Creamy Tomato-Basil Soup

Creamy Tomato-Basil Soup

Total Time
25 min
10 min
15 min
This soup serves up restaurant-quality looks. But its velvety texture comes from canned white beans and sautéed onions. Fresh basil tops off the fanciness. Stash veggie trimmings (from carrots, tomatoes, celery, or herbs) in the freezer to make your own veggie stock anytime. Toss the frozen scraps into a pot and cover them with water. Bring to a boil, then simmer for 30 minutes. Strain out the solids and, boom, homemade stock.


Olive oil

2 Tbsp

Uncooked onion

1½ cup(s), chopped

Low sodium vegetable broth

1 cup(s)

Canned diced tomatoes

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

Canned great northern beans

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

Kosher salt

½ tsp, plus more to taste

Black pepper

½ tsp, plus more for garnish

Fresh basil

½ cup(s), chopped, plus more for garnish


  1. In a medium saucepan, heat the oil over medium. Add the onion; cook, stirring occasionally, until almost tender, about 8 minutes. Add the stock, tomatoes with juices, beans, salt, and black pepper. Increase heat to medium-high. Bring to a boil and cook for 5 minutes. Stir in the basil.
  2. Transfer the soup to a blender and purée until smooth. (Or, using an immersion blender, purée the soup in the pot.) Season to taste with salt and black pepper. Divide the soup among 4 bowls. Garnish with more basil and black pepper.
  3. Serving size: about 1⅓ cups