Who says comfort food can’t be totally plant-based? I seriously struggled for years trying to make a rich, thick soup without relying on heavy cream or dairy butter. Everything tasted thin, like something was missing, you know? Well, I finally cracked the code! This **Creamy Vegan White Bean Soup With Sautéed Broccolini** is my absolute favorite foolproof recipe for cozy nights. The secret is using good old cannellini beans, blended until they create this incredible velvety base. It’s unbelievably satisfying, incredibly quick, and honestly, you’ll forget you aren’t eating dairy. Trust me, this is the ultimate hug in a bowl!
Why This Creamy Vegan White Bean Soup With Sautéed Broccolini Works So Well
I know what you’re thinking: vegan soup sounds nice, but is it actually going to fill you up? Oh, honey, yes! This recipe is proof that you don’t need heavy cream to create luxury texture. It’s fast, it’s packed with good stuff, and it tastes like you spent the whole afternoon stirring away. It’s a weeknight miracle, I promise.
Here’s why this Creamy Vegan White Bean Soup With Sautéed Broccolini always hits the spot:
- It’s naturally thick! The high starch content in the cannellini beans creates a naturally luxurious texture when blended. No weird thickeners needed here.
- Total time is under 40 minutes. We’re talking seriously quick comfort food for those busy evenings.
- It’s insanely hearty. With all that fiber and protein from the beans, this soup keeps you completely satisfied for hours. Feel free to check out my anti-inflammatory cauliflower soup if you’re looking for more feel-good recipes too!
- The broccolini topping adds the perfect bite. That little bit of bitter char cuts through the richness wonderfully.
Essential Ingredients for Creamy Vegan White Bean Soup With Sautéed Broccolini
You might think a soup this rich needs fancy, hard-to-find vegan products, but nope! This magic comes from humble pantry staples. We keep things simple, but we don’t cut corners on the flavor builders. We need two main groups of ingredients: the soup base and our crunchy topping. Getting these bits prepped first makes the cooking process fly by.
For the soup itself, you’ll grab:
- One tablespoon of olive oil to start things off in the pot.
- One medium yellow onion, which needs to be perfectly chopped. Don’t cry over it—the flavor payoff is worth it!
- Two cloves of garlic, minced super fine—we want that punch of flavor to wake up the herbs.
- One teaspoon of dried thyme and half a teaspoon of dried rosemary. These give it that earthy, classic warmth.
- Four cups of vegetable broth. Listen, use the best quality broth you can find! Since this is the main liquid, a watery, bland broth will make a sad soup. It’s the backbone of our flavor here! I love checking out deep-flavored recipes like ultimate bean soup comfort for broth inspirations.
- Two 15-ounce cans of cannellini beans. Make sure they are rinsed and drained really well before they hit the pot.
- Half a cup of unsweetened, plain plant milk—I always reach for oat or soy because they blend up the creamiest.
- A little salt and black pepper to adjust at the very end.
Then for that gorgeous topping, all you need is one bunch of lovely broccolini that’s been nicely trimmed, plus one more tablespoon of olive oil for the skillet.
Step-by-Step Instructions for Creamy Vegan White Bean Soup With Sautéed Broccolini
This is where the magic happens, and honestly, it moves surprisingly fast! Once you get the aromatics going, the simmering and blending take no time at all. We’re basically making a luxurious sauce and calling it soup. If you’re looking for other great stovetop recipes, check out my sausage and vegetable soup guide for more ideas!
Sautéing Aromatics and Simmering the Base
First things first, let’s wake up the flavors. You need to heat that first tablespoon of olive oil in your big pot over medium heat. Toss in your chopped onion and let it cook down gently until it looks soft and translucent—that usually takes about five minutes. We aren’t trying to brown it, just make it sweet!
Next, throw in your minced garlic, the dried thyme, and the rosemary. Stir this constantly for about 60 seconds. You’ll know it’s ready when you can smell those herbs—that fragrance is going to perfume the entire soup, so take a good deep breath! Now, pour in all four cups of vegetable broth and add those rinsed, drained cannellini beans. Turn the heat up just enough to get the whole thing simmering nicely.
Once it’s bubbling gently, reduce the heat way down low, put the lid on, and let it hang out for about ten minutes. This short simmer allows those dried herbs to really infuse into the beans and broth base.
Achieving the Perfect Creamy Vegan White Bean Soup Texture
Time to ditch the chunks! Take the pot completely off the heat—this is important, especially if you’re using a regular blender. If you have an immersion blender, fantastic! Stick that right into the pot and blend away until it looks like liquid silk. Seriously, you want it velvety smooth, no bits allowed.
