As I stood by the stove, the aroma of sautéed garlic and onions wafted through the kitchen, instantly transporting me to my favorite cozy café. That’s when I decided it was time to whip up a bowl of Creamy Parmesan Tomato and Cannellini Bean Soup. This heartwarming dish doesn't just warm your body; it elevates your spirit with its rich and inviting flavor. With a prep time of just 15 minutes and a total cooking time of 40, it’s a fantastic option for those busy weeknights when you crave something homemade yet effortless. Plus, it’s a crowd-pleaser that even the pickiest eaters will love! As you blend and simmer this delightful soup, the creamy texture and savory notes will have you wondering, can comfort food get any better?
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Why is this soup a must-make?
Effortless Preparation: With just 15 minutes of prep, you can create a delicious dish that’s perfect for busy evenings.
Heartwarming Taste: The blend of tomatoes, cannellini beans, and Parmesan cheese results in a comforting flavor that soothes the soul.
Versatile Meal: Serve it as an appetizer, a main course, or even as a hearty side to complement your favorite protein.
Freezer-Friendly: Make a big batch and enjoy it for weeks—simply store in freezer-safe containers for future cozy nights.
Crowd-Pleasing Delight: Family and friends will rave about this creamy soup, making it a go-to for gatherings.
Once you try this Creamy Parmesan Tomato and Cannellini Bean Soup, you’ll find yourself making it time and time again!
Creamy Parmesan Tomato and Cannellini Bean Soup Ingredients
For the Soup Base
- Olive oil – adds richness and flavor as you sauté the base ingredients.
- Onion – brings natural sweetness and a robust aroma to the mix.
- Garlic – enhances the savory profile of the soup with its distinctive flavor.
- Diced tomatoes – provides a tangy base that complements the creamy elements.
- Cannellini beans – adds protein and a creamy texture to the soup, making it hearty.
- Vegetable broth – the liquid gold that brings all the flavors together beautifully.
For the Seasoning
- Dried basil – infuses the soup with aromatic herbal notes that brighten each bite.
- Dried oregano – adds an earthy flavor that enhances the overall taste experience.
- Salt and pepper – essential for balancing the flavors to perfection.
For the Creaminess
- Grated Parmesan cheese – melts into the soup, creating a luxurious, creamy texture that you’ll adore.
For Garnish
- Fresh basil leaves – a fresh touch that elevates presentation and flavor profile.
- Additional Parmesan cheese – sprinkle on top for an extra cheesy finish that nobody can resist.
With these simple yet impactful ingredients, your Creamy Parmesan Tomato and Cannellini Bean Soup will come to life in the most delightful way!
Step‑by‑Step Instructions for Creamy Parmesan Tomato and Cannellini Bean Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced cloves of garlic, sautéing for about 5 minutes until they soften and turn translucent. The delightful aroma will fill your kitchen, letting you know it's time to elevate the base of your Creamy Parmesan Tomato and Cannellini Bean Soup.
Step 2: Combine Ingredients
Next, stir in 1 can (14 ounces) of diced tomatoes, 2 cans (14 ounces each) of drained and rinsed cannellini beans, and 4 cups of vegetable broth. Add 1 teaspoon each of dried basil and dried oregano to infuse the soup with savory goodness. Mix well and bring everything to a gentle boil, allowing the flavors to meld beautifully.
Step 3: Simmer the Soup
Once boiling, reduce the heat to low and cover the pot, letting the soup simmer for about 15 minutes. This simmering process allows the ingredients to blend their delicious flavors while the aroma of the Creamy Parmesan Tomato and Cannellini Bean Soup wafts through your home, creating a warm and inviting atmosphere.
Step 4: Blend Until Smooth
After simmering, carefully use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before transferring to avoid steam buildup. Blend until you reach a creamy consistency that combines all the delicious elements into a harmonious soup.
