Creamy tomato and white bean soup with Parmesan cheese croutons

Tomato soup always relates to my young memories. It’s so comforting. It’s just like getting a big hug from your mama. I created this simple recipe of creamy tomato and white bean soup with Parmesan cheese croutons. #SoupLover

Creamy tomato and white bean soup with Parmesan cheese croutons


10 minutes
Prep time

Cook time

Pause time

Freezer friendly | Vegetarian | To go |  Cheap

Soupe crémeuse aux tomates et haricots blancs, avec croutons de parmesan | Sparks and Bloom


For the soup

1 tbsp. olive oil
1 large yellow onion
2 carrots, diced
3 garlic cloves, finely chopped
2 cans of whole Italian tomato (796 ml)
2 cans of white beans (396 ml)
2 cups of vegetable broth
3 leaves of basil, finely chopped
1 generous pinch of dried rosemary
1 tbsp. maple syrup
Salt and pepper

For the croutons

2 slices of bread, diced
2 tbsp. olive oil
1/2 tsp. dried oregano
3 tbsp. grated Parmesan cheese
Salt and pepper


  1. In a large saucepan over medium heat, add the olive oil and soften the onion for about 10 minutes.
  2. Add the carrots and the garlic and soften lightly.
  3. Add the rest of the ingredients « FOR THE SOUP » to the saucepan. Bring to a boil and let simmer for 45 minutes, or until the carrots are soft.
  4. In the meantime, preheat the oven at 425F.
  5. In a large bowl, mix all the ingredients « FOR THE CROUTONS ». On an oven pan with parchment paper, lay the croutons and cook for 10 minutes.
  6. In a food processor, add the soup and mix until you obtain a very creamy soup. Rectify seasoning.
  7. Serve warm topped with a couple croutons.
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