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 white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 lemon, juiced and zested; 1 tablespoon fresh thyme leaves; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely adore making this Creamy Lemon White Bean Soup Bowl during the chilly months. The comforting blend of white beans, fresh lemon, and herbs makes each bowl a warm hug on a cold day. It’s incredibly easy to prepare and filled with nutrients that'll fuel your day. All it takes is some simple ingredients and a bit of time to create a deliciously creamy texture that pairs perfectly with crusty bread. Join me in savoring the vibrant flavors of this delightful soup!

Created by

Rebecca Mills

Last updated on 2026-01-18T12:22:08.605Z

When I first stumbled upon this recipe, I knew I had to give it a try. The combination of creamy white beans with a bright pop of lemon sounded like something right up my alley. As I experimented with different herbs and seasonings, I discovered that fresh thyme really brings out the soup’s depth of flavor. You really want to let the beans mingle with the aromatics for a while to develop that cozy, comforting essence.

Another tip I learned is to blend just half the soup, leaving some whole beans for texture. This makes each spoonful rich and creamy while still giving you those delightful bites. Trust me, serving it with a sprinkle of fresh parsley on top makes all the difference!

        Why You'll Love This Recipe
        Bright citrus flavor that revitalizes your palate
Creamy texture that’s surprisingly healthy
Quick to prepare, making it perfect for weeknight dinners

      

Understanding the Ingredients

The choice of white beans is crucial for achieving the creamy texture of this soup. Cannellini beans are my go-to, as they have a smooth texture and a delicate flavor that pairs beautifully with the bright lemon. If you can’t find them, navy beans or great northern beans work well as substitutes. They are all rich in protein and fiber, contributing to the heartiness of the soup without feeling heavy.

Lemon juice and zest are what bring this soup to life. The acidity from the lemon not only enhances the flavors of the beans but also cuts through the creaminess, making each spoonful refreshing. When juicing your lemon, make sure to roll it on the counter beforehand to maximize the juice yield. Zesting adds an aromatic quality, so using a microplane can help you achieve the finest texture without the bitterness of the white pith.

Getting the Right Texture

Blending half of the soup is a key step in creating that desired creamy texture. If you're using a countertop blender, allow the soup to cool slightly to prevent splattering. Blend in batches if necessary, and return it to the pot on low heat. If you prefer a chunkier soup, you can adjust how much you blend, leaving more whole beans for added heartiness.

Should you find your soup too thick, simply add an extra splash of vegetable broth until you reach your preferred consistency. If it's too thin, let it simmer for an additional few minutes to concentrate the flavors and thickness. Stir occasionally to prevent any sticking at the bottom of the pot while it's reducing.

Ingredients

Gather the following ingredients to prepare your Creamy Lemon White Bean Soup Bowl:

Ingredients

2 cans white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 lemon, juiced and zested
1 tablespoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

With these ingredients on hand, you're ready to create a warming soup!

Instructions

Follow these steps to make your delicious Creamy Lemon White Bean Soup Bowl:

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and thyme, cooking for an additional minute until fragrant.

Combine Ingredients

Add the white beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Blend the Soup

Remove half of the soup mixture and blend until smooth using an immersion blender or countertop blender. Return the blended soup to the pot.

Add Lemon

Stir in the lemon juice and zest, and season with salt and pepper to taste. Simmer for an additional 5 minutes to combine the flavors.

Serve and Enjoy

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread.

Enjoy the comforting flavors of your homemade soup!

Pro Tips

For an extra flavor boost, try adding a pinch of red pepper flakes for a slight kick or top with a dollop of Greek yogurt.

Make-Ahead and Storage Tips

One of the fantastic aspects of this Creamy Lemon White Bean Soup is that it actually gets better with time. If you plan to make it ahead, prepare the soup according to the recipe but hold off on adding the lemon juice until just before serving to maintain its fresh flavor. Refrigerate it in an airtight container for up to 3 days. You can also freeze it, though I recommend doing so without the lemon, as its brightness can diminish after thawing.

To reheat, simply warm it on the stove over low heat, stirring occasionally until it's heated through. If frozen, let it defrost in the refrigerator overnight for the best results before reheating. You can add a splash of broth or water if the soup has thickened too much during storage.

Serving Suggestions

This soup pairs perfectly with some crusty bread for dipping. A hearty sourdough or a crunchy baguette can complement the creamy texture beautifully. You could also consider a light salad on the side, perhaps with mixed greens and a refreshing vinaigrette, to balance the richness of the soup.

For a little extra flair, you might want to top your soup with a drizzle of olive oil or a sprinkle of chili flakes for a bit of heat. A dollop of Greek yogurt or a sprinkle of parmesan adds creaminess and a salty kick, making each bowl even more delightful.

Questions About Recipes

→ Can I use dried beans instead of canned?

Absolutely! Just soak them overnight and cook them until tender before adding to the soup.

→ Is there a way to lighten this recipe?

To reduce calories, simply use less olive oil or a low-fat broth.

→ How long can I store the soup?

It can be stored in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze the soup?

Yes, this soup freezes well! Just make sure to cool it completely before transferring to freezer bags.