Creamy Tomato Rosemary Bean Soup
Creamy Bean Soup
A cozy bean soup with garlic, tomatoes, rosemary, and a splash of cream, simmered until hearty and softly creamy.
This creamy tomato rosemary bean soup is built from pantry staples, but it tastes settled and generous after a short simmer. Garlic, onion, tomatoes, and rosemary make the broth fragrant, while cannellini beans give the soup body without needing a long cook time.
A small portion of the soup is blended and stirred back into the pot, which thickens the broth while leaving plenty of whole beans for texture. The cream goes in at the end, softening the acidity of the tomatoes and giving the bowl a rounded finish without making it heavy.
Serve it with toasted bread, a green salad, or a spoonful of extra olive oil on top. The soup also keeps well, so it is practical for a quiet weeknight dinner or a next-day lunch that reheats cleanly.
Use good canned beans and crush the tomatoes lightly as they cook. If your rosemary is very strong, start with the smaller amount and add more near the end after tasting.
Nutrition (per serving)
Directions
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1
Warm the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 6 to 7 minutes, stirring often, until the onion is translucent and the carrot begins to soften.
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2
Stir in the garlic and cook for 45 seconds, just until fragrant. Add the tomato paste and cook for 1 minute, scraping the bottom of the pot so it darkens slightly without burning.
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3
Add the crushed tomatoes, cannellini beans, vegetable broth, rosemary, salt, and black pepper. Stir well and bring the soup to a gentle boil.
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4
Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the broth tastes savory and the beans are very tender.
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5
Transfer about 2 cups of soup to a blender and blend until smooth, or blend briefly in the pot with an immersion blender while leaving many beans whole.
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6
Stir the blended soup back into the pot. Add the cream and simmer gently for 2 to 3 minutes, keeping the heat low so the soup does not boil hard.
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7
Taste and adjust with more salt, pepper, or rosemary if needed. Stir in the lemon juice to brighten the tomatoes and beans.
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8
Ladle into bowls and finish with parsley, a drizzle of olive oil if desired, and toasted bread on the side.
Ingredients
- Olive Oil:2 tbsp
- Yellow Onion, diced:1 medium
- Carrot, diced:1 medium
- Garlic Cloves, minced:4 cloves
- Tomato Paste:2 tbsp
- Crushed Tomatoes:14.5 oz
- Cannellini Beans, drained and rinsed:2 15 oz cans
- Vegetable Broth:3 cups
- Fresh Rosemary, finely chopped:1 tbsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Heavy Cream:1/3 cup
- Lemon Juice:1 tsp
- Fresh Parsley, chopped:2 tbsp
Tips & Notes
- For a thicker soup, blend an extra cup of beans and broth before adding the cream.
- If using dried rosemary, start with 1 teaspoon because the flavor is more concentrated.
- The soup can be refrigerated for up to 4 days; reheat gently and loosen with a splash of broth if needed.
