Save The first time I made this soup, it was a rainy Tuesday and I was convinced my immersion blender was going to explode while making the cashew cream. It didnt, and something about that silky, garlic-scented cream folding into the pot changed everything about how I thought vegan soup could taste.
I served this to my sister who swore she hated kale, and she went back for thirds. Watching her fish around for more kale pieces while pretending she wasnt that into it might be one of my favorite kitchen memories.
Ingredients
- 2 tablespoons olive oil: This is your foundation, so use something you actually like the taste of
- 1 medium yellow onion, diced: Ive learned taking the time to dice evenly means everything cooks at the same rate
- 3 cloves garlic, minced: Fresh is non-negotiable here, the jarred stuff disappears in all these bold flavors
- 2 medium carrots, diced: They add sweetness that balances the cashew cream beautifully
- 2 celery stalks, diced: Dont skip these, they provide that classic soup base depth
- 1/2 teaspoon crushed red pepper flakes: Optional unless youre me, then its mandatory
- 2 (15-ounce) cans cannellini beans, drained and rinsed: These become creamy themselves as they simmer
- 6 cups vegetable broth: Use a good quality one, it makes up most of your soup
- 1 cup sun-dried tomatoes: The oil-packed ones are worth every penny for this recipe
- 1 small bunch lacinato kale: Remove those tough stems or youll regret it later
- 1 teaspoon dried thyme: Earthy and essential
- 1 teaspoon dried oregano: Classic Italian warmth
- 1/2 teaspoon salt, plus more to taste: Start here and adjust at the end
- 1/4 teaspoon black pepper: Freshly cracked makes a difference
- 3/4 cup raw cashews: Soak them in hot water while you prep everything else
- 3/4 cup water: For the cream, plus a splash more if you want it thinner
- 2 cloves garlic: Yes, more garlic, trust me on this
- 1 tablespoon lemon juice: Cuts through the richness just right
- 1 tablespoon nutritional yeast: Optional but adds this subtle cheesy depth
- 1/4 teaspoon salt: For the cashew cream separately
Instructions
- Make the magic cream first:
- Toss those soaked cashews, water, garlic, lemon juice, nutritional yeast if youre using it, and salt into your blender. Let it run for a full minute until its absolutely silky smooth, scraping down the sides once. Set it aside and try not to eat it with a spoon.
- Build your soup base:
- Heat that olive oil in your big soup pot over medium heat. Toss in the onion, carrots, and celery, and let them soften for about 5 minutes. Your kitchen should start smelling amazing right about now.
- Wake up the garlic:
- Add the minced garlic and red pepper flakes, stirring constantly for just a minute. You want it fragrant, not burned, so pay attention here.
- Bring everyone together:
- Dump in the beans, sun-dried tomatoes, thyme, oregano, salt, and pepper. Give everything a good stir so those tomatoes and beans get cozy with the aromatics.
- Start the simmer:
- Pour in the vegetable broth and bring it to a boil. Drop the heat to low and let it simmer gently for 15 minutes. The beans should start getting creamy and the broth will thicken slightly.
- Add the kale:
- Toss in those chopped kale leaves and simmer for another 5 to 7 minutes. You want it tender but still vibrant green, not sad and gray.
- The grand finale:
- Pour in that gorgeous cashew cream you made earlier and stir gently. Let it heat through for just 2 minutes, taste it, and adjust the salt if needed.
- Serve it up:
- Ladle into bowls and hit each one with fresh cracked pepper and a little drizzle of your best olive oil. Watch people suddenly love kale.
Save This soup became my go-to for bringing to friends who need comforting. Something about that creaminess feels like a hug in a bowl, even when youre hugging yourself.
Making It Your Own
Ive started adding a splash of white wine sometimes when Im sautéing the vegetables, just to deglaze the pan and add another layer of flavor. A friend of mine stirs in a can of coconut milk at the end instead of cashew cream, and honestly, its also incredible in its own way.
The Bread Situation
Real talk, this soup needs bread. Ive served it with everything from crusty sourdough to garlic knots, and something about dipping bread into that creamy broth is non-negotiable. Sometimes I even float croutons on top right before serving.
Storage & Make-Ahead Magic
This soup actually tastes better the next day, which is saying something. The flavors have time to really marry and the cashew cream thickens everything up beautifully.
- The cashew cream keeps separately in the fridge for 3 days if you want to meal prep components
- Freeze the soup without the cream stirred in, then add freshly made cream when you reheat
- If reheating, add a splash of broth or water because it does thicken up overnight
Save Theres something profoundly satisfying about serving a soup this rich and comforting to people who swear vegan food cant be indulgent. Their faces always tell the story before they even say anything.
Recipe FAQs
- → Can I make this soup without cashews?
Yes, substitute with coconut cream for richness, or blend a portion of the white beans with broth to create natural creaminess without nuts.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup stays fresh for 4-5 days. The cashew cream may thicken when chilled—simply thin with a splash of broth or water when reheating.
- → Can I use frozen kale instead of fresh?
Frozen kale works well in this dish. Add it during the last 5 minutes of simmering, breaking up any clumps. No need to thaw first—just stir directly into the hot soup.
- → What makes this soup creamy without dairy?
Blended soaked cashews create a velvety, neutral base that mimics heavy cream. The nutritional yeast adds subtle cheesy notes while lemon juice brightens the overall flavor profile.
- → Can I freeze this soup?
Absolutely! This soup freezes beautifully for up to 3 months. The cashew cream maintains its texture after thawing. Cool completely before transferring to freezer-safe containers, leaving some room for expansion.
- → What can I serve with this soup?
Crusty sourdough or rosemary focaccia pairs perfectly for dipping. For a complete meal, serve over cooked farro, quinoa, or with a side of roasted vegetables. A crisp green salad with balsamic vinaigrette adds fresh contrast.