Creamy Vegan White Bean Soup Recipe
There is something incredibly comforting about a bowl of warm, nourishing soup, and this Creamy Vegan White Bean Soup Recipe fits that feeling perfectly. It’s rich, velvety, and packed with wholesome ingredients that create a deliciously satisfying experience without any dairy. Whether you’re looking for a cozy weeknight dinner or a filling lunch, this soup combines tender beans, savory herbs, and tender potatoes in a way that feels indulgent yet totally wholesome. Every spoonful is like a hug in a bowl, and once you try it, I promise it will quickly become one of your go-to recipes.
Ingredients You’ll Need
This Creamy Vegan White Bean Soup Recipe uses ingredients that are everyday essentials but come together to make something truly special. Each element plays a crucial role in building flavor, texture, and color that will please your senses.
- Onion: Adds a gentle sweetness and depth when cooked slowly.
- Potato: Provides body and creamy texture once cooked and blended.
- Garlic: Brings warmth and aromatic richness essential for balance.
- Olive oil: Used to gently soften the vegetables and add a silky finish.
- Cannellini beans: Creamy and mild, lending substance and protein.
- Butter beans: Add lusciousness and contribute to the velvety mouthfeel.
- Fresh thyme leaves: Offers a fragrant herbal note that brightens the soup.
- Dried rosemary: Gives a hint of piney earthiness that complements the beans.
- Chilli flakes: Just a pinch for a subtle kick that balances richness.
- Vegetable stock: The flavorful base that ties all ingredients together.
- Salt and black pepper: Essential seasonings to enhance and harmonize flavors.
How to Make Creamy Vegan White Bean Soup Recipe
Step 1: Prepare Your Vegetables
Start by peeling and finely chopping your onion, peeling and chopping the potato into bite-sized chunks, and crushing the garlic cloves. These simple preparations lay the groundwork for the rich flavors to come as they gently soften and release their natural sweetness during cooking.
Step 2: Sauté the Base
In a large saucepan over low heat, warm the olive oil before adding the onion, potato, and garlic. Cook them slowly, stirring often, for about 15 minutes. This gentle cooking allows the vegetables to soften without browning, ensuring a mellow, sweet base that’s fundamental for a creamy texture.
Step 3: Add Beans and Herbs
Next, incorporate the drained cannellini and butter beans into the pot. Sprinkle in fresh thyme, dried rosemary, and a pinch of chilli flakes. Pour in the vegetable stock, which infuses the entire soup with comforting depth and rounds out the flavors.
Step 4: Simmer and Soften
Bring your pot to a gentle simmer and cook for approximately 15 minutes, stirring occasionally. This allows the potato to soften thoroughly, helping the soup achieve that luscious creaminess once blended. The herbs will also release their wonderful aromas during this time.
Step 5: Blend for Creaminess
Carefully transfer about one-third of the soup to a blender and pulse until smooth and creamy. Pour the blended portion back into the saucepan, stirring it through so the soup is thickened naturally without any need for cream. A generous grind of black pepper and a pinch of sea salt added here will elevate the flavors to perfection.
Step 6: Final Seasoning
Give your soup a final taste, adjusting salt and pepper as needed. This is your chance to fine-tune the balance, making sure each spoonful is bursting with flavor. Your creamy vegan white bean soup is now ready to delight!
How to Serve Creamy Vegan White Bean Soup Recipe
Garnishes
A bowl of this soup is wonderful on its own, but adding a few garnishes can take it over the top. Fresh thyme sprigs, a drizzle of good quality olive oil, or a sprinkle of smoked paprika can add visual appeal and an extra hint of flavor that complements the softness of the soup wonderfully.
Side Dishes
Pair your Creamy Vegan White Bean Soup Recipe with crusty artisan bread for dunking, a crisp green salad for a refreshing contrast, or roasted seasonal vegetables to make the meal even heartier. These light and fresh sides balance the creamy richness perfectly.
Creative Ways to Present
For a special touch, serve the soup in individual rustic bread bowls or garnish with crunchy toasted seeds or nuts for textural contrast. You can also swirl some pesto or vegan cream on top for elegance and added flavor layers—simple ideas that impress without extra effort.
