Rustic Roasted Tomato and White Bean Soup with Parmesan

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (900 g) Roma or plum tomatoes, halved
• 6 tbsp extra-virgin olive oil, divided
• 6 garlic cloves (4 for roasting, 2 minced)
• 1 medium yellow onion, diced
• 1 small carrot and 1 celery stalk, diced (optional but recommended)
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 4 cups (1 L) low-sodium vegetable or chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme or Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 bay leaf
• 1–2 tsp balsamic vinegar or red wine vinegar
• 1/2 cup (40 g) finely grated Parmesan, plus extra for serving
• Fresh basil or parsley, salt, and black pepper

Do This

• 1. Heat oven to 425°F (220°C). Toss halved tomatoes and 4 whole garlic cloves with 2 tbsp olive oil, salt, pepper, and a pinch of sugar. Roast 25–30 minutes until softened and slightly charred.
• 2. Meanwhile, heat 3 tbsp olive oil in a pot over medium heat. Sauté onion, carrot, and celery with a pinch of salt for 6–8 minutes until soft.
• 3. Add minced garlic, dried herbs, and red pepper flakes. Cook 1 minute, then stir in tomato paste and cook 1–2 minutes.
• 4. Add roasted tomatoes (with juices), broth, beans, bay leaf, and 1/2 tsp salt. Bring to a boil, then simmer 15 minutes.
• 5. Remove bay leaf. Partially blend with an immersion blender (or blend half the soup and return to the pot) until creamy but still chunky.
• 6. Stir in Parmesan, remaining 1 tbsp olive oil, and vinegar. Adjust seasoning, ladle into bowls, and top with extra Parmesan and fresh herbs.

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Why You’ll Love This Recipe

• Deep, cozy flavor from slow-roasted tomatoes and garlic without any complicated techniques.
• Hearty cannellini beans make this soup naturally creamy and satisfying, no heavy cream required.
• Partially blending gives you the best of both worlds: a velvety base with plenty of texture.
• Perfect for weeknights but special enough to serve to guests with crusty bread and a salad.

Grocery List

• Produce: Roma or plum tomatoes, garlic, yellow onion, carrot, celery, fresh basil or parsley.
• Dairy: Parmesan cheese (block or pre-grated, preferably from the deli section).
• Pantry: Extra-virgin olive oil, cannellini beans, low-sodium vegetable or chicken broth, tomato paste, dried oregano, dried basil, dried thyme or Italian seasoning, red pepper flakes, bay leaf, balsamic or red wine vinegar, sugar, salt, black pepper.

Full Ingredients

For the Roasted Tomatoes

• 2 lb (900 g) Roma or plum tomatoes, halved lengthwise
• 4 whole garlic cloves, peeled
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt (or 1/4 tsp fine table salt)
• 1/4 tsp freshly ground black pepper
• 1 tsp granulated sugar (optional, helps balance acidity and caramelize)

For the Soup

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 small carrot, finely diced (about 1/2 cup)
• 1 celery stalk, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme or Italian seasoning
• 1/4 tsp red pepper flakes (optional, to taste)
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 4 cups (1 L) low-sodium vegetable or chicken broth
• 1 bay leaf
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

To Finish

• 1 tbsp extra-virgin olive oil (plus more for drizzling)
• 1–2 tsp balsamic vinegar or red wine vinegar, to taste
• 1/2 cup (40 g) finely grated Parmesan cheese, plus extra for serving
• 2–3 tbsp chopped fresh basil or flat-leaf parsley
• Optional: crusty bread, for serving

Step-by-Step Instructions

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup.

Place the halved tomatoes on the tray, cut side up. Add the 4 whole peeled garlic cloves. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and the optional 1 tsp sugar. Toss gently with your hands to coat, then arrange the tomatoes cut side up again so they roast, not steam.

Roast for 25–30 minutes, until the tomatoes are very soft, their edges are caramelized, and the garlic is golden and tender. Remove from the oven and set aside. Be sure to keep all the flavorful juices on the tray; they will go into the soup.

Step 2: Build the Aromatic Base

While the tomatoes roast, heat 3 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion, carrot, and celery along with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the vegetables are soft and the onion is translucent but not browned. This slow sauté builds a sweet, savory base for your soup.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown or it will turn bitter.

