It seems to be the general consensus that this has been the longest January ever. There’s a lot going on in the world, the California fires weigh heavily, and on top of that, it feels like everyone is either sick or getting over an illness. Between work, family, and everything in between, I’ve been leaning on quick, nourishing weeknight dinners that are low on effort, high on flavor. Enter my Roasted Tomato and White Bean Soup. This simple one-pot meal is officially in my rotation—it takes just 20 minutes to prepare, but feels like a hug in a bowl.
With hearty white beans, burst cherry tomatoes, and fresh spinach, this soup is packed with flavor and nutrients. It’s perfect for those nights when you’re craving something cozy and satisfying without spending hours in the kitchen. Plus, the leftovers will set you up for warming lunches all week.
The Nutrient Powerhouses
- White Beans: Packed with plant-based protein and fiber, white beans help keep you full longer and support healthy digestion. (Also try my kale and white bean salad for another fantastic use of these beauties.)
- Cherry Tomatoes: These little gems are rich in antioxidants like lycopene, which promote heart health and reduce inflammation.
- Spinach: A powerhouse green, spinach provides vitamins A, C, and K, along with iron and calcium for strong bones and immune support.
- Garlic and Onion: Both are known for their immune-boosting properties and add depth of flavor.
Tips for Success
- Choose High-Quality Ingredients: Use sweet cherry tomatoes and good-quality sun-dried tomatoes packed in oil—they’re the flavor powerhouses of this dish. Also look for beans canned with simple, whole ingredients, and that are lower on the sodium scale.
- Blend for Creaminess: Blending half the soup gives it a velvety texture while still keeping some of the chunky goodness.
- Don’t Skip the Herbs: A liberal dusting of parmesan and chopped parsley at the end adds a fresh, savory touch.
- Pair It Right: Pair this soup with slices of warm, crusty baguette. Toasted or fresh, it’s perfect for scooping up every last bit of this delicious soup.
Other Cozy Soups You’ll Love
This Roasted Tomato and White Bean Soup is the ultimate combination of cozy, simple, and delicious. And yes, it’s one you really can throw together after work during even the busiest of weeks!
If you try it, be sure to rate and review below. Scroll on for the recipe…
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Roasted Tomato and White Bean Soup
- Total Time: 20
- Yield: 4 servings 1x
Description
Cozy up with this quick & easy Roasted Tomato and White Bean Soup. It’s a one-pot dinner that’s packed with flavor and perfect for busy weeknights.
Ingredients
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup sundried tomatoes packed in oil, drained and roughly chopped
- 1 pint cherry tomatoes
- 1 can white beans
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili flakes
- Kosher salt, to taste
- 2 – 3 cups chicken broth
- 1/2 cup grated parmesan, plus more for serving
- 5 cups fresh baby spinach
- Splash of cream (optional)
- Optional garnish: chopped Italian parsley
Instructions
- In a dutch oven, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.
- Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender. Blend until mostly smooth, then return back to pot.
- Add parmesan, spinach. and cream, if using. Stir well, just until spinach is wilted, then serve topped with more parmesan.
- Prep Time: 20
- Cook Time: 15
- Category: soup
- Method: r
Keywords: roasted tomato and white bean soup
