Tomato soup – with seasoned white beans

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Tomato soup … it is not for nothing a classic dish. As old as the paving stones of Rome but still unsurpassed in taste and simplicity. Although we admit that we haven’t eaten it for a long time because we ate it too much when we were kids. On weekdays, on parties, you always got this soup anytime and anywhere. At least during our youth years. It doesn’t detract from the fact that we recently put the ‘for old times sake’ on the table again … and that it felt like seeing an old friend again!

A nice one 😉

What also helps is that we made this soup with fresh (read: linea recta from the garden picked) tomatoes and we added little to no water at all. After all, the tomatoes are juicy enough for a perfectly liquid soup. Of course also tomatoes from the store or (even) from canned are suitable to make this recipe.

For some extra ‘bite’ and filling we also added a portion of spiced white beans. It makes that the soup will ‘fill’ you a little more and thus becomes a perfect lunch dish. In addition, white beans are wiser than meatballs;)

Let it taste you!

Tomato soup with white beans - recipe vegan

Tomato soup - with seasoned white beans

Tomato soup with white beans


  • For the soup
  • 2 Onions
  • 2 cloves of garlic
  • 1.5 kg tomatoes, prefer fresh ones (or 1.5 kg whole canned tomatoes)
  • 1 leek, Only the white
  • 100 grams Tomato paste
  • 2 leaves Laurel
  • 0.5 tsp Thyme (dry)
  • 1 tbsp Parsley (freshly shredded)
  • 1 tbsp Vegetable broth powder (or 1 vegetable broth cube)
  • 2 tbsp olive oil
  • 1 tsp Coriander powder
  • 1 tsp bell pepper powder
  • Black pepper, freshly ground - to taste
  • sea salt - to taste
  • For the seasoned white beans
  • 150 grams White beans (see tip)
  • 1 tbsp olive oil
  • 1 tsp bell pepper powder
  • 1 tbsp Tamari
  • Black pepper, freshly ground - to taste


For the tomato soup

  • Peel and chop the onions and the garlic. Remove the crowns and the butt of the (fresh) tomatoes and chop them into coarse pieces. Cut the leek white into thin slices, rinse thoroughly with water and let drain.
  • Heat the oil in a large pot and gently fry the onions. Add the garlic, laurel chopped parsley and leek and fry for a few more minutes.
  • Add tomato paste, all spices and broth powder or cube. Mix well and fry again for a few minutes on medium heat.
  • Add the tomato pieces, mix well and cover the pot. Let simmer for 15 to 20 minutes on a low heat. Check occasionally to prevent burning. Then remove from the heat and let cool briefly.
  • Pour the soup through a point sieve to remove the laurel and tomato seeds (or only fish out the bay leaves when you used canned tomatoes). Put the soup back in the pot and season to taste with freshly ground black pepper and (if necessary) sea salt. Add extra water if you find the soup too thick.

For the seasoned white beans

  • Rinse the white beans in a colander and drain.
  • Heat the olive oil in a frying pan and fry the beans for a few minutes on a fairly high heat. Sprinkle with paprika powder and stir-fry for 1 minute. Remove the pan from the heat and extinguish with the tamari. Stir the beans quickly because the soy sauce burns quickly.
  • Season to taste with freshly ground black pepper. Add the beans to the soup.
  • Take and store the tomato soup

    Store the soup in the fridge for up to 4 days or freeze it in (possibly in portions). Just warm up for lunch and you’re done. As always, you can sprinkle all kinds of extras over or eat. For example, roasted sunflower seeds or roasted chopped walnuts match very well.


    Do you use dried white beans, for this recipe you can count for about 75 grams. They double in weight during soaking and cooking. Soak the beans in water one night in advance and boil them in fresh water for 20-25 minutes. Extra tip: let a sheet of nori or another seaweed cook together with the beans. That makes the beans (and legumes in general) more digestible. Do not ask us how … but it really works 🙂

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