Super Garlicky Tomato Soup with Smashed White Beans

This is my favorite soup recipe!
I omit the maple syrup & red pepper flakes, and use a few more garlic cloves than the recipe suggests. Thanks for the recipe – it is phenomenal!

Superbly delicious! I paired it with your GF Naan and it was perfect. Thank you!!

This soup is PERFECT! My husband usually doesn’t love white beans, so I used an immersion blender to make it mostly puréed. No need to alter the ingredients—absolutely delicious! My whole family loved it. Thank you!

Did this today but next time I will leave out the milk. It is too sweet. Therwise it is good.

Gorgeous soup!

I made it just as the recipe is written. So easy. So delicious. Crazy delicious, actually.

Made this while doing so e fall camping. It’s fantastic!!! I don’t have a potato masher in my RV so I blended some up and added it back to the pot. Also.made the grilled cheese with your easy vegan cheddar cheese , absolutely delicious – loved it!

Thank you for sharing so many fantastic recipes !

Okay, WOW! This is phenomenal. I used fresh tomatoes from my garden by waiting to add the white beans until closer to the end. That way I was able to cook down the tomatoes and mostly purée them. The result is SO delicious and was very easy to make! Topped with fresh basil from the garden too which was lovely.

Woooow! So hearty and delicious!! I made this with your Dinner Rolls and YUMMM. Definitely going to be a staple going forward!!

Y’all…. I’m OBSESSED!

I made this soup because my fiancé recently became vegetarian and I was trying to find a tomato soup that had some more protein and I stumbled upon this. Well, let me tell you that I’ve already made it three times this month. My neighbor’s mom passed away and I brought him a batch of this and he said he’s not a soup guy but he’s been loving the soup and had it twice in one week already.

There’s definitely a kick to it, so if you don’t like spice I would add the red pepper flakes with caution or not at all. I actually think the kick it has is great!

Pair it with a grilled cheese cut into “sticks” for dipping and you have GOLD!

10/10 would recommend! It’s just so yummy AND easy!

WOW, amazing, delicious, I love it! It’s so full of flavour, easy to make, and easy to adjust for your taste. I’m used to eating tinned soup and this is SO much better. Completely different taste but better. I added herby croutons at the end. YUM.

I’d recommend using at most 1/2 teaspoon of red pepper flakes the first time people make this. Our family does like spicy food — but my husband responded with some disappointment: “Why is my tomato soup spicy??” As a child, Campbell’s tomato soup with a grilled cheese sandwich was a common lunch — and he was expecting that kind of “comfort food”, not a spicy kick. Adding LOTS of coconut milk did fix the soup for him, and our family enjoyed the meal. This soup has a nice substantial quality.

This was very good. Easy to make! Perfect for winter. We had leftovers for lunch and it tasted even better! This recipe is a keeper!

So freaking tasty! I’ve always loved a good tomato soup, but this is the tastiest recipe!

Swapped out crushed tomatoes for fire roasted crushed tomatoes which knocked it put of the park. I really enjoyed the addition of the cannellini beans to make this a heartier meal.

I tasted before adding the coconut milk and almost didn’t add because it was already so good, but did and it was equally delicious!

Loved this – easy, relatively quick and flavorful. I used roughly a can of chickpeas as I had some to use up, and still found the soup quite thick despite being short on the called-for amount of beans. I also used an immersion blender to puree the soup, and used fire-roasted diced tomatoes which were lovely here.

Delicious! I only had diced tomatoes on hand, so I ended up pureeing some of the soup, instead of mashing. Great flavor, and easy to make.

I added half an onion and two celery stalks because I anticipated (excitement) prior to reading through entire recipe …( I do that). I LOVE garlic ! This was quick and so good!!!
YOU continue to BE…and have ALWAYS been…AMAZING!!!!

THANK YOU for all you do! Chef’s kiss!

