If you are looking for a comforting, hearty, and totally satisfying plant-based meal, this Creamy Vegan White Bean Soup Recipe is sure to become one of your all-time favorites. It brings together tender white beans, fragrant herbs, and just the right touch of creaminess to create a soup that feels indulgent without any dairy. Perfect for cozy evenings or whenever you need a bowl of warmth and nourishment, this recipe is both easy to make and beautifully flavorful. It’s the kind of soup that invites you to slow down, savor every spoonful, and maybe share a bowl or two with someone you love.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a key role in layering the flavors, textures, and colors you’ll adore in this soup. From the aromatic veggies to the herbs and creamy beans, every item is essential.
- Olive oil: Provides a smooth base for sautéing and adds a subtle fruity richness to the soup.
- Onion (chopped): Builds a fragrant and savory foundation when softened just right.
- Carrots (chopped): Bring a touch of natural sweetness and vibrant orange color.
- Celery stalks (chopped): Add a mild, fresh crunch and aromatic depth.
- Garlic cloves (minced): Infuse the broth with warm, comforting flavor.
- Dried thyme: Offers earthy herbal notes that complement the beans perfectly.
- Dried rosemary: Adds a fragrant, piney aroma that elevates the soup’s complexity.
- Smoked paprika: Delivers a gentle smokiness that gives the soup a welcoming richness.
- Red pepper flakes (optional): A dash of heat to brighten and balance the flavors.
- White beans (canned, drained and rinsed): The star ingredient providing creaminess, protein, and heartiness.
- Vegetable broth: Creates a flavorful liquid base that ties all components together.
- Bay leaf: Subtly infuses aromatic depth during simmering.
- Lemon juice: Adds a fresh, zesty brightness that lifts the whole dish.
- Unsweetened plant-based milk or cream (optional): For extra luscious creaminess without dairy.
- Chopped fresh parsley: For a vibrant, green garnish that adds freshness.
How to Make Creamy Vegan White Bean Soup Recipe
Step 1: Sauté the Veggies
Start by warming the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Let these cook gently for about 6 to 8 minutes until they become soft and fragrant. This step develops the base flavors that make the soup so inviting.
Step 2: Add Garlic and Herbs
Once the veggies have softened, stir in the minced garlic, dried thyme, rosemary, smoked paprika, and red pepper flakes if you like a little heat. Cook everything together for just about a minute, until the aromas fill your kitchen and you feel tempted to dive right in.
Step 3: Combine Beans and Broth
Pour in the drained and rinsed white beans along with the vegetable broth and add the bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. This simmering allows flavors to meld beautifully, and the beans soften even more, giving the soup body.
Step 4: Blend to Creaminess
After simmering, remove the bay leaf and use an immersion blender to blend part of the soup right in the pot. This is the secret to that perfect creamy texture with some beans and veggies left whole, giving your soup a wonderful rustic charm. If you don’t have an immersion blender, transfer half the soup to a blender, puree until smooth, and then stir it back in.
Step 5: Finish with Lemon and Milk
To brighten the richness, stir in fresh lemon juice. For that extra velvety richness, add a splash of unsweetened plant-based milk or cream if you like. Season generously with salt and black pepper, adjusting to your taste. Now, your soup is ready to be ladled into bowls!
How to Serve Creamy Vegan White Bean Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a gorgeous pop of color and a fresh herbal note that pairs beautifully with the creamy base. You can also add a drizzle of olive oil or a few cracked black peppercorns for a bit of visual flair and extra flavor.
Side Dishes
This soup shines when paired with crusty artisanal bread to soak up every drop, or a light green salad dressed with a zesty vinaigrette to keep things bright and fresh. Roasted vegetables also make a lovely accompaniment for a complete meal.
Creative Ways to Present
Serve this Creamy Vegan White Bean Soup Recipe in rustic bowls, topped with crunchy toasted chickpeas or vegan bacon bits for texture contrast. For a cozy touch, add a swirl of pesto or a sprinkle of nutritional yeast to nourish and delight your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and prevent absorbing other fridge aromas. It’s a great option for healthy lunches or quick dinners during a busy week.
Freezing
You can freeze this soup for up to 3 months. Let it cool completely before transferring into freezer-safe containers or heavy-duty zip-top bags. When you want a comforting meal, just thaw it overnight in the fridge or gently reheat from frozen.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring occasionally to keep it smooth and prevent sticking. Add a splash of water or broth if it’s too thick. Microwave reheating also works well—just cover and heat in short intervals, stirring in between.
FAQs
Can I use dried beans instead of canned for this recipe?
Absolutely! Just remember to soak and cook dried beans until tender before adding them to the soup. Using canned beans is a shortcut, but dried beans can provide a fresher flavor and firmer texture.
What can I use if I don’t have plant-based milk?
If you prefer, you can skip the plant-based milk altogether or use a splash of vegetable broth or water for creaminess. Coconut milk also works well but will add a subtle coconut flavor.
Is it possible to make this soup in a slow cooker?
Definitely! Sauté the vegetables and spices first, then add everything to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend as directed before serving.
How spicy will the soup be with the red pepper flakes?
The red pepper flakes add only a gentle warmth, not overwhelming heat. However, you can adjust or omit them depending on your spice preference.
Can I substitute the herbs with fresh ones?
Yes, fresh thyme and rosemary can be used, but you’ll want to add about three times the amount compared to dried, as fresh herbs are less concentrated. Add them during the last part of cooking to preserve their flavor.
Final Thoughts
This Creamy Vegan White Bean Soup Recipe is such a joy to make and enjoy. It’s simple yet full of flavors that will warm your heart and satisfy your appetite. Whether you’re cooking for yourself, family, or friends, this soup brings that perfect combination of comfort and nutrition. Give it a try—you might just find yourself making it on repeat!
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Creamy Vegan White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This Creamy Vegan White Bean Soup is a hearty, plant-based dish perfect for cozy meals. Made with sautéed aromatics, tender white beans, and seasoned with herbs and spices, it’s blended to a luscious creamy texture while keeping some beans and veggies whole for a satisfying rustic feel. It’s naturally dairy-free, gluten-free, and packed with fiber and protein, making it both nutritious and comforting.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 bay leaf
- 1 tablespoon lemon juice
Main Ingredients
- 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable broth
- 1/4 cup unsweetened plant-based milk or cream (optional, for extra creaminess)
Garnish
- Chopped fresh parsley
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, and optional red pepper flakes. Cook for 1 more minute until the mixture is fragrant, stirring constantly to avoid burning the garlic.
- Add Beans and Broth: Add the drained and rinsed white beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Blend for Creaminess: Remove the bay leaf. Use an immersion blender to partially blend the soup directly in the pot, creating a creamy texture while leaving some beans and vegetables whole for a rustic texture. Alternatively, transfer half the soup to a blender and puree until smooth, then stir it back into the pot.
- Finish and Season: Stir in the lemon juice and unsweetened plant-based milk or cream if using. Season the soup with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately, ideally with crusty bread or a side salad.
Notes
- This soup freezes very well and is a great option for meal prepping. Simply cool completely and store in airtight containers.
- For a thicker soup, mash more of the beans with a spoon or reduce the amount of vegetable broth slightly before blending.
- To add more flavor, you can add a splash of white wine or a pinch of nutritional yeast when sautéing the vegetables.
- Pair the soup with crusty artisan bread or a fresh side salad for a complete meal.
