Creamy Vegan White Bean Soup

If you’re looking for a cozy, comforting meal that’s both nourishing and delicious, Creamy Vegan White Bean Soup is the perfect choice. This soup is hearty yet light, creamy without any dairy, and bursting with flavor from fresh herbs, garlic, and a touch of lemon. With tender white beans, sautéed vegetables, and a velvety broth, it’s the kind of dish that makes you feel warm and cared for with every spoonful. Whether you’re vegan, plant-based, or just craving a lighter yet satisfying meal, this soup is the answer. Trust me, you won’t miss the cream or dairy at all. It’s creamy perfection in a bowl!

Why You’ll Love Creamy Vegan White Bean Soup

This soup is a total game-changer for anyone looking to enjoy a hearty meal that’s full of flavor without the heaviness. Here’s why you’re going to love it:

Perfectly Creamy Texture

You don’t need dairy to get that velvety, rich texture. The white beans themselves provide a natural creaminess, and blending a portion of them gives the soup that indulgent smoothness. You’ll love how satisfying it feels!

Full of Flavor

A great soup isn’t just about the texture—it’s all about the flavor. The garlic, onion, rosemary, and a hint of lemon juice come together in a symphony of flavors that take this soup to the next level. You’ll be surprised at how something so simple can taste so amazing!

Vegan and Gluten-Free

Whether you’re vegan, gluten-free, or simply looking for a lighter meal, this soup checks all the boxes. It’s comforting without compromising on your dietary preferences. It’s perfect for everyone!

Quick and Easy

This soup is simple to make and comes together in about 30 minutes. It’s the perfect weeknight dinner when you want something healthy, filling, and easy to prepare. Plus, it’s one pot, so cleanup is a breeze!

Ingredients

For the Soup Base:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 cup unsweetened almond milk (or any plant-based milk of your choice)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional for extra flavor)

For Garnishing:

• Fresh parsley or rosemary, chopped
• Olive oil (for drizzling, optional)

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.

Step 2: Build the Soup

Add the vegetable broth, white beans, rosemary, thyme, black pepper, and salt to the pot. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

Step 3: Blend for Creaminess

Once the soup has simmered, take about half of the beans from the pot and use an immersion blender to blend the remaining ingredients until the soup reaches your desired level of creaminess. If you don’t have an immersion blender, you can transfer some of the soup to a regular blender (just be careful not to burn yourself). Blending part of the soup will create that dreamy, creamy texture.

Step 4: Add the Almond Milk

Once blended, stir in the almond milk and lemon juice. Bring the soup back to a gentle simmer and cook for an additional 5 minutes, stirring occasionally. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if desired.

Step 5: Garnish and Serve

Ladle the soup into bowls and garnish with fresh parsley or rosemary, and a drizzle of olive oil if you’d like. Serve with crusty bread for dipping or a simple salad on the side!

(Note: The full instructions, including specific times, are provided in the recipe card directly below.)

Nutrition Facts

Servings: 4
Calories per serving: 250 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 550mg
Total Carbohydrates: 36g
Dietary Fiber: 9g
Sugars: 2g
Protein: 11g

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Creamy Vegan White Bean Soup

This hearty and flavorful soup can be enjoyed in many ways. Here are a few ideas to make the meal even more enjoyable:

With Crusty Bread

Serve the soup with a slice of warm, crusty bread on the side. You can even toast the bread and rub it with a garlic clove for an extra burst of flavor!

Side Salad

Pair the soup with a green salad dressed with a light vinaigrette. A simple salad with mixed greens, cucumber, and tomatoes balances out the richness of the soup.

Topped with Vegan Cheese

If you’re craving a cheesy topping, sprinkle a bit of vegan parmesan or shredded vegan cheese on top. You can also drizzle a bit of balsamic glaze for a tangy contrast.

Over Rice

For a more filling meal, serve the soup over a bed of cooked rice or quinoa. The grains soak up the broth and add a hearty component to the dish.

Additional Tips

Here are some extra tips to help you get the most out of this cozy, vegan soup:

• Use fresh herbs: If you have fresh rosemary or thyme on hand, feel free to use them instead of dried herbs. Just remember to remove the stems before serving!
• Make it spicier: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce for some extra zing.
• Add extra veggies: Feel free to add carrots, celery, or spinach to the soup for added nutrients and texture.
• Meal prep-friendly: This soup is perfect for meal prepping! It stores well in the fridge for up to 3 days and can easily be reheated on the stove or in the microwave.

FAQ

Q1: Can I use any type of beans for this recipe?
A1: While white beans (like cannellini or Great Northern beans) are traditional for this recipe, you can experiment with other beans such as navy beans or even chickpeas for a different flavor.

Q2: How do I make this soup thicker?
A2: To make the soup thicker, simply blend more of the beans. The more you blend, the creamier and thicker it will become.

Q3: Can I freeze this soup?
A3: Yes! This soup freezes wonderfully. Store it in an airtight container in the freezer for up to 3 months. To reheat, just thaw it overnight in the fridge and warm it up on the stove.

Q4: Can I add other vegetables to the soup?
A4: Absolutely! You can add carrots, celery, or even kale for extra nutrition and flavor. Just sauté them with the onion in Step 1.

Q5: Can I use coconut milk instead of almond milk?
A5: Yes, coconut milk will add a slightly different flavor, but it will work well to keep the soup creamy and rich.

Q6: How can I make this soup spicy?
A6: Add a pinch of red pepper flakes, a small diced jalapeño, or a bit of hot sauce to the soup while it simmers for some extra heat.

Q7: Is this recipe gluten-free?
A7: Yes! This soup is naturally gluten-free, as it doesn’t contain any gluten-based ingredients.

Q8: Can I use dried beans instead of canned?
A8: Yes! If you’re using dried beans, you’ll need to soak and cook them before adding them to the soup. Be sure to cook them until they’re tender, then proceed with the recipe.

Q9: How can I make this soup richer?
A9: For a richer flavor, you can add a tablespoon of coconut cream or use full-fat coconut milk in place of almond milk.

Q10: Can I make this soup in a slow cooker?
A10: Yes! You can sauté the onions and garlic in a pan, then add everything to your slow cooker. Cook on low for 6 hours or on high for 3 hours. Blend the soup as needed once it’s cooked.

Conclusion

Creamy Vegan White Bean Soup is the ultimate feel-good dish that’s both nourishing and satisfying. With its simple ingredients, creamy texture, and delightful flavor, this soup is bound to become a favorite in your household. Whether you’re vegan or just in the mood for a lighter, comforting meal, this soup is a cozy hug in a bowl!

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