Photo of Creamy Tomato-Basil Soup by WW

Creamy Tomato-Basil Soup

Points® value
Total Time
25 min
10 min
15 min
Pantry ingredients combine for a comforting tomato soup that’s rich and creamy. The soup gets that creaminess from canned white beans and sautéed onions, which—when pureed—lend velvety, silky texture. If you have fresh basil in your fridge or in a windowsill pot, it offers prime herb flavor. If not, dried basil works, too, and adds a little earthiness. You can use either a traditional blender or immersion blender to puree; the former yields a smoother texture and the latter a more rustic vibe.


Olive oil

2 tbsp(s)


1½ cup(s), chopped

Fat free reduced sodium vegetable broth

1 cup(s)

Canned diced tomatoes

29 oz, undrained (2 [14.5-oz] cans)

Canned great northern beans

1½ cup(s), rinsed and drained (1 [15-oz] can)

Kosher salt

½ tsp(s)

Fresh basil

½ cup(s), chopped, plus more for garnish, or 2 tsp dried basil

Black pepper

½ tsp(s), coarsely ground


  1. In a medium saucepan over medium heat, warm oil. Add onion and cook, stirring occasionally, until almost tender, about 8 minutes. Add broth, tomatoes, beans, and salt. Increase heat to medium-high and bring to a boil; cook 5 minutes. Stir in basil.
  2. Pour mixture into a blender and puree until smooth; alternately, puree with an immersion blender. Taste and adjust seasonings if necessary. Divide soup evenly among 4 bowls; garnish with basil and pepper.
  3. Serving size: about 1⅓ cups


SERVING SIZE (about 1⅓ cups) 236 Cal, 7 g Total Fat, 1 g Sat Fat, 948 mg Sod, 35 g Total Carb, 10 g Sugar, 0 g Added Sugar, 8 g Fib, 10 g Prot.