Creamy Vegan Tuscan White Bean Soup Recipe
As I wrapped my hands around a warm bowl of this Creamy Vegan Tuscan White Bean Soup on a chilly winter evening, the aromatic steam danced up, carrying with it the promise of a cozy night in.
I recall making this soup for the first time last February, during a snowstorm, with a can of cannellini beans and a bunch of fresh kale that I had picked up at the farmer’s market – it was love at first sip!
The moment I took my first spoonful, I knew This Creamy Vegan Tuscan White Bean Soup – High Protein Vegan Soup quickly became a cherished family favorite.
Why You’ll Love This Creamy Vegan Tuscan White Bean Soup – High Protein Vegan Soup
- The silky texture from the blended beans and cashew cream will leave you spooning for more.
- Each spoonful bursts with the rich flavors of garlic, onion, and Tuscan herbs.
- Ready in just 30 minutes, this soup is perfect for a quick weeknight dinner.
- With 20 grams of protein per serving, it’s a foolproof way to meet your daily protein goals.
- Serve it at your next casual gathering or cozy night in – it’s sure to impress!
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup unsweetened non-dairy milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup nutritional yeast (optional)
- 1/4 cup chopped fresh parsley (optional)
The cannellini beans and cashew cream are the stars of this show, providing a luxurious texture and a boost of plant-based protein. The aromatic garlic and onion lay the groundwork for a deep, satisfying flavor.
Expert Tips for the Best Creamy Vegan Tuscan White Bean Soup – High Protein Vegan Soup
- Blend the soup in batches for the creamiest texture – it’s worth the extra effort!
- Don’t skip the cashew cream – it adds an unbeatable richness.
- Add a splash of lemon juice just before serving for a bright, fresh flavor.
- The soup is done when the flavors have melded together and it’s heated through.
- Make a double batch and freeze for up to 3 months for a quick meal prep.
Variations and Substitutions
For a gluten-free version, swap out the vegetable broth for a gluten-free option. Use chickpeas as a protein swap. Add a pinch of red pepper flakes for a bold, spicy twist.
How to Store and Reheat
Store in the fridge for up to 5 days in an airtight container. Reheat gently over low heat, adding a splash of broth if needed. Freeze for up to 3 months and thaw overnight in the fridge.
Frequently Asked Questions
Can I make this soup without cashews?
Yes, you can substitute soaked sunflower seeds or omit for a lighter version.
How do I make this soup spicier?
Add diced jalapeños or a pinch of red pepper flakes to taste.
Can I serve this soup at a party?
Absolutely! It’s a great make-ahead option and serves a crowd.
Now, go ahead and get cozy with a bowl of this Creamy Vegan Tuscan White Bean Soup – I know you’ll love it as much as my family does! Don’t hesitate to reach out if you have any questions or if you’d like any variations on the recipe.
Tuscan White Bean Soup
🧂 Ingredients
👩🍳 Instructions
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1Heat the olive oil in a large pot over medium heat.
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2Add the onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
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3Add the garlic and cook for 1-2 minutes, until fragrant.
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4Add the cannellini beans, vegetable broth, non-dairy milk, oregano, basil, and smoked paprika.
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5Stir to combine, then bring the mixture to a simmer.
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6Reduce the heat to low and let cook, covered, for 15-20 minutes, or until the soup has reached the desired consistency.
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7Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
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8Return the soup to the pot and add the nutritional yeast and parsley, if using.
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9Season with salt and pepper to taste.
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10Serve hot, garnished with additional parsley, if desired.
