Invisible Creamy Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A velvety tomato soup made with pureed white beans for creaminess, hiding the fact that it's dairy-free and packed with protein. This american-inspired soups (dairy-free) ready in about 40 minutes pairs canned Diced tomatoes, 15 oz drained White beans, medium chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 28 oz canned Diced tomatoes
• 1 can 15 oz drained White beans
• 1 medium chopped Onion
• 2 cloves minced Garlic
• 2 cups Vegetable broth
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup chopped Fresh basil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until aromatic, then add 28 oz canned diced tomatoes and 1 can drained white beans. Stir to combine.
3. Step 3: Pour in 2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
4. Step 4: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches). Stir in 1/4 cup chopped fresh basil and serve hot.