Step 3: Toast the Tomato Paste and Herbs

Add the tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes until it darkens slightly in color and smells rich and sweet. This step caramelizes the tomato paste and deepens the flavor.

Sprinkle in the dried oregano, dried basil, dried thyme (or Italian seasoning), and red pepper flakes if using. Cook for another 30 seconds to bloom the herbs in the oil and release their aroma.

Step 4: Add Roasted Tomatoes, Beans, and Broth

Carefully scrape the roasted tomatoes, garlic, and all their juices into the pot. Stir to combine with the aromatic base.

Add the rinsed cannellini beans, broth, bay leaf, 3/4 tsp salt, and 1/4 tsp black pepper. Stir well, making sure nothing is stuck to the bottom of the pot.

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover partially with a lid, and simmer for 15 minutes to let the flavors meld and the beans soften further.

Step 5: Partially Blend for Creamy Texture

Turn off the heat and remove the bay leaf.

Use an immersion blender to partially blend the soup directly in the pot. Aim for a mix of smooth and chunky: make several short pulses around the pot until about half of the beans and tomatoes are blended and the rest remain whole or in small pieces.

If you do not have an immersion blender, carefully ladle about half the soup into a blender, let it cool for a minute, vent the lid, and blend until smooth. Return the blended portion to the pot and stir to combine. If the soup is thicker than you like, add a splash or two of extra broth or water to reach your preferred consistency.

Step 6: Finish with Parmesan, Herbs, and Brightness

Return the pot to low heat. Stir in 1 tbsp olive oil and the grated Parmesan until the cheese melts into the soup and it becomes silky and slightly creamy.

Add 1 tsp of balsamic or red wine vinegar, then taste. Adjust with more vinegar if you want extra brightness, and add more salt and black pepper as needed. The flavors should be balanced: savory, slightly sweet from the roasted tomatoes, and gently tangy.

Stir in most of the chopped basil or parsley, reserving a little for garnish. Remove from the heat.

Step 7: Serve and Garnish

Ladle the soup into warm bowls. Top each serving with an extra sprinkle of Parmesan, a pinch of fresh herbs, and a light drizzle of olive oil. If you like, add a few whole cannellini beans or a spoonful of the chunky part of the soup on top for visual texture.

Serve hot with slices of crusty bread for dipping, or a simple green salad on the side.

Pro Tips

• Roast until caramelized, not just soft. Let the tomatoes pick up a little color around the edges. That gentle char is what gives the soup its deep, roasted flavor.
• Control the thickness. If your soup is too thick after blending, thin it with a bit more broth or water. If it is too thin, simmer uncovered for a few extra minutes to reduce.
• Blend in stages. You can customize texture easily: blend more for a smoother soup, or less if you prefer lots of whole beans and tomato pieces.
• Use good Parmesan. Freshly grated Parmesan (ideally from a wedge) melts better and adds more flavor than pre-shredded cheese from a bag.
• Season at the end. Parmesan and broth both contain salt, so always taste and adjust seasoning after the cheese is melted in and the soup has finished simmering.

Variations

• Smoky and spicy. Add 1/2 tsp smoked paprika with the dried herbs and increase the red pepper flakes for a gently smoky, spicy kick.
• Extra-vegetable version. Add 1–2 cups chopped kale or baby spinach during the last 5 minutes of simmering for a greener, more nutrient-dense soup.
• Vegan-friendly. Omit the Parmesan and finish with a drizzle of good olive oil and a spoonful of toasted breadcrumbs, or use a plant-based parmesan-style cheese.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers.

Refrigerator: Store for up to 4 days. The flavors often improve on the second day. Reheat gently on the stove over low–medium heat, adding a splash of water or broth if it has thickened. Stir in fresh Parmesan and herbs just before serving if possible.

Freezer: Freeze the soup (without the Parmesan, if you can) for up to 2–3 months in well-sealed containers, leaving a little room at the top for expansion. Thaw overnight in the fridge before reheating. Add Parmesan and fresh herbs after reheating for best texture and flavor.

Make-ahead tip: You can roast the tomatoes and garlic up to 2 days in advance. Store them in the fridge in a covered container with their juices, then proceed with the soup when you are ready.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without bread, using vegetable broth): about 340 calories; 14 g protein; 13 g fat; 40 g carbohydrates; 10 g fiber; 8 g sugar; 600 mg sodium. Actual values will vary based on specific products and exact portion sizes.