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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/creamy-parmesan-tomato-and-cannellini-bean-soup-recipe/