Creamy Parmesan Tomato and Cannellini Bean Soup Recipe
Creamy Parmesan Tomato and Cannellini Bean Soup is a comforting and hearty vegetarian soup combining tender vegetables, fire-roasted tomatoes, and creamy cannellini beans. Enriched with Parmesan cheese and a splash of cream, this soup offers a velvety texture and rich flavor, perfect for a cozy meal served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Main Ingredients
- 1 can (14 oz) fire-roasted or diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream or half-and-half
- Fresh parsley, chopped for garnish
- Optional: crusty bread or toasted baguette slices for serving
Instructions
- 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.
- Add Garlic: Stir in the minced garlic and cook for another minute, until you can smell its lovely aroma.
- 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.
- 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.
- 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.
- 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.
- Final Seasoning and Serving: Taste the soup and adjust seasoning with salt and freshly ground black pepper. Ladle the soup into bowls, garnish with extra Parmesan cheese and chopped fresh parsley. Serve with crusty bread or toasted baguette slices if desired.
Notes
- For a vegan version, substitute Parmesan and cream with vegan alternatives like nutritional yeast and coconut cream.
- You can use half-and-half instead of heavy cream to reduce fat content.
- To make the soup gluten-free, ensure the vegetable broth and bread served are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling.
- Adjust thickness by adding more broth if needed after blending.
Keywords: Creamy Parmesan Soup, Tomato Bean Soup, Vegetarian Soup, Comfort Food, Italian Soup, Easy Soup Recipe
