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Vegetable soup made in a blender is the yummiest low-effort comfort food.

White Bean Blender Soup


  • For the soup:

  • 2-3 tablespoons olive oil

  • 1 cup yellow onion, chopped

  • 6 garlic cloves, smashed

  • 2 teaspoons crushed red pepper flakes

  • 1 (32 ounces) can crushed tomatoes

  • 2 (15 ounces) cans white cannellini beans, drained and rinsed

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 cups chicken stock

  • 2 rosemary sprigs

  • 1/4 cup unsalted butter, room temperature

  • 1/2 cup heavy cream

  • Fresh basil for garnish

  • Croutons:

  • 1 sourdough round

  • 1/4 cup olive oil

  • Salt and pepper


  1. Preheat oven to 325°F.

  2. In a large pot, swirl olive oil over medium-high heat. Sauté onions and garlic until tender and fragrant.

  3. Add red pepper flakes, tomatoes, beans, salt, pepper and chicken stock. Bring mixture to a boil, reduce to a simmer and pop in rosemary sprigs. Simmer for about 20 minutes until flavors are melded.

  4. Meanwhile, make the croutons by removing bread crust and tearing into 1-inch pieces. Place in a bowl with olive oil and season with salt and pepper. Squeeze bread with your hands to make sure olive oil seeps through and ensures crispy croutons. Place on a baking sheet and bake for 20-25 minutes until golden and toasty.

  5. Remove rosemary and discard. Pour into a blender, add butter, and puree soup until smooth, streaming in heavy cream to thin accordingly. Season with additional salt and pepper as needed.

  6. Serve hot with croutons and fresh basil.

White Bean Blender Soup




Daily food & travel inspiration in your inbox

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