Now, let me tell you my secret for *extra* creamy soup: If you are using a regular blender, blend in small batches. Don’t overfill it! And here’s the E-E-A-T tip: Make sure you blend some of those beans until they are practically invisible before adding the liquid back in if you want that professional, thick texture. Once it’s smooth, stir in that half-cup of plant milk. Taste it! Add salt and pepper until it sings to you. Keep it warm on the lowest setting while we deal with the greens.
Preparing the Sautéed Broccolini Topping
While the soup was simmering, you should have prepped your broccolini by trimming off any really tough ends. Now, grab a separate skillet and heat up that last tablespoon of olive oil over medium-high heat. You want this pan hot!
Toss in that trimmed broccolini. We sauté this for about five to seven minutes. The goal here is *perfection*: tender on the inside but with little charred, brown spots on the outside. That slight bitterness is the perfect contrast to the sweet, creamy soup base. Season it lightly with a pinch of salt and pepper right when you pull it off the heat.
Serving Your Creamy Vegan White Bean Soup With Sautéed Broccolini
We’re done! Ladle that gorgeous, smooth soup into warm bowls. Don’t let it sit too long—you want to serve this right away when it’s hot. Top each bowl generously with that freshly sautéed, tender-crisp broccolini. That’s it! Instant, amazing, creamy vegan dinner.
Expert Tips for the Best Creamy Vegan White Bean Soup With Sautéed Broccolini
I love this soup because it’s forgiving, but there are a couple of tiny tricks that elevate it from good to ‘make-this-every-week’ amazing. Remember those notes I had on thickening? Lean into those! If you find your soup isn’t quite thick enough after blending, don’t panic and don’t reach for flour. Just put that pot back on the lowest possible heat, take the lid off, and let it simmer gently for five more minutes. The excess liquid evaporates, and you’ll magically get that heavier texture without watering down the bean flavor. Or, if you’re in a rush, just use a tiny splash less plant milk than I suggest.
Speaking of beans, always use the best quality cannellini beans you can find. They are the structure of this recipe. If you rinse them really well, you’re removing that canning liquid, which can sometimes taste a bit metallic. Also, don’t forget to really season the broth *after* you blend! Herbs taste different blended than they do whole, so taste, taste, taste right before serving. It’s amazing how much salt a creamy soup can absorb!
And here’s a little thing I learned from trying to copycat a restaurant version: When you sauté your onions and garlic, use just slightly less than the full tablespoon of oil the first time. Save about half a teaspoon in that oil measure, and use that reserved oil to toss with your broccolini later. You get a richer flavor profile because the aromatics infuse the oil first, and then the final crisping step uses that same flavorful oil. It’s a small step, but trust me, it adds depth. If you want to try another incredibly deep-flavored, comforting meal, you have to check out my French onion casserole sometime!
Ingredient Notes and Substitutions for Creamy Vegan White Bean Soup With Sautéed Broccolini
I get so many questions about swaps, and honestly, this soup is pretty flexible if you know the *why* behind the recipe! For the creamiest result, I stand by oat or soy plant milk. They have a higher fat and protein content, which mimics dairy creaminess best when blended. Avoid thin milks like rice milk here, or you’ll end up with a watery soup that won’t hold that lovely texture.
If you don’t have cannellini beans, Great Northern beans are your next best friend—they blend up almost identically. You can even use some butter beans in a pinch! As for herbs, if rosemary is just too strong for you, swap it out for a pinch of dried sage. It gives a slightly sweeter, earthy note that still complements the beans so well. I haven’t tried it with parsley, but I imagine it would work if you skip the thyme entirely. Keep it simple for the best outcome!
Storage and Reheating for Leftover Creamy Vegan White Bean Soup With Sautéed Broccolini
This soup is perfect for making ahead, which I do constantly because who doesn’t love quick lunches? The biggest thing you have to remember is to keep the components separate! Store the creamy soup base in an airtight container in the fridge for up to four days. That smooth texture holds up beautifully.
Now, that sautéed broccolini topping? You must store it totally separately. The minute it sits in the liquid, it gets sad and soggy. Keep the greens in a little container next to the soup. When you’re ready to eat, reheat the soup on the stove until it’s piping hot—you might need to add a splash of broth or water if it thickened too much overnight. Then, quickly sauté some fresh broccolini or reheat the old batch quickly in a dry pan just to crisp it up a tiny bit before topping your bowl. It’s worth the two extra minutes, I promise! Check out this cozy chicken noodle soup for another great make-ahead meal.
