Creamy Tomato Bean Stew is a comforting, plant-based dish built around simple pantry staples and fresh produce. With tender white beans, sweet burst cherry tomatoes, aromatic garlic, sun-dried tomatoes, and a silky tomato-infused broth, this stew delivers depth of flavor while remaining quick and accessible.
Unlike traditional tomato soups or brothy bean dishes, this stew leans into creaminess without heaviness. The richness comes from a small amount of dairy-free cream cheese or plant-based cream, balanced by acidity from fresh lemon juice and brightness from basil. The result is a satisfying, protein-rich vegan meal that feels hearty yet clean.
Designed for busy weeknights, this recipe comes together in one pot in under 30 minutes. It works equally well as a stand-alone meal or as a base served with grains, crusty bread, or roasted vegetables.
Why This Recipe Works
This recipe succeeds by layering flavor efficiently and intentionally.
The onions are gently softened rather than browned, creating a mild sweetness that supports the tomatoes. Fresh cherry tomatoes provide natural acidity and body, while sun-dried tomatoes contribute concentrated umami and depth. Tomato paste reinforces richness without overpowering the dish.
White beans serve as both protein and texture, absorbing the creamy tomato broth while holding their shape. A small amount of starch thickens the stew without requiring long simmering or heavy fats. Greens are added at the end to preserve color and freshness.
The final balance of creaminess, acidity, and herbal brightness makes this stew feel complete without unnecessary complexity.
Recipe Information
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Lunch / Dinner
Cuisine: Plant-Based, Mediterranean-Inspired
Ingredient Breakdown
Olive Oil
Olive oil forms the foundation of the stew, gently carrying aromatics and enhancing Mediterranean-inspired flavors.
Onion
Thinly sliced yellow onion adds sweetness and softness to the base. Cooking it gently prevents bitterness and allows natural sugars to develop.
Cherry Tomatoes
Cherry tomatoes break down quickly, creating a fresh tomato base with subtle sweetness and acidity.
Garlic
Garlic adds aromatic depth. Adding it after the tomatoes prevents burning while preserving flavor.
Sun-Dried Tomatoes
Sun-dried tomatoes add richness, umami, and complexity. They deepen the tomato flavor without requiring long cooking.
Tomato Paste
Tomato paste reinforces the stew’s body and color, helping create a cohesive tomato-forward base.
White Beans
White beans provide plant-based protein, fiber, and creaminess. Their mild flavor allows the tomato broth to shine.
Vegetable Broth
Vegetable broth forms the liquid base. Using a low-sodium broth allows better seasoning control.
Cornstarch
Cornstarch gently thickens the stew, creating a creamy texture without dairy.
Plant-Based Cream
Dairy-free cream cheese or plant-based cream adds richness and silkiness without overpowering the tomatoes.
Greens
Spinach or arugula adds freshness, color, and nutritional balance.
Lemon Juice
Fresh lemon juice brightens the dish and balances richness.
Fresh Basil
Basil adds herbal aroma and visual contrast, finishing the stew with freshness.
Step-by-Step Instructions
Step 1: Sauté the Onion
Heat olive oil in a medium saucepan over medium heat. Add the sliced onion and cook for about 3 minutes, stirring occasionally, until softened and translucent.
Step 2: Add Tomatoes
Add the halved cherry tomatoes and cook for 4–5 minutes, stirring often, until they begin to release juices and soften.
Step 3: Build Aromatics
Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
Step 4: Thicken the Base
In a small bowl, whisk the cornstarch with a few tablespoons of vegetable broth until smooth. Add this mixture to the pot along with the remaining broth.
Step 5: Add Beans and Simmer
Stir in the white beans and let the stew simmer gently for about 5 minutes, allowing it to thicken slightly.
Step 6: Add Cream
Stir in the dairy-free cream cheese or plant-based cream until fully melted and incorporated.
Step 7: Add Greens
Fold in the spinach or arugula and cook for about 1 minute, just until wilted.
