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The Secret Ingredient for Creamy Soups: Giada De Laurentiis’ Protein-Packed Addition

The protein-packed ingredient Giada De Laurentiis adds to soup for extra creaminess

When the colder months roll around, there’s nothing quite like a warm and comforting bowl of soup to satisfy your cravings. Creamy tomato soup, in particular, holds a special place in many people’s hearts. It’s a classic dish that exudes both warmth and nostalgia. But traditional recipes often call for heavy cream to achieve that rich texture.
But what if there was a way to make a creamy tomato soup without cream? Enter Giada De Laurentiis, the renowned chef and television personality known for her delicious Italian recipes. Giada has a secret ingredient that she adds to her tomato soup to give it a protein-packed creaminess: white beans.

The Versatility of Soups

Before we get into the details of Giada’s recipe, let’s take a moment to appreciate the versatility of soups. Soups come in many forms, from pureed to brothy, from chunky to creamy. Each type offers a unique dining experience and can be tailored to different tastes and preferences.
Broth soups, such as chicken and egg drop, start with a flavorful stock and require less cooking time. They are light and refreshing, perfect for a quick and satisfying meal. Chunky soups, on the other hand, take more time to cook as the flavors meld and the starches break down to thicken the soup. Think hearty minestrone or clam chowder to warm you up on a winter’s day.
Then there are pureed soups, which are velvety and luxurious. They can be fancy, like silky vichyssoise or lobster bisque, or pure comfort food, like creamy tomato soup. It’s in this category that Giada’s protein-packed twist takes center stage.

Giada’s Secret Ingredient

Giada De Laurentiis substitutes a can of cannellini beans for the heavy cream in her tomato soup recipe. Cannellini beans, along with other white beans such as Navy and Great Northern, are not only a good source of protein, but also rich in fiber, carbohydrates and potassium. They add a nutritional boost to the soup while maintaining a creamy texture.
One of the advantages of using white beans is their neutral flavor, which allows them to take on the flavor of other ingredients in the soup. Cannellini beans have a mild, nutty flavor that complements tomato soup perfectly, although you can use any white beans as a substitute.
To add white beans to the soup, simply add a can of cannellini beans to the pot and cook with the other ingredients. After about 30 minutes of simmering, you can use an immersion blender or a traditional blender to purée the soup, creating a creamy texture reminiscent of cream soup. The result is a hearty and satisfying tomato soup that doesn’t feel heavy on the palate.

Benefits of using white beans

Aside from the added creaminess and nutritional benefits, there are several advantages to using white beans in your soup. First, they are an inexpensive and readily available ingredient that can be found in most grocery stores. Second, beans are known for their versatility, so you can experiment with different flavors and seasonings to create a personalized tomato soup that suits your tastes.
In addition, white beans are a great source of plant-based protein, making them an excellent addition for those following a vegetarian or vegan diet. They can help increase satiety and provide long-lasting energy. In addition, the high fiber content of white beans promotes digestive health and helps regulate blood sugar levels.

Bottom line

Gone are the days when you needed heavy cream to make a creamy and satisfying tomato soup. Giada De Laurentiis has shared her secret for adding protein-packed creaminess: white beans. By substituting beans for cream, you can enjoy a healthier version of this beloved comfort food without sacrificing flavor or texture.
So the next time you’re craving a warm and comforting bowl of tomato soup, give Giada’s recipe a try. You’ll be amazed at how the addition of white beans can elevate the dish, creating a creamy, protein-rich experience that will warm both your body and your soul.


What is the protein-rich ingredient that Giada De Laurentiis adds to soup for extra creaminess?

Giada De Laurentiis adds white beans to her soup for a protein-packed creaminess.

Why does Giada use white beans instead of heavy cream?

Giada uses white beans as a healthier alternative to heavy cream. They provide creaminess while also offering nutritional benefits such as protein, fiber, carbohydrates and potassium.

Can I use any type of white beans in my soup?

Yes, you can use a variety of white beans, such as cannellini, navy or Great Northern. They all work well and add a creamy texture to the soup.

Will using white beans affect the flavor of the tomato soup?

White beans have a mild nutty flavor that complements the tomato soup without overpowering it. They absorb the flavor of the other ingredients in the soup, enhancing the overall flavor.

Are there any other benefits to using white beans in soup?

Yes, in addition to the added creaminess, there are several advantages to using white beans. They are inexpensive, versatile, and readily available. White beans are also a great source of plant protein and fiber, which promote satiety and digestive health.

Can I make this soup without a blender?

Yes, if you don’t have a blender, you can use an immersion blender directly in the pot to blend the soup. This will help to achieve a creamy texture without the need for a traditional blender.

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