This Creamy Parmesan Tomato and Cannellini Bean Soup is like a warm hug in a bowl, with its silky texture and comforting flavors. The creamy Parmesan blends beautifully with the bright tomato base, while the cannellini beans add just the right amount of heartiness and protein. It feels rich without being heavy, making it a perfect choice for a cozy lunch or dinner.
I love making this soup when I want something that’s both simple and special. The beans soak up all the flavors, and the Parmesan gives it a gentle, cheesy touch that keeps everyone coming back for more. One tip I have is to use good-quality frozen or canned tomatoes—they really make a difference when you want that fresh tomato flavor without the fuss.
For serving, I usually pair the soup with some crusty bread or a light salad to balance all the creaminess. I find it perfect for chilly evenings when you just want something easy to warm you up and leave you feeling satisfied. This soup has quickly become one of my favorites for those moments when I need comfort but still want something healthy and tasty.
Key Ingredients & Substitutions
Parmesan Cheese: This gives the soup its rich, creamy flavor. Use freshly grated Parmesan for best taste. If you don’t have it, Pecorino Romano can also work, but reduce the salt since it’s stronger.
Cannellini Beans: These white beans add creaminess and protein. You can substitute with great northern or navy beans, which have a similar texture.
Tomatoes: Fire-roasted tomatoes bring a smoky depth, but plain diced tomatoes are fine too. Using canned tomatoes saves time and still delivers great flavor.
Heavy Cream or Half-and-Half: This smooths out the texture and adds softness. For a lighter version, you can use coconut milk or just skip it and add extra broth.
How Do You Get the Soup Creamy Without It Being Too Thick or Thin?
The trick is blending some of the soup but not all—this keeps a nice texture with chunks and creamy parts. Here’s how I do it:
- Cook the soup until all veggies are soft.
- Use an immersion blender to puree about half the soup right in the pot. This gently thickens the soup while leaving chunks.
- If you don’t have an immersion blender, blend half the soup in a regular blender and pour it back.
- Add cheese and cream last, stirring gently over low heat to melt and combine without boiling.
This method keeps the soup silky but still hearty, making each spoonful satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and won’t scorch the soup.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
- Immersion blender or regular blender – makes it easy to blend part of the soup for a smooth, creamy texture.
- Measuring cups and spoons – ensures you add just the right amount of ingredients each time.
- Grater – for freshly grated Parmesan cheese, which gives the best flavor.
Flavor Variations & Add-Ins
- Swap cannellini beans for chickpeas or great northern beans for a different texture and flavor.
- Add a pinch of red pepper flakes or smoked paprika for some extra warmth and smoky depth.
- Top with a drizzle of good olive oil or a dollop of pesto for added richness and flavor.
Creamy Parmesan Tomato and Cannellini Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) fire-roasted or diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: crusty bread or toasted baguette slices for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook, so plan for roughly 35 minutes from start to finish. It’s a quick, comforting meal that’s perfect for a chilly day!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté them for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion turns clear.
2. Add Garlic:
Stir in the minced garlic and cook for another minute, until you can smell its lovely aroma.
3. Combine Tomatoes, Beans, and Broth:
Add the canned tomatoes with their juices, the cannellini beans, dried oregano, and vegetable broth to the pot. Give everything a good stir and bring the soup to a boil.
4. Simmer the Soup:
Once boiling, lower the heat and let it simmer uncovered for about 20 minutes. This helps the flavors blend and the soup to thicken a bit.
5. Blend for Creaminess:
Use an immersion blender to partially puree the soup in the pot, leaving some beans and vegetables chunky for texture. If you don’t have one, blend half the soup in a regular blender and pour it back.
6. Add Parmesan and Cream:
Stir in the grated Parmesan cheese and cream. Warm the soup gently on low heat until the cheese melts and it’s heated through. Avoid boiling at this stage to keep the cream smooth.
7. Final Seasoning and Serving:
Taste your soup and add salt and freshly ground black pepper as needed. Serve it hot, topped with extra Parmesan and a sprinkle of fresh parsley. Enjoy it alongside toasted crusty bread or a baguette if you like.
Can I Use Canned Beans Straight from the Can?
Yes! Just be sure to drain and rinse the cannellini beans well to reduce excess sodium and any canned flavor before adding them to the soup.
Can I Make This Soup Vegan?
Absolutely! Replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast, and swap the heavy cream for coconut milk or a plant-based cream substitute.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Is It Okay to Freeze This Soup?
You can freeze the soup, but for best texture, wait to add the cream and Parmesan after reheating. Freeze in airtight containers for up to 2 months.
