There’s nothing like a warm bowl of soup to make everything feel right in the world, and this Creamy Vegan White Bean Soup has been my go-to comfort food for years. I first made it during a rainy weekend when I needed something hearty but didn’t want to spend hours in the kitchen. The magic happens when those humble white beans blend with coconut milk into the creamiest, dreamiest texture you can imagine, no dairy needed!
What I love most (besides how ridiculously easy it is) is how this soup manages to be both indulgent-tasting and packed with protein and fiber. It’s the kind of meal that makes you feel nourished from the inside out. My kids gobble it up without realizing they’re eating vegetables, and that’s always a win in my book. Whether you’re vegan or just looking for a cozy meatless meal, this soup’s rich flavor and velvety texture will surprise you every time.
Why You’ll Love This Creamy Vegan White Bean Soup
Trust me, this soup checks all the boxes:
- Creamy dreaminess: That luscious texture comes from blended white beans and coconut milk, no dairy needed!
- Protein powerhouse: Packed with 10g of plant-based protein per serving to keep you full and satisfied
- Weeknight hero: Ready in just 35 minutes, faster than pizza delivery
- Budget-friendly: Uses simple pantry staples that won’t break the bank
- Kid-approved: My picky eaters gobble it up (and don’t even notice the veggies!)
Creamy Vegan White Bean Soup: 10g Protein in 35 Minutes
A creamy and hearty vegan soup made with white beans, perfect for a comforting meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups cooked white beans
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Stir in white beans, vegetable broth, coconut milk, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend half the soup until smooth, then return to the pot.
- Season with salt and pepper.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, blend the entire soup.
- Top with fresh herbs before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Ingredients for Creamy Vegan White Bean Soup
Here’s everything you’ll need to make this cozy bowl of goodness, I promise it’s all simple stuff you might already have in your kitchen! The key is using full-fat coconut milk, that’s what gives it that luxurious creaminess without any dairy. And don’t skip the fresh herbs, they make all the difference between “good” and “wow!”
- 2 cups cooked white beans, I use cannellini, but any white bean works (just drain and rinse if using canned)
- 1 onion, diced, yellow or white onions both work great here
- 2 cloves garlic, minced, fresh is best, but 1/2 tsp garlic powder in a pinch
- 1 carrot, chopped, about 1/2 cup for that subtle sweetness
- 1 celery stalk, chopped, adds such nice depth of flavor
- 4 cups vegetable broth, low-sodium so you can control the salt
- 1 cup full-fat coconut milk, this is the secret to that rich texture!
- 1 tsp thyme, dried works, but fresh thyme leaves are magical
- 1 tsp rosemary, finely chopped if using fresh
- Salt and pepper to taste, I start with 1/2 tsp salt and adjust at the end
- 2 tbsp olive oil, for sautéing all those yummy aromatics
See? Nothing fancy, just honest ingredients that come together into something truly special. Now let’s get cooking!
Equipment You’ll Need
You won’t need any fancy gadgets for this soup, just a few basic kitchen tools you probably already have:
- Large pot, about 4 quarts works perfectly
- Immersion blender (or regular blender), for that creamy texture
- Wooden spoon, my trusty stirring companion
- Sharp knife, for chopping all those veggies
- Cutting board, preferably one that doesn’t slide around!
That’s it! Now let’s make some soup magic happen.
How to Make Creamy Vegan White Bean Soup
Okay, let’s get to the fun part, turning these simple ingredients into the creamiest, dreamiest soup you’ve ever tasted! Don’t worry, it’s easier than you think. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect.
Step 1: Sauté the Vegetables
First, heat your olive oil in that big pot over medium heat, not too hot or the garlic will burn! Add your diced onion, minced garlic, chopped carrot and celery. Now here’s my secret: stir them frequently and cook until the onions turn translucent and the carrots just start to soften, about 5 minutes. This builds such amazing flavor!
