If you’re on the hunt for a soul-warming meal that’s both cozy and incredibly nourishing, you’re going to fall in love with this Creamy Vegan White Bean Soup. It’s the kind of dish you dream about on chilly nights—ultra-creamy without any dairy, gently scented with herbs, and packed with hearty veggies and protein-rich beans. Whether you’re a seasoned plant-based eater or just looking to sneak a few more veggie-loaded meals into your routine, this soup ticks every box for flavor, ease, and comfort.

Creamy Vegan White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how simple and wholesome the ingredient list is! Each element plays a special role in delivering the rich flavor, velvety texture, and vibrant color that make Creamy Vegan White Bean Soup such a standout. Let’s break it down:

Olive oil: Adds richness and helps caramelize the veggies for extra flavor.
Yellow onion: Forms the sweet, savory backbone of the soup.
Garlic: Brings aromatic depth and a subtle punch.
Carrots: Add color, sweetness, and a tender bite.
Celery: Offers a classic soup flavor and an herbal note.
Dried thyme: Infuses the soup with gentle earthiness.
Dried rosemary: Lends a fragrant, woodsy aroma that pairs perfectly with beans.
Smoked paprika: Gives a hint of warmth and a whisper of smokiness.
Salt: Elevates all the flavors without overpowering.
Black pepper: Adds a mild kick and balances the soup.
Cannellini beans: Provide creaminess, protein, and substance—these are the stars!
Vegetable broth: Builds a full-bodied savory base for every spoonful.
Bay leaf: Layers in subtle flavor and depth as it simmers.
Unsweetened plant-based milk: Makes the soup extra creamy, choose almond or oat for best results.
Kale or spinach: Brightens up the soup with vibrant greens and a bonus nutrient boost.
Lemon juice: Adds needed brightness and balances the richness.
Fresh parsley: Gives a fresh, herby garnish that pops both in flavor and color.

How to Make Creamy Vegan White Bean Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add your diced onion, and cook it for 3 to 4 minutes until it softens and turns slightly golden. This step creates a sweet, flavorful foundation for the soup. Don’t rush it—let those onions release all their goodness!

Step 2: Add Garlic and Vegetables

Next, stir in the minced garlic, diced carrots, and diced celery. Let them sauté together for about 5 minutes. You’ll notice the kitchen filling with the scent of garlic and sweet veggies—it’s pure comfort! The vegetables begin to soften and absorb the savory notes of the olive oil.

Step 3: Season and Spice

Time for the dried herbs and spices! Sprinkle in the thyme, rosemary, smoked paprika, salt, and pepper. Stir well, making sure the veggies are coated in all that fragrant seasoning. This is what takes your Creamy Vegan White Bean Soup from good to exceptional.

Step 4: Add Beans, Broth, and Simmer

Now add the drained and rinsed cannellini beans, pour in the vegetable broth, and toss in the bay leaf. Bring everything to a gentle boil, then lower the heat and let your soup simmer for 20 to 25 minutes. The beans and veggies become meltingly tender and all the flavors meld together beautifully.

Step 5: Blend for Creaminess

Once the veggies are soft, fish out the bay leaf and set it aside. Carefully transfer about half the soup to a blender and purée until smooth, then pour it back into the pot. This step magically transforms the soup into the ultra-creamy, dreamy texture we all crave—without a drop of cream!

Step 6: Stir in Plant Milk, Greens, and Lemon Juice

Turn the heat back to medium-low. Stir in your plant-based milk, chopped kale or spinach, and fresh lemon juice. Let everything simmer for another 5 minutes. The greens wilt and add a burst of color, while the lemon juice elevates every ingredient.

Step 7: Serve and Enjoy!

Ladle the hot Creamy Vegan White Bean Soup into bowls and finish each one with a sprinkle of fresh parsley. It’s time for that first incredible bite—velvety, savory, and utterly comforting.

