INTRODUCTION
There’s nothing quite like a warm bowl of creamy soup on a chilly day, and this creamy vegan white bean soup delivers just that. Made with simple ingredients and ready in about 30 minutes, it’s the perfect dish for those cozy nights when you want something hearty yet healthy. This soup is not only comforting but also packed with plant-based protein, making it a wonderful option for vegans and anyone looking to incorporate more beans into their diet. Whether you’re serving it for dinner or enjoying it as a quick lunch, you’ll find this soup is a delightful addition to your recipe collection.
Why You’ll Love This Recipe
This recipe stands out because it’s quick, budget-friendly, and incredibly comforting. With just a handful of ingredients, you’ll whip up a flavorful dish that the whole family will enjoy. It’s a nutritious alternative to heavier cream-based soups, yet it maintains that richness that keeps you coming back for more. Plus, it’s so easy to make, perfect for busy weeknights!
"I made this soup on a whim, and it quickly became my family’s favorite! So creamy and comforting—definitely a keeper!" – Happy Home Chef
How to Make Creamy Vegan White Bean Soup
Creating this delicious creamy vegan white bean soup is a straightforward process that involves sautéing, simmering, and blending—simple steps that yield an incredibly satisfying result. Gather your ingredients and follow along to make this delectable dish.
Ingredients
Here’s what you’ll need to create this delightful soup:
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Quick substitution tips:
- Swap coconut milk for a nut-based cream if you prefer.
- Use dried thyme if you don’t have fresh on hand. Just reduce the amount to 1/3 as it’s more concentrated.
Directions
- In a large pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- Stir in the rinsed white beans, vegetable broth, and thyme. Bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for about 10 minutes.
- Incorporate the coconut milk and season with salt and pepper according to taste.
- Use an immersion blender to puree the soup until it’s smooth and creamy, or blend in batches if you prefer.
- Ladle the soup into bowls and garnish with fresh parsley if you’d like.
Serving Suggestions
This creamy vegan white bean soup shines when paired with a crisp side salad or some warm, crusty bread. Consider topping it with a drizzle of olive oil or a sprinkle of smoked paprika for an extra layer of flavor. It’s a versatile dish that fits wonderfully into both casual family dinners and more elegant gatherings.
Storage & Reheating
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 3-4 days. If you want to freeze it, portion it into freezer-safe containers and it’ll be good for up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop over low heat or in the microwave until warmed through.
Pro Tips
For an extra dimension of flavor, try adding a splash of lemon juice right before serving—that brightness really elevates the soup! If you love a bit of heat, toss in some red pepper flakes during cooking. And don’t hesitate to experiment with herbs; fresh basil or rosemary can add a unique twist!
Variations
Mix things up by adding spices such as cumin or curry powder for a different flavor profile. You can also throw in extra veggies like spinach, carrots, or even sweet potatoes to pack in more nutrition and texture. For a spicy kick, jalapeños or chipotle peppers can be a fantastic complement.
FAQs
Can I use dried white beans instead of canned?
Absolutely! If you’re using dried beans, soak them overnight and cook them until tender before adding to your soup.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, so you can enjoy it without worry!
What’s the best way to reheat the soup?
For best results, reheat on the stovetop over low heat, stirring occasionally until heated through. You can also use a microwave but be sure to stir it midway for even heating.
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Creamy Vegan White Bean Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and creamy vegan soup made with white beans and coconut milk, perfect for chilly days.
Ingredients
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- Stir in the rinsed white beans, vegetable broth, and thyme. Bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for about 10 minutes.
- Incorporate the coconut milk and season with salt and pepper according to taste.
- Use an immersion blender to puree the soup until it’s smooth and creamy, or blend in batches if you prefer.
- Ladle the soup into bowls and garnish with fresh parsley if you’d like.
Notes
For an extra dimension of flavor, add a splash of lemon juice before serving. Experiment with fresh herbs like basil or rosemary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg