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
Scale
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.
