Cozy Spanish Bean Tomato Soup

As the cold days of winter set in, the best way to find comforting warmth is by exploring the world of Spanish soup recipes. From hearty stews to healthy soups, your winter meal game will be covered once you try them.

Spanish soup recipes are the best option when you need to prepare something quick that will fill and warm you up. In this article, we will focus on Spanish bean tomato soup.

Read this article to learn how to make Spanish bean soup, along with serving suggestions, tips for storing, and ingredient replacements for this dish.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Spanish ham and bean soup

• Spanish Bean Soup

• Potaje de Vigilia

Background of the Dish

Spanish soups were among the first recipes to originate in Andalusia: From cold options like gazpacho to hearty stews, they come in various forms. 

This article features a fan favorite among the soups from Spain: the recipe for tomato and white bean soup with lots of garlic, offering the region’s best flavors in a single dish.

Just one spoon of this Spanish bean tomato soup will take you back to Southern Spain, so get ready to enjoy an express trip.

Pin for later!

Things You’ll Need for Spanish Bean Tomato Soup

To make the best Spanish bean soup recipe you need canned white beans, canned tomatoes, onion, garlic, olive oil, and vegetable broth as the main ingredients.

Ingredients

• 2 cans (14 ounces each) of white beans (cannellini or kidney beans)
• 2 cans (14 ounces each) diced tomatoes
• 4 cups (960ml) vegetable broth
• 2 tablespoons olive oil
• 1 onion
• 4 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 1 celery stalk
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 
• Salt and black pepper to taste
• 2 bay leaves
• 3 tablespoons Fresh chopped parsley (for garnish)

How to Make Spanish Bean Tomato Soup – Step by Step Guide

1. To start with this Spanish bean soup recipe, peel and chop the onion. Also, peel and mince the garlic cloves. Wash and chop the bell peppers, carrot, and celery stalk into small pieces. Drain and rinse the canned white beans and set aside.

2. Now grab a large pot and heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes until they become fragrant and translucent.

3. Then add the diced red and green bell peppers, carrot, and celery to the pot. Cook the Spanish bean tomato soup for another 5 minutes, or until the vegetables begin to soften.

4. After that, stir in the diced tomatoes, white beans, paprika, cayenne pepper, and bay leaves, and season with salt and black pepper to taste. Mix well and cook the Spanish bean soup for 5 more minutes.

5. Next, pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer the Spanish tomato soup for 20 to 25 minutes, or until the vegetables are tender and the flavors are well blended.

6. Once the Spanish bean tomato soup is ready, remove the bay leaves and discard them. Using an immersion blender or a regular one, carefully blend a portion of the soup to your preferred consistency. You can leave some chunky bits for texture.

7. Then, return the blended portion to the pot, and stir to combine. If the Spanish white bean soup is too thick for your liking, you can add a little more vegetable broth to reach your desired consistency.

8. To finish this Spanish soup recipe, taste it and adjust the seasoning if needed. Serve the Spanish bean tomato soup and optionally garnish it with chopped fresh parsley.

Substitution of Ingredients

If you want to prepare this recipe for Spanish soup but you don’t have all of the ingredients there is no need to worry, there are a few replacements that you can make.

For example, instead of canned tomatoes you can prepare this traditional Spanish soup with fresh tomatoes, just clean them properly, peel them, and discard the seeds before using.

If you don’t like tomatoes at all then we recommend trying the Spanish white bean soup or the Spanish baked bean soup, similar Spanish soup recipes that have white beans as the main ingredient, but you don’t need tomatoes to make it.

You can make this tomato soup with cannellini beans, with kidney beans, or whatever you have on hand, just make sure to adapt the cooking process for each case.

If you aren’t the biggest fan of white beans, you can check other Spanish bean soup recipes like the Spanish chickpea soup, Spanish pumpkin soup, or the Spanish lentil soup with ham.

Tips on Serving Spanish Bean Tomato Soup

Something that we love about this Spanish bean tomato soup is that you can enjoy it all year round for lunch or dinner.

In addition, this Spanish bean soup can work as a main dish, a side one, or even an appetizer, it all depends on the amount that you serve.

To serve it as a main dish, pour the Spanish bean tomato soup into a deep plate or serving bowl and top it with shredded cheese to add extra flavor.

To make it more filling, serve the easy Spanish bean soup with a slice of bread toasted with olive oil for a full Andalusian meal.

For an appetizer or side dish, pour the authentic Spanish bean soup into a small bowl or even glass if you are serving it as a cold bean soup.

Lastly, if you want it to have a crunchy texture you can finish this Spanish bean soup recipe by topping the soup with toasted nuts or croutons.

If you’re vegan and want to try a Spanish soup with beans, give a go to our Spanish vegan bean soup or Spanish 5 bean soup recipe.

Give a go to our Spanish bacon bean soup or the Spanish black bean soup which are cozy and nutritious soups for those cold days.

How to Store Spanish Bean Tomato Soup

Not all Spanish soup recipes can be stored for an extended period, but thankfully, this one can.

Once you finish making the recipe, let the soup cool to room temperature, and place it in a bowl or container.

Cover it with plastic wrap in contact with the top of the Spanish bean soup, so that it doesn’t form a thick crust.

After that, you can store the soup in the fridge for up to 4 days or in the freezer for up to 30 days.

Then, to reheat the Spanish bean tomato soup just place it in a saucepan on low to medium heat, stirring occasionally until it’s heated through.

Recipe Card: Spanish Bean Tomato Soup

---

---