Step 5: Add Creaminess
Return the soup to the pot over low heat, then stir in ½ cup of grated Parmesan cheese. As it melts, the cheese adds a rich creaminess to your Soup. Season with salt and pepper to taste, adjusting the flavors to suit your liking and ensuring every spoonful is a comforting delight.
Step 6: Final Cooking Phase
Allow the soup to cook for an additional 5 minutes on low heat, stirring occasionally. This final touch ensures the Parmesan is fully melted and the flavors have had time to deepen. Once done, your Creamy Parmesan Tomato and Cannellini Bean Soup will be ready to serve, warm and inviting!
Creamy Parmesan Tomato and Cannellini Bean Soup Variations
Feel free to explore these delicious twists on your creamy delight; your taste buds will thank you!
- Dairy-Free: Substitute Parmesan cheese with a plant-based alternative and use coconut milk for creaminess.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños while sautéing for a delightful heat that wakes up the flavors.
- Extra Veggies: Toss in chopped spinach or kale during the last few minutes of cooking for added color, nutrition, and a lovely texture.
- Protein Boost: Stir in shredded rotisserie chicken or cooked sausage for a heartier meal that’s sure to satisfy.
- Herb Infusion: Use fresh herbs like thyme or rosemary instead of dried for a vibrant and aromatic twist that elevates the flavor profile.
- Crispy Topping: Top your soup with toasted breadcrumbs or homemade croutons for a delicious crunch that contrasts beautifully with the creaminess.
- Citrusy Brightness: Squeeze a little lemon juice or add zest just before serving for a pop of freshness that balances the richness.
- Roasted Flavor: Roast the diced tomatoes and garlic in the oven before adding to the pot; this caramelizes their flavors and adds depth to your soup.
With all these variations, your Creamy Parmesan Tomato and Cannellini Bean Soup can cater to any mood or occasion!
How to Store and Freeze Creamy Parmesan Tomato and Cannellini Bean Soup
Fridge: Store your soup in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Freezer: Allow the soup to cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months, preserving its creamy texture.
Reheating: Thaw in the fridge overnight, then reheat on the stovetop over low heat. Stir occasionally to regain the original creaminess of your Creamy Parmesan Tomato and Cannellini Bean Soup.
Portion Control: Consider freezing individual servings for quick and easy meal options when you're short on time or need a comforting dish!
Expert Tips for Creamy Parmesan Tomato and Cannellini Bean Soup
Ingredient Choice: Use fresh garlic and a quality Parmesan cheese for enhanced flavors that elevate your soup. Avoid pre-grated cheese, as it may not melt as smoothly.
Precision in Blending: When pureeing the soup, start with small batches to avoid overflow. Maintain a steady blending pace for the perfect creamy texture without messy splatters.
Simmer for Flavor: Don’t rush the simmering phase. Allow the soup to rest for a full 15 minutes to allow the flavors to meld harmoniously in your Creamy Parmesan Tomato and Cannellini Bean Soup.
Season to Taste: Always taste before serving! Adjust salt and pepper as necessary to find the perfect balance, enhancing the flavors to your liking.
Garnishing Tips: Elevate the visual appeal by garnishing with freshly torn basil leaves and extra Parmesan right before serving. This makes every bowl a masterpiece!
What to Serve with Creamy Parmesan Tomato and Cannellini Bean Soup
Elevate your cozy bowl of soup with these delightful pairing ideas that will make your meal a true comfort experience.
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Garlic Breadsticks: Soft and warm, these buttery breadsticks soak up the soup’s rich flavors while adding a delightful crunch.
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Mixed Green Salad: Fresh greens tossed with a light vinaigrette add a refreshing contrast to the creamy soup, making each bite feel balanced.
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Grilled Cheese Sandwiches: The gooey, melty cheese between golden bread provides a nostalgic, satisfying pairing that enhances the heartiness of the soup.
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Crispy Croutons: These crunchy little nuggets bring texture and a satisfying bite, making your soup experience even more enjoyable with every spoonful.
