White Bean Soup is the ultimate comfort food. Creamy, thick, and loaded with veggies, it gets its creamy texture from blended beans with no dairy required!
author’s note
The Secret to Creamy Soup Without Cream!
I’m a little obsessed with creamy soups like Potato Soup, Creamy Vegetable Soup, and Broccoli Cheddar Soup. But every now and then, I want something just as satisfying without feeling quite as heavy. That’s where this recipe comes in. It’s the lighter swap, still thick, creamy, and loaded with veggies, but made without any cream or cheese.
So what’s the secret? Blended beans! They give the soup a silky, velvety texture with no dairy at all. My kids devoured it and never would have guessed it was packed with beans and protein. That’s when I knew this one was a keeper.
White Bean Soup Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Olive oil | Any neutral oil works in a pinch |
| Onion, carrot, celery | Buy pre-chopped mix to save time |
| Garlic | Fresh or jarred both work |
| Tomato paste | Don’t skip browning, it makes a huge difference |
| Thyme & rosemary | Italian seasoning works if that’s all you have |
| Red pepper flakes | Leave out for kids, or add more for spice lovers |
| Cannellini beans | Navy or Great Northern beans also work |
| Vegetable broth | Chicken broth works if not vegetarian |
Shortcuts
Grab pre-chopped mirepoix (onion, carrot, celery) from the store or use frozen.
Pesto In A Soup?
Pesto is the secret ingredient that takes this White Bean Soup to the next level.
I first tried it in my vegetable soup and loved it so much that I had to add it here too. Instead of chopping a bunch of herbs, you can stir in a spoonful of good-quality basil pesto for instant flavor.
Homemade pesto works beautifully, but store-bought makes things quick and easy. For the best flavor, choose a fresh, refrigerated option like Buitoni or Rana’s.
Tips For Making White Bean Soup
- Blend safely: Start slow and let steam escape before opening the lid. If your blender isn’t made for hot foods, cover with a towel.
- Add enough salt: Veggies need it! Adjust based on how salty your beans and pesto are.
- Don’t rush the tomato paste: Cooking it until deep red makes the flavor richer.
- Let flavors meld: The soup tastes even better after sitting for a bit—great for meal prep!
Yes! Great Northern beans are a type of white bean. They’re larger and have a mild, nutty flavor compared to Navy or Cannellini beans.
Storage
White Bean Soup gets better with time as the flavors meld.
- Fridge: Keeps 4–5 days.
- Freeze: Cool fully, store in an airtight bag, and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm on medium-low, stirring often. Add vegetable broth if too thick.
More Easy Soup Recipes:
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Easy Tomato Soup Recipe
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Chicken Pot Pie Soup Recipe
White Bean Soup
Video
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 cups diced yellow onion 1 large onion
- 1 cup diced carrot
- 1 cup diced celery
- 4 teaspoons minced garlic 4 cloves
- 1/4 cup tomato paste
- Salt and pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon red pepper flakes optional
- 3 (15.5-ounce) cans cannellini beans drained and rinsed
- 1 (32-ounce) container vegetable broth
- basil pesto see note 1
- fresh thyme optional, for serving
- Hearty buttered bread optional, for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook, stirring often, for 8–10 minutes until the onion is golden and soft. Add garlic and cook for 30 seconds until fragrant.
- Add remaining 1 tbsp oil and the tomato paste. Season with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper). Stir and cook for 7–9 minutes until the veggies are very tender and the tomato paste is thick and darkened. Don’t rush this step! Add the thyme, rosemary, and red pepper flakes. Stir to combine.
- Slowly pour in vegetable broth, scraping up any browned bits on the bottom of the pan. Add the beans and stir. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 10–15 minutes.
- Remove 2 cups of soup and blend until smooth. Pour it back into the pot and stir to combine. Add 3 tablespoons pesto and mix well. Taste and adjust seasonings (I usually add another 1/4 teaspoon salt).
- Ladle the soup into bowls and drizzle each with 1/2 tablespoon pesto (or more, to taste). Garnish with fresh thyme and serve with buttered bread for dunking!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Try adding some sausage like in this White Bean and Sausage Soup.
I made this soup (tripled it) for community lunch at my meditation center. It was a big hit and more than enough for ~18 people. Thank you for the delicious recipe and great instructions!
I am so thrilled to hear this! Thanks Julie! 🙂
So enjoyed it. I had to use a can of chopped tomatoes since didn’t have any tomato paste on hand. Also was out of Rosemary so substituted Tarragon.
I’m so glad you loved! Thanks Diane! 🙂
As your sister I have to say…This soup will feed your soul!! Best thing I’ve ever made!
So happy to hear that! Thank you!