red pepper flakes if you want heat. When you’re happy with the balance, ladle the soup into bowls and drizzle the remaining coconut milk on top. I also sprinkle mine with a pinch of red pepper flakes and sometimes vegan Parmesan cheese for an extra layer of flavor.

How to Serve Garlic Tomato Soup with White Beans Recipe

The image shows six small white bowls arranged on a white marbled surface. From top left to right, there are two garlic cloves, a bowl with red chili flakes, and a small white pitcher filled with dark soy sauce. Below them, there are three more bowls: one with thin slices of garlic, one filled with thick red tomato sauce, and another with white beans. At the bottom right, there is a bowl with yellow olive oil. The colors are mostly white, red, yellow, and dark brown, all set clearly against the marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I usually stick to a swirl of coconut milk to keep it creamy and visually inviting, plus a sprinkle of red pepper flakes for a pop of color and spice. When I’m feeling indulgent, a bit of vegan Parmesan grated on top adds that perfect savory finishing touch. Fresh herbs like chopped basil or parsley also brighten the bowl beautifully.

Side Dishes

This soup pairs so well with a crispy vegan grilled cheese sandwich—that melty, crunchy contrast is seriously comforting. I’ve also enjoyed it with crusty sourdough bread or a simple green salad tossed in a light vinaigrette when I want something fresher alongside.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls—it’s fun and impressive for guests. You can also top it with a dollop of herbed cashew cream or a drizzle of chili oil to elevate the presentation. A sprinkle of toasted pine nuts or crispy garlic chips adds a little crunch and wow factor too.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers and popping it in the fridge. It keeps wonderfully for 4 to 5 days without losing flavor or texture. A quick stir before reheating helps reincorporate anything that’s separated.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. I portion it out into freezer-safe containers or heavy-duty bags and it keeps well for up to 2 months. Just thaw it overnight in the fridge before reheating for best results.

Reheating

When reheating, I warm it gently on the stovetop over low heat and add a splash of water or broth as needed to loosen the texture. This keeps the soup creamy and prevents it from sticking or scorching. Stir occasionally and heat until it’s hot all the way through.

FAQs

  1. Can I use fresh tomatoes instead of canned crushed tomatoes?

    Absolutely! If you have ripe, juicy tomatoes on hand, you can peel and crush about 4-5 cups of fresh tomatoes. Just cook them down a bit longer to develop that deep, concentrated flavor you get from canned crushed tomatoes.

  2. Is this Garlic Tomato Soup with White Beans Recipe suitable for a vegan diet?

    Yes, it’s entirely vegan! Using olive oil, coconut milk, and optional vegan Parmesan keeps it plant-based, but still hearty and flavorful. It’s a great dairy-free alternative to traditional creamy tomato soups.

  3. Can I make this soup in a slow cooker?

    Definitely! You can sauté the garlic with tomato paste first, then add all ingredients to the slow cooker and cook on low for 4-6 hours. Just mash the beans and stir in the coconut milk and maple syrup near the end.

  4. How spicy is this soup and can I adjust the heat?

    The red pepper flakes add a gentle warmth but nothing overpowering. You can easily adjust this by using less or omitting them entirely if you prefer mild flavors. Adding more flakes later lets you customize bowl-by-bowl.

  5. What’s the best way to reheat leftovers without losing creaminess?

    Reheat on low heat on the stove and add a little broth or water to loosen the texture. Stir often to keep the soup smooth and creamy without curdling the coconut milk.

Final Thoughts

This Garlic Tomato Soup with White Beans Recipe has earned a permanent spot in my kitchen rotation because it’s just so satisfying and straightforward. It’s one of those dishes you want on a chilly day or anytime you need a hug in a bowl. Give it a try—I promise you’ll not only love the taste but also how easy it is to make, customize, and share. Keep those garlic cloves handy; this soup will become your new favorite comfort food!

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Garlic Tomato Soup with White Beans Recipe

Garlic Tomato Soup with White Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan
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Description

A comforting and flavorful Garlic Tomato Soup with White Beans, enhanced with aromatic garlic, creamy coconut milk, and a touch of maple syrup for subtle sweetness. This vegan and nutrient-rich soup is perfect for a cozy meal and pairs wonderfully with a vegan grilled cheese sandwich.

Ingredients

Scale

Main Ingredients

  • 10 medium-large garlic cloves, peeled
  • 3 Tbsp extra-virgin olive oil or olive oil
  • 1 tsp red pepper flakes (omit or reduce for less heat)
  • 2 Tbsp tomato paste (preferably Bionaturae brand)
  • 2 (15-oz.) cans white beans, slightly drained (cannellini or about 3 ½ cups cooked homemade beans)
  • 1 (28-oz.) can crushed tomatoes (organic when possible)
  • 1 cup vegetable broth or water
  • ½ tsp sea salt (plus more to taste)
  • 1–2 tsp maple syrup (plus more to taste)
  • 1 (14-oz.) can light coconut milk, well shaken (divided; full-fat recommended for richer flavor)

Optional Ingredients

  • Vegan Parmesan Cheese for serving

Instructions

  1. Smash Garlic: On a cutting board, use the bottom of a heavy skillet or pan to smash the peeled garlic cloves until flat and slightly broken apart. This releases the garlic’s intense flavor.
  2. Sauté Garlic and Tomato Paste: Heat a large saucepan or pot over medium-low heat. Add olive oil and the smashed garlic. Cook, stirring occasionally, until garlic turns light golden brown. Stir in red pepper flakes and tomato paste, cooking a few more minutes to deepen flavors.
  3. Add Beans and Tomatoes: Add slightly drained white beans, crushed tomatoes, vegetable broth (or water), and sea salt to the pot. Bring to a low boil, then partially cover, reduce heat, and simmer for 15–20 minutes until thickened and fragrant.
  4. Mash Beans and Add Sweetness: Use a potato masher or back of a wooden spoon to roughly mash about half of the beans for a thicker texture. Stir in maple syrup and one quarter of the coconut milk to add sweetness and creaminess.
  5. Adjust Seasoning: Taste the soup and adjust by adding more maple syrup, salt, red pepper flakes, or coconut milk to balance flavors and creaminess as desired.
  6. Serve: Serve the soup hot, garnished with remaining coconut milk and a pinch of red pepper flakes. Optionally, sprinkle with vegan Parmesan cheese. Pairs beautifully with vegan grilled cheese sandwich.
  7. Store Leftovers: Allow cooled leftovers to be stored covered in refrigerator for up to 4–5 days or frozen for up to 2 months.

Notes

  • Cashew cream can be used as an alternative to coconut milk for a similarly rich and creamy texture.
  • This recipe is heavily adapted from The New York Times.
  • Nutrition information is approximate and may vary based on ingredient brands and substitutions.
  • For less heat, reduce or omit red pepper flakes.
  • Full-fat coconut milk intensifies flavor but light coconut milk is a lighter option.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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