Creamy White Bean Sage Soup

vegan creamy white bean sage soup

This is around the time when New Years resolutions are already long forgotten. Goals like saving money and eating healthy can be quickly derailed with a text reading "brunch today?" But since that message is coming whether you like it or not, it's good to have a back up plan and avoid watching your 2018 goals fall apart before February. 


This recipe has you covered. With only 6 ingredients, it is cheap to make and easy to prep. While onions, beans, and almond milk seem like a ragtag combination, the result is delightfully rich, creamy, and full of subtle flavors that complement each other perfectly. It is also worth mentioning that this is a great excuse to buy a fresh loaf of hearty bread.


And eating more bread, staying warm, and making good soup all sound like 2018 goals we can get behind right now.



Serves 5

  • 3 white onions
  • 5 garlic cloves, minced
  • 2 cans butter beans
  • 2 cups vegetable stock
  • 2 cups unsweetened almond milk
  • 4 tbsp sage, chopped
  • 1/2 tsp salt & pepper (to taste)


vegan creamy white bean sage soup




  1. Preheat oven to 400.
  2. Peel and quarter onions, then place on a foil-lined baking sheet. Drizzle with a bit of olive oil and top with salt and pepper. Bake for 40 minutes.
  3. While onions are baking, bring vegetable stock to a boil in a large saucepan. Add in white beans, garlic, almond milk and 2 tbsp of sage.
  4. Bring everything back to a simmer, then remove from heat.
  5. When onions are roasted, remove from the oven. Put onions, stock, salt and pepper into a blender. Blend until creamy.
  6. Serve with a drizzle of olive oil (adds great richness and depth), chopped sage, and another pinch of s&p.


vegan creamy white bean sage soup
vegan creamy white bean sage soup