Recipe

Hearty Soup: Crispy and Crunchy

A cozy, flavor-packed tomato vegetable and white bean soup finished with a golden, garlicky crunch that makes every spoonful feel like the best bite.

By Matt Campbell

•

4.8 (326)

A bowl of hearty tomato vegetable and white bean soup topped with golden crispy garlic breadcrumbs and chopped parsley on a wooden table

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Some soups are cozy. This one is cozy with crisp edges. It starts as a hearty, weeknight-friendly pot of tomatoey vegetables and white beans, then gets finished with a crunchy topping that turns the whole bowl into something you actually look forward to eating again tomorrow.

The soup itself is flexible, forgiving, and built from easy ingredients. The crunchy part is the secret handshake: garlic breadcrumbs toasted in olive oil with a little Parmesan and herbs. Sprinkle them on at the end so they stay crisp and do their job.

A pot of simmering tomato vegetable soup with beans and kale on a stovetop with a wooden spoon

Why It Works

Big flavor, low drama: Tomato paste and herbs build a savory base fast, with a weeknight-length simmer.
Hearty without feeling heavy: White beans add creaminess and make the broth taste richer.
Crispy and crunchy finish: Toasted garlic breadcrumbs give you that crouton-like crunch without turning into little jawbreakers.
Great for meal prep: The soup gets even better overnight. Keep the topping separate and you win all week.

Pairs Well With

Extra-Crispy Grilled Cheese
Lemony Arugula Salad
Crusty Bread and Butter
Sheet Pan Roasted Veggies

Storage Tips

Storage Tips That Keep It Crispy

Store the soup and the crunchy topping separately. That is the whole game. If you mix them together, the breadcrumbs will soften and the magic will quietly leave the building.

Refrigerator

Soup: Cool, then refrigerate in an airtight container for up to 4 days.
Crunchy topping: Store in a small airtight container at room temperature. It is best within 2 to 3 days for peak crunch, and usually fine up to 4 days depending on humidity.

Freezer

Soup: Freeze up to 3 months. Leave a little space at the top of the container since it expands.
Crunchy topping: Not my favorite to freeze. It loses that fresh toastiness. Make it in 5 minutes the day you reheat the soup instead.

Reheating

Warm soup on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if it thickened.
Finish reheated soup with a squeeze of lemon and a fresh pinch of salt, then top with crunch right before serving.

Common Questions

What makes this soup “crispy and crunchy”?

The soup is hearty and cozy, but the crispy crunchy factor comes from the garlicky toasted breadcrumb topping added at the end. It gives you crouton energy without needing to bake anything.

Can I use panko instead of regular breadcrumbs?

Yes. Panko gets extra crisp and toasts quickly. Just keep the heat at medium and stir often so it browns evenly.

What kind of breadcrumbs work best?

Dry, plain breadcrumbs (regular or panko) are the easiest and most predictable. If you use seasoned breadcrumbs, they can be saltier, so go lighter on the salt in the topping and adjust at the end.

How do I make it gluten-free?

Use gluten-free breadcrumbs for the topping, and double-check your broth label. If you cannot find GF breadcrumbs, crushed gluten-free crackers toasted in olive oil also work.

Can I make this vegetarian or vegan?

It is already vegetarian if you use vegetable broth. For vegan, skip the Parmesan or use a dairy-free alternative. Add a little nutritional yeast to the topping for a savory boost.

My soup tastes a little flat. How do I fix it?

Try this in order: add a pinch of salt, a squeeze of lemon or a splash of vinegar, then a tiny bit more tomato paste or a shake of red pepper flakes. Acid and salt wake soup up fast.

Can I blend it?

Absolutely. Blend 2 cups of the soup and stir it back in for a thicker, creamier texture while keeping plenty of chunks. If you use a countertop blender, vent the lid and blend in batches so steam can escape safely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or heat-safe spatula
Small skillet for toasting breadcrumbs
Microplane or garlic press (optional, but fun)
Ladle
Immersion blender or blender (optional, for thickening)

I started making versions of this when I realized I was chasing the same thing every winter: soup that actually feels like dinner and not just a warm beverage. The first time I threw toasted garlic breadcrumbs on top, it was over. Suddenly the bowl had contrast, crunch, and that little hit of drama you usually only get from a grilled cheese on the side. Now I keep breadcrumbs in the pantry specifically for this, because I like my comfort food with a crisp attitude.

Hearty Soup: Crispy and Crunchy

(4.8 (326) Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

For the Soup

2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp smoked paprika
Pinch of red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
4 cups low-sodium vegetable broth (or chicken broth)
2 (15 oz) cans cannellini beans, drained and rinsed
2 cups chopped kale (or baby spinach)
1 tsp kosher salt, plus more to taste
Freshly ground black pepper
1 to 2 tsp balsamic vinegar or 1 tbsp lemon juice (to finish)

For the Crispy Crunchy Topping

3 tbsp olive oil (or butter)
1 cup dry breadcrumbs (panko or regular, preferably plain)
2 cloves garlic, finely grated or minced
1/4 tsp kosher salt (use less if breadcrumbs are seasoned)
1/4 cup finely grated Parmesan (optional)
2 tbsp chopped parsley (optional)

Optional toppings: extra Parmesan, a drizzle of olive oil, cracked pepper, or a dollop of pesto.

Instructions

Build the base. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and starting to turn sweet.
Add garlic and tomato paste. Stir in minced garlic and cook 30 seconds. Add tomato paste, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook 1 to 2 minutes, stirring, until the tomato paste darkens slightly and smells toasty.
Simmer. Add crushed tomatoes, broth, and beans. Bring to a gentle boil, then reduce to a simmer. Cook 20 minutes, uncovered, stirring occasionally.
Make it lush. For a slightly thicker soup, mash some beans against the side of the pot with a spoon, or blend 2 cups of soup and stir it back in. If using a blender, vent the lid and work in batches so steam can escape.
Add greens and season. Stir in kale and simmer 3 to 5 minutes until tender and bright. Start with the 1 tsp salt, add pepper, then finish with balsamic vinegar or lemon juice. Taste and adjust. (Broths vary a lot, so this is where the final salt decision happens.)
Toast the crunchy topping. While the soup simmers, heat 3 tbsp olive oil in a small skillet over medium heat. Add breadcrumbs and toast 3 to 5 minutes, stirring often, until golden brown. Remove the pan from the heat, then stir in garlic and salt for about 30 seconds using the residual heat so the garlic turns fragrant without scorching. Stir in Parmesan and parsley (if using).
Serve. Ladle soup into bowls and pile the crispy topping on top right before eating. Add extra Parmesan or a drizzle of olive oil if you want to be a little bit extra, which I usually do.

Nutrition information is estimated.

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