Fire Roasted Tomato and White Bean Soup with Parmesan

Soup and salad or bread is one of my favorite meals to make for my family because making soup is usually fairly quick, and it usually packs a good amount of nutrition into one pot. Luckily my family loves soup. The combination of fire roasted tomato, white bean, and parmesan in this soup sounded delicious.

This soup was super quick to make. It comes together in about 45 minutes total for prep and cooking. I bumped up the veggie content a little in addition to the tomatoes, onion and spinach from the original recipe by adding finely diced zucchini and carrot as well. Canned fire roasted tomatoes work great in this, but if you were feeling ambitious some broiler roasted homemade ones would also be delicious.

I didn’t want to use cream in this soup since 3 of us have some lactose intolerance issues, so instead, I mashed up about 1/4 of the beans and stirred those in. This works super well to thicken the soup and give a creamy feel without the cream. You can use cream or half and half though if you prefer a creamy, dairy based soup.

I had some extra rye bread around, so I made some broiled garlic tomato cheese bread to serve with this. It is so simple but SO good!

Fire Roasted Tomato and White Bean Soup with Parmesan

Delicious fire roasted tomato soup with veggies, white beans and parmesan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Lunch, Main Course, Soup
Servings 4 servings


  • 1 tbsp olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 carrot finely diced
  • 1 zucchini finely diced
  • salt and pepper
  • 1 tbsp tomato paste
  • 1-2 tsp dried italian seasoning to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 14oz can fire roasted tomatoes
  • 2 14oz cans white beans
  • 4 cups chicken stock
  • 1 cup cream optional, you can mash 1/4 of the beans into a paste instead to thicken and make creamy
  • 1/2 cup grated parm plus more for topping
  • 5 oz spinach fresh or frozen


  • Heat the oil in a large stock pot over medium. Add the onion, garlic, carrot, and zucchini with a pinch of salt and pepper and cook, stirring occasionally for about 4 minutes until the vegetables are tender.
  • Stir in the tomato paste and the spices and cook for another 3-4 minutes, stirring often. Add the tomatoes, broth, and beans (including the mashed if using that technique). Simmer for 20 minutes. Stir in the spinach, the cream if using, and the grated parm a little at a time. Taste and season as needed. Serve with more grated parm for topping.
Keyword Lunch, Main Dish, Soup

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