Creamy Tomato Basil Soup with White Beans & Greek Yogurt
Published on January 12, 2026
Quick Summary
This creamy tomato basil soup is rich, cozy, and surprisingly protein-packed thanks to Greek yogurt and white beans, no heavy cream required. Made with pantry staples like crushed tomatoes, fire-roasted tomatoes, and roasted red peppers, this healthy tomato soup is smooth, flavorful, and perfect for easy weeknight dinners, meal prep, or cozy lunches.
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There’s nothing quite like a warm bowl of tomato soup, it’s comforting, nostalgic, and always hits the spot. Over the years, I’ve made countless versions, but this one has truly become a favorite in our house.
What makes this soup special is how luxuriously creamy it is, without using cream. Instead, I blend in cannellini beans and Greek yogurt, which give the soup a velvety texture while also adding protein and staying light enough for everyday meals. It’s the kind of recipe that feels indulgent but still nourishing.
I love serving this soup on busy weeknights when we’re craving something cozy but still nourishing. It’s wonderful on its own, but I often pair it with a simple green salad or a slice of crusty bread to make it a complete meal. And of course, it’s good with a classic grilled cheese sandwich for dunking, one of those timeless comfort food pairings that never gets old.
If you’re looking for a healthy tomato basil soup that doesn’t sacrifice flavor, this is the one. I hope you’ll give it a try and make it part of your cozy-meal rotation.
Ingredients (with Helpful Notes)
- Olive oil: Use a good-quality olive oil for the best flavor base.
- Yellow onion & carrot: These add natural sweetness and depth to the soup.
- Garlic: Fresh garlic makes a big difference here.
- Bay leaf & dried thyme: Simple herbs that give the soup classic flavor.
- Red pepper flakes: Just a pinch adds warmth without heat.
- Crushed tomatoes: Creates the smooth tomato base.
- Fire-roasted tomatoes: Adds a subtle smoky flavor that deepens the soup.
- Roasted red peppers: I love using jarred roasted red peppers here for ease and consistent flavor. Just be sure to drain them well before chopping so the soup doesn’t get watery.
- Vegetable broth: Keeps the soup vegetarian and flavorful.
- Cannellini beans: The secret to creaminess and added protein.
- Balsamic vinegar: Brightens and balances the tomatoes.
- Fresh basil: Adds freshness and classic tomato-basil flavor.
- Greek yogurt: Makes the soup creamy and protein-packed without adding heavy cream.
- Parmesan cheese (optional): A salty, savory finish if desired.
Tips for Making the Soup
- Sauté the vegetables first. Cook the onions and carrot until soft to build a rich, flavorful base for the soup.
- Add the garlic and herbs carefully. Stir briefly to release their flavors without burning.
- Remove the bay leaf before blending to ensure a smooth texture.
- Use an immersion blender to purée the soup directly in the pot—it’s quick and keeps cleanup easy.
- No immersion blender? Let the soup cool slightly, then carefully transfer to a stand blender. Blend until smooth and return to the pot.
- Add the Greek yogurt off the heat to prevent curdling and maintain a silky, creamy consistency.
- Taste and adjust. Add more salt and pepper at the end, if necessary.
- Thin the soup if necessary with a splash of vegetable broth until it reaches your desired consistency.
How to Store & Freeze
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool completely and freeze for up to 2 months.
- Reheating: Warm gently on the stove, stirring often. Add a splash of broth if needed.
Creamy Tomato Basil Soup with White Beans & Greek Yogurt
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans fire roasted tomatoes with juices
- 12 oz jar roasted red peppers, drained and chopped
- 2 cups vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 tablespoon balsamic vinegar
- 1/3 cup chopped fresh basil
- 1 teaspoon kosher salt
- 1/3 cup plain Greek yogurt
- Garnish: chopped basil and freshly grated Parmesan cheese, optional
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion and carrot; cook until soft, stirring occasionally, about 5 minutes. Add in the garlic and cook for 1 minute. Stir in the bay leaf, thyme, and crushed red pepper.
- Add the tomatoes, roasted red peppers, vegetable broth, beans, basil, balsamic vinegar, and salt; stir to combine. Reduce to low and simmer for 15 to 20 minutes.
- Remove the bay leaf. Stir in the Greek yogurt.
- Turn off the heat and use an immersion blender to purée the soup in the pot. If you don’t have an immersion blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
- Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired.
Notes
Nutrition
Have you tried this recipe?
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