Embark on a culinary journey that embraces both comfort and compassion with the delightful Creamy Vegan White Bean Soup. A harmonious symphony of wholesome ingredients, this heartwarming creation intertwines the creaminess of white beans with aromatic herbs and an array of nutrient-rich vegetables.

As you sauté onions, garlic, carrots, celery, and potatoes, the kitchen becomes a haven of inviting aromas, signaling the beginning of a nourishing soup adventure. The addition of white beans, dried thyme, and rosemary infuses the broth with a rustic earthiness, laying the foundation for a soup that exudes warmth and comfort.

The magic of this recipe lies in the creation of a luscious, dairy-free creaminess. Soaked cashews, when blended with nutritional yeast and a ladleful of the simmering soup broth, yield a velvety base that transforms the dish into a luxurious experience. The resulting creamy white bean soup is a testament to the possibilities of plant-based cooking, showcasing that indulgence and compassion can seamlessly coexist.

Garnished with a sprinkle of fresh parsley, each spoonful offers a symphony of flavors—nutty, herby, and heartily satisfying. Whether enjoyed on a brisk day or as a wholesome meal to nurture body and soul, this vegan soup encapsulates the essence of mindful, compassionate gastronomy. Revel in the warmth and richness of Creamy Vegan White Bean Soup, a bowlful of goodness that transcends the ordinary and nourishes the spirit.

Creamy Vegan White Bean Soup


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup (240ml) unsweetened almond milk or other non-dairy milk
  • Juice of 1 lemon
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the drained and rinsed white beans to the pot.
  3. Pour in the vegetable broth and add dried thyme, dried rosemary, salt, and pepper. Stir well.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes to allow the flavors to meld.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
  6. Stir in the almond milk and lemon juice. Adjust seasoning as needed.
  7. Simmer for an additional 5-10 minutes to heat through.
  8. Serve the creamy white bean soup hot, garnished with fresh parsley.

Nutritional Information (Approximate per serving):

  • Calories: 250-300
  • Protein: 10-12g
  • Fat: 6-8g
  • Carbohydrates: 40-45g
  • Fiber: 10-12g
  • Sugar: 3-5g
  • Sodium: 800-1000mg

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.