I’ll never forget the first time I made this Thanksgiving Healthy Marry Me White Bean Tomato Soup—it was the year my cousin Jamie announced her engagement right before the holidays. We needed something warm, comforting, and nourishing to balance out all the rich Thanksgiving dishes, and this soup became an instant family favorite. It’s got that cozy, hearty feel of tradition but packed with fresh, wholesome ingredients that won’t leave you in a food coma. The name “Marry Me” stuck because, honestly, after one bite, my now-husband joked he’d propose again! Whether you’re serving it as a starter or the main event, this soup brings everyone to the table with its rich tomato broth, creamy white beans, and just the right touch of herbs. It’s the kind of dish that makes Thanksgiving feel both special and surprisingly light—perfect for balancing out all that pie!
Why You’ll Love This Thanksgiving Healthy Marry Me White Bean Tomato Soup
Trust me, this isn’t just another soup recipe—it’s the cozy, flavor-packed hero your Thanksgiving table needs. Here’s why it’s become my go-to:
- Quick & easy: Ready in 35 minutes flat (perfect when you’re juggling a million holiday dishes)
- Nutrient powerhouse: Packed with protein from the beans and vitamins from all those fresh veggies
- Festive flavors: The rosemary and thyme give it that holiday warmth without being heavy
- Crowd-pleaser: Vegetarian-friendly but hearty enough for meat-lovers too
- Meal prep dream: Tastes even better the next day (if it lasts that long!)
Seriously, this soup checks all the boxes—it’s the dish people will ask you to make every year.
Ingredients for Thanksgiving Healthy Marry Me White Bean Tomato Soup
Here’s the beautiful simplicity of this soup – just a handful of fresh, wholesome ingredients that come together like magic. You’ll want to grab:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient Substitutions & Notes
This soup is wonderfully adaptable! Try these easy swaps:
- No vegetable broth? Chicken broth works great too
- Fresh herbs? Use 1 tbsp each instead of dried
- Want extra greens? Stir in chopped kale or spinach at the end
- No white beans? Chickpeas make a delicious substitute
- Gluten-free? You’re already set – this soup is naturally GF!
The key is keeping that balance of creamy beans and bright tomatoes – the rest you can play with!
How to Make Thanksgiving Healthy Marry Me White Bean Tomato Soup
Alright, let’s get cooking! This soup comes together so easily—you’ll be amazed how something this good takes barely any effort. Here’s exactly how I make it:
- Start with the aromatics: Heat olive oil in your biggest pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions turn translucent and your kitchen smells incredible (that’s when you know it’s working!).
- Build the base: Stir in those gorgeous diced tomatoes, drained white beans, vegetable broth, thyme, and rosemary. The colors alone will make you feel festive!
- Simmer to perfection: Bring everything to a gentle boil, then reduce heat to low. Let it bubble away for 20 minutes—you’ll know it’s ready when the carrots are tender and the broth has thickened slightly.
- Season like a pro: Taste and add salt and pepper until it sings. I always start with ½ tsp salt and go from there.
- Finish with love: Right before serving, sprinkle with fresh parsley. That pop of green makes it look as good as it tastes!
Tips for the Best Soup
Want to take it next level? Here are my secret weapons:
- For extra creaminess, blend half the soup before serving—it gives that luxurious texture without any cream.
- Always taste before serving! Beans can vary in saltiness, so adjust seasoning at the end.
- Let it sit 10 minutes off heat before serving—the flavors marry beautifully.
Serving Suggestions for Thanksgiving Healthy Marry Me White Bean Tomato Soup
This soup shines all on its own, but here’s how I love to serve it for that perfect Thanksgiving touch:
- Crusty bread is a must: A warm baguette or sourdough for dipping makes it a meal
- Festive toppings: Try grated Parmesan, homemade croutons, or a swirl of olive oil
- Light side salad: A simple arugula salad with lemon dressing balances the richness
- Pretty presentation: Serve in hollowed-out mini pumpkins for a holiday wow factor
However you serve it, that first steamy, herb-scented spoonful will have everyone saying “marry me!”
Storage & Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—it actually gets tastier as the flavors meld. For longer storage, freeze portions for up to a month (perfect for those post-holiday lazy nights). When reheating, do it gently on the stovetop with a splash of broth to bring back that perfect consistency. Trust me, you’ll be thrilled to have this waiting for you!
Nutritional Information
Here’s the scoop on what makes this soup as good for you as it is delicious (nutrition facts are estimates per serving):
- 220 calories – Light but satisfying
- 10g protein – Thanks to those mighty white beans!
- 10g fiber – A third of your daily needs in one bowl
- Only 6g fat – Mostly the heart-healthy kind from olive oil
It’s the kind of meal that leaves you full but not weighed down—perfect for holiday indulgence without the guilt!
Frequently Asked Questions
I get asked about this soup all the time! Here are answers to the most common questions:
Can I use dried beans instead of canned? Absolutely! You’ll need about 1 cup dried white beans (soaked overnight) to replace the two cans. Just simmer them in broth until tender before adding other ingredients – it’ll take about 45 minutes extra.
How can I make it spicier? Add a pinch of red pepper flakes with the herbs, or stir in a dash of hot sauce at the end. My family loves it with a drizzle of chili oil on top!
Can I make this in a slow cooker? Yes! Sauté veggies first for best flavor, then dump everything in and cook on low 6-8 hours or high 3-4 hours.
Will it taste as good without tomatoes? The tomatoes give that signature tang, but in a pinch, roasted red peppers blended with broth make a tasty alternative.
Final Thoughts
There you have it—my beloved Thanksgiving soup that somehow manages to feel both special and simple. Give it a try this holiday season and let me know if it wins over your table like it did mine! Happy cooking!
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35-Minute Thanksgiving Healthy Marry Me Soup That Wins Hearts
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and healthy white bean tomato soup perfect for Thanksgiving, packed with flavor and nutrients.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Stir in diced tomatoes, white beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend half the soup before serving.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American