Creamy Vegan White Bean Soup Recipe
If you’re searching for a soul-warming meal that’s both wholesome and satisfying, let me introduce you to my absolute favorite: Creamy Vegan White Bean Soup. This bowl of comfort is packed with velvety cannellini beans, tender vegetables, and aromatic herbs, all brought together with a silky, dairy-free finish. Every spoonful delivers homey flavors and a nutritious punch, making it the kind of cozy dinner you’ll crave on chilly nights or whenever you need a nourishing pick-me-up.
Ingredients You’ll Need
Simplicity is the secret behind this Creamy Vegan White Bean Soup. Each ingredient shines in its own way, building flavor and creaminess without any fuss. Here’s what you’ll need and why each one matters:
- Olive oil: The base for sautéing, adding richness and a hint of fruitiness to the soup.
- Yellow onion: Brings a subtle sweetness and depth to the flavor profile.
- Garlic cloves: Essential for that lovely aroma and gentle warmth.
- Carrots: Adds a pop of color and natural sweetness to balance the savory notes.
- Celery stalks: Offers a mild earthiness and an extra layer of flavor.
- Dried thyme: Infuses the soup with classic herbal notes.
- Dried rosemary: Lends a piney, fragrant lift that pairs beautifully with beans.
- Smoked paprika: Delivers a gentle smokiness and gorgeous color.
- Salt: Brings everything together and enhances all the flavors.
- Black pepper: Adds a little bite and balance.
- Vegetable broth: The liquid backbone that ties all the ingredients together and gives the soup its comforting base.
- Cannellini beans: The stars of the show, providing creaminess, protein, and heft.
- Unsweetened almond milk: Makes the soup irresistibly creamy without any dairy.
- Nutritional yeast: Adds a subtle cheesy note and extra nutrients.
- Kale or spinach: For a pop of green and a dose of vitamins—choose your favorite!
- Lemon juice: A final splash that brightens the whole dish and wakes up the flavors.
How to Make Creamy Vegan White Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the onion, garlic, carrots, and celery, and let them cook for about 5–6 minutes. You’re looking for everything to soften up and become fragrant—this is where the soup starts to build its savory foundation and your kitchen fills with the most inviting aroma.
Step 2: Add the Herbs and Spices
Sprinkle in the dried thyme, rosemary, smoked paprika, salt, and black pepper. Stir for a minute until the spices are toasty and aromatic. This quick step unlocks the earthy, smoky, and herby layers that make Creamy Vegan White Bean Soup so irresistibly flavorful.
Step 3: Simmer with Beans and Broth
Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer and let it cook for about 15 minutes. The flavors will meld and the beans will start to break down, giving the soup its lovely heartiness.
Step 4: Blend for Creaminess
Ladle out about 2 cups of the soup and blend them until smooth—you can use a blender or an immersion blender for this. Stir this creamy mixture back into the pot. This step is the secret behind that crave-worthy, silky texture in Creamy Vegan White Bean Soup, all without any cream.
Step 5: Add Creamy Elements and Greens
Stir in the unsweetened almond milk and nutritional yeast, then let the soup simmer for another 5 minutes. Toss in the chopped kale or spinach and cook until just wilted, about 2 minutes. The greens add a fresh pop and keep the soup feeling light and vibrant.
Step 6: Brighten and Serve
Finish your soup with a squeeze of fresh lemon juice, then give it a taste and adjust the seasoning if needed. Serve warm and enjoy every spoonful of this creamy, plant-based delight!
How to Serve Creamy Vegan White Bean Soup
Garnishes
Top each bowl with a drizzle of olive oil, a sprinkle of fresh herbs (like parsley or chives), and maybe a pinch of extra smoked paprika. If you’re feeling fancy, vegan parmesan or crispy chickpeas add a delightful crunch and extra flavor boost.
Side Dishes
This soup is divine with a slice of crusty bread for dunking or a simple green salad on the side. For a heartier meal, try pairing with roasted vegetables or a warm grain salad—the mild flavors of the Creamy Vegan White Bean Soup complement just about anything!