My partner and I have been under the weather and I made this super simple soup last night! Not only was it hearty and delicious, but really was so simple to make! We woke up this morning feeling so much better! Perhaps this is a magic healing soup haha! Definitely try this recipe it’s delicious and the minimalist baker has never let me down!!

This is an incredible soup. Anytime I’m feeling a little sickness coming on, or need something flavorful and comforting, this is my new go-to! The garlic really pops and the beans make the whole soup so rich and filling. It freezes well and pairs with anything! I even used the small amount we had left on some noodles the next day – delicious!

Your recipes never disappoint! This was really good! I added 1/2 can full fat coconut milk to make it extra creamy. Next time I’d add 2 more drained cans of beans smashed to make it a little thicker. Great recipe!

WOW, who knew tomato soup could taste this good with so little effort! So here I am having a very low energy day, having a quart jar of cooked Marcella beans from Rancho Gordo with their broth, in the fridge for three days now, trying to talk myself into making the soup I planned to use them in which would involve lots of chopping, and this gorgeous easy recipe appears in my inbox! Eureka! You inspired me to get off my butt and into the kitchen. Made it exactly as written (I trust you from past experiences) and it was awesome delicious. Going to make another batch for the freezer so I can have it whenever I want. THANK YOU!!!

Definitely can be made in 30 mins. I used homegrown frozen tomatoes, upped the spice, omitted the coconut milk and garnished with fresh herbs. Super tasty and a win all around, certainly as trying to loose the Covid chub! Merci.

This is AMAZING!!! Absolutely love it and will definitely make again. While cooking I was doubtful about the texture of the smashed garlic and beans … I assumed I would want to use an immersion blender. However, I gave it a try and really enjoyed it in the soup! So comforting and flavorful, and of course was stellar with a grilled cheese :)

This was lick the bowl clean yummy! I made one change and that was to swap the coconut milk for homemade cashew cream to keep it low in saturated fat. And it turned out fabulous! I also added a bit more salt & maple syrup. This was served with homemade garlic & oregano focaccia. This was a really easy and so good recipe!

WOW! Just made this for dinner tonight & it was super delicious + extremely easy to make! I made it exactly as written & garnished with extra coconut milk, a dash of red pepper flakes, & a little nutritional yeast. So good! Will be making again. Thank you for another phenomenal dinner! Xoxo.

Made it in the Thermo. Absolutely beautiful, just like everything else I’ve made on this website!

This soup is AMAZING!!! I love how simply and quickly it came together. So rich, so satisfying, so much garlic magic! I added more coconut milk and less maple syrup and it was so perfectly rich! Not too sweet. Love love love.

Made it twice in two weeks – what does that tell ya’. I added a bit more maple syrup and used an immersion blender. Omg, this soup is gosh-darn, garlicky good!
Added bonus – it’s easy and budget-friendly.

Sooooo good! My 6 and 3 year old loved it too!

This is probably the best tomato soup that I’ve ever had — rich, hearty, flavorful, healthy and satisfying. The beans take it to a new level.

It’s quick and easy to make and rewarding.

I didn’t put in an entire can of coconut milk because it’s too rich since I only had full-fat but a little went a long way. It added a tempting cheesy aroma to the soup.

This soup dish served us very well! Supper for the two of us, plus two days worth of leftover lunch servings for me. Very easy to prepare and cook and as the soup sits the flavors develop more and more. Just as the MB team describes it … rich in texture and flavor, hearty and a must make weeknight meal.

I made this for dinner 2 nights ago and it was a hit! I used full fat coconut milk because that is what I had on hand and it came out great! I also added a bit of italian seasoning as a garnish.

This is a low-effort but high-reward recipe. The prep is minimal, just opening cans and simmering the soup, and the results are delicious!! This soup is a PERFECT weeknight meal: little prep, no dishes to clean and SUPER flavorful!

OMG! I made this last week and could have eaten the whole thing myself. I love the roasted garlicky flavor. I used a bit of sugar and condense milk because I didn’t have the maple syrup or coconut milk on hand.

I’m making it again right now, but I am going to use it as a pasta sauce with rigatoni and white beans. Thanks for this great recipe!!

