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A bowl of hearty cannellini bean soup garnished with fresh herbs and served with toasted bread slices.

Creamy Vegan Cannellini Bean Soup (Easy 1-Pot)

This Vegan Cannellini Bean Soup is a quick, comforting one-pot recipe made with canned white cannellini beans (one can pureed for natural creaminess and one left whole!), diced carrots, garlic, canned diced tomatoes, sweet cherry tomatoes, and warm paprika! Packed with plant-based protein, dairy-free, and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Method Video Notes

Method
 

  1. 2 cans (400g / 14 oz each) Cannellini beans (drained and rinsed; blend 1 can into a smooth puree and leave 1 can whole)
  2. 1 medium Onion (diced)
  3. 3 cloves Garlic (minced)
  4. 1 large Carrot (peeled and diced)
  5. 1 can (400g / 14 oz) Diced tomatoes (with their juices)
  6. 1 cup Cherry tomatoes (halved)
  7. 2 tbsp Extra-virgin olive oil
  8. 1 tsp Paprika (sweet or smoked paprika)
  9. 4 cups Vegetable broth (or water)
  10. Salt and black pepper (to taste)
  11. Fresh parsley (chopped, for serving)

Video

Notes

  • Blend for Dairy-Free Creaminess: Blending one can of drained cannellini beans with ¼ to ½ cup of broth creates a naturally thick, velvety soup base without adding any heavy cream or flour.
  • Customize Vegetables: Feel free to stir in diced celery, zucchini, or a few handfuls of fresh baby spinach or kale during the last 5 minutes of simmering!
  • Season to Taste: Taste the broth after the 20-minute simmer and adjust salt, pepper, and paprika (plus an optional squeeze of lemon juice) for the best balanc