Q1: What is the absolute secret to a creamy bean soup without using any cream?

The secret is the brilliant and healthy technique of blending about half of the cooked soup ! By puréeing half of the beans and the broth, you are creating a thick, velvety, and all-natural thickener that gives the entire pot of soup an incredibly creamy body and a luscious texture, while still leaving plenty of whole beans for a hearty bite.

Q2: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q3: What is a poblano pepper, and is it very spicy?

A poblano pepper is a very popular chile pepper in Mexican cuisine. It is a dark, rich green color and has a wonderful, deep, and slightly smoky flavor. It is very mild in terms of heat, especially after the seeds and the ribs have been removed. It is much milder than a jalapeño and adds a fantastic, savory flavor to the soup.

Q4: Can I use dry white beans instead of canned for this recipe?

You can, but you will need to plan ahead. You will need to soak about 2 cups of dry white beans overnight. Drain them and then add them to the pot along with the broth. You will need to add an extra 3-4 cups of water or broth and increase the simmering time significantly (to about 1 1/2 to 2 hours) to ensure that the dry beans are completely tender before you proceed with the blending step.

Q5: Is this soup vegan?

Yes! As written, this soup is completely vegan and plant-based . To keep the entire meal vegan, simply be sure to use vegan toppings, like a dairy-free sour cream, and omit the optional cheese.

The Best Creamy White Bean Soup (Easy Vegan Recipe!)

A hearty and creamy vegan white bean soup with Southwestern flavors. This one-pot recipe achieves its rich texture by pureeing half of the white beans with vegetable broth, which is then stirred back into the soup. The flavor base is built by sautéing onion and poblano pepper with aromatic spices like cumin and coriander, and canned green chiles add a mild heat. The soup is finished with a bright splash of fresh lime juice and can be served with a variety of fresh toppings.

Author: Evelyn

Ingredients

4 ½ cups cooked white beans (from 3 14-ounce cans), drained and rinsed, divided
4 cups vegetable broth, divided
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed, seeded, and diced
1 ¼ teaspoons sea salt
1 (4-ounce) can diced green chiles
4 garlic cloves, chopped
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
2 tablespoons fresh lime juice, plus wedges for serving
Freshly ground black pepper
For Topping (optional):
Fresh cilantro
Sliced jalapeño or serrano peppers
Diced avocado
Sliced scallions

Instructions

In a blender, combine half of the white beans (2 ¼ cups) with ¾ cup of the vegetable broth. Blend until smooth and set the puree aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, poblano pepper, salt, and several grinds of black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the green chiles, garlic, cumin, oregano, and coriander. Cook, stirring, for 30 seconds until fragrant.
Add the remaining 3 ¼ cups of broth and the remaining 2 ¼ cups of whole white beans to the pot. Bring the soup to a simmer and cook for 10 minutes.
Stir in the reserved bean puree and continue to simmer, uncovered, for 20 more minutes to allow the flavors to meld and the soup to thicken.
Remove the pot from the heat and stir in the fresh lime juice.
Season to taste with more salt and pepper, and serve warm with your desired toppings and lime wedges for squeezing.

Notes

The key to this soup’s creamy texture is pureeing half of the beans with broth, which thickens it naturally without any dairy.
‘Blooming’ the spices by toasting them in the hot pot for about 30 seconds before adding the liquids is a key step that brings out their deep, aromatic flavors.
This soup is a great one-pot meal that is naturally vegan and gluten-free.

Find it online: https://cookupjoy.com/white-bean-soup/