Tomato and White Bean Soup with Harissa

Smoky harissa, ripe tomatoes, and creamy white beans blend seamlessly in this tomato and white bean soup. Hearty yet light, it’s perfect solo or paired with fluffy couscous or quinoa.

Some childhood dishes feel like they’re stitched into the very fabric of who we are. For me, it’s soup.

When I was little, catching a cold meant days spent curled up on the couch, half-heartedly nibbling on crackers while my mom hovered nearby. She knew the struggle. I couldn’t stomach much when I was sick, but I also couldn’t go without something warm, something comforting.

So she made soup, always soup. Bowls of golden chicken broth with soft vegetables, steaming cups of something light enough to sip but nourishing enough to get me back on my feet.

It wasn’t just for colds, though. Even on ordinary days, when my appetite wavered or dinner felt too heavy, soup was my safe place. One spoonful of borscht, and I could breathe a little easier, settle into my seat, feel like home was right there on the table.

Years later, as I started cooking for my own family, I found myself reaching for the same simple, steady meals. And that’s how this tomato and white bean soup came to be. Born out of a need for something warm, something easy, something that feels like home in every bite, just like my Serbian white bean soup.

This soup reminds me of another one I turn to often, especially as the seasons change, my smooth butternut squash soup with apple and coconut milk. That one has its own kind of comfort, velvety and subtly sweet, perfect for chilly evenings when you want something soothing.

But this tomato and white bean soup leans heartier, with a gentle heat from harissa and cumin, and the kind of richness that comes from beans simmered slowly in a fragrant broth. It’s the kind of dish that fills you up without weighing you down, a balance of simple ingredients that come together in a way that just works.

Simplicity Meets Comfort

There’s something about a large pot simmering on the stove that makes a kitchen feel lived-in. The scent of onion and garlic hitting warm olive oil, the way spices bloom in the pan before everything comes together, it’s the kind of quiet, reliable magic that turns a handful of pantry staples into something special. I love that about this delicious soup. 

A few things make this white bean and tomato soup especially delicious. Harissa paste, with its smoky heat, is one of them, but not all harissa pastes are the same, some are mild, while others pack a fiery punch. If you’re unsure, start with a small amount and build up to your preferred spice level. The choice of beans is another way to make this soup your own.

Cannellini, navy, and white kidney beans all work beautifully, each bringing a slightly different texture. If you don’t have white beans on hand, butter beans, chickpeas, or cranberry beans make great substitutes. The broth is flexible depending on how you like your soup. If you prefer a thicker, more stew-like consistency, let it simmer uncovered a little longer. If you want something lighter, just add an extra splash of broth until it’s just right.

Some recipes are tied to specific memories, but others become favorites simply because they fit so effortlessly into everyday life. This white bean soup recipe is one of those. It’s easy to throw together, adaptable to whatever you have on hand, and definitely comforting.

Ingredients

• White Beans – the heart of this soup. I usually go for canned cannellini or navy beans for convenience.
• Roasted Bell Pepper – adds sweetness and depth like in my roasted bell pepper salad or roasted pepper quiche. Letting it char properly is key, undercooked peppers don’t bring the same richness. If you’re short on time, high-quality jarred roasted peppers work, but fresh-roasted always wins.
• Canned Diced Tomatoes – the backbone of the broth. I tested different brands, and richer, San Marzano-style tomatoes always yield the best flavor.
• Harissa Paste – the ingredient that made this soup finally click. Some brands are spicier than others, so I always taste as I go. If I want a milder version, I swap in a little smoked paprika instead.
• Extra Virgin Olive Oil – a drizzle at the start and finish makes all the difference. I tested versions with less oil, but a little richness ties everything together.

See the recipe card for full list and exact quantities.

How to Make this Creamy Tomato and White Bean Soup Recipe

This hearty, creamy tomato and white bean soup is simple to make and packed with warming spices. With harissa for a gentle heat and cumin for depth, it’s a nourishing meal that comes together with pantry staples. Here’s how to make this recipe:

Sauté Time

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened.

Build the Flavor

Stir in the diced carrot, celery, and garlic. Cook for another 5 minutes, stirring regularly, until the vegetables begin to soften.

Toast the Spices

Add the cumin, smoked paprika, harissa paste, and the salt. Stir constantly for about a minute to toast the spices and release their aroma.

Simmer the Soup

Add the diced bell pepper, cooked white beans, canned tomatoes, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer. Let it cook uncovered for 30-40 minutes, until the carrots are tender and the flavors meld together.

Adjust and Enjoy!

Taste the soup and adjust the salt if needed. Depending on your vegetable broth, you may need to add more or less salt.

Ladle the soup into bowls and serve over cooked couscous, quinoa, or polenta for a heartier meal. If you prefer a thinner consistency, add extra broth. Enjoy with crusty bread on the side.

Variations & Substitutions

• Spice Level - harissa pastes vary in heat. If you're unsure, start with a smaller amount and adjust to taste. You can also substitute harissa with red pepper flakes or a pinch of cayenne.

• Beans - cannellini, navy, or white kidney beans all work well, but you can also try butter beans, chickpeas, or cranberry beans for a slightly different texture.

• Broth Consistency - for a thicker, stew-like dish, let the soup simmer uncovered a bit longer. For a thinner soup, add up to 2 cups of extra broth.

• Vegetables - swap the bell pepper for zucchini, sweet potatoes, or even a handful of spinach at the end for extra greens.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, and the beans become even creamier, making each reheated bowl feel like a little gift to your future self.

For longer storage, freeze the soup in individual portions for up to 3 months. I like to use freezer-safe containers or resealable bags laid flat for easy stacking. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stove, adding a splash of broth if needed.

What to Serve with White Bean and Tomato Soup

A bowl of this vegan soup is comforting on its own, but pairing it with the right side can turn a simple meal into something even more satisfying. Whether you’re looking for a fresh contrast, a cozy complement, or a little something sweet to round things out, these dishes bring just the right balance of texture and flavor.

For a fresh and vibrant contrast, pair it with Moroccan Pearl Couscous Salad. The chewy couscous, crunchy almonds, and sweet apricots bring a wonderful textural contrast to the soup’s velvety broth. If you prefer something grain-free but still full of flavor, Middle Eastern Quinoa Salad offers a bright, herbaceous balance that complements the smoky heat of the harissa.

On colder nights, I love the comfort of serving two soups side by side. A Middle Eastern Spiced Cauliflower Soup is creamy and warming, making it the perfect counterpoint to the tomato-based broth. Together, they create that cozy, soul-soothing meal, one that feels like home.

And of course, every good meal deserves a sweet finish. A slice of Blood Orange Cake with polenta and rosemary brings just the right amount of citrusy brightness to round things out. The tender crumb and hint of tartness make it the kind of dessert that doesn’t feel too heavy but still feels like a treat, a perfect ending to the meal on a sweet note.

Recipe