Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (15 oz each) white beans, drained and rinsed; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 1 lemon, zested and juiced; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper to taste; Fresh parsley or chives, chopped; Greek yogurt or sour cream (optional)

Highlighted under: Healthy & Light

I love making this Creamy Lemon White Bean Soup Bowl during the colder months when I crave something warm and hearty. The way the bright lemon cuts through the creamy texture is so refreshing, and it’s nourishing to boot! This soup is not just a meal; it brings comfort and a sense of home. I enjoy topping it with freshly chopped herbs and a dollop of yogurt, which adds a lovely tangy note. Making this soup is simple, and it's a fantastic way to sneak in some plant-based protein.

Created by

Noemi Turner

Last updated on 2026-01-18T14:19:10.317Z

One chilly afternoon, I decided to experiment with some ingredients I had on hand. I always loved the combination of lemon and white beans, so I thought, why not create a comforting soup? The result was a beautifully creamy texture that paired perfectly with the zestiness of the lemon. I noticed how the herbs added depth, making each bite a delight.

The secret to this soup's creaminess is the blending process. By puréeing half of the mixture, you achieve a velvety consistency while still keeping some whole beans for texture. It’s a technique that works wonderfully and is incredibly satisfying!

        Why You'll Love This Recipe
        Bright and citrusy flavor that lifts your spirits
Creamy texture without heavy cream, thanks to the beans
Quick and easy to make for any weeknight dinner

      

The Role of White Beans

White beans, such as cannellini or great northern beans, are not just the backbone of this soup; they provide a creamy texture that mimics traditional creamy soups while being plant-based. Their mild flavor allows the bright lemon and aromatic herbs to shine through, making them a great canvas for flavor. Additionally, these beans are packed with fiber and protein, which not only makes the soup hearty but also keeps you full longer.

When using canned beans, ensure to drain and rinse them well to remove excess sodium and preservatives. If you prefer a more traditional approach, you can use dried beans. Soak them overnight and simmer for about an hour before using. This method requires a little more planning but will deepen the nutty flavor in the soup.

Perfecting the Blend

Blending half of the soup is crucial to achieving that luscious, creamy consistency without using heavy cream. As you blend, I recommend doing so in batches if your blender isn’t large enough, filling it no more than halfway to avoid splatter. The key is to blend until the soup is completely smooth, which usually takes about 30-45 seconds on high speed. You’ll know it’s ready when you can’t see any pieces of beans, and it looks glossy and uniform.

After blending, don’t forget to return the soup to the pot and stir in the freshly squeezed lemon juice. This step not only brightens the flavor but also helps retain the soup’s vibrant color, making it even more inviting when served. Adjust the seasoning with additional salt and pepper after blending, as this can enhance the overall flavor profile.

Serving Suggestions and Variations

Offering garnishes elevates the soup from delicious to spectacular. A sprinkle of freshly chopped parsley or chives adds color and freshness, while a dollop of Greek yogurt provides a creamy, tangy contrast that complements the lemon. For an extra zing, consider drizzling some lemon-infused olive oil over the top before serving. This is particularly delightful when the soup is served warm on a chilly day.

If you want to experiment with flavors, feel free to add additional vegetables. Carrots, celery, or even kale are great additions that can be sautéed with the onions at the beginning. You can also play with spices; adding a pinch of red pepper flakes can introduce a nice warmth without overpowering the lemony brightness. This soup freezes well, too, so make a double batch for easy meals later!

Ingredients

For the Soup

2 cans (15 oz each) white beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 lemon, zested and juiced
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste

For Serving

Fresh parsley or chives, chopped
Greek yogurt or sour cream (optional)

Feel free to adjust the seasoning according to your taste!

Instructions

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Combine Ingredients

Add the white beans, vegetable broth, lemon zest, thyme, salt, and pepper into the pot. Bring to a boil, then reduce to a simmer and cover. Let it cook for about 20 minutes.

Blend the Soup

After simmering, carefully ladle half of the soup into a blender. Blend until smooth and creamy. Return the blended soup back to the pot and stir in the lemon juice.

Serve and Garnish

Ladle the soup into bowls and top with chopped herbs and a dollop of yogurt if desired. Enjoy your warm, creamy lemon white bean soup!

This soup can be stored in the refrigerator for up to three days!

Pro Tips

For added flavor, consider roasting the garlic before adding it to the soup. You can also experiment with different herbs like rosemary or basil for a unique twist.

Make-Ahead Storage Tips

This creamy lemon white bean soup is perfect for meal prep! Store it in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool before sealing it to keep the texture optimal. Each time you reheat, the flavors meld and may deepen, making it even more delightful after a day in the fridge.

For longer storage, freeze the soup in portions. I recommend using freezer-safe bags or containers, leaving a little space at the top to allow for expansion. When ready to enjoy, thaw it overnight in the refrigerator or use the defrost function on your microwave. Reheat gently on the stove over low heat to maintain its creamy texture.

Troubleshooting Common Issues

If your soup ends up too thick after blending, simply add a bit more vegetable broth or water until it reaches your desired consistency. It's always easier to thin out a thick soup rather than trying to fix one that's too thin, so start with a smaller quantity and adjust as needed.

Conversely, if the soup feels too thin or lacks creaminess, you can blend in more white beans or even a small potato during the cooking process. Just chop it, add it to the pot, and let it simmer until soft before blending for that delicious creaminess. This will fortify the soup’s body without losing the refreshing lemon flavor.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, just soak and cook the dried beans ahead of time to ensure they are tender.

→ Is this soup vegetarian?

Absolutely! The soup is made with vegetable broth, making it a great option for vegetarians.

→ Can I freeze the leftovers?

Yes, this soup freezes well. Just ensure it’s cooled completely, then store in freezer-safe containers.

→ What can I substitute for lemon juice?

You can use lime juice or vinegar for a different flavor profile if you prefer.