Deliciously Creamy Vegan Tomato & Butter Bean Soup

A silky tomato soup made with cupboard staples ...

There are recipes that are planned for days, and then there are recipes that appear because it's lunchtime, you're hungry, and the cupboard happens to be well stocked. This Creamy Vegan Tomato & Butter Bean Soup belongs firmly in the second category.

A tin of tomatoes. A tin of butter beans. A squeeze of tomato purée, a sprinkle of smoked paprika, a generous shake of spicy garlic Italian seasoning and enough vegetable stock to let everything bubble away for a while.

The butter beans are the clever bit. Once blended, they disappear completely, leaving behind a beautifully creamy soup without a drop of cream. They add body, protein and a lovely velvety texture, making this a filling lunch that's naturally vegan.

I finished mine with homemade croutons, pumpkin seeds and a few sprigs of fresh dill from the garden. By the time I'd finished photographing it, the soup had cooled to somewhere between hot and cold—but I discovered that's no bad thing. I think it would actually make a rather lovely chilled soup on a warm summer's day too.

Sometimes the simplest lunches are the ones that end up becoming favourites.

Creamy Vegan Tomato & Butter Bean Soup - The Recipe

Serves 4

Ingredients

• 1 tbsp olive oil

• 1 onion, roughly chopped

• 2 garlic cloves, crushed

• 1 tbsp tomato purée

• 2 x 400g tin chopped tomatoes

• 1 x 400g tin butter beans, drained and rinsed

• 500ml vegetable stock

• 1 tsp smoked paprika

• 1–2 tsp Schwartz Spicy Garlic Italian Seasoning (or your favourite Italian herb seasoning)

• Salt and freshly ground black pepper

To serve (optional)

• Homemade croutons

• Pumpkin seeds

• Fresh dill

• A drizzle of olive oil

  
  

Method

1. Heat the olive oil in a saucepan over a medium heat. Add the onion and cook gently for around 8 minutes until softened. Stir in the garlic and cook for another minute.

   
   

2. Add the tomato purée and cook for 1–2 minutes, stirring well. This helps deepen the tomato flavour.

   
   

3. Pour in the chopped tomatoes, butter beans and vegetable stock. Stir in the smoked paprika and spicy garlic Italian seasoning.

   
   

4. Bring to a gentle simmer and cook for 15 minutes.

   
   

5. Blend until completely smooth using a stick blender (or carefully transfer to a blender in batches). Taste and season with salt and freshly ground black pepper.

   
   

6. Ladle into bowls and top with crunchy croutons, pumpkin seeds and fresh dill. Finish with a drizzle of olive oil if you like.

   
   

Creamy Vegan Tomato & Butter Bean Soup Notes

• The soup keeps well in the fridge for up to three days and freezes beautifully.

• Serve hot with crusty bread, or chill thoroughly for a refreshing summer lunch.

• If you like a little warmth, add a pinch of chilli flakes with the paprika.

• No butter beans? Cannellini beans work just as well and give the same creamy texture.

Jo's Little Kitchen Note

I'm always looking for ways to make everyday food feel just a little bit special without making life any more complicated. This soup is a perfect example. Three tins from the cupboard become something silky, nourishing and colourful enough to brighten even the greyest lunchtime.

It's also proof that creamy doesn't have to mean cream.

I'll definitely be making this one again—although next time I'll try to photograph it a little faster while it's still piping hot!