If you’re looking for the ultimate cozy meal that’s wholesome, filling, and incredibly creamy without a drop of dairy, this Creamy Vegan White Bean Soup is about to steal your heart (and taste buds). Imagine a medley of cannellini beans, savory sautéed veggies, and delicate Mediterranean herbs, all blended together into velvety perfection. This soup is every bit as satisfying on a chilly evening as it is for a light spring lunch, with layers of flavor and a wonderfully rich texture that just happens to be 100 percent vegan. Whether you’re meal-prepping for the week or craving a comforting bowl, this recipe promises to be a new staple.
Ingredients You’ll Need
Each ingredient in this soup brings its own magic, creating a bowl that’s bursting with color, flavor, and heartiness. The best part? Everything is simple and easy to find, so you’ll spend less time searching and more time savoring.
- Olive Oil: A fruity, aromatic base that helps vegetables release their flavor.
- Onion: Creates a sweet and savory backbone for the entire soup.
- Garlic: Brings irresistible depth and an herbaceous aroma to every bite.
- Carrots: Lend natural sweetness and vivid color that brightens up the dish beautifully.
- Celery: Adds a subtle crunch and freshness that balances the creaminess.
- Dried Thyme: Imparts a woodsy, classic Mediterranean note that ties the flavors together.
- Dried Rosemary: Provides an earthy, slightly piney accent—use just the right amount for balance.
- Smoked Paprika: Delivers a hint of smokiness that turns up the flavor complexity.
- Salt: Essential for drawing out the flavors of the veggies and beans.
- Black Pepper: Adds gentle warmth and a touch of spice to finish each spoonful.
- Vegetable Broth: The liquid gold that makes the soup rich and perfectly seasoned.
- Cannellini Beans: Creamy and mild, these beans create the luxurious base of the soup.
- Bay Leaf: Subtle but crucial for infusing layers of herbal aroma as the soup simmers.
- Unsweetened Non-Dairy Milk: Almond or oat milk delivers that silkiness without overpowering any other flavor.
- Lemon Juice: A fresh squeeze at the end brightens everything and balances the richness.
- Fresh Parsley: The final pop of color and a clean, herby lift to finish your bowl.
How to Make Creamy Vegan White Bean Soup
Step 1: Sauté Your Aromatics
Heat up your olive oil in a large pot over medium heat, and add the diced onion, minced garlic, carrots, and celery. Let everything sizzle together for about 6 minutes, stirring occasionally. This step is where your soup gets its savory foundation—the vegetables soften, their flavors meld, and the aroma will have everyone asking what’s cooking.
Step 2: Add Herbs and Spices
Sprinkle in the dried thyme, rosemary, smoked paprika, salt, and black pepper. Give everything a good stir, and let those herbs bloom for about a minute. This quick step unlocks their essential oils, so your Creamy Vegan White Bean Soup is layered with flavor down to every spoonful.
Step 3: Simmer with Broth and Beans
Pour in the vegetable broth, cannellini beans, and toss in your bay leaf. Bring the pot to a gentle boil, then reduce the heat and let it all simmer for 20 minutes. This is where the magic really happens: the beans and vegetables get cozy, exchanging their best qualities to form a deliciously hearty base.
Step 4: Blend for Creaminess
Fish out the bay leaf, then grab your immersion blender. Blend roughly half the soup right in the pot until it’s silky and thick, leaving just enough chunks for texture. This balance is what makes the soup so comforting—part creamy, part chunky, all delicious.
Step 5: Stir in Creaminess and Brightness
Now for the finishing touches! Stir in the unsweetened non-dairy milk and fresh lemon juice. Taste, and adjust seasoning if you love a bit more salt or pepper. This final flourish makes the Creamy Vegan White Bean Soup unbelievably smooth, while the lemon keeps things light and lively.
Step 6: Garnish and Serve
Spoon the soup into bowls while it’s hot, and sprinkle with a generous amount of freshly chopped parsley. The vibrant green color pops against the creamy base, and every bite feels garden-fresh. Now it’s time to dig in!