How to Serve Creamy Vegan White Bean Soup

Garnishes

A handful of chopped fresh parsley brightens each bowl, both visually and in flavor. For an added flair, try a drizzle of good olive oil or a crack of black pepper before serving. If you’re feeling festive, shaved vegan parmesan or toasted croutons make fantastic toppings for your Creamy Vegan White Bean Soup.

Side Dishes

This soup loves company! Pair it with a warm, crusty slice of sourdough or a herby focaccia to soak up every creamy spoonful. For a lighter touch, a mixed green salad with a tangy vinaigrette is the perfect refreshing counterpoint to the rich, hearty soup.

Creative Ways to Present

For a special gathering, serve Creamy Vegan White Bean Soup in cute little mugs or mini cocottes as an elegant appetizer. Or, ladle it into hollowed-out bread bowls for a wow-factor presentation at casual dinners. It also looks stunning when served family-style in a big, rustic pot at the center of the table.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully! Simply transfer any extra Creamy Vegan White Bean Soup to an airtight container and refrigerate for up to 4 days. The flavors continue to deepen as it sits, making your next bowl even more delicious.

Freezing

This soup is freezer-friendly, which means you can stash away future comfort in minutes. Let the soup cool completely, then pour it into freezer-safe containers or bags. Freeze for up to 3 months. Just remember to leave some space at the top, as the soup will expand when frozen.

Reheating

To reheat, simply transfer refrigerated or thawed soup to a saucepan and warm gently over low heat, stirring frequently. If the soup has thickened too much, add a splash of water or plant-based milk until you reach your desired consistency. Avoid boiling after adding greens, to keep their color and texture vibrant.

FAQs

Can I use different beans?

Absolutely! While cannellini beans are classic for Creamy Vegan White Bean Soup, you can swap in great northern beans or navy beans if that’s what you have. The texture might vary slightly, but the flavor will still be wonderful.

What’s the best plant-based milk to use?

For the creamiest texture, I recommend unsweetened almond or oat milk. Make sure it’s unflavored so the subtle sweetness and creaminess don’t overpower the savory soup.

How do I make the soup even thicker?

If you love an extra-thick soup, blend a larger portion of the soup or add a small cooked potato before blending. You could also stir in a few tablespoons of nutritional yeast for cheesy undertones and added body.

Is this recipe gluten-free?

Yes! Creamy Vegan White Bean Soup is naturally gluten-free as long as your vegetable broth doesn’t contain any wheat or gluten-based additives. Double-check your broth label to be sure.

Can I use frozen greens instead of fresh?

Definitely! If you have frozen kale or spinach, simply add it a minute or two earlier so it has time to heat through. Frozen greens are a great timesaver and blend right in with the creamy base.

Final Thoughts

Once you try your first spoonful of Creamy Vegan White Bean Soup, I have a feeling you’ll want to keep it in your rotation all year long. With its rich texture, bright herbaceous flavor, and nourishing ingredients, it’s a recipe I’m truly excited to share. Gather your ingredients and treat yourself—and your loved ones—to a bowl of pure comfort!

Creamy Vegan White Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This Creamy Vegan White Bean Soup is a comforting and nutritious dish perfect for a cozy meal. Made with simple ingredients and packed with flavor, this soup is both satisfying and easy to prepare.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups vegetable broth
1 bay leaf

For Finishing:

1 cup unsweetened plant-based milk (such as almond or oat)
2 cups chopped kale or spinach
1 tablespoon lemon juice
Chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, and celery, cook for 5 minutes. Add thyme, rosemary, smoked paprika, salt, and pepper. Add beans, broth, bay leaf; simmer for 20–25 minutes.
Blend the Soup: Transfer half of the soup to a blender, blend until smooth, then return to pot. Stir in milk, kale/spinach, and lemon juice. Simmer for 5 minutes.
Serve: Garnish with parsley and serve hot.

Notes

For a thicker consistency, blend more soup or add a cooked potato before blending.
Store leftovers in the fridge for up to 4 days or freeze for later use.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American