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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!