Sun-Dried Tomato and White Bean Soup
A creamy, protein-rich soup made with sun-dried tomatoes, cannellini beans, and fresh thyme for a comforting weeknight dinner. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 2 tbsp olive oil
- 1 medium, finely diced yellow onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 can (15 oz), drained and rinsed canned cannellini beans
- 1/2 cup, chopped sun-dried tomatoes
- 4 cups vegetable broth
- 1 tbsp, chopped fresh thyme
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8 minutes until vegetables soften, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 can drained cannellini beans and 1/2 cup chopped sun-dried tomatoes.
- Step 3: Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
- Step 4: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Return to pot and stir in 1 tbsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: Stir in 1/2 cup heavy cream and cook for 2-3 minutes until heated through. Do not boil to prevent curdling.
Frequently asked questions
How long does Sun-Dried Tomato and White Bean Soup take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato and White Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sun-Dried Tomato and White Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and White Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato and White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious! The combination of sun-dried tomatoes and white beans is divine. Will make again.
- ★★★★★
This soup is my new favorite! The sun-dried tomatoes give it such a rich flavor, and the white beans make it so hearty.
- ★★★★★
Made this for my family last night and they loved it. Perfect for a cozy dinner.