Serving Suggestions to Complete Your Creamy Vegan White Bean Soup With Sautéed Broccolini Meal
Since this soup is already so rich and satisfying, you don’t need a lot of fuss on the side! The number one thing you absolutely must serve with this Creamy Vegan White Bean Soup With Sautéed Broccolini is something crusty. I mean, soaking up every last drop of that creamy broth is mandatory, right? A thick slice of rustic sourdough bread is perfect for dipping.
If you want to stretch it into a bigger meal, keep the side light. A quick arugula salad dressed simply with lemon juice and olive oil works wonders because that bright acidity cuts through the bean richness beautifully. And if you’re feeling ambitious (or just really hungry), you can try making some amazing homemade rolls; this recipe for fluffy dinner rolls is surprisingly easy!
Frequently Asked Questions About This Creamy Vegan White Bean Soup With Sautéed Broccolini
Can I make this soup thicker without adding more beans?
Oh, absolutely! If you want a soup that just coats your spoon, you have two main levers to pull. First, when you are simmering the soup before blending (that 10-minute step), just take the lid off. Let it simmer uncovered for a few extra minutes. You’ll see the broth reduce slightly, concentrating the flavor and thickness. Second, the plant milk is your final textural control. If you only stir in half of what the recipe calls for, it will be much thicker when blended. It’s better to start with less milk and add a splash more if it looks too thick once blended smooth!
Is it necessary to use cannellini beans for this creamy soup?
Cannellini beans are truly my first choice for this specific Creamy Vegan White Bean Soup With Sautéed Broccolini because they have a higher starch content and break down into the smoothest possible puree. They really make that wonderful, heavy mouthfeel we are going for in a creamy vegan soup. If you absolutely cannot find them, Great Northern beans are a fantastic substitute. They are very similar in texture and starch. I would avoid kidney beans or chickpeas here; they tend to stay a little bit grainier when blended, and we want smooth velvet!
How do I keep the broccolini from getting soggy if I make the soup ahead?
This is a crucial point for texture lovers! Soggy broccolini is just sad broccolini. You MUST keep the topping completely separate from the soup base. Store two days’ worth of soup in the fridge, and keep the sautéed broccolini in a separate, airtight container. When you reheat the soup portion, do it until it’s steaming hot on the stovetop. Then, right before you serve, you can either toss the broccolini into a hot, dry skillet for about 30 seconds just to revive its heat and crispness, or you can even eat it cold on top! That fresh snap is what makes this dish shine. If you are planning meals ahead, check out my guide on vegan eating for great ideas on preparing components like this ahead of time!
Nutritional Snapshot for Creamy Vegan White Bean Soup With Sautéed Broccolini
Now, I’m not a registered dietitian—I’m just a home cook who loves making food taste amazing—but for those of you interested in the numbers, here’s a rough idea of what’s packed into a bowl of this rich soup, topped with the greens. It’s amazing how much goodness you can get from just beans and some veggies!
This estimate is based on four servings and assumes you are using standard unsweetened plant milk:
- Calories: About 350 per bowl
- Protein: A whopping 18 grams! That’s all thanks to those fantastic cannellini beans.
- Total Fat: Hovering around 10 grams. Mostly healthy fats from the olive oil, which is great news.
- Carbohydrates: Around 55 grams, nicely balanced with lots of fiber.
Just remember, these numbers are guides, not gospel! If you use a fattier plant milk or a ton more oil when you sauté your broccolini, those numbers will bump up a little. But overall, this Creamy Vegan White Bean Soup With Sautéed Broccolini is a fiber and protein powerhouse that keeps you full without weighing you down.
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Creamy Vegan White Bean Soup With Sautéed Broccolini
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple, creamy soup made from white beans, topped with sautéed broccolini.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1/2 cup unsweetened plain plant milk (soy or oat recommended)
- Salt and black pepper to taste
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil (for broccolini)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the rinsed cannellini beans. Bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 10 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer batches to a regular blender and blend until smooth, then return to the pot.
- Stir in the plant milk. Season with salt and pepper to your taste. Keep warm.
- While the soup simmers, prepare the broccolini. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the trimmed broccolini to the skillet. Sauté for 5 to 7 minutes until tender-crisp and slightly browned. Season lightly with salt and pepper.
- Ladle the soup into bowls. Top each serving with the sautéed broccolini.
Notes
- For a thicker soup, use less plant milk or simmer uncovered for a few extra minutes before blending.
- If you do not have an immersion blender, mash about half the beans before adding the broth for a chunkier texture.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 15
- Protein: 18
- Cholesterol: 0
Keywords: white bean soup, vegan soup, creamy soup, cannellini beans, broccolini, plant-based