Protein-Rich Tomato Basil Soup with White Beans

There’s something deeply comforting about a bowl of tomato basil soup, especially when it’s packed with protein from white beans—about 19 grams per can, in fact! You can almost smell the rich, tangy aroma wafting through your kitchen, beckoning you to take a seat at the table. This soup isn’t just a delicious warm hug on a chilly day; it’s a powerhouse that combines flavor with nourishment, making it a meal you can’t resist.

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Why This Protein-Rich Tomato Basil Soup with White Beans Never Fails

Let’s face it, when you’re in the mood for something comforting yet nutritious, a bowl of tomato basil soup is like finding an old friend—always there for you. With the addition of white beans, this soup transforms from a simple starter to a robust dish that can stand alone. Whether it’s a weeknight dinner or a weekend gathering, this hearty soup delivers every time, with a depth of flavor and a smooth texture that’ll keep everyone coming back for seconds.

Ingredient Lineup

To make this scrumptious protein-packed tomato basil soup with white beans, gather the following ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 small garlic cloves, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning (optional)
• 1 1/2 tbsp tomato paste
• 1 large (28 oz.) can whole tomatoes (no salt added)
• 2 1/2 cups reduced-sodium vegetable broth
• 1 (19 oz.) can white kidney beans, drained and rinsed
• 15 fresh basil leaves
• 2 tbsp grated Parmesan cheese
• 3 cups bread cubes (I save old bread in the freezer and chop into cubes for croutons)
• 1/4 cup olive oil
• 1 tsp garlic, minced
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning (optional)

From Pan to Plate

Let’s get cooking! Follow these straightforward steps for a delicious tomato basil soup with white beans, along with a homemade crouton topping.

For the Soup:

1. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, sea salt, black pepper, and Italian seasoning (if using), and cook for another minute until fragrant.
3. Add the tomato paste, stirring well to combine, and let it cook for 2 minutes to deepen the flavors.
4. Pour in the can of whole tomatoes, crushing them slightly with your hands or a spoon as you add them.
5. Add the vegetable broth and bring to a simmer, letting it cook for about 15 minutes.
6. Stir in the white kidney beans and fresh basil leaves, and cook for an additional 5 minutes.
7. Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender in batches (be careful with hot liquids!).
8. If desired, mix in the grated Parmesan cheese for an extra kick of flavor.

For the Homemade Croutons:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the bread cubes with 1/4 cup of olive oil, minced garlic, sea salt, black pepper, garlic powder, and Italian seasoning (if using). Toss well to coat.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 10-15 minutes, or until golden brown and crispy, turning halfway for even cooking.

Balanced Bites

Each serving of this protein-rich tomato basil soup contains roughly:

• Serving Size: 1 cup of soup and 1/2 cup of croutons
• Calories: 350
• Protein: 19 grams
• Carbohydrates: 40 grams
• Fat: 14 grams
• Fiber: 8 grams

With a delightful balance of nutrients, this dish not only warms you up but helps keep you satisfied, courtesy of the fiber and protein from the beans and veggies!

How to Serve It Best

Serving your tomato basil soup couldn’t be easier! Ladle the soup into warm bowls and top with a generous handful of homemade croutons for that perfect crunch. Consider pairing it with a fresh side salad or a classic grilled cheese sandwich for a meal that feels like a cozy embrace. Ideal for crisp autumn evenings or as a quick lunch while working from home, this soup is a versatile addition to your menu.

How to Store It Right

To keep your leftover soup fresh, store it in an airtight container in the refrigerator for up to 4 days. If you want to store it longer, freeze the soup in individual portions for up to 3 months. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl, making sure to cover it loosely to allow steam to escape. A splash of broth or water can help maintain that creamy texture!

Pro Tips

1. Texture Boost: If you prefer a chunkier soup, reserve some beans before blending and stir them back in after puréeing. This adds both texture and heartiness.
2. Freshness: Use the freshest basil possible for maximum flavor. Adding the basil just before serving will retain its vibrant color and aroma.
3. Cheesy Flavor: For an even cheesier soup, experiment with mixing in different cheeses like fontina or mozzarella. They melt beautifully and add creaminess!

Flavor Experiments

Looking to shake things up? Here are some fun twists:

• Seasonal Twist: Add roasted butternut squash for a sweet, autumn-inspired flavor that pairs beautifully with the tang of tomatoes.
• Gourmet Flair: Drizzle with balsamic reduction before serving for a sophisticated touch that elevates the flavor profile.
• Playful Pop: Stir in a spoonful of pesto for a herby surprise that brightens each bowl—you can even use store-bought!

Learn from My Mistakes

Everyone makes mistakes in the kitchen, and that’s how we learn! Here are common pitfalls to avoid:

• Too Acidic: If your soup tastes too acidic, add a pinch of sugar or a splash of cream to balance it out.
• Lumpy Base: Not blending the soup thoroughly can lead to a clumpy texture; ensure you blend until fully smooth.
• Flavorless Croutons: Skimping on seasoning for croutons can make them bland. Be generous with salt and herbs!

What to Do with Leftovers

Don’t let any of that delicious soup go to waste! Here are a few inventive uses for those leftovers:

• Soup-er Sauce: Use the soup as a base for a sauce to toss with pasta or to create a risotto—just add a bit more broth!
• Family-Friendly Casserole: Mix leftover soup with cooked rice and some veggies, top with cheese, and bake until bubbly for a comforting casserole.
• Stuffed Peppers: Use the soup as a filling for bell peppers, along with some grains and cheese, for a delightful twist on an old classic.

Quick Questions

Can I make this tomato basil soup in advance?

Absolutely! This soup tastes even better the next day as flavors meld, making it a great make-ahead option.

Is this soup suitable for kids?

Yes! The creamy texture and mild flavors make it appealing to kids, plus the protein from the beans is a bonus for their nutrition.

What can I serve with tomato basil soup?

Classic pairings include grilled cheese sandwiches, fresh salads, or even hearty bread for dipping. Enjoy experimenting!

Can I use other beans in this recipe?

Definitely! Feel free to swap in other beans like chickpeas or cannellini beans for a different flavor profile while keeping the protein high.