Creative Ways to Present
Serve the soup in small mugs as an appetizer at a dinner party, or ladle it into shallow bowls and top with microgreens for a bistro-style lunch. You can even pour it into a thermos and take it on a picnic—the soup stays creamy and delicious wherever you go.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Vegan White Bean Soup cool before transferring to an airtight container. It’ll keep beautifully in the fridge for up to 4 days, and the flavors only deepen as it sits—making for an even tastier bowl the next day!
Freezing
This soup freezes like a dream. Simply portion it into freezer-safe containers, leaving a little room for expansion, and store for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the soup has thickened a bit, just add a splash of broth or almond milk to loosen it up. A quick zap in the microwave works, too—just stir halfway through to keep it creamy.
FAQs
Can I use a different type of bean in this soup?
Absolutely! While cannellini beans make the soup extra creamy, great northern or navy beans work just as well. You’ll still get a smooth, delicious result with any of these white beans.
Is it possible to make this soup oil-free?
Yes, you can sauté the veggies in a splash of water or broth instead of olive oil if you prefer to keep things oil-free. The soup will still be full of flavor and creamy without the added fat.
What can I use instead of almond milk?
Coconut milk gives an extra rich and creamy texture, but oat milk or soy milk are great alternatives. Just make sure to use unsweetened varieties so you don’t alter the flavor of the soup.
Can I add other vegetables?
Definitely! Creamy Vegan White Bean Soup is a fantastic base for all sorts of veggies. Try adding diced potatoes, parsnips, or even a handful of peas for extra color and nutrition.
How can I make this soup more filling?
Stir in cooked quinoa, brown rice, or even small pasta shapes to bulk up the soup. A sprinkle of hemp seeds or roasted chickpeas on top can also add extra protein and crunch.
Final Thoughts
Give this Creamy Vegan White Bean Soup a try and you’ll see why it’s a staple in my kitchen—it’s simple, seriously comforting, and endlessly customizable. Whether you’re brand new to plant-based cooking or a seasoned soup lover, this recipe is sure to make any mealtime a little more special. Enjoy every creamy, nourishing spoonful!
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Creamy Vegan White Bean Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy Vegan White Bean Soup is a hearty, nutritious, and dairy-free dish perfect for a comforting meal. Featuring cannellini beans, fresh vegetables, and a medley of aromatic herbs and spices, this soup is blended to a creamy texture without the use of cream, making it both healthy and delicious. Enhanced with almond milk and nutritional yeast, it offers a rich and satisfying plant-based option that is gluten-free and easy to prepare on the stovetop.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Beans
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup unsweetened almond milk
Others
- 2 tablespoons nutritional yeast
- 2 cups chopped kale or spinach
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery, cooking for 5–6 minutes until softened and fragrant.
- Add Herbs and Spices: Stir in dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant, enhancing the soup’s aroma.
- Simmer Soup Base: Pour in the vegetable broth and add the drained and rinsed cannellini beans. Bring the mixture to a simmer and cook for 15 minutes to allow flavors to meld and vegetables to soften fully.
- Blend for Creaminess: Remove 2 cups of the soup and blend it until completely smooth. Return the pureed soup to the pot, which will create a creamy texture without adding cream.
- Add Almond Milk and Nutritional Yeast: Stir in the unsweetened almond milk and nutritional yeast. Continue to simmer the soup for an additional 5 minutes to incorporate richness and a cheesy, umami flavor.
- Wilt Greens: Add the chopped kale or spinach to the soup and cook until wilted, about 2 minutes, adding vibrant color and nutrients.
- Finish and Season: Stir in the juice of half a lemon for brightness. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Serve the soup warm for best enjoyment.
Notes
- You can substitute cannellini beans with great northern or navy beans depending on availability.
- For extra creaminess, try using coconut milk instead of almond milk.
- This soup pairs perfectly with crusty bread or a fresh side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
