Creamy Tomato and Cannellini Bean Soup Maker Recipe

This tomato and cannellini bean soup is thick, creamy and really easy to make in a soup maker. The beans, red lentils and cottage cheese make it satisfying enough for lunch, while the tomatoes, garlic and smoked paprika give it plenty of flavour.

Everything apart from the cottage cheese goes straight into the soup maker. Once the programme has finished, blend in the cottage cheese to give the soup a lovely creamy texture without needing to add cream.

What You Need

For exact quantities and concise instructions, scroll down to the recipe card at the bottom of the post.

Chopped Tomatoes

A 400g tin of chopped tomatoes forms the base of the soup. You could also use the same quantity of passata if you prefer a smoother tomato flavour, or the same amount of fresh tomatoes.

Cannellini Beans

Cannellini beans have a mild flavour and creamy texture, making them perfect for blending into soup. Drain and rinse the beans before adding them to the soup maker.

You could replace them with butter beans or another variety of white bean.

Split Red Lentils

The red lentils help thicken the soup. Rinse them under cold running water before adding them to the soup maker, there is no need to soak split red lentils.

Onion and Garlic

I used one onion and five garlic cloves. This gives the soup plenty of garlic flavour, but you can reduce the quantity if you prefer.

Tomato Purée

A tablespoon of tomato purée makes the tomato flavour a little richer. Add it straight to the soup maker with the other ingredients.

Herbs and Spices

Dried basil works well with the tomatoes, while smoked paprika adds extra warmth and flavour. You could also add some chilli flakes if you want a little heat.

Cottage Cheese

Low-fat cottage cheese gives the finished soup a creamy texture. It is added after the smooth programme has finished and then blended into the hot soup.

How to Make It

Start by pouring the vegetable stock into the soup maker, then add the chopped tomatoes, drained cannellini beans, rinsed red lentils, onion, garlic, tomato purée, basil and smoked paprika.

Put the lid on and select the smooth soup programme.

When the programme has finished, add the cottage cheese and give the soup a short manual blend until it looks smooth and creamy. Have a taste and add some salt and black pepper if needed.

The beans, lentils and cottage cheese make this a naturally thick soup, so if you prefer it a little thinner, simply stir in some hot stock or water.

Topping Ideas

The soup is delicious as it is, or you can finish it with:

• Fresh basil leaves
• A drizzle of olive oil
• A spoonful of cottage cheese
• Cracked black pepper
• Chilli flakes
• Toasted seeds
• Grated Parmesan

Serve it with some crusty bread or toast for a more filling meal.

Storing the Soup

Allow any leftover soup to cool before transferring it to an airtight container. Store it in the fridge for up to three days and reheat it thoroughly before serving.

The soup can also be frozen, although the texture may change slightly because of the cottage cheese. Stir or briefly blend it after reheating if needed.

More Soup Maker Recipes

I hope you like this recipe, if you are looking for more soup maker ideas, check out these for inspiration;

• Carrot and Tomato Soup (in a Soup Maker)
• Roasted Tomato and Garlic Soup (in a Soup Maker)
• Tomato & Basil Soup
• Ninja Soup Maker Cabbage, Carrot and Tomato Soup
• Mixed Bean and Tomato Soup (in a Soup Maker)
• Tomato and Lentil Soup (in a Soup Maker)