If you are craving something warm, comforting, and bursting with wholesome flavors, this Creamy Vegan White Bean Soup Recipe is exactly what you need. It’s a bowl of pure joy that brings together tender white beans, silky coconut milk, and vibrant herbs to create a smooth, satisfying soup that feels like a heartfelt hug in every spoonful. Whether you’re cozying up on a chilly evening or looking for a nourishing lunch, this recipe delivers a perfect balance of creaminess and freshness, making it one of my absolute favorites to share with friends and family.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this soup a hit. Each element plays a vital role, from building the base of flavor with sautéed vegetables to enhancing creaminess and adding fresh pops of color with greens.
- Olive oil: Essential for sautéing the aromatics to develop a rich, savory foundation.
- Onion: Adds subtle sweetness and depth when softened.
- Garlic: Brings a fragrant punch that elevates the entire dish.
- Carrots: Provide natural sweetness and a lovely texture contrast.
- Celery: Offers a slight bitterness that balances richness perfectly.
- White beans (cannellini or great northern): The creamy star of the soup, packed with protein and fiber.
- Vegetable broth: Builds the flavorful liquid base without overpowering the other ingredients.
- Full-fat coconut milk: Adds luscious creaminess while keeping the soup vegan.
- Dried thyme: Infuses earthy, herbal notes that complement the beans beautifully.
- Dried rosemary: A fragrant herb that lends a subtle piney aroma.
- Ground black pepper: Adds gentle warmth and spice.
- Salt: Essential for balancing all flavors and enhancing taste.
- Spinach or kale (optional): Adds vibrant greenery and boosts nutrition.
- Lemon juice (optional): Brings a bright, refreshing contrast to the creamy base.
How to Make Creamy Vegan White Bean Soup Recipe
Step 1: Prepare the Vegetables
Start by heating olive oil in a large pot over medium heat. Once it’s warm and shimmering, toss in the diced onion, carrots, and celery. Sauté this trio for about 5 to 7 minutes until the carrots begin to soften and the onions become translucent. This step builds the comforting, flavorful backbone of the soup, releasing natural sweetness and aromas into the pot.
Step 2: Add Garlic and Herbs
Next up, stir in the minced garlic, dried thyme, dried rosemary, and ground black pepper. Cook everything together for another 1 to 2 minutes, until the garlic is fragrant but not browned. This layer of seasoning will deepen the flavor profile, filling your kitchen with delightful herbal scents.
Step 3: Add Beans and Broth
Now it’s time to add the white beans, vegetable broth, and creamy coconut milk. Give everything a good stir, then bring the soup to a gentle simmer over medium heat. Let it simmer for 10 to 15 minutes to meld all the flavors, creating a silky and richly seasoned base for your soup.
Step 4: Blend the Soup (Optional)
If you love your soup irresistibly smooth, grab an immersion blender and puree about two-thirds of the pot right in there. Alternatively, blend half the soup in a regular blender until silky, then stir it back in. This blending technique transforms the soup into a creamy bowl of goodness while leaving a few chunky bits for texture. If you prefer it heartier, skip this step altogether.
Step 5: Add Greens
Stir in the chopped spinach or kale if you’re using them and let the soup cook for another 5 minutes. The greens wilt beautifully, adding a pop of color and nutritious vitality to the creamy base. They also bring a slight earthiness that complements the beans perfectly.
Step 6: Adjust Seasoning
This is the moment to taste your soup and adjust seasoning as needed. Add salt and pepper to your preference, and don’t forget to pour in the juice of one lemon if you want that delightful zing to brighten the creamy flavors. The lemon juice really lifts the entire dish and brightens every bite.
Step 7: Serve
Ladle your dreamy Creamy Vegan White Bean Soup Recipe into bowls and serve while it’s warm. A drizzle of olive oil or a sprinkle of fresh herbs on top can add an extra layer of deliciousness and beautiful finishing touch.