Step 8: Finish and Serve
Remove from heat. Stir in lemon juice, season with salt and black pepper to taste, and garnish with fresh basil before serving.
Texture and Flavor Profile
This stew is creamy without being heavy, with a smooth tomato base and tender beans that add substance. The tomatoes provide brightness and acidity, while the plant-based cream softens and rounds the flavors.
Sun-dried tomatoes add savory depth, and lemon juice lifts the richness at the finish. The greens introduce freshness and balance, preventing the stew from feeling dense.
Tips for Best Results
• Use ripe cherry tomatoes for natural sweetness
• Whisk starch thoroughly to avoid lumps
• Add greens at the end to preserve color
• Adjust broth for preferred thickness
• Finish with lemon to balance richness
Variations
Spicy Tomato Bean Stew
Add crushed red pepper flakes or chili oil.
Extra Vegetable Version
Add zucchini, mushrooms, or bell peppers.
Protein Boost
Add lentils or extra beans.
Grain-Based Meal
Serve over rice, quinoa, or farro.
Mediterranean Style
Add olives and capers for briny contrast.
Serving Suggestions
Creamy Tomato Bean Stew pairs well with:
• Crusty bread
• Toasted sourdough
• Steamed rice or quinoa
• Roasted vegetables
• Simple green salad
It can be served as a light main dish or a hearty side.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if thickened.
This stew freezes well for up to 2 months. Thaw overnight and reheat gently.
Nutrition Overview
This stew is:
• Plant-based and vegan
• High in fiber
• Rich in plant protein
• Dairy-free and gluten-free
Approximate Nutrition Per Serving:
Calories: ~340
Protein: ~14 g
Fat: ~11 g
Carbohydrates: ~38 g
Fiber: ~9 g
Values vary based on ingredients used.
Frequently Asked Questions
Can I use canned diced tomatoes instead of fresh?
Yes, but fresh cherry tomatoes provide better texture and brightness.
Can I skip the cream?
Yes. The stew will be thinner but still flavorful.
Is this stew gluten-free?
Yes, when using cornstarch or arrowroot.
Can I double the recipe?
Yes. This recipe scales easily.
Creamy Tomato Bean Stew is a fast, nourishing plant-based meal that delivers comfort without heaviness. Built from pantry staples and fresh produce, it offers balanced flavor, protein, and texture in one pot.
Its flexibility makes it ideal for weeknight dinners, meal prep, or simple lunches. Rich without excess and bold without complexity, this stew is a reliable recipe that fits seamlessly into a plant-forward cooking routine.
Creamy Tomato Bean Stew
Ingredients
- 1 small yellow onion thinly sliced
- 8 ounces cherry tomatoes halved
- 4 garlic cloves minced
- ¼ cup sun-dried tomatoes chopped
- 1 tablespoon tomato paste
- 1 15-ounce can white beans, drained and rinsed
- 1¼ cups vegetable broth
- 1 tablespoon cornstarch or arrowroot/tapioca starch
- 2 cups baby spinach or arugula
- ¼ cup dairy-free cream cheese or plant-based cream
- Salt and black pepper to taste
- Juice of 1 small lemon
- ¼ cup fresh basil thinly sliced (for garnish)
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook for about 3 minutes, until softened.
- Stir in the cherry tomatoes and cook for another 4–5 minutes, stirring often, until the tomatoes begin to break down.
- Add the garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
- In a small bowl, whisk the cornstarch with a few tablespoons of the vegetable broth until smooth. Add this mixture along with the remaining broth to the pot.
- Stir in the white beans and let the stew simmer gently for about 5 minutes, until slightly thickened.
- Add the dairy-free cream cheese and stir until fully melted and creamy.
- Fold in the greens and cook for about 1 minute, just until wilted.
- Finish with lemon juice, season with salt and pepper to taste, and remove from heat.
- Garnish with fresh basil and serve warm.
Notes
