If you’re seeking an effortless but soul-hugging meal, you’re in for a treat: Creamy Vegan White Bean Soup is truly the definition of cozy, wholesome comfort food. Every spoonful balances creamy richness with earthy beans and vibrant aromatics, all finished with a bright hint of lemon. You won’t believe how simple pantry staples and fresh veggies transform into this lush, filling bowl of goodness—perfect for weeknight dinners, meal prep, or whenever you need a nourishing lift!

Creamy Vegan White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Vegan White Bean Soup is how it comes together using humble ingredients you probably already have in your kitchen. Each adds its own little flair, from subtle sweetness to herbal depth and plant-based creaminess. Here’s your game plan—don’t skip a thing!

Olive oil: Delivers a velvety base for sautéing and builds richness into every bite.
Yellow onion: Adds gentle sweetness and rounds out the savory foundation of the soup.
Garlic: Brings aromatic punch; be sure to use fresh for the best flavor.
Carrots: Lend subtle sweetness and a beautiful pop of orange color.
Celery: Offers fresh earthiness and a tender-crisp texture when sautéed.
Dried thyme: Provides comforting woodsy notes and a classic herbal aroma.
Dried rosemary: Amplifies the soup’s depth with earthy, piney essence.
Red pepper flakes (optional): For a gentle heat, add a pinch—or leave out if spice isn’t your thing.
White beans (cannellini or great northern): The star of the show, bringing creaminess and hearty plant protein.
Vegetable broth: Infuses everything with savory depth; use low-sodium if you like to control your salt.
Unsweetened coconut milk (or any plant-based cream): This is your creamy secret weapon for ultimate richness—no dairy required!
Lemon juice: Wakes up all the flavors with a fresh, zesty finish.
Salt and black pepper: Because nothing pops without a little seasoning.
Fresh parsley (optional): An easy garnish for a burst of green and fresh flavor.

How to Make Creamy Vegan White Bean Soup

Step 1: Sauté Your Aromatics

Start by heating your olive oil in a large, heavy-bottomed pot over medium heat. Toss in the diced onion, carrots, and celery, and sauté for 5–7 minutes until the veggies are soft and fragrant. This stage creates a delicious base—and your kitchen will already smell incredible!

Step 2: Add the Flavor Makers

Next, stir in the minced garlic, dried thyme, dried rosemary, and a pinch of red pepper flakes if you like things a little fiery. Let everything mingle for about a minute. You’re building big, bold flavors here, so don’t rush this part!

Step 3: Bring On the Beans and Broth

Add the drained white beans and pour in the vegetable broth. Give everything a good stir, then turn up the heat until the soup reaches a gentle boil. When you see those happy bubbles, dial it down to low and let it simmer for 15 minutes so the flavors can really get to know each other.

Step 4: Make It Creamy

Now for the Creamy Vegan White Bean Soup signature move! Carefully remove about half the soup and blitz it in a blender or with an immersion blender until silky-smooth. Pour this creamy goodness back into the pot with the rest—you’ll get that classic velvety texture while still enjoying bits of veggies and beans in each bite.

Step 5: Stir in the Final Touches

To finish, stir in the coconut milk (or plant-based cream) and squeeze in the lemon juice. Let the soup simmer for five more minutes, stirring gently until everything is perfectly blended. Taste and season with salt and black pepper, adjusting as needed. If you want extra color or a nutrition boost, toss in a handful of chopped kale or spinach at this stage!

How to Serve Creamy Vegan White Bean Soup

Garnishes

A sprinkle of freshly chopped parsley makes this soup pop with color and delivers a lovely herbal finish. You can also dust the top with a touch of cracked black pepper or a few red pepper flakes for a little kick. For extra decadence, swirl in a mini drizzle of coconut milk right before serving.

Side Dishes

Pair Creamy Vegan White Bean Soup with a crusty chunk of sourdough or a warm baguette to soak up every last drop. If you’re going for a heartier meal, serve it alongside a crisp green salad dressed with lemony vinaigrette or some simple roasted vegetables for extra color on your table.

Creative Ways to Present

Ladle the soup into wide, shallow bowls and set out a tray of toppings for everyone to customize—think toasted pumpkin seeds, microgreens, or a squeeze more lemon. For a “wow” factor, serve it in small cups as an elegant appetizer at a dinner party, or pour into mason jars for a picnic-style lunch!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Vegan White Bean Soup is a dream for meal prep! Cool completely, then transfer to an airtight container. Store in the refrigerator for up to four days—the flavors only get better with time, making your future self very happy.

Freezing

This soup freezes beautifully. Simply portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge or gently on the stovetop—perfect for those nights when you need a comforting meal in minutes.

Reheating

Warm your soup on the stovetop over medium-low heat for the best texture, stirring occasionally until hot throughout. You can also microwave single portions, just be sure to stir halfway through. If the soup has thickened in the fridge or freezer, add a splash of broth or water to bring back that wonderfully creamy consistency.

FAQs

What kind of white beans work best for Creamy Vegan White Bean Soup?

Cannellini or great northern beans are perfect—both blend easily and create that dreamy creaminess, but you can use navy beans if that’s what you have on hand. Just make sure they’re well-drained and rinsed.

Can I make this soup oil-free?

Absolutely! Simply sauté your veggies in a splash of vegetable broth instead of olive oil. The final texture may be slightly less rich, but the flavor will still sing.

Is there a substitute for coconut milk in this soup?

You can use any unsweetened, neutral-tasting plant-based cream or milk. Oat milk, cashew cream, or even a thick almond milk will work; just keep it unsweetened for the best result.

How can I add more protein to this soup?

For even more staying power, stir in a cup of cooked quinoa or some extra beans along with the coconut milk. You could also toss in chopped kale or baby spinach for extra nutrients.

Can I make Creamy Vegan White Bean Soup in advance for a gathering?

Yes! In fact, this soup tastes even better after sitting for a few hours or overnight, as the flavors deepen over time. Make it a day ahead and gently reheat when you’re ready to serve.

Final Thoughts

There’s a reason Creamy Vegan White Bean Soup is in heavy rotation at my house: it’s quick, cozy, and endlessly adaptable. Every batch feels like a little act of kindness to yourself (or your lucky dinner guests!). I hope this recipe makes its way onto your table soon—nothing beats that creamy, soulful goodness in every spoonful!

Creamy Vegan White Bean Soup Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Creamy Vegan White Bean Soup is a hearty and satisfying plant-based soup that is perfect for a cozy night in. Packed with white beans, vegetables, and flavorful herbs, this soup is both nutritious and delicious.

Ingredients

Scale

Vegetable Base:

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped

Seasonings:

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)

Remaining Ingredients:

2 (15 oz) cans white beans, drained and rinsed
4 cups vegetable broth
1/2 cup unsweetened canned coconut milk or any plant-based cream
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
Add Seasonings: Add garlic, thyme, rosemary, and red pepper flakes; cook for 1 minute.
Cook Beans: Stir in white beans and vegetable broth. Simmer for 15 minutes.
Blend Soup: Remove half the soup and blend until smooth. Return to pot.
Finish: Stir in coconut milk and lemon juice. Simmer for 5 minutes. Season with salt and pepper. Serve hot, garnished with parsley.

Notes

For extra texture, add chopped kale or spinach during the final 5 minutes of cooking.
Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American