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Roasted Vegetables: Caramelized and savory, roasted veggies like carrots and zucchini bring a sweet, earthy complement to the creamy tomato base.
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Sweet Potato Wedges: Crispy on the outside and tender inside, these wedges add a touch of sweetness that contrasts beautifully with the savory soup.
Indulging in these tasty pairings will create a comforting meal that warms not just your belly, but also your heart!
Make Ahead Options
These Creamy Parmesan Tomato and Cannellini Bean Soup is perfect for meal prep enthusiasts! You can sauté the onions and garlic and assemble the soup base (without the cheese) up to 24 hours in advance; just refrigerate it in an airtight container to keep it fresh. When you’re ready to enjoy this comforting soup, simply heat the mixture on the stove, blend until smooth, and stir in the grated Parmesan cheese right before serving. This approach not only saves time but also ensures the flavors meld beautifully, delivering a comforting bowl that tastes just as delicious as when freshly made. Enjoy the benefits of homemade goodness, even on your busiest nights!
Creamy Parmesan Tomato and Cannellini Bean Soup Recipe FAQs
How do I choose the best tomatoes for this soup?
Absolutely! For the best flavor, opt for high-quality canned tomatoes. Look for those labeled as "San Marzano" for a sweeter, less acidic taste. If you prefer fresh tomatoes, select ripe, vibrant varieties, avoiding any with blemishes or dark spots.
How should I store the soup and how long will it last?
The Creamy Parmesan Tomato and Cannellini Bean Soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, warm it on the stovetop or in the microwave until it's heated through. If it thickens, add a splash of vegetable broth to restore its creamy consistency.
Can I freeze this soup, and if so, how do I do it?
Yes, this soup freezes beautifully! Allow it to cool completely before portioning into freezer-safe containers. Label them with the date and they will last for up to 3 months. When you're ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally to reinstate that creamy texture.
What should I do if my soup turns out too thick?
Very good question! If your soup is too thick after blending, just add a bit more vegetable broth or water to reach your desired consistency. Stir well to incorporate the liquid and warm on the stove for a few minutes to blend the flavors.
Are there any dietary considerations for this recipe?
Definitely! If you're looking to make this soup gluten-free, check that your vegetable broth is gluten-free, as some brands may contain gluten. For vegetarian diets, this soup is already suitable. Also, since it contains cheese, be cautious if you have lactose intolerance; you may substitute the Parmesan with a dairy-free alternative for a vegan-friendly option.
Can I use other beans instead of cannellini?
The more the merrier! While cannellini beans provide a creamy texture, feel free to swap in other white beans like navy or great northern beans. You’ll still achieve a delicious and comforting soup, just with a slightly different flavor profile.
Creamy Parmesan Tomato and Cannellini Bean Soup Bliss
Equipment
- Large pot
- Immersion Blender
Ingredients
For the Soup Base
- 2 tablespoons olive oil for sautéing
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can (14 ounces) diced tomatoes
- 2 cans (14 ounces each) cannellini beans drained and rinsed
- 4 cups vegetable broth
For the Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
For the Creaminess
- ½ cup grated Parmesan cheese for stirring in
For Garnish
- a handful fresh basil leaves torn
- to taste additional Parmesan cheese for sprinkling on top
Instructions
Step-by-Step Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced cloves of garlic, sautéing for about 5 minutes until they soften and turn translucent.
- Stir in 1 can (14 ounces) of diced tomatoes, 2 cans (14 ounces each) of drained and rinsed cannellini beans, and 4 cups of vegetable broth. Add 1 teaspoon each of dried basil and dried oregano, mix well and bring to a gentle boil.
- Reduce the heat to low and cover the pot, letting the soup simmer for about 15 minutes.
- Carefully use an immersion blender to puree the soup until smooth.
- Return the soup to the pot over low heat, then stir in ½ cup of grated Parmesan cheese. Season with salt and pepper to taste.
- Allow the soup to cook for an additional 5 minutes on low heat, stirring occasionally.
