Description
This Creamy White Bean Tomato Soup is everything you want in a bowl—rich, comforting, and secretly packed with plant-based protein. Roasted tomatoes, cannellini beans, garlic, and basil blend into a velvety soup without a drop of cream. And the twist? Crispy halloumi croutons that add a golden, salty bite. It’s a modern upgrade to a timeless favorite.
Ingredients
2 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz) whole or crushed tomatoes (or 6 roasted tomatoes)
1 can (15 oz) cannellini beans, drained and rinsed
2 cups vegetable broth
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt & pepper to taste
1/4 cup fresh basil leaves, plus more for garnish
Juice of 1/2 lemon (to brighten)
For the Halloumi Croutons:
6 oz halloumi cheese, cut into cubes
1 tsp olive oil
Instructions
Heat olive oil in a pot over medium heat. Add onion and cook until soft, then add garlic and sauté for 1 more minute.
Add tomatoes, beans, broth, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes.
Add basil and lemon juice, then blend until smooth using an immersion blender or carefully in a standard blender.
For croutons: Heat olive oil in a nonstick pan and cook halloumi cubes until golden and crispy on all sides.
Serve soup hot, topped with crispy halloumi and extra basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 / Serving
- Fat: 20g / Serving
- Carbohydrates: 28g / Serving
- Protein: 16g / Serving