Easy Vegan Potato Soup with white beans, sun-dried tomatoes, and fresh herbs is ideal make-ahead comfort food. Serve it with crunchy croutons for a satisfying plant-based meal!
What makes a good soup? For me, it has to have a good mix of vegetables (usually starting with onion and garlic), herbs, and something starchy, like farro, barley, or pulses—beans, lentils, dry peas, or chickpeas.
The vegetables and herbs provide color and flavor, while the starches contain energizing carbohydrates and are just always the most comforting. (Don't you agree?)
Grains aren't the only way to add carbs to your homemade soup recipes. Budget-friendly and ultra-convenient russet potatoes take on that role with this Vegan Potato Soup recipe.
With protein-rich cannellini beans (also called white kidney beans), the spuds lend a creamy texture to vegan soups without the need for any cream or dairy-alternatives.
The real secret with this particular potato soup recipe, though, is the sun-dried tomato. They're rehydrated in the broth, but maintain some of their firm texture. In the meantime, they also infuse the rest of the soup with the best sweet and smoky flavors. It's so good, you have to try it!
To make this plant-based potato soup, you'll need:
- Grapeseed oil - Or any neutral-tasting oil to sauté the vegetables.
- Onion, carrot, celery, and garlic - the aromatic foundation.
- Russet potatoes - cut them into bite-size cubes to prepare them for the soup.
- Fresh rosemary and thyme sprigs.
- Vegetable broth - store-bought and homemade both work.
- Cooked cannellini beans (also called white kidney beans) - Dry or canned.
- Julienne-cut sun-dried tomatoes - you'll need one 3-ounce package of pre-cut sun-dried tomatoes.
- Chopped fresh herbs - I like to use parsley, chives, dill, and basil.
Optional for serving:
- Crushed red pepper - Adds a little heat.
- Croutons - For some extra crunch. You could also use crackers.
- Stockpot and stovetop/burner - To cook the soup.
- Blender or food processor - To puree some of the soup at the end for a creamy texture.
This Vegan Potato Soup is cooked in layers, entirely in one pot.
Start with oil, onion, carrot, celery, and salt, and cook for about five minutes, or until the onion is translucent.
Then, add in the garlic and potatoes and cook until the garlic is aromatic and the potatoes are just starting to soften.
Next, stir in vegetable broth and water and add rosemary and thyme sprigs to the pot. Bring the pot to a boil. Once it's boiling, reduce the heat to low and cook until the potatoes are tender and cooked through. Remove the herb sprigs from the pot, stir in the white beans, and turn off the heat.
Pureeing a portion of the soup gives this recipe so much extra creamy texture. To complete this final step, ladle a few cups of the soup into a blender or food processor. (Work in batches if needed so you're not filling the container more than half-full when using hot liquids.) Cover and blend until the soup is smooth, and then stir it back into the pot with the unblended portion.
Before serving, stir in the sun-dried tomatoes and fresh herbs. Top bowls with crushed red pepper and croutons if you want. (You want!)
Scaling the recipe
This recipe can be scaled up or down to make as many portions as you'd like. Just make sure you use enough oil to fully cover the bottom of your stockpot when sautéeing the vegetables.
Can you make this recipe in advance?
Potato soup is a great make-ahead meal. You can prep the whole thing up to five days in advance.
What's the best way to store it and for how long?
Store leftovers in an airtight container and refrigerate for up to five days. The texture of potato soup isn't the same after its defrosted, so I don't recommend freezing this recipe, even though you totally can for a few months if you're in a pinch and want to reduce food waste.
Potential Recipe Modifications
This recipe is already naturally vegan, vegetarian, and allergen-friendly (gluten-free, dairy-free, soy-free, and nut-free). There are still quite a few modifications you could make to the recipe based on the ingredients you have on hand.
- If you don't have russet potatoes, substitute any other type, such as Yukon gold potatoes or fingerling potatoes.
- Substitute dry herbs for fresh if needed.
- Instead of cannellini beans, try navy beans, chickpeas, or lentils.
- If you don't have sun-dried tomatoes, substitute fresh tomatoes (the flavor and texture will vary, but still taste good).
- To make this dish less spicy, serve without the crushed red pepper.
Alternative Cooking Methods
Blending a portion of this Vegan Potato Soup is what gives it its yellow color and creamy texture, but this step is technically optional. Feel free to omit it if you don't have access to a blender or food processor.
Although I haven't tested it yet, this recipe is adaptable for both the Instant Pot and slow cooker/Crockpot.
Best Dishes to Try with This Recipe
- Make-Ahead Kale Salad
- Maple Ginger Roasted Rainbow Carrots
- Vegan Cranberry Chickpea Salad Sandwiches
- Baked Apples and Pears with Thyme and Maple
- Pantry Chia Seed Crackers
Comforting Vegan Potato Soup made with white beans, sun-dried tomatoes, and fresh herbs. Serve with crunchy croutons for a satisfying plant-based meal.
- 2 tablespoons grapeseed oil or oil of choice
- ½ cup diced onion
- 1 medium carrot diced
- 1 rib celery diced
- ¼ teaspoon salt
- 5 cloves garlic, chopped
- 6 cups cubed russet potatoes
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 cups vegetable broth
- 2 cups water
- 2 cups cooked cannellini beans (also called white kidney beans)
- 1 cup julienne-cut sun-dried tomatoes (3 ounces)
- ½ cup chopped fresh herbs, such as a mix of parsley, chives, dill, and basil (see note)
- Crushed red pepper
- Add oil to a stockpot over medium heat. Once the oil is shiny, stir in the onion, carrot, celery, and salt, and cook 5 minutes, or until the onion is translucent.
- Stir in garlic and potatoes and cook 5 minutes, or until the garlic is aromatic and the potatoes are just beginning to soften.
- Stir in vegetable broth and water and add rosemary and thyme sprigs to the pot. Bring to a boil, and then reduce the heat to low and simmer 15 minutes, or until the potatoes are tender and cooked through. Remove the herb sprigs.
- Stir in white beans and turn off the heat.
- Transfer about 4 cups of the soup to a blender or food processor. Blend on high for 30 seconds, or until smooth. Stir the blended soup back into the pot.
- Stir in sun-dried tomatoes and fresh herbs.
- Divide between bowls and serve with crushed red pepper and croutons if desired.
Store leftovers in an airtight container and refrigerate for up to 5 days.
Use any mix of fresh parsley, chives, dill, and basil for the fresh herbs. Recipe tested with 2 tablespoons of each. If you don’t have fresh herbs, substitute fresh or frozen spinach.
If you try this Vegan Potato Soup recipe, be sure to leave a star rating on the recipe card above. I appreciate your feedback!
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