This is one of those soups that tastes like it simmered all day, but it’s done in under 30 minutes. It’s warm, cozy, and packed with smoky flavor from fire-roasted tomatoes and creamy white beans. I make this soup all the time when I want something comforting but healthy. It’s also a great way to use pantry staples and still feel like you’re eating something special.
Why I Love This Recipe
I first made this soup on a rainy night when I had a can of fire-roasted tomatoes, some leftover beans, and not much else. It was so simple but packed with flavor. I’ve been making it ever since.
- It’s ready in about 25 minutes
- Uses pantry staples
- Super filling and nutritious
- It’s even better the next day
- You can freeze it for later
What You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can fire-roasted diced tomatoes
- 2 (15-ounce) cans white beans, drained and rinsed
- 3 cups vegetable broth
- 2 cups baby spinach
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Pro Tips
- Don’t skip the lemon juice at the end—it brightens the whole soup
- Fire-roasted tomatoes are key for that deep, smoky flavor
- Use low-sodium broth so you can control the salt
- Add spinach last so it stays bright green and tender
- Blend half the soup if you want it creamier
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
Substitutions and Variations
- No fire-roasted tomatoes? Use regular diced and add 1/2 tsp smoked paprika
- Swap kale for spinach
- Add cooked pasta or rice to make it heartier
- Use chicken broth if not vegetarian
- Add Parmesan on top for extra richness
Make Ahead Tips
- Chop the onions and garlic ahead of time and store in the fridge
- Soup keeps in the fridge up to 4 days
- Freeze in airtight containers for up to 2 months
How to Make Fire-Roasted Tomato & White Bean Soup
Step 1: Sauté the Onion and Garlic
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 small finely diced yellow onion and cook for 5 minutes until soft. Add 3 cloves minced garlic, and cook for another 1 minute until fragrant.
Step 2: Add Herbs and Spices
Stir in 1 teaspoon dried thyme and 1/2 teaspoon red pepper flakes (if using). Cook for 30 seconds to bloom the spices.
Step 3: Add Tomatoes and Beans
Pour in 1 (28-ounce) can fire-roasted diced tomatoes (with juices) and 2 (15-ounce) cans white beans (drained and rinsed). Stir everything together and cook for 2 minutes.
Step 4: Add Broth and Simmer
Pour in 3 cups vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower heat and simmer for 15 minutes.
Step 5: Add Spinach and Lemon
Stir in 2 cups baby spinach and 1 tablespoon lemon juice. Cook for 1-2 minutes until spinach wilts.
Step 6: Serve
Ladle soup into bowls and serve hot, with crusty bread if you like.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat gently on the stove or microwave
- Freeze in airtight containers for 1–2 months
- Soup may thicken—add a splash of broth or water when reheating
Servings and Cook Time
Servings: 4
Cook Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 290
- Protein: 11g
- Carbs: 39g
- Fat: 9g
- Fiber: 10g
Why This Recipe Works (Quick Science)
The fire-roasted tomatoes bring natural sweetness and a smoky flavor that mimics slow roasting. The white beans add creaminess without needing dairy, and the lemon juice added at the end balances the richness and brightens the whole dish.
Common Mistakes
- Not rinsing the beans—can make the soup starchy and salty
- Using raw spinach too early—it will overcook and turn dull
- Skipping the lemon juice—you’ll miss that pop of brightness
- Over-simmering—beans can get mushy if cooked too long
What to Serve With
- Toasted sourdough or crusty French bread
- Grilled cheese sandwich
- Side salad with lemon vinaigrette
- Roasted veggies like broccoli or cauliflower
FAQ
Can I use dried beans?
Yes, just soak and cook them first. You’ll need about 3 cups cooked beans.
Can I blend this soup?
Absolutely! You can blend half of it for a creamier texture or blend it all for a smooth version.
Is it spicy?
Only a little, and you can skip the red pepper flakes if you want no heat.
Can I double the recipe?
Yes! Just use a bigger pot and it freezes really well.
Can I use frozen spinach?
Yes—thaw and squeeze out excess water before adding.
Conclusion
This Fire-Roasted Tomato & White Bean Soup is one of those easy wins you’ll come back to again and again. It’s healthy, satisfying, and full of flavor—without needing a ton of time or ingredients. Make it once and it might become your new go-to soup. If you try it, leave a comment and let me know how it turned out or ask me any questions!