Make Ahead and Storage
Storing Leftovers
This soup reheats beautifully, so if you have leftovers, transfer them to an airtight container and place them in the fridge. It will keep fresh for up to 3 days, making it a great option for easy meals on busy days.
Freezing
To enjoy this Creamy Vegan White Bean Soup Recipe later, freeze portions in freezer-safe containers. It will maintain its lovely flavor and texture for up to 2 months. Just remember to leave some headspace for expansion and thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Adding a splash of vegetable stock or water can help restore any thickening from storage. Avoid boiling after reheating to keep that creamy consistency intact.
FAQs
Can I use dried beans instead of canned?
Absolutely! Using dried beans can deepen the flavor, but be sure to soak and cook them thoroughly before adding to the soup. This will add time but also a more homemade touch that’s worth the effort.
Is this soup gluten-free?
Yes, this Creamy Vegan White Bean Soup Recipe is naturally gluten-free as long as you choose vegetable stock without any gluten-containing additives. Always double-check labels to be certain.
What can I substitute for potatoes?
If you want to change things up, try using parsnips or cauliflower. They provide a similar creamy texture after blending and keep the soup just as comforting.
How spicy is the soup with chilli flakes?
The chilli flakes are included to add a subtle warmth—not heat that overwhelms. You can adjust the amount to taste or omit them completely if you prefer a milder flavor.
Can I make this recipe in a slow cooker?
Yes! Simply sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4-6 hours until the potatoes are tender. Blend a portion at the end and mix back in for that signature creaminess.
Final Thoughts
This Creamy Vegan White Bean Soup Recipe is truly one of those cozy classics that feels like coming home. It’s hearty yet light, simple yet bursting with layers of flavor, and perfect for any season. I can’t wait for you to make it, enjoy it, and share it with the people you love. Once you do, this soup will undoubtedly earn a special spot in your recipe collection!
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Creamy Vegan White Bean Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy White Bean Soup is a comforting and hearty vegan dish made with a combination of cannellini and butter beans, potatoes, onions, and aromatic herbs. Perfectly blended to achieve a luscious texture, it offers a nutritious and flavorful meal that’s easy to prepare in just 40 minutes.
Ingredients
Vegetables and Aromatics
- 1 small/medium onion
- 1 large potato (about 400g/14oz)
- 5 cloves garlic
Other Ingredients
- 2 tablespoons olive oil
- 2 x 400g (14 oz) tins cannellini beans (drained)
- 2 x 400g (14 oz) tins butter beans (drained)
- 1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon chilli flakes
- 1 litre (4 cups) vegetable stock (preferably made with 4 teaspoons Marigold bouillon)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel and finely chop the onion, peel the potato and cut it into 1.5-2cm chunks, and peel and crush the garlic cloves.
- Sauté Aromatics and Potato: Heat the olive oil in a large saucepan over low heat. Add the chopped onion, potato chunks, and crushed garlic. Cook gently, stirring very frequently for 15 minutes to soften and release flavors without browning.
- Add Beans and Seasonings: Stir in the drained cannellini and butter beans along with fresh or dried thyme, dried rosemary, and chilli flakes. Pour in the vegetable stock.
- Simmer the Soup: Bring the mixture up to a gentle simmer and cook, stirring occasionally, for about 15 minutes or until the potato is soft and cooked through.
- Blend Part of the Soup: Transfer approximately one-third of the soup to a blender and blitz until smooth. Return this puree to the saucepan to create a creamy texture without losing the heartiness.
- Season and Serve: Stir the soup well, add a generous grinding of black pepper and a good pinch of sea salt. Taste and adjust seasoning as needed before serving hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier kick, increase the amount of chilli flakes to your preference.
- Using fresh herbs enhances flavor but dried herbs work well and are convenient.
- You can substitute any white beans if cannellini or butter beans are unavailable.
- To make it gluten free, ensure the vegetable stock or bouillon is certified gluten free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, International
