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Creamy Vegan White Bean Soup

This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!

Creamy Vegan White Bean Soup

You guys know that I love smoothies, so naturally I also love the savory cousin of smoothies…soup! Throw everything in a pot, taste, adjust as needed, serve. There’s really no messing up. This white bean soup has roasted garlic (i.e. the best flavor known to mankind), creamy white beans, and a handful of spinach (for the health of it!).

Creamy Vegan White Bean Soup

This week we’re briefly diving into the tasty world of beans! I made this as part of the 21 Day Reset (which kicks off in less than two weeks!) After going through the program last month and cutting out all grains, dairy, sweets, and meats, I’ve got to say, some of those food cravings got pretty intense! But you know what? This soup fixes them all. It’s creamy, hearty, and soul-warming.

Creamy Vegan White Bean Soup

How to make white bean soup

So here’s how we do this. First we’ll roast some garlic, making our homes smell like an Italian grandmother’s kitchen, and laying the foundation for a darned tasty soup.

When that’s done we’ll lay the second foundation, sautéed onion and celery. Cook them a bit, add the beans, broth, milk, pepper, and garlic, then cook.

Spoon out a bit of the veggie, blend the rest (we want there to be some chewy bits!), then add the veggies back in. Throw in fresh spinach, let it wilt down, and voila! delicious, healthy, way easy white bean soup.

Creamy Vegan White Bean Soup
Creamy Vegan White Bean Soup

Creamy Vegan White Bean Soup

This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!
Print Pin Rate
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Keyword: healthy white bean soup, vegan white bean soup, white bean soup
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Game Day, Thanksgiving
Time: 60 minutes or more
Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Servings: 4 servings
Calories: 383kcal
Author: Sarah Bond
5 from 1 vote

INGREDIENTS

  • 1 bulb garlic
  • 2 Tbsp olive oil 30 mL, divided
  • 1 white onion chopped
  • 2 large celery stalks chopped
  • 2 15- oz cans white beans 425 g, about 3 cups, drained
  • 2 cups vegetable broth 473 mL
  • 1 cup milk 236 mL, or dairy-free alternative
  • 1/4 tsp ground black pepper
  • 3 cups fresh spinach roughly chopped

INSTRUCTIONS

  • Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.
  • Flavor Makers: In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
  • Blend: Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
  • Serve: Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.

NUTRITION

Serving: 1serving | Calories: 383kcal | Carbohydrates: 55.1g | Protein: 23.6g | Fat: 8.5g | Cholesterol: 1mg | Sodium: 462mg | Fiber: 13.1g
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This recipe was first published on Amanda’s Cookin’ where I’m a contributor.

Hi, I’m Sarah!

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Comments (12)

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  1. Valeria Vincent Sancisi says:

    looks delish but it isn’t Vegan as the headline says

    1. Sarah says:

      Hi Valeria, I always make this with almond milk, which makes it vegan 😀

  2. Bob says:

    doesn’t almond milk contain fat?

    1. Sarah says:

      Yes, 1 cup has 2.5 g fat (mostly monounsaturated!)

  3. Karen says:

    Made this soup twice, Absolutely delicious! I skip the blending but I do use a potato masher to get a creamier texture. I love this easy, tasty recipe, Thank you!

    1. Sarah says:

      So happy to hear, Karen! I bet the potato masher leaves a nice amount of texture, I’ll have to try it like that next time 🙂

  4. Wanda says:

    What is the serving size?

    1. Sarah says:

      Hi Wanda! It makes about 7 cups, which serves 3 to 4 🙂

  5. Hemanth G says:

    Made this last night for my family. They LOVED it! I actually made an extra roasted garlic and served garlic bread with the soup. Kids even asked for left overs for lunch!

    1. Sarah says:

      Oh yum, love the garlic bread idea! Roasted garlic is one of my favorite flavors!

  6. DQM says:

    Lovely! I was scrolling through the internet, looking for some vegetarian soupy inspiration to add to a complex multi-course dinner, and stopped when I got to your recipe. I did puree all the way, because I was looking for a very smooth texture, but that’s just what I was in the mood for – I’m sure that leaving some chunky bits is great, too. I love the additions of roasted garlic, and the flavor, bit of texture, color, and nutrition of the added spinach. Fast, delicious, healthful….a total winner!5 stars

    1. Sarah Bond says:

      So happy to hear you liked it! Roasted garlic is one of my most FAVORITE flavors, so I just had to add it here 😀

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