5.0 from 6 votes
Tomato Basil White Bean Soup
f you enjoy tomato basil soup but think it's not really a "meal", you haven't tried this delicious White Bean Tomato Basil Soup! It's fortified with white beans (for extra protein and fiber), lots of fresh veggies and a ton of fabulous flavor!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8
Calories: 187 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 medium-size sweet onion roughly chopped
- 3 medium cloves garlic peeled and smashed
- 2 tablespoons purchased pesto
- 1 teaspoon Italian seasoning
- 3 cups low-sodium chicken broth
- 2 ounce cans fire-roasted diced tomatoes
- 1 ounce can White beans canellini, navy or Great Northern, drained
- 2 medium-size medium-size carrots scrubbed (no need to peel) and roughly chopped
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup fresh basil leaves packed
- ½ cup Half & Half optional
For the garnish
- feta cheese optional, for serving
- fresh basil leaves for garnish optional, for serving
- fresh ground black pepper optional, for serving
Instructions
- In a large Dutch oven or soup pot, heat the oil and butter over medium heat until the butter is melted and sizzling a bit. Add the onions and cook for 3-4 minutes, stirring occasionally until softened and translucent.
- Add the garlic, pesto and Italian seasoning and cook for another minute until fragrant.
- Add the chicken broth, tomatoes, white beans, carrots, brown sugar, salt and pepper and bring the mixture to a boil. Reduce to a steady simmer and cover. Cook for 20-25 minutes or until the carrots are nice and tender.
- Remove the cover and add the basil leaves. Using an immersion blender, puree the soup mixture until nice and smooth. I like to use a pot holder and tip my pot to the side to make pureeing a little easier. You can also allow the mixture to cool a bit then puree in a regular blender, making sure to vent the top of the blender cap to allow the steam to escape. You can do this by covering the hole in the blender top with a kitchen towel or several thicknesses of paper towels or by simply inserting a narrow tipped funnel into the blender top opening.
- Add the half and half (if using) and stir to incorporate. Garnish with crumbled goat cheese or Feta, fresh basil leaves and freshly ground black pepper. Serve and enjoy!
Cup of Yum
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- Nutritional information includes the ½ cup half and half but not the garnishes.
Nutrition Information
Serving
11 cup
Calories
187kcal
(9%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
551mg
(23%)
Potassium
488mg
(14%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
3161IU
(63%)
Vitamin C
5mg
(6%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187
% Daily Value*
| Serving | 11 cup | |
| Calories | 187kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 551mg | 23% |
| Potassium | 488mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3161IU | 63% |
| Vitamin C | 5mg | 6% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.