Sun-Dried Tomato and White Bean Soup – This savory sun-dried tomato bean soup comes together in no time, but thanks to several layers of flavor, it tastes like it simmered all day. (Gluten-Free + Vegan)
One of the first cookbooks I ever owned was the Earthbound Farm Organic cookbook. It was loaded with pages of colorful, plant-rich recipes begging to be made. They got me turned onto the idea of adding sun-dried tomatoes to bean soup.
So much added flavor and intensity comes from the sun-dried tomatoes. Paired with some fresh herbs (rosemary, basil, or oregano are all lovely), this Sun-Dried Tomato White Bean Soup tastes like it’s been simmering away all day after just a few minutes.
It helps that there are a lot of layers of flavor going on here. From the garlic and herbs to the sun-dried tomatoes and fire-roasted tomatoes, plus the veggies and a good broth, each layer brings something to the table.
My other non-negotiable here is to top it with homemade croutons. It doesn’t NEED them to be a good soup, but some freshly made croutons send an already good soup over the top. I save all the ends from my favorite gluten-free bread (Canyon Bakehouse), then dice them up. Drizzle with some olive oil, butter, or ghee and add a sprinkle of coarse salt. Pop them into the oven at 375 degrees and stir every 5-7 minutes until they’re golden and toasted.
The crispy crunch paired with the savory broth and creaminess from the white beans is SO GOOD. You’ll want to swan dive into your soup pot!
WHAT TO SERVE WITH THIS SUN-DRIED TOMATO WHITE BEAN SOUP
The rich herby notes from the broth in this sun-dried tomato white bean soup make it a perfect complement to lots of yummy classic sides. Here are a few options to think about…
- GLUTEN-FREE ROSEMARY FOCACCIA. My gluten-free rosemary focaccia is SO good next to this soup! The rosemary plays off the flavors in the broth and it’s one of my go-to sides.
- A NICE GREEN SALAD. Mix up some simple greens and veggies and toss them in my simple Italian dressing or this light balsamic dressing.
- A GRILLED SANDWICH OR TOASTED BREAD. Or, you can keep things simple and add a yummy grilled sandwich, warm French bread, garlic bread, or toasted bread (baguette slices are nice!).
TIPS & TRICKS FOR THIS SUN DRIED TOMATO WHITE BEAN SOUP:
MY FAVORITE SUN-DRIED TOMATOES. My favorite sun-dried tomatoes are Jeff’s Naturals brand. They’re simply made with tomatoes, olive oil, and spices. No additives, artificial colors, flavors, or preservatives. The flavor is incredible. I find them at Sprouts.
GO GA-GA WITH YOUR GREENS! Feel free to add whatever greens you like here. This is the perfect recipe for cleaning out your crisper. I most often use spinach (since I’m always trying to finish a bag of spinach), but kale, Swiss chard, and other greens work beautifully here.
GETTING HERBY WITH IT. You can easily change the flavor of this soup by swapping out the herbs you use. This one pairs nicely with rosemary, basil, and oregano. I always prefer fresh herbs, but if you use dried, just use about 1/3 the amount since they’re more intense.
NOT VEGAN? TRY THIS WITH BACON! This is a meatless recipe as written, but let me just say that browning a few strips of bacon in the pan and adding them to the soup before the rest of the ingredients takes this to the next level. You’ve been warned.
TRY TOPPING IT WITH CROUTONS! As I mentioned above, I make my own croutons for this soup using gluten-free bread. I save all the ends from my favorite gluten-free bread (Canyon Bakehouse), then dice them up. Drizzle with some olive oil, butter/vegan butter, or ghee and add a sprinkle of coarse salt. Pop them into the oven at 375 degrees and stir every 5-7 minutes until they’re golden and toasted.
LOVE A GOOD BOWL OF SOUP? YOU MIGHT ALSO LIKE…
- Vegetarian Tortilla Soup (Gluten Free, Vegan)
- Simple Vegetable Minestrone Soup (Vegan)
- Slow Cooker Vegetable Bean Soup (Vegan)
- Curried Butternut Squash Soup (Vegan)
- Salsa Verde Chicken and Rice Soup