Name: Roasted Tomato and White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 teaspoons olive oil, divided; 1 pint cherry tomatoes; 8 fresh sage leaves, minced; ½ teaspoon red chili flakes (optional); ½ medium yellow onion, diced; 2 stalks celery, diced; 2 carrots, diced; 5 cloves garlic, finely minced; 1 teaspoon oregano; 1 teaspoon thyme; 2 (15 oz) cans cannellini beans, rinsed and drained; 5 cups vegetable broth; 2 bay leaves; ¼ cup fresh parsley, diced; Zest of 1 lemon; 10 stalks kale, stems removed, roughly chopped; Salt and black pepper, to taste

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Roasted Tomato and White Bean Soup is a hearty, flavorful soup layered with smoky roasted tomatoes, creamy white beans, and earthy herbs. Finished with fresh kale, parsley, and a hint of lemon zest, this soup is nourishing, vibrant, and perfect for cool-weather meals. It’s filling enough to enjoy on its own yet light enough to pair with bread or a side salad.

Why You’ll Love This Recipe

Roasted cherry tomatoes add depth and natural sweetness
Packed with protein and fiber from cannellini beans
Fresh herbs and lemon brighten the flavor
A cozy, vegetarian-friendly one-pot meal
Easy to make ahead and freezer-friendly

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 teaspoons olive oil, divided
1 pint cherry tomatoes
8 fresh sage leaves, minced
½ teaspoon red chili flakes (optional)
½ medium yellow onion, diced
2 stalks celery, diced
2 carrots, diced
5 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon thyme
2 (15 oz) cans cannellini beans (or white beans), rinsed and drained
5 cups vegetable broth
2 bay leaves
¼ cup fresh parsley, diced
zest of 1 lemon
10 stalks kale, stems removed, roughly chopped
salt and black pepper, to taste

Directions

Preheat oven to 425°F (220°C). Place cherry tomatoes on a baking sheet with sage, 2 teaspoons olive oil, salt, and chili flakes. Roast 25 minutes until softened and bursting.
While tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Sauté until softened.
Stir in garlic, oregano, and thyme. Cook 1 minute until fragrant. Add beans and stir well.
Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce to a simmer. Cook partially covered for 15 minutes.
Add roasted tomatoes to the pot. Blend 2½ cups of the soup in a blender until smooth, then stir back into the pot (or use an immersion blender to partially blend).
Add chopped kale and simmer 5 minutes until wilted. Remove from heat.
Mix parsley, lemon zest, and a pinch of salt in a small bowl. Serve soup hot, topped with the parsley-lemon mixture and a squeeze of lemon juice.

Servings and timing

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Add pasta or farro for a heartier meal.
Stir in red lentils for extra protein and creaminess.
Use spinach or Swiss chard instead of kale.
Add smoked paprika for a deeper, smoky flavor.
Top with parmesan or nutritional yeast for extra richness.

Storage/Reheating

Store cooled soup in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 3 months. Thaw overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding extra broth if needed.

FAQs

Can I use canned diced tomatoes instead of fresh?

Yes, use a 14.5 oz can of fire-roasted diced tomatoes if cherry tomatoes aren’t available.

Can I make this soup vegan?

It’s already vegan if you use vegetable broth and skip cheese toppings.

Do I have to blend part of the soup?

No, but blending creates a creamy texture while keeping some chunks for heartiness.

What kind of beans work best?

Cannellini beans are traditional, but navy beans or great northern beans also work well.

Can I use dried beans?

Yes, cook dried beans separately until tender, then add them to the soup.

How can I make this spicy?

Add extra chili flakes, a diced jalapeño, or a pinch of cayenne.

Can I meal prep this soup?

Yes, it reheats well and tastes even better the next day.

What can I serve with this soup?

Crusty bread, grilled cheese, or a simple green salad pair perfectly.

Can I use frozen kale?

Yes, add directly to the hot soup and simmer a few minutes longer.

How do I thicken the soup more?

Blend more of the beans or add a peeled potato while simmering.

Conclusion

Roasted Tomato and White Bean Soup is a cozy, nutritious dish that’s as satisfying as it is flavorful. With roasted tomatoes, hearty beans, and bright herbs, it’s the perfect soup to warm up with on a cool day. Whether made for meal prep, weeknight dinners, or a comforting weekend meal, this soup is a nourishing favorite you’ll want to enjoy all season long.

Maggie