How to Serve Creamy Vegan White Bean Soup
Garnishes
A simple shower of chopped fresh parsley is the classic way to finish your Creamy Vegan White Bean Soup, but there’s plenty of room to play here. If you love a hint of heat, a pinch of red pepper flakes or cracked black pepper wakes up the bowl. For extra richness, a swirl of olive oil right before serving is absolutely divine, and a handful of homemade croutons adds wonderful crunch.
Side Dishes
This soup is wonderful on its own, but the experience is elevated when paired with a slice of crusty bread—think baguette or sourdough for dipping. A crisp green salad with lemon vinaigrette provides a refreshing contrast, or try serving the soup alongside roasted vegetables for a colorful, nutrient-packed meal.
Creative Ways to Present
Get a little playful: serve the Creamy Vegan White Bean Soup in small mugs for a cozy appetizer, or pour it into wide bowls and top with microgreens for a modern look. Drizzle each bowl with a touch of truffle oil for a fancier spin, or offer an array of toppings at the table so everyone can customize their own bowl just the way they love it.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Vegan White Bean Soup keeps beautifully in the refrigerator for up to four days. Let the soup cool completely, then transfer it to an airtight container. The flavors continue to deepen, making leftovers possibly even more craveable than the first batch!
Freezing
This soup is fantastic for freezing. Allow the soup to cool fully before ladling into freezer-safe containers, leaving an inch of space at the top for expansion. Freeze for up to two months. To thaw, place in the refrigerator overnight, then reheat gently on the stove.
Reheating
When you’re ready for a quick meal, simply warm your Creamy Vegan White Bean Soup in a pot over medium-low heat, stirring occasionally until heated through. If it has thickened in the fridge, add a splash more non-dairy milk or broth to return it to its original luscious consistency.
FAQs
Can I use different beans instead of cannellini beans?
Absolutely! While cannellini beans are perfect for their creamy texture, Great Northern beans or navy beans also work well. Each brings a slightly different flavor and creaminess, but the soup will still be delicious.
Is there a nut-free option for the non-dairy milk?
Yes! Opt for oat milk, soy milk, or even rice milk to keep the recipe completely nut-free. Just make sure to choose an unsweetened, unflavored option so the soup remains savory.
How do I make this Creamy Vegan White Bean Soup even richer?
Stir in a tablespoon of nutritional yeast for a subtle cheesy vibe, or drizzle in extra-virgin olive oil for a silkier finish. You can even add a handful of spinach or kale in the last minutes of cooking for extra greens.
Can this soup be made in advance for meal prep?
Definitely! In fact, the flavors deepen after a day in the fridge, making this Creamy Vegan White Bean Soup ideal for make-ahead lunches or dinners. Just portion it out and reheat as needed.
What if I don’t have an immersion blender?
No problem. Carefully ladle about half the soup into a blender, blend until smooth, then pour it back into the pot. Just be cautious with blending hot liquids—vent the blender slightly and blend in batches if needed.
Final Thoughts
There’s something truly special about a big bowl of Creamy Vegan White Bean Soup—simple ingredients coming together to make comfort food that’s both nourishing and soul-satisfying. I hope this recipe becomes your new go-to whenever you need something cozy, quick, and endlessly delicious. Grab your biggest spoon, share it with someone you love, and enjoy every creamy bite!
Print
Creamy Vegan White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
A comforting and creamy vegan white bean soup that is packed with flavor from aromatic herbs and vegetables. This Mediterranean-inspired soup is perfect for a cozy meal, especially during colder months.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broth and Beans:
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- 1/2 cup unsweetened non-dairy milk (such as almond or oat)
- juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, rosemary, smoked paprika, salt, and pepper, cook until fragrant.
- Cook Soup: Add broth, beans, and bay leaf. Simmer for 20 minutes, then remove bay leaf.
- Blend: Use an immersion blender to puree part of the soup until creamy.
- Finish: Stir in non-dairy milk, lemon juice, adjust seasoning, garnish with parsley, and serve hot.
Notes
- For added richness, stir in a tablespoon of nutritional yeast.
- This soup pairs wonderfully with crusty bread.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
