Creamy Parmesan Tomato and Cannellini Bean Soup Recipe

Introduction

This Creamy Parmesan Tomato and Cannellini Bean Soup is a comforting and flavorful dish that’s perfect for any season. Combining tender beans, rich tomatoes, and a touch of cream, it offers a satisfying, velvety texture with a fresh basil finish.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 cups vegetable or chicken broth
• ½ cup grated Parmesan cheese, plus extra for serving
• ½ cup heavy cream or half-and-half
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, chopped, for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute, stirring often to prevent burning.
2. Step 2: Pour in the diced tomatoes with their juices, cannellini beans, and broth. Add the dried basil and oregano, stirring well. Bring the mixture to a gentle simmer.
3. Step 3: Let the soup simmer gently for 15 to 20 minutes to allow the flavors to blend.
4. Step 4: Using an immersion blender, partially blend the soup directly in the pot until creamy but leaving some texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and return it to the pot.
5. Step 5: Stir in the grated Parmesan cheese and heavy cream until smooth. Keep the heat low to avoid boiling, which can cause the cream to separate.
6. Step 6: Taste and season the soup with salt and freshly ground black pepper as desired. Ladle into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of cracked black pepper.
7. Step 7: Optionally, serve with toasted crusty bread slices for dipping and enjoying alongside your creamy soup.

Tips & Variations

• Use fresh basil instead of dried for a brighter, fresher flavor when available.
• Swap cannellini beans with great northern beans or navy beans if preferred.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but add it at the end of cooking to prevent curdling.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can easily make this soup vegan by substituting the Parmesan with a plant-based cheese or nutritional yeast and replacing the heavy cream with coconut cream or any non-dairy milk.

Do I have to blend the soup?

Blending is optional but recommended to achieve a creamy texture. You can leave the soup fully chunky if you prefer a more rustic, hearty feel.

Creamy Parmesan Tomato and Cannellini Bean Soup Recipe

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4.5 from 50 reviews

This Creamy Parmesan Tomato and Cannellini Bean Soup is a comforting and flavorful dish that combines the sweetness of tomatoes, the creaminess of cannellini beans, and the richness of Parmesan cheese. Enhanced with aromatic herbs and finished with a touch of cream, it’s perfect for a cozy meal that feels hearty yet light.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 cups vegetable or chicken broth

Seasonings and Cheese

• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• ½ cup grated Parmesan cheese, plus extra for serving

Finishing Touches

• ½ cup heavy cream or half-and-half
• Fresh basil leaves, chopped, for garnish

Instructions

1. Sauté the Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
2. Add Tomatoes, Beans, and Seasonings: Pour in the diced tomatoes with their juices, cannellini beans, and broth. Sprinkle in the dried basil and dried oregano (or fresh basil if using). Stir to combine and bring the soup to a gentle simmer.
3. Let the Soup Simmer: Allow the soup to gently simmer for 15 to 20 minutes, letting the flavors meld together for a rich, cohesive taste.
4. Blend to Creamy Perfection: Using an immersion blender, partially blend the soup directly in the pot until creamy but still with some texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and then stir it back into the pot.
5. Add Parmesan and Cream: Stir in the grated Parmesan cheese and heavy cream or half-and-half until fully incorporated. Keep the heat low to avoid boiling and curdling the cream.
6. Season and Serve: Taste and adjust the seasoning with salt and freshly ground black pepper as desired. Ladle the soup into bowls, then garnish with extra Parmesan cheese and fresh chopped basil. Optionally, finish with a sprinkle of cracked black pepper.
7. Optional Serving Suggestion: Serve the soup alongside toasted crusty bread slices for dipping and soaking up all the creamy goodness.

Notes

• For a vegan version, substitute Parmesan with a vegan cheese alternative and use plant-based cream or coconut milk.
• If you don’t have an immersion blender, a regular blender works well but be careful when blending hot liquids—blend in batches and vent the lid slightly.
• You can swap cannellini beans with great northern beans or navy beans if preferred.
• To make the soup spicier, add a pinch of red pepper flakes when sautéing the garlic and onions.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: creamy tomato soup, cannellini bean soup, Parmesan soup, easy Italian soup, homemade soup, vegetarian soup