There’s nothing quite like coming home to the inviting aroma of a delicious soup that’s been simmering all day. This Slow Cooker Fire Roasted Tomato and White Bean Soup is one of those comforting dishes that feels like a warm hug in a bowl. It’s hearty, flavorful, and incredibly easy to prepare, making it perfect for busy days when you need something nutritious and satisfying without spending hours in the kitchen.
I first stumbled upon the joy of slow-cooked soups during a particularly hectic week. I needed something that would be ready when I got home and require minimal effort. The slow cooker became my best friend, and this recipe quickly became a favorite. The fire-roasted tomatoes add a wonderful depth of flavor, while the beans provide a creamy texture and plenty of protein. It’s a dish that brings comfort and satisfaction, whether you’re serving it as a main course or as a starter.
Ingredients
2 cans (14.5 oz each) fire-roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 bay leaves
A handful of fresh spinach leaves (optional)
Fresh basil for garnish (optional)
Instructions
Step 1: Prepare the Vegetables
Dice the Onion: Start by dicing one large yellow onion. Onions add a sweet, savory base to the soup.
Chop the Celery: Chop two stalks of celery into small pieces. Celery adds a nice crunch and depth of flavor.
Prepare the Carrots: Peel and chop two carrots. Carrots provide sweetness and a vibrant color to the soup.
Mince the Garlic: Mince three cloves of garlic. Garlic infuses the soup with its unmistakable aroma and flavor.
Step 2: Assemble in the Slow Cooker
Add the Base Ingredients: Place the diced onion, chopped celery, chopped carrots, and minced garlic into your slow cooker.
Add the Beans and Tomatoes: Pour in the two cans of fire-roasted tomatoes, one can of drained and rinsed cannellini beans, and one can of drained and rinsed Great Northern beans. These beans add creaminess and protein.
Pour in the Broth: Add four cups of vegetable broth to the slow cooker. The broth is the liquid base that will cook all the ingredients together.
Season the Soup: Sprinkle in two teaspoons of Italian seasoning, 1/2 teaspoon of salt (or to taste), and 1/4 teaspoon of black pepper. These spices add depth and enhance the flavors.
Add Bay Leaves: Place two bay leaves into the soup mixture. Bay leaves add a subtle, earthy flavor that complements the other ingredients.
Step 3: Cook the Soup
Set the Slow Cooker: Cover the slow cooker with its lid and set it on low for 7-8 hours or on high for 3-4 hours. The slow, gentle heat will allow the flavors to meld beautifully.
Check for Doneness: The soup is done when the vegetables are tender and the flavors are well blended. If you prefer a creamier texture, you can blend part of the soup using an immersion blender or by transferring a portion to a blender, then mixing it back in.
Step 4: Final Touches
Remove the Bay Leaves: Before serving, remember to remove the bay leaves from the soup.
Add Fresh Spinach (Optional): If you’re using fresh spinach, stir in a handful just before serving. The spinach will wilt in the warm soup, adding a fresh, green touch.
Garnish: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Basil adds a bright, fresh flavor that complements the soup beautifully.
Variations & Tips
Add Protein: For a heartier dish, add cooked sausage or chicken. These additions will make the soup even more filling.
Spice It Up: If you like a bit of heat, add some red pepper flakes or a dash of chipotle powder for a smoky depth.
Make It Creamy: For a creamier texture, blend part of the soup with an immersion blender or transfer some to a blender and then mix it back into the pot.
Prep Ahead: Prepare your vegetables the night before or in the morning for an even quicker setup. Just dump everything in the slow cooker and go.
Flavor Development: Leftovers taste even better as the flavors have more time to meld together. Store the soup in an airtight container in the fridge and enjoy over the next few days.
Dietary Modifications: Make it vegetarian by using vegetable broth and keeping it meat-free. For vegan, ensure the broth is also vegan.
Conclusion
This Slow Cooker Fire Roasted Tomato and White Bean Soup is appealing for so many reasons. It’s incredibly easy to prepare, requiring minimal effort for maximum flavor. The combination of fire-roasted tomatoes, creamy beans, and aromatic vegetables creates a hearty, comforting dish that’s perfect for any day of the week. Whether you’re looking for a simple weeknight meal or something special to serve at a gathering, this soup delivers on all fronts.
The versatility of this recipe allows for various adaptations to suit your taste and dietary preferences. Plus, the slow cooker method means you can set it and forget it, freeing up your time for other activities. Enjoy the warmth, the ease, and the delightful flavors of this comforting soup, and let it become a cherished part of your culinary repertoire.