Made this tonight, it was delicious!! Thank you so much! We made double which worked well, although I misread the maple syrup as tablespoons rather than teaspoons – I added three tablespoons and stirred before noting my mistake. It was a relief that it still tasted great! I had some lemon at the ready to try to calm the sweetness down but didn’t need it. We could only find fire-roasted crushed tomatoes and perhaps that helped. We paired it with an artichoke and spinach grilled cheese sandwich and it was a perfect comfort dinner!

BTW, we don’t like coconut, so I made your cashew cream and used that instead!

Delicious and easy! I had two servings and hubby ate the rest…and he’s not a vegetarian/vegan!!! Thanks for this yummy recipe!

I didn’t have the time or energy to make dinner and then I remembered that I had saved this recipe. Wow, this is a keeper! Only deviation from the recipe was that I used diced tomatoes instead of crushed because that’s all I had, and it was fine. I blitzed the whole mixture just a few short spurts with an immersion blender and it was the perfect texture… not too smooth, not too chunky… just right. So delicious! Added bonus is that there’s no chopping at all! I hate chopping, especially garlic! This’ll be a recipe in heavy rotation.

Saw this in my inbox today and made it for dinner tonight!! Almost exactly as written, but I used my immersion blender so the kids would eat it :) I did end up adding more broth as I blended it to get it to my preferred consistency.

So okay. This is my favorite tomato soup I have EVER made. (And I’ve made a lot.) It is super easy to make and incredibly delicious. It’s perfect without any additional herbs or spices, too, just as is. We can’t stop eating it even though we are full. This is now my go to tomato soup forever.

Delicious! I used tomato bouillon instead of veg broth and added the whole can of coconut milk to the pot, otherwise made as written. I may have been too generous with the crushed red pepper, so next time I’ll back off on that but otherwise this is perfect!

Delicious, simple, quick. A definite keeper recipe. I used chopped instead of crushed tomatoes, cashew cream and just the canned beans I had on hand & it was still super tasty & filling

Absolutely fabulous and so easy to prepare! I’m an exhausted teacher just trying to make it through the last five weeks of school. This was the perfect dish to make without having to expend much energy in the process.

I added 2wo sprigs of rosemary….yummy

So good! I was in a recipe rut and this is just what I needed. Followed the recipe and it was perfect!

I made this tonight and doubled the recipe so we have leftovers for lunch this week. It was so good!!! We’ll be making this again! Thanks for posting! : )

This soup was easy to make and so delicious. I froze 2servings and will definitely make it again. Thanks

Made this garlicky tomato soup today and just love everything about it! The recipe was easy and had most of the ingredients before shopping. Thanks for all the tips! This will be a regular meal in our house! YUM!

Omfg. This soup is spectacular.
I misread “crushed tomoatoes” for “chopped” but it turned out great. Less rich, I would assume.
Immersion blended half, instead of mashing…and, sadly, had to omit the coconut milk so the teen would eat it.
Wondering how a dollop of sour cream would decorate both soup and taste buds.
Thank you so much for this recipe.

So delicious!

Yup, the taste-to-effort ratio here is amazing.

I made it w/ chickpeas, b/c that’s all I had, and used only one can, partly b/c I’d eaten hummus for lunch and was afraid of eating too many chickpeas w/in 24 hrs, if ya know what i mean. ;-)

next time i think i’ll make it with fire-roasted tomatoes.

Anyone who likes this idea of mashing up beans to make a thicker, creamier soup really needs to try the romesco soup recipe on this site.

Thanks for the easy goodness once again!

Just made this soup for a vegan Earth day dinner and it is delicious! Love the garlic and chili flavour that comes through. I didn’t have white beans so I used chickpeas and pureed the whole soup. It worked quite well but I can see white beans being even creamier! Thanks for the recipe. Will be making again.

This was so good and so filling!! Loved the flavors in it! I did have to sub kidney beans for white beans but will make again . Thanks so much!!