Creamy Vegan White Bean Soup

April 11, 2013

Well, it is springtime in Chicago. That pretty much means that one day it is beautiful and the sun is shining bright like a diamond (sorry, I had to) and then the next day it is rainy and a chilly forty degrees.

To tell you the truth, I kind of don’t mind the rainy days. Well, when I am home supposed to be taking pictures for the blog and it is rainy, that kind of throws a wrench in my plans. But, when it hits 10 o’clock and I hear a thunderstorm brewing, I know good sleep is ahead.

No better sleeping weather than rain.

These rainy days are also a good chance for me to use up all of my frozen soup and chili supply. I have been on quite the white bean kick lately, ever since I discovered the ease of cooking dry beans. When Mike was home on Spring break, I enlisted his help in the kitchen for this particular recipe. I gave him one job—make me some cheesy herb croutons.

“How do you make croutons?” he asked.

Oh boy. I felt like Hamilton Porter, aka the Great Hambino, in the Sandlot when Smalls doesn’t know who Babe Ruth is. You’re killin’ me, Smalls! So mustering all my patience, I instructed Mike how to make some croutons.  I checked on him a few times while making the soup. Luckily, this soup is easy enough that when Mike forgot the croutons in the oven, I was able to switch over to crouton duty and remove them from the oven before they burned.  Give the guy one job…

Anyway, this soup is so easy it practically make sit self. It freezes well so if you live in a climate that is similar to mine, you can enjoy this soup all the way until summer pops up!

Creamy Vegan White Bean Soup

Course Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
Author Sarcastic Cooking


  • 1 Tablespoon Olive Oil
  • 2 Shallots minced
  • 3 Cloves Garlic minced
  • 3, 15- Ounce Cans Cannellini Beans drained and rinsed
  • 3 Cups Low-Sodium Vegetable Stock
  • Large Pinch of Salt and Pepper
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Teaspoon Fresh Chopped Oregano


  1. Heat olive oil in a large Dutch oven or stock pot over medium heat for two minutes.
  2. Add shallot, sauté for four minutes until translucent. Add garlic, cook for one minute. Add in beans, stir, and sauté three minutes until just warmed through.
  3. Pour in the vegetable stock. Season the soup with salt and pepper. Bring to a simmer. Simmer uncovered for fifteen minutes.
  4. After fifteen minutes, add thyme and oregano. Turn off the heat. Use an immersion blender to puree the soup until smooth and creamy. If you do not have an immersion blender, let the soup cool slightly before transferring it to a blender and pureeing in batches until smooth.

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  • Anita at Hungry Couple
    April 16, 2013 at 11:39 pm

    Stephanie – I made a version of this delicious soup and loved it. Sharing it on my blog today with credit and link backs to you, of course.

  • Cookie and Kate
    April 13, 2013 at 4:58 pm

    My belly is rumbling and I really wish a bowl of this lovely soup would appear to satisfy my hunger. I love simple, hearty, comforting recipes like this.

  • Ashley Bee (Quarter Life Crisis Cuisine)
    April 12, 2013 at 9:26 am

    What a nice soup, and it’s certainly still soup season here in New England. I am wearing my fleece today, despite gorgeous weather on Monday. Sigh.

  • Amanda @ Once Upon a Recipe
    April 11, 2013 at 10:40 pm

    Those croutons are calling my name. It is still very much winter where I live right now (although I’m writing this from sunny, beautiful Hawaii), so I’m sure there is a day in the future where I will make this soup! It looks so easy too.

    • Stefanie
      April 12, 2013 at 10:32 am

      Ugh…. so jealous!

  • Anita at Hungry Couple
    April 11, 2013 at 2:27 pm

    Damn you woman. I just got back from the store and I didn’t buy beans because I hadn’t seen this post. And now it’s storming and I don’t want to go back out again. This soup is going to happen very soon and those croutons might need to happen right this minute!

  • Julia
    April 11, 2013 at 1:38 pm

    Cheesy croutons?! Brilliant. I am making those ASAP. And yes, Chicago weather in the Spring is crazy. Last night it was like 30 degrees out…so strange.

  • Karla @ Foodologie
    April 11, 2013 at 11:27 am

    Ok so the soup totally looks awesome. But I won’t lie, I want to stuff ALL those crouton into my mouth. Like Now.

    • Stefanie
      April 11, 2013 at 11:30 am

      That is why I made so many! You need to make extras for snacking!

  • Stephie @ Eat Your Heart Out
    April 11, 2013 at 9:46 am

    Hahaha, poor Mike.

    I love white beans! This looks yummmmmmmy, especially with the cheesy croutons! (No better way to ruin a vegan/GF soup than with cheesy croutons. Perfection.)

  • Stephanie @ Girl Versus Dough
    April 11, 2013 at 9:16 am

    Ohmahgoodness, those CROUTONS. And I so agree — rainy weather is the best sleeping weather, though I’m real excited for a few days in a row when the sun shines bright like a diamond. 😉