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.
It’s HEAVENLY.
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
Sun Dried Tomato and White Bean Soup
- Total Time: 30 minutes
- Yield: 8 1x
Description
Sun-Dried Tomato and White Bean Soup – This savory sun-dried tomato bean soup comes together in no time, but tastes like it simmered all day! (Gluten-Free + Vegan)
Ingredients
- 1 Tbsp olive oil (can use olive oil from your sundried tomatoes)
- 1 cup diced onions
- 1 cup diced carrots
- 4oz mushrooms, finely minced (or about 2/3 cup diced zucchini)
- 4oz (about 1/2 jar) of sun-dried tomatoes packed in olive oil, removed from the oil and finely minced
- 2 cloves garlic, finely minced
- 1–2 tsp fresh rosemary or 1/4-1/2 tsp dried rosemary (can use basil or oregano instead)
- 1 (15oz) can fire roasted tomatoes (can sub regular)
- 2 (15oz) cans white beans (like Great Northern or cannellini beans), drained and rinsed
- 4 cups vegetable broth (if not vegan can also use chicken or beef)
- 2 cups spinach (can sub kale, chard, or other greens)
- salt and pepper, to taste
Instructions
- Heat oil in a soup pot or Dutch oven over medium heat.
- Add carrots and onion and sauté until softened, 5-7 minutes.
- Add mushrooms (or zucchini) and cook another 4-5 minutes.
- Add sun-dried tomatoes, garlic, and rosemary (or other herbs) and a little salt and pepper. Cook 1-2 minutes more.
- Add fire roasted tomatoes, beans and broth. Bring to a bubble and reduce heat to a simmer.
- Stir in spinach to wilt.
- Taste and add additional salt, pepper, or herbs, to taste.
- Top with croutons!
Notes
Go green. 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. 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 ⅓ the amount since they’re more intense.
Try bacon. This is a meatless recipe, 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 232
- Sugar: 9.9 g
- Sodium: 650 mg
- Fat: 2.7 g
- Carbohydrates: 40.5 g
- Fiber: 8.8 g
- Protein: 11.8 g
- Cholesterol: 0 mg
This looks delicious and I’ve been so thankful to find your recipes! I have a question–is the 9.9 grams of sugar per serving correct? Where is that sugar coming from? Thank you!
Hi, Jan! It *is* correct, but may vary based on the brand of sun dried tomatoes you use. The sugar comes almost exclusively from the tomatoes (especially the sun-dried tomatoes), but there is a tiny bit from the carrots, as well. Even though there is no added sugar in this recipe, sundried tomatoes have a more concentrated flavor (including their natural sugars) because of their dehydration. Different brands have different nutrition facts, though, so feel free to shop around for a brand that suits your needs!
This soup is delicious, I will definitely make it again and again. The sundried tomatoes – and using the oil from them – really adds incredible flavor.
I’m so glad you loved it! It’s one of my FAVORITES! (Thanks SO much for taking the time to leave such a kind review!)
This soup is so delicious. I the sun dried tomatoes add a certain something wonderful to the soup. Flavor is amazing
Very flavorful. I added some lean ham steak for a little extra protein, but it would have been just as good without. The sun dried tomatoes add a nice flavor.
So glad you liked it Barb!