Healthy Crockpot Tomato Basil White Bean Soup
Highlighted under: Wellness Recipes
I love making this Healthy Crockpot Tomato Basil White Bean Soup on those cozy days when I want a meal that's warm, nutritious, and full of flavor. With the wonderful aroma of tomatoes and basil wafting through the kitchen, it’s hard to resist a bowl. The slow cooker does all the work, allowing the ingredients to blend beautifully together, while I can focus on other things. It’s a perfect blend of simplicity and deliciousness, making it a staple in our home.
Making this Healthy Crockpot Tomato Basil White Bean Soup has become a cherished tradition in my kitchen. The trick lies in allowing the beans to soak overnight; it enhances the texture and flavor. Using fire-roasted tomatoes adds depth and richness that's hard to match. I remember the first time I garnished it with fresh basil, and it transformed the soup into something extraordinary.
Another tip I found invaluable is to add a splash of lemon juice right before serving. It brightens the entire dish, balancing the flavors beautifully. This soup not only warms the body but also nourishes the soul, reminding me that the simplest recipes often yield the best results.
Why You'll Love This Recipe
- Rich, comforting flavors that warm the heart
- Packed with nutrients and fiber from the beans
- Easiest meal prep with minimal cleanup
The Importance of Fresh Ingredients
Using high-quality, fresh ingredients is crucial for achieving the best flavor in your Healthy Crockpot Tomato Basil White Bean Soup. Opt for fire-roasted tomatoes for a subtle smokiness that enhances the soup's depth. Fresh basil can be added towards the end of cooking or as a garnish, infusing a vibrant, aromatic finish to each bowl. If you can, try to source organic vegetables, as they often yield better flavors, ensuring that your soup is as nutritious as it is delicious.
When selecting your white beans, I recommend going for cannellini or Great Northern beans due to their creamy texture and ability to absorb the flavors of the broth. If you're in a hurry, canned beans are perfectly fine, but ensure that they are low-sodium if you're watching your salt intake. Fresh garlic and onion are essential aromatics; don’t skip these ingredients, as they form the flavor backbone of your soup.
Cooking Method Tips
Cooking in a crockpot allows the soup to develop rich flavors over time. If you decide to use the high setting, be mindful that the cooking time is reduced to about four hours. However, for the most balanced and deep flavor, I highly recommend the low setting for eight hours. This longer cook time allows the beans to soften and the flavors to meld seamlessly. You’ll know it's done when the soup has thickened slightly and the flavors are invitingly aromatic.
After the cooking period, remember to give the soup a good stir. This not only incorporates the ingredients but also helps to check the consistency. If it's thicker than you'd like, you can add a splash of vegetable broth to loosen it. Adjusting the seasoning at this point is key; taste your soup and add salt or pepper as necessary. Each ingredient brings its own profile, so personalizing the flavor is part of the fun.
Ingredients
Gather the following ingredients:
Ingredients for Soup
- 2 cans of white beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Make sure all ingredients are prepped before starting.
Instructions
Follow these simple steps to prepare your soup:
Sauté the Aromatics
In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
Combine Ingredients
Transfer the sautéed onions and garlic into the crockpot. Add the white beans, fire-roasted tomatoes, vegetable broth, dried basil, salt, and pepper.
Cook in the Crockpot
Set your crockpot to low and cook for 8 hours or high for 4 hours, allowing the flavors to meld beautifully.
Serve
Once cooked, give the soup a good stir, adjust seasoning if needed, and serve hot garnished with fresh basil.
Enjoy your hearty soup in the comfort of your home!
Pro Tips
- For extra creaminess, blend a portion of the soup and mix it back in. Pair with crusty bread for a complete meal.
Storage and Reheating
This soup stores beautifully, making it perfect for meal prep. After cooking, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to five days. If you prefer to keep it longer, consider freezing portions. Use freezer-safe bags, and be sure to label them with the date. The soup can be frozen for up to three months, and it reheats wonderfully without losing its flavor or texture.
When you're ready to enjoy your soup, reheat on the stovetop over medium heat, stirring occasionally. If frozen, it's best to thaw it overnight in the refrigerator for even reheating. You can also use the microwave, but do so in 30-second intervals, stirring frequently to ensure it heats evenly.
Serving Suggestions
This soup pairs well with crusty bread or a side salad for a complete meal. For an added touch, consider crumbling some feta or goat cheese over the top right before serving to introduce a creamy contrast that complements the flavors beautifully. I also like to serve it with a squeeze of lemon juice right before enjoying, which adds a fresh brightness that elevates the entire dish.
If you're looking to make this soup heartier, you can easily add in some vegetables such as diced carrots or spinach. Add these during the last hour of cooking to keep them vibrant and slightly crunchy. You could also incorporate cooked grains like quinoa or rice directly into the soup, providing extra texture and nutritional value without overwhelming the existing flavors.
Questions About Recipes
→ Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work well. Around 4-5 medium tomatoes should suffice, and you may want to peel them for a smoother texture.
→ Is this soup vegan?
Absolutely! This recipe is completely plant-based and vegan-friendly.
→ How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months.
→ What can I add for extra protein?
Consider adding cooked quinoa or diced tofu for added protein while keeping it healthy.
Healthy Crockpot Tomato Basil White Bean Soup
I love making this Healthy Crockpot Tomato Basil White Bean Soup on those cozy days when I want a meal that's warm, nutritious, and full of flavor. With the wonderful aroma of tomatoes and basil wafting through the kitchen, it’s hard to resist a bowl. The slow cooker does all the work, allowing the ingredients to blend beautifully together, while I can focus on other things. It’s a perfect blend of simplicity and deliciousness, making it a staple in our home.
What You'll Need
Ingredients for Soup
- 2 cans of white beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
How-To Steps
In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
Transfer the sautéed onions and garlic into the crockpot. Add the white beans, fire-roasted tomatoes, vegetable broth, dried basil, salt, and pepper.
Set your crockpot to low and cook for 8 hours or high for 4 hours, allowing the flavors to meld beautifully.
Once cooked, give the soup a good stir, adjust seasoning if needed, and serve hot garnished with fresh basil.
Extra Tips
- For extra creaminess, blend a portion of the soup and mix it back in. Pair with crusty bread for a complete meal.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 3g
- Protein: 10g