This Creamy Vegan White Bean Soup is a hearty, comforting dish that’s perfect for chilly days or anytime you’re craving a bowl of something warm and nourishing. Made with simple pantry ingredients, this soup is not only easy to prepare, but it’s also packed with plant-based protein, fiber, and plenty of flavor. The richness comes from blending cooked white beans into the broth, giving the soup a creamy texture without any dairy. It’s a great option for vegans, vegetarians, or anyone looking to enjoy a plant-based meal that’s both satisfying and nutritious.
To make this creamy white bean soup, you’ll start by sautéing aromatic vegetables like onions, carrots, and celery in a bit of olive oil. These form the flavor base of the soup, and once softened, they provide a depth of flavor that will shine through in the final dish. Garlic and fresh herbs like thyme and rosemary are then added to further enhance the soup’s savory profile. After that, you’ll add your white beans, which can be canned or cooked from dry, along with vegetable broth and a splash of lemon juice to balance the flavors. The beans naturally thicken the broth as they cook, but blending part of the soup creates a smooth, velvety consistency.
The great thing about this soup is its versatility. You can customize it by adding greens such as spinach, kale, or Swiss chard toward the end of cooking for added color and nutrients. A dash of nutritional yeast can also be added to boost the umami flavor, making the soup even more savory. For those who like a bit of heat, a pinch of red pepper flakes or a diced jalapeño will add a subtle kick. If you prefer a richer flavor, you can stir in some coconut milk or cashew cream to make it extra indulgent.
Once everything is cooked and blended, you’re left with a creamy, flavorful white bean soup that’s perfect for a cozy meal on its own or paired with crusty bread for dipping. Top it with a sprinkle of fresh herbs, a drizzle of olive oil, or even a few crispy croutons to add texture and extra flavor. This vegan white bean soup is not only easy to make but also incredibly satisfying, making it a perfect option for meal prep or a weeknight dinner. Best of all, it keeps well in the fridge for several days and can even be frozen for future meals.
Creamy Vegan White Bean Soup
Ingredients:
- For the soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
- 4 cups vegetable broth (low-sodium preferred)
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed (or 3 cups cooked white beans)
- 1 cup unsweetened plant-based milk (such as oat, almond, or coconut milk)
- 1 tablespoon lemon juice (or more to taste)
- Salt and pepper to taste
- Optional: 1-2 cups spinach, kale, or other leafy greens
- Optional garnishes:
- Fresh parsley, chopped
- A drizzle of olive oil
- Crusty bread or croutons for dipping
Instructions:
1. Sauté the vegetables:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
- Add the minced garlic, thyme, and rosemary. Stir everything together and cook for another 1-2 minutes, until the garlic becomes fragrant.
2. Add the broth and beans:
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the white beans, and reduce the heat to a simmer. Let the soup cook for about 15-20 minutes, until the vegetables are fully tender and the flavors have melded together.
3. Blend the soup:
- Use an immersion blender to blend about half of the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
- Alternatively, if you prefer a chunkier soup, you can blend only a portion of the beans and leave the rest for texture.
4. Add the plant milk and season:
- Once the soup is blended to your desired consistency, add the plant-based milk and stir. This will give the soup a creamy texture without any dairy.
- Stir in the lemon juice, and season with salt and pepper to taste. If you’d like to add greens, stir them in now and cook for another 2-3 minutes until wilted.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, or croutons if desired. Enjoy with a slice of warm crusty bread for dipping.
Tips:
- Make it richer: For an even creamier texture, you can blend in some coconut milk or cashew cream.
- Add heat: If you like a little spice, add a pinch of red pepper flakes or a diced jalapeño with the garlic.
- Protein boost: For extra protein, you can add some sautéed mushrooms, tofu, or tempeh to the soup.
This creamy white bean soup is a comforting, nutritious meal that’s naturally vegan and can be customized with various vegetables, herbs, and toppings to suit your tastes. It’s perfect for meal prep, as it keeps well in the fridge for up to 4-5 days or can be frozen for later!
