Description
This Creamy White Bean Tomato Soup is rich, comforting, and packed with plant-based protein. Roasted tomatoes, cannellini beans, garlic, and basil blend into a velvety soup without cream. Crispy halloumi croutons add a golden, salty bite.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) whole or crushed tomatoes (or 6 roasted tomatoes)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt & pepper to taste
- 1/4 cup fresh basil leaves, plus more for garnish
- Juice of 1/2 lemon
- 6 oz halloumi cheese, cut into cubes
- 1 tsp olive oil
Instructions
- Heat olive oil in a pot over medium heat. Add onion and cook until soft, then add garlic and sauté for 1 more minute.
- Add tomatoes, beans, broth, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes.
- Add basil and lemon juice, then blend until smooth using an immersion blender or carefully in a standard blender.
- For croutons: Heat olive oil in a nonstick pan and cook halloumi cubes until golden and crispy on all sides.
- Serve soup hot, topped with crispy halloumi and extra basil.
Notes
- This soup is vegan if you omit the halloumi.
- Feel free to adjust the seasoning to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg
Keywords: Creamy White Bean Tomato, Soup, Vegetarian, Halloumi Croutons