This roast tomato white bean soup is like a big autumn cuddle in a bowl. It’s rich without cream, comforting, and made with just a handful of seasonal ingredients that are probably already hanging out in your kitchen.
There's always a batch of this soup in my freezer because it's packed full of veg, flavour and protein from the beans; it freezes and reheats well; and is a really comforting, easy dinner that I always feel like.
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Why you'll love this recipe
Seasonal ingredients. This is the perfect autumn soup recipe because it uses peak-season fresh tomatoes, garlic, and basil — all roasted for maximum flavor and cozy vibes.
Meal prep friendly. Like most tomato-based dishes (hello, Chicken Cacciatore and Cajun Chorizo Orzo Bake), the flavours in this soup deepen overnight, making it ideal for next-day lunches or lazy dinners.
Soup is life. If you’re on a soup kick (and honestly, who isn’t?), this sits beautifully next to Zucchini, Broccoli Soup or a hearty Minestrone Soup.
Ridiculously easy. Throw stuff on a tray. Blend it later. Add beans and basil. Boom — you’re basically a soup wizard.
Ingredients
Brown onion and Garlic. Use fresh and don't omit in roasting as it intensifies the flavour.
Fresh tomatoes. Use ripe, juicy ones for the best flavor — roasting them intensifies their sweetness and adds that lovely smoky richness.
Vegetable broth. You could also substitute with either Chicken Stock or Beef Stock (it just won't remain plant-based)
White beans. Adds creaminess without actual cream, and some protein. Cannellini or butter beans are best, but honestly, whatever's in the pantry will do.
Fresh basil. Fresh basil will give the best flavour. If not, use dried, but you won't have the same intensity.
Brown sugar. A tiny pinch to balance the acidity of the tomatoes.
Butter. It's a trick used for finishing risottos like Mushroom Risotto and Pumpkin Risotto, but it can also be used in soups to add a finishing richness. Optional, but very worth it.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make tomato white bean soup
Step 1: Add whole fresh tomatoes, quartered brown onion, and whole garlic cloves to a tray. Drizzle with olive oil and roast at 160°C for 1 hour or until the onion is soft and browned.
Step 2: While that’s going, pour vegetable broth into a Dutch oven and add a good spoonful of tomato paste. Bring to a boil, then reduce to simmer.
Step 3: When your tray of veggies are ready, toss it all (including any juices) into the Dutch oven. Add butter, a pinch of brown sugar, salt and pepper to taste.
Step 4: If using a stick blender, add white beans and fresh basil directly to the pot and blitz until smooth.
If using a food processor, let the soup cool slightly first, then blend with the beans and basil until it’s your kind of creamy.
Top Tip
Blend to your liking. Super smooth? A little chunky? You do you — just make sure to blend the beans in well for that creamy no-cream texture.
Roast longer if your tomatoes aren’t super ripe. The more wrinkly and browned, the better the flavor.
Feeling spicy? Add chili flakes or smoked paprika if you’re feeling spicy.
Substitutions and variations
No fresh tomatoes? Use good-quality canned whole tomatoes. Not exactly the same, but you’ll still get that deep roasted tomato soup vibe.
Can’t do beans? Swap with a splash of coconut milk or a peeled potato for creaminess, though it’ll steer the flavor in a slightly different (still tasty) direction.
No butter? Olive oil or vegan butter works fine — just don’t skip the fat altogether unless you like sad soup.
Can you meal prep tomato soup?
Meal prepping roast tomato soup is a great idea — it actually tastes even better the next day. The roasted flavors deepen, plus this also freezes really well making it perfect for a quick dinner.
You can serve it alongside some Focaccia to dip it in, or have it as an entrée or snack on a cold winter day.
How to store roasted tomato soup?
Allow the soup to cool at room temperature for up to 2 hours and then refrigerate in an airtight container for up to 4 days.
If you want to freeze, I would suggest using cubes or airtight bags (then freeze flat) as this will facilitate the easiest thawing. You can then reheat directly from frozen on the stove with a splash of water. They can remain frozen for approx. 6 months if tightly stored.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can — especially if you’re short on time or tomatoes aren’t in season. Roasting canned whole tomatoes still adds depth.
Totally. Just swap the butter for a plant-based version or olive oil. The rest of the ingredients are naturally vegan.
Add chili flakes, smoked paprika, or even a roasted chili pepper with the tomatoes if you’re feeling brave.
Recipe
Roast Tomato White Bean Soup
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Equipment
- Stick Blender or Food Processor
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 brown onion
- 500 g (1 lb) fresh tomatoes, (approx. 10) subs note 1
- 1 tablespoon tomato paste
- 6 cloves garlic
- 500 ml (2 cups) vegetable broth, subs note 2
- 400 g (14 oz) white beans, (1 tin), cannellini or butter beans
- ½ cup fresh basil, leaves only, see note 3
- 2 tablespoon butter, or vegan alternative
- 1 tablespoon brown sugar
- salt and pepper , to taste
Instructions
Prepare and Roast Vegetables
- Slice 1 brown onion into quarters, and remove skin from 6 cloves garlic.
- Add whole 500 g fresh tomatoes, quartered brown onion, and whole garlic cloves to a tray. Drizzle with 2 tablespoon extra virgin olive oil and roast at 160°C (320?) for 1 hour or until the onion is soft and browned.
Heat Soup
- While that’s going, pour 500 ml vegetable broth into a Dutch oven and add 1 tablespoon tomato paste. Bring to a boil, then reduce to simmer.
- When your tray of veggies are ready, toss it all (including any juices) into the Dutch oven. Add 2 tablespoon butter, 1 tablespoon brown sugar, salt and pepper .
- If using a stick blender, add 400 g white beans and ½ cup fresh basil directly to the pot and blitz until smooth.If using a food processor, let the soup cool slightly first (unless you love lava on your face), then blend with the beans and basil until it’s your kind of creamy.
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