Step 2: Simmer the Soup
Next, toss in those beautiful white beans, vegetable broth, coconut milk, thyme and rosemary. Give it a good stir and crank up the heat until it comes to a gentle boil, you’ll see little bubbles dancing around the edges. Then immediately reduce to a simmer (that’s when you see just a few bubbles breaking the surface) and let it work its magic for 20 minutes. The smell will drive you crazy!
Step 3: Blend and Season
Here’s where the magic happens! Carefully blend about half the soup, I use my immersion blender right in the pot, but you can transfer some to a regular blender too. This creates that luscious creamy texture while keeping some whole beans for bite. Return everything to the pot if needed, then season with salt and pepper to taste. I always start with 1/2 tsp salt and add more if needed, the flavors really pop once it’s properly seasoned!
Tips for the Best Creamy Vegan White Bean Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to “oh wow!” every single time:
- Blend it all for ultra-creaminess, skip leaving beans whole if you want silky smooth texture
- Taste as you go with herbs, rosemary can overpower, so start with 1/2 tsp and add more
- Fresh beans rock, if you’ve got time, cook dried beans from scratch for incredible flavor
- Don’t rush the sauté, those softened veggies build the flavor foundation
- Garnish generously, a drizzle of olive oil or fresh herbs makes it restaurant-worthy
Variations for Creamy Vegan White Bean Soup
One of the best things about this soup? How easily you can switch it up when you’re feeling adventurous or just using what’s in your fridge! Here are my favorite twists:
- Greens lovers: Stir in a handful of spinach or kale during the last 5 minutes of cooking
- Sweet tooth: Swap the carrot for roasted sweet potato, it adds such lovely natural sweetness
- Coconut-free: Use cashew cream instead of coconut milk for equally rich results
- Herb changes: Try oregano or sage instead of rosemary when you want different flavors
- Extra protein: Add a spoonful of nutritional yeast for a cheesy, protein boost
The soup police won’t come after you, play around and make it your own! If you enjoy this style of hearty, creamy soup, you might also enjoy this comforting creamy white bean soup recipe.
Serving Suggestions
Oh, how I love serving this soup! A big hunk of crusty sourdough for dipping is non-negotiable in my house, it soaks up every last creamy drop. For brightness, I’ll top bowls with a handful of fresh parsley or chives, maybe a drizzle of good olive oil if I’m feeling fancy. When I want to make it a full meal, a simple side salad with lemony dressing cuts through the richness perfectly. Just remember, if you’re reheating leftovers, do it gently over low heat with a splash of broth to keep that velvety texture dreamy. For more ideas on cozy meals, check out Family Tastes.
Storage and Reheating
This soup keeps beautifully! Just pop it in an airtight container and it’ll stay fresh in the fridge for up to 3 days, though mine never lasts that long. When reheating, I always add a splash of vegetable broth and warm it gently over low heat, stirring occasionally. That keeps it from getting too thick and maintains that perfect creamy texture. Pro tip: If it somehow makes it to day 3, the flavors actually deepen and get even better! If you are looking for other quick dinner ideas, this weeknight white bean soup recipe is a great option.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my exact ingredients, but yours may vary slightly):
- Calories: 250, hearty but not heavy
- Fat: 12g (8g saturated from that luscious coconut milk)
- Protein: 10g, plant-powered goodness!
- Carbs: 30g with 8g fiber to keep you full
Remember, these numbers can change based on your exact ingredients, especially if you tweak the coconut milk amount or add extra toppings. But no matter what, you’re getting a nutrient-packed meal that tastes way too indulgent to be this good for you! For another creamy option, consider this cozy one-pot white bean soup recipe.
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common ones I hear about this creamy vegan white bean soup:
- Can I use canned beans? Absolutely! Just drain and rinse them well. Two (15 oz) cans equal about 2 cups cooked beans.
- How do I make it oil-free? Easy, just sauté your veggies in a splash of broth or water instead of oil. The soup will still be creamy!
- Can I freeze this soup? You bet! It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently.
- What if I don’t have an immersion blender? No worries, just carefully transfer half the soup to a regular blender, then return it to the pot.
Now that you’re a white bean soup expert, it’s time to get cooking! Try this recipe today and enjoy a cozy, creamy bowl of comfort.