Vegan Creamy Tomato & White Bean Soup with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety, dairy-free soup bursting with tomato flavor and protein, simmered with rosemary and white beans for a satisfying meal. This italian-inspired vegan (vegan) ready in about 40 minutes pairs (14 oz), undrained diced tomatoes, (15 oz), drained and rinsed white beans, medium, finely chopped 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 30 min Serves 6 Italian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion, 1 diced carrot, and 2 diced celery stalks, cooking for 5 minutes until softened and translucent.
  2. Step 2: Stir in 2 minced garlic cloves and 1 tsp dried rosemary, cooking for 1 minute until fragrant.
  3. Step 3: Add 14 oz undrained diced tomatoes, 15 oz drained white beans, and 3 cups vegetable broth. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally until flavors meld.
  4. Step 4: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches). Return to the pot and stir in 1 tbsp lemon juice. Simmer for 2 more minutes until heated through and the soup thickens slightly.
  5. Step 5: Season with salt and pepper to taste, then serve hot with a sprinkle of fresh rosemary.

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Frequently asked questions

How long does Vegan Creamy Tomato & White Bean Soup with Rosemary take to make?

Total time is about 40 minutes (10 min prep + 30 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 Vegan Creamy Tomato & White Bean Soup with Rosemary?

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 medium, finely chopped onion from drying out.

Can I substitute ingredients in Vegan Creamy Tomato & White Bean Soup with Rosemary?

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 Vegan Creamy Tomato & White Bean Soup with Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegan Creamy Tomato & White Bean Soup with Rosemary vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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