Tomato soup paired with grilled cheese is one of the most comforting combinations—perfect any time of year but especially welcome in cooler months. Making a tomato soup from scratch often calls for peak-summer tomatoes, but this recipe relies on canned tomatoes so you can enjoy the same rich, savory flavor through fall and winter without depending on fresh produce.
This version is designed to be both comforting and satisfying. If you don’t feel like preparing grilled cheese, the soup is excellent with cornbread or a slice of honey butter beer bread from Half Baked Harvest’s cookbook. Because classic tomato soup can leave you wanting more, I bulk it up with white beans and some diced tomatoes to add texture, heartiness, and plant-based protein. The result is a chunky, filling bowl that stands up to dunking bread or serving as a light main course.
The seasoning follows a familiar Italian profile—basil, oregano, and thyme—kept dried so the soup remains convenient when fresh herbs aren’t available. It’s warm and flavorful on its own, but equally at home next to grilled cheese, crusty bread, or garlic toast. The dried herbs deepen the tomato flavor and pair nicely with the creamy beans.
We make soup almost every week during the colder months, and this tomato-and-white-bean version is now a regular. It’s simple, adaptable, and ideal for Meatless Monday or any night when you want something quick, nourishing, and delicious.
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes
- 2 cans white beans (great northern or navy beans work well), drained and rinsed
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp dried thyme
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant.
- Stir in the crushed tomatoes, diced tomatoes, drained white beans, and vegetable broth. Add salt, pepper, basil, oregano, and thyme, and stir to combine.
- Bring the soup to a simmer, then reduce the heat and let it simmer gently for about 20 minutes to meld the flavors.
- Taste and adjust seasoning as needed. If you prefer a smoother texture, pulse a cup or so of the soup in a blender and return it to the pot, or use an immersion blender for a few quick pulses, leaving some beans whole for texture.
- Serve hot with grilled cheese, cornbread, garlic bread, or another favorite bread for dunking. Garnish with a drizzle of olive oil, a sprinkle of Parmesan, or fresh herbs if available.
Tips and Variations
For a creamier soup, stir in a splash of cream, half-and-half, or a dairy-free alternative at the end of cooking. Add a pinch of red pepper flakes for a subtle heat. Swap cannellini beans for great northern or navy beans if preferred. Leftovers keep well in the refrigerator for 3–4 days and can be frozen for up to 3 months—thaw and reheat gently on the stove.
This soup is easily doubled for meal prep, and it makes a satisfying vegetarian main when paired with a hearty bread or a simple salad.
Enjoy this tomato and white bean soup as a cozy weeknight meal or as part of a casual dinner. Its straightforward ingredient list and flexible preparation make it an easy pantry-friendly recipe to return to throughout the colder seasons.