Tuscan Tomato White Bean Soup
Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
- Total Time1 Hour 4 Minutes
- Yield
- DifficultyIntermediate

Submitted by
Ingredients
- Soup:
- 3 Tablespoons 45 ml extra virgin olive oil
- ½ small 60 g onion, peeled, halved
- 5 15 g garlic cloves, peeled
- 1 teaspoon salt, optional
- 2 Tablespoons 30 ml tomato paste
- 2 pound 900 g Roma tomatoes
- 2 850 g white beans, drained, rinsed
- 4 cups 960 ml vegetable broth
- 1 fresh rosemary, picked
- ¼ teaspoon red pepper flakes
- Crouton Garnish, optional:
- 4 114 g ciabatta bread, cubed
- ¼ cup 55 g mozzarella cheese, shredded
- 1 Tablespoon fresh rosemary, chopped
- Soup:
- 3 Tablespoons 45 ml extra virgin olive oil
- ½ small 60 g onion, peeled, halved
- 5 15 g garlic cloves, peeled
- 1 teaspoon salt, optional
- 2 Tablespoons 30 ml tomato paste
- 2 pound 900 g Roma tomatoes
- 2 850 g white beans, drained, rinsed
- 4 cups 960 ml vegetable broth
- 1 fresh rosemary, picked
- ¼ teaspoon red pepper flakes
- Crouton Garnish, optional:
- 4 114 g ciabatta bread, cubed
- ¼ cup 55 g mozzarella cheese, shredded
- 1 Tablespoon fresh rosemary, chopped
- Soup:
- 3 Tablespoons 45 ml extra virgin olive oil
- ½ small 60 g onion, peeled, halved
- 5 15 g garlic cloves, peeled
- 1 teaspoon salt, optional
- 2 Tablespoons 30 ml tomato paste
- 2 pound 900 g Roma tomatoes
- 2 850 g white beans, drained, rinsed
- 4 cups 960 ml vegetable broth
- 1 fresh rosemary, picked
- ¼ teaspoon red pepper flakes
- Crouton Garnish, optional:
- 4 114 g ciabatta bread, cubed
- ¼ cup 55 g mozzarella cheese, shredded
- 1 Tablespoon fresh rosemary, chopped
Directions
-
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
- For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes.
-
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
- For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes.
-
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
- For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes.
Refine Your Recipe
-
-
Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g 32 oz 500 g
Nutrition
1 serving (27g)
Calories
1000
Total Fat
1.5g
Total Carbohydrate
6g
Dietary Fiber
1g
Sugars
5g
Protein
3g
Chef's Note
- For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
- Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
- One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.
Share the Result
Did You Make It?
Share Your Fav Recipes
Create Your Recipe Book
Popular Searches
Smoothie Holiday Season Soup Easy Dinner Ideas Meal Replacement Onion Green Drinks Easy Blender RecipesExplore Vitamix Products