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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 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 187 kcal
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 15-ounce cans fire-roasted diced tomatoes
- 1 14-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
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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.
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Add the garlic, pesto and Italian seasoning and cook for another minute until fragrant.
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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.
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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.
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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!
Recipe 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 Facts
Tomato Basil White Bean Soup
Amount Per Serving (1 1 cup)
Calories 187
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 551mg24%
Potassium 488mg14%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 8g9%
Protein 9g18%
Vitamin A 3161IU63%
Vitamin C 5mg6%
Calcium 127mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.