It’s officially soup weather! Love crafting meals from my pantry… that’s how this tomato white bean soup recipe was created. Slurp, slurp, enjoy!
What are some of your favorite comfort meals? I have some that I love more than others, but soup defiantly has a special place in my heart. Make sure to serve this with crackers or my Foolproof Garlic Bread! If you’re looking for more ideas to whip up in your pot, make sure to try my Crockpot Tomato Soup with Grilled Cheese Croutons or this crowd favorite… Scratch-Made Cream of Celery!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
This white bean soup recipe came to mind when I wanted to snuggle up on our porch rocking chairs for a mid-day lunch break. It comes together quickly, and the flavor profiles are… may I say magic? Here’s what you’ll need:
- Olive Oil
- Chives
- Scallions
- Garlic
- Sun Dried Tomatoes
- Dried Thyme
- Sauvignon Blanc
- White Miso Paste
- Canned Whole Peeled Tomatoes
- Butter Beans
- Chicken Bone Broth
- Half and Half
- Salt + Pepper
FOR SERVING:
- Chopped Basil
- Red Pepper Flakes
- Grated Parmesan
- Dollop of Butter Beans
Per the usual, there are many ingredients you can substitute with. I didn’t have a yellow onion on hand, so I went ahead and used a mix of chives and scallions to get that oniony base (I told ya… I always use what’s on hand!). Have fresh thyme? Go for it! I used dry because that’s what I had in my pantry. Miso paste is one of my favorite things to add for a deeper salty flavor. Half and half, whole milk, or heavy cream will also work in this recipe.
MORE COMFORT MEALS YOU MIGHT ENJOY:
Cheesy Buffalo Blue Lasagna Soup
Mini Chicken Pot Pies with Mushroom Gravy
Miso Pumpkin Pasta with Cornflake Pangrattato
Smoked Cheddar White Bean Bisque
Crispy Chicken Coconut Curry Ramen
10-Minute Roasted Red Pepper Cream Sauce
Sweet ‘n Spicy Balsamic Blistered Tomatoes with Burrata
VIEW ALL RECIPES BY CLICKING HERE!
- 1 tbsp. Olive Oil
- ¼ cup Chopped Chives
- ¼ cup Chopped Scallions
- 4 Garlic Cloves
- 4 Sun Dried Tomatoes
- 1 tbsp. Dried Thyme
- ¼ cup Sauvignon Blanc
- 1 tbsp. White Miso Paste
- 28 oz. Can Whole Peeled Tomatoes
- 1 can Butter Beans, divided
- 2 cups Chicken Bone Broth
- ½ cup Half and Half
- Salt + Pepper, to taste
- Chopped Basil
- Red Pepper Flakes
- Grated Parmesan
- Dollop of Remaining Butter Beans
- Heat oil in a large pot over medium heat. Add the chives, scallions, garlic cloves, and tomatoes. Sauté for a few minutes, stirring often.
- Add the dried thyme, wine, miso paste and continue to simmer for 1 - 2 minutes, making sure to continuously stir.
- Pour in the tomatoes and bring back to a simmer. Allow to simmer for at least 10 minutes to allow the flavors to develop. Just before blending, add half of the butter beans and stir to combine.
- Blend the soup together with an immersion blender until smooth. Then add the half and half, season with salt, pepper (to taste), and serve immediately with desired toppings.
NOTES ON THIS RECIPE:
- If you prefer to cook with chicken stock or broth instead of the Sauvignon Blanc and Bone Broth, go for it! You can also substitute with veggie broth to keep this vegetarian.
- Butter beans are what I had in my pantry, but you can definitely substitute with navy beans, great northern beans, cannellini beans, or any smooth texture white bean.
- Store leftovers in a covered container, refrigerated, and enjoy within two days.
PIN THIS FOR LATER:
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