Rustic Roasted Tomato and White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty and nourishing soup featuring roasted tomatoes and creamy white beans, perfect for warming up on a chilly day. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs ripe Roma tomatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 1.5 pounds, halved ripe Roma tomatoes
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 6 cups vegetable broth
• 2 cups, drained and rinsed canned white beans (cannellini or navy)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 tsp, plus more to taste salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1.5 pounds halved Roma tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet, cut-side up. Roast for 25 minutes until caramelized and softened.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 7 minutes until vegetables are tender and onions are translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp smoked paprika to the pot. Cook for 1 minute until fragrant.
4. Step 4: Add the roasted tomatoes, 2 cups drained white beans, and 6 cups vegetable broth to the pot. Bring to a simmer and cook uncovered for 20 minutes to meld flavors.
5. Step 5: Use an immersion blender to partially puree the soup, leaving some beans and tomato chunks for texture. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
6. Step 6: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley before serving, adding brightness and freshness.