Best Creamy White Bean Tomato Soup Recipe - How to Make Bean Tomato Soup

Step 1In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.

Step 2Stir in tomatoes, broth, and 1 cup beans until combined. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.

Step 3Remove pot from heat and carefully puree with an immersion blender until smooth. Alternatively, transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.

Step 4Return soup to medium-low heat. Add spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.

Step 5Divide soup among bowls. Top with croutons and more Parmesan.