How to Serve Creamy Vegan White Bean Soup Recipe
Garnishes
To make your soup even more inviting, think about topping it with some toasted pumpkin seeds for crunch, a few fresh basil or parsley leaves for color, or a spoonful of vegan pesto. These garnishes add texture and vibrant bursts of flavor that contrast nicely with the creamy base.
Side Dishes
This soup pairs wonderfully with crusty artisan bread, garlic toast, or even a fresh green salad tossed lightly with vinaigrette. The simplicity of these sides lets the soup shine while providing a satisfying balance of textures at the table.
Creative Ways to Present
For an eye-catching presentation, serve the soup in rustic bowls and swirl in a little coconut cream or drizzle a splash of chili oil on top for heat and color. You could also place a few crispy chickpeas or roasted garlic slices atop for a unique twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 3 to 4 days, allowing you to enjoy its comforting flavors again and again without any loss of quality.
Freezing
This recipe freezes beautifully. Portion the soup into freezer-safe containers or bags, leaving some room for expansion. It can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
When you’re ready for seconds, warm the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, simply stir in a splash of vegetable broth or water to loosen it back up.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just be sure to soak and cook the dried beans thoroughly beforehand. This helps maintain the perfect texture and saves cooking time during soup preparation.
Is the soup really creamy without dairy?
Yes! The combination of white beans and full-fat coconut milk creates a luscious and creamy texture that rivals traditional dairy-based soups, all while keeping it 100% vegan.
Can I add other vegetables?
For sure! Feel free to experiment with additions like zucchini, potatoes, or even roasted red peppers to add your personal touch. Just adjust cooking times accordingly.
What if I don’t have an immersion blender?
No worries—you can blend portions of the soup in a regular blender and then return it to the pot. Alternatively, you can enjoy it chunky without blending for a heartier experience.
How spicy is this soup?
This soup is mild and comforting by default. If you like a kick, adding a pinch of red pepper flakes or a dash of hot sauce when cooking or serving gives it a pleasant warmth.
Final Thoughts
This Creamy Vegan White Bean Soup Recipe is one of those rare dishes that feels luxurious yet incredibly simple to make. It’s a cozy, nourishing bowl that brings joy whether you’re fueling a busy day or unwinding at home. Trust me, once you try it, this soup will quickly become a beloved staple you’ll want to share with everyone you know.
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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: Vegan
- Diet: Vegan
Description
This creamy vegan white bean soup is a comforting and hearty plant-based dish perfect for any season. Made with nutritious white beans, fresh vegetables, and rich coconut milk, it offers a silky texture and a flavor boost from aromatic herbs. Easy to prepare on the stovetop, this soup is both filling and healthy, with optional greens and a splash of lemon juice for brightness.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- Salt to taste
Optional Add-ins
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions turn translucent.
- Add Garlic and Herbs: Add the minced garlic, thyme, rosemary, and black pepper. Stir and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Beans and Broth: Stir in the drained white beans, vegetable broth, and coconut milk. Bring the soup to a gentle simmer over medium heat. Allow it to simmer for about 10-15 minutes to let the flavors meld together.
- Blend the Soup (Optional): For a creamy texture, use an immersion blender to puree about two-thirds of the soup directly in the pot. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot. Skip this step if you prefer a chunkier texture.
- Add Greens: If using spinach or kale, stir them into the soup and cook for an additional 5 minutes until the greens are wilted and tender.
- Adjust Seasoning: Taste the soup and adjust seasoning with salt, black pepper, and the juice of one lemon, if desired. The lemon juice adds a fresh brightness that balances the creamy coconut milk.
- Serve: Ladle the hot soup into bowls. Optionally, drizzle with olive oil or garnish with fresh herbs for extra flavor and presentation.
Notes
- You can substitute coconut milk with any plant-based milk or cream for a different flavor and texture.
- The soup can be made chunkier by blending less or skipping the blending step entirely.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- For added protein, garnish with toasted pumpkin seeds or nutritional yeast.
- Adjust herbs and seasoning according to your taste preference.
