Slow Cooker Fire Roasted Tomato and White Bean Soup

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)

DIRECTIONS:

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 …