This vegan white bean tomato soup is cozy, creamy and so easy to make. This one pot recipe is perfect for a quick vegan weeknight dinner and is even freezer friendly! Packed with flavor and high in protein.
It’s soup season!! And I’m so excited. There’s nothing better than a big sweater, fuzzy socks and a cozy bowl of vegan white bean tomato soup on a crisp Fall day.
This recipe reminds me a bit of my tuscan white bean soup, but with a tomato base and a slight variation in spices. It’s savory, it’s creamy, perfectly spiced, salty and oh so cozy.
A lot of store bought tomato soups like Campbell’s, Heinz and Progresso are vegan friendly. However, some contain milk products, so always check the ingredients!
This recipe calls for a bit of parmesan, but just use a store bought vegan parmesan or use my homemade cashew parmesan. If you love this recipe, try my classic tomato soup or vegan tortilla soup next!
WHITE BEANS. I love using navy beans because they’re super small and pair well with the tomatoes. You can use cannellini beans if you can’t find navy, or another small white bean.
I do not recommend chickpeas since they don’t soften the same way regular white beans do.
CRUSHED TOMATOES. I highly recommend crushed, not diced or chopped tomatoes for this soup. They’ll give a much creamier and smooth texture.
I like using fire roasted for extra flavor, but regular will work too if that’s all you have.
ONION & GARLIC. Key for lots of flavor! I used white onion, but any variety such as yellow or red will work.
BROTH. Vegetable broth for a vegan soup, or chicken if you are not vegan or vegetarian. For extra protein, you can use bone broth.
PARMESAN. You can use regular parmesan cheese or my homemade cashew parmesan. This adds such a great flavor and makes the soup creamier.
KALE. For a little pop of color and added veggies. You can omit this if preferred or sub for spinach or another leafy green.
How to make vegan tomato soup
SAUTE. Add the diced onion to a large pot with the olive oil. Saute for about 5 minutes. Add in the garlic and diced carrot. Saute an additional 5 or so minutes.
SIMMER. Add in all ingredients aside from the kale and stir well. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
BLEND. Take about 2 cups of soup and add to your blender. Puree until smooth. This is optional, but I promise the texture and overall flavor is SO much better when you blend some!
STIR. Add back to the pot, then stir well. Stir in the kale and let wilt. This should only take a minute or so.
TASTE & SERVE. Taste and adjust flavors as desired, adding more salt or spice if needed. Serve warm and enjoy!
How to store and freeze
Once prepared, this recipe will keep in the fridge for 3-5 days. It may thicken up a bit more as it sits, so reheat on the stove with a splash of veggie broth to help thin it out if needed.
This vegan tomato soup freezes really well! You just want to make sure it is completely cool before transferring to a freezer safe container.
I like using a few smaller containers rather than one large one so I can let it thaw in batches so it’s ready to go for easy lunches or dinner throughout the week!
Let it thaw in the fridge overnight and reheat on the stove. It will keep in the freezer for about 2 months.
This soup is packed with so much protein and fiber, so I love to have it all on its own as a meal.
You can serve it alongside some bread or enjoy it just as is. For extra protein, you can stir in some shredded chicken when you stir in the kale and let it simmer for a bit on the stove to absorb all of the flavors.
A soup and salad is a classic lunch, so serve this alongside my massaged kale and pesto salad for added greens.
Add more veggies!
This recipe already has some veggies from the carrots and kale, but if you want an even more veggie packed soup, you can saute some bell peppers (I’d suggest red ones here) with the carrots/onion, or just use more carrot and kale than the recipe calls for.
More soup recipes you’ll love!
White Bean Tomato Soup
by: claire cary
- ½ cup diced white or yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons olive oil or butter
- 2 large carrots peeled and diced
- 3 cans navy beans drained and rinsed
- 1 30 ounce can fire roasted crushed tomatoes
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- ¼ cup parmesan see notes
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cups chopped kale
- Add the diced onion to a large pot with the olive oil.
- Saute for about 5 minutes.
- Add in the garlic and diced carrot.
- Saute an additional 5 or so minutes.
- Add in all ingredients aside from the kale and stir well.
- Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
- Take about 2 cups of soup and add to your blender. Puree until smooth.
- Add back to the pot, then stir well.
- Stir in the kale and let wilt.
- Taste and adjust flavors as desired, adding more salt or spice if needed.
- Serve warm and enjoy!