White Bean + Tomato Basil Cream Soup

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White Bean and Tomato Basil Cream Soup :: Vintage Kids | Modern World


I adore food blogs, but Vintage Kids should not be lumped into that category!! We’re definitely not chefs and our meals are more practical than exotic!

We simply share recipes that are based on Traditional Foods, are kid friendly and are frugal…and on good days, those recipes are worth repeating!

Thankfully, this was one of those!   I love tomato soup and had been craving it, but it never seems to be very filling.  In addition, we were down to the end of our grocery stock pile and I was scraping the bottom of the pantry and produce bins, and I found myself throwing things into a pot and hoping for the best! This turned out great and was SO filling – it made a meal in and of itself, but it was great with some grilled cheese on the side!  It’s a very thick and creamy soup because of the pureed beans, but feel free to adjust the amount of broth to your liking.  Plus, as a bonus, this is a great opportunity to sneak more root veggies into your menu!

White Bean + Tomato Basil Cream Soup


  • 2 large onions diced
  • 4 cloves of garlic minced
  • olive oil for sauteing
  • 5-6 carrots peeled and diced
  • 2-3 large sweet potatoes peeled and diced
  • 6 c. chicken broth/stock
  • 1 tsp. thyme
  • 1/2 tsp. oregano
  • 1.5 tsp basil
  • 6 oz. cream cheese
  • 4 cups of cooked white beans divided (any white bean will do - I used butter beans and they were wonderful!)
  • 1-16 oz jar of Marinara sauce home canned is obviously preferable, but our garden was puny this year, so I had to resort to store bought
  • 1.5 cups diced tomatoes with the juice
  • salt and pepper to taste


  1. In the bottom of a large soup pot, combine onions, garlic and olive oil and saute on low heat until the onions are translucent.
  2. Add in the carrots, sweet potatoes, broth, and spices and simmer on medium heat for 15-20 minutes, or until the root veggies are completely tender.
  3. Remove from the heat and add in the cream cheese and 2 cups of the cooked white beans.
  4. Blend the soup using an immersion blender, or by transferring it in batches to your counter top blender.
  5. Blend until smooth and then return it to the stove top.
  6. Add in the remaining beans, Marinara sauce, and diced tomatoes.
  7. Simmer for 10-15 more minutes, or until the soup is heated through and season to taste with salt and pepper.
  8. Serve as is, or top with shredded cheese! Enjoy!

Do you have a favorite clear-out-the-pantry meal?  Share it in the comments below!

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3 Responses to “White Bean + Tomato Basil Cream Soup”
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  1. Di

    I had never considered using marinara sauce and calling it tomato soup. However since it’s tomato based, what else would you call it? Ha!
    I started on FB and someone suggested one site and then I went to their site and that site suggested a menu plan on another website. I am always looking for real food recipes so I checked that and one day this week they plan to have this recipe. I’m always looking for ways to incorporate more beans and veggies in my family’s diet. I puree everything in soups since i figure that if they can’t see it they can’t complain about it. 😉 so I clicked the link and have ended up here as your newest follower. Your blog title resonated with me and I have enjoyed a few of your other blog posts as well.

  2. Kelsi

    Di, so glad you found me!!! For whatever reason, my middle child all of the sudden has decided that she doesn’t like veggies – and she used to be my greatest eater! GAH! So I’m with you on sneaking it in whenever possible! Hope you enjoy this soup! thanks for stopping by!