Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups canned white beans, drained and rinsed; 4 cups vegetable broth; 1 cup diced onion; 2 cloves garlic, minced; 1 medium carrot, diced; 1 tablespoon olive oil; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love how this Creamy Lemon White Bean Soup Bowl brings warmth and comfort to my day. The vibrant lemon adds a refreshing twist that perfectly complements the creamy texture of the white beans. I’ve enjoyed experimenting with this recipe, swapping in various herbs and spices, but I always come back to this combination. It’s simple yet satisfying, and I can whip it up in no time. Whether it’s a chilly day or a quick lunch, this soup has become a staple in my kitchen.

Created by

Phoebe Turner

Last updated on 2026-01-18T10:58:03.541Z

Creating this Creamy Lemon White Bean Soup Bowl was an adventure in itself. I remember the first time I decided to incorporate lemon into a bean soup; the brightness it added was unbelievable. The key is to balance the acidity with the creaminess of the beans, which I’ve achieved by blending them with vegetable broth and a touch of olive oil.

Over the years, I've honed this recipe to be just right for my taste. One tip I've found incredibly helpful is to sauté the aromatics like garlic and onions before adding the beans; this step truly enhances the soup's overall flavor.

        Why You Will Love This Recipe
        Lively lemon flavor that brightens your palate
Creamy texture that warms the soul
Quick and easy to prepare for busy days

      

Perfecting the Blend

Using an immersion blender to puree the soup allows for control over the texture. I recommend blending until smooth for a creamy consistency, but if you enjoy the heartiness of whole beans, only blend half. This not only creates contrast in texture but also keeps some of the beans intact for added bite. If you don't have an immersion blender, you can carefully transfer the soup to a traditional blender in batches, remembering to vent the lid to prevent a steam explosion.

Letting the soup simmer for the additional 5 minutes after adding the lemon juice and zest enhances the citrus's vibrant taste. The heat helps the flavors meld without cooking away the bright notes of the lemon. A good visual cue here is to see the steam rising gently, infusing the air with the refreshing scent of lemon. This step is crucial for a well-rounded flavor profile.

Substitutions and Variations

If you're looking for dietary swaps, this soup is versatile. You can replace the olive oil with a vegan butter or coconut oil for a richer flavor. For a heartier version, consider adding diced potatoes or spinach; just introduce them with the vegetables at the beginning. Both options will enhance nutrition while maintaining the comforting essence of the soup.

To alter the flavor profile, swap in herbs like thyme or rosemary instead of parsley for an earthy note. You can also experiment with spices, such as smoked paprika for a touch of warmth or cumin for a slightly smoky, savory edge. Adding a pinch of red pepper flakes can also elevate the flavor for those who enjoy a bit of heat.

Ingredients

Soup Ingredients

2 cups canned white beans, drained and rinsed
4 cups vegetable broth
1 cup diced onion
2 cloves garlic, minced
1 medium carrot, diced
1 tablespoon olive oil
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.

Add the Beans and Broth

Stir in the drained white beans and vegetable broth. Bring the mixture to a simmer, and cook for 10 minutes to allow the flavors to meld.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup, leaving some beans whole.

Add Lemon Flavor

Stir in the lemon juice and zest. Season with salt and pepper to taste. Simmer for an additional 5 minutes.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. Enjoy your deliciously creamy soup!

Pro Tips

For an extra creamy texture, add a splash of coconut milk or a dollop of sour cream just before serving. You can also add cooked grains like quinoa or rice for added heartiness.

Storage and Reheating

This Creamy Lemon White Bean Soup stores well in the refrigerator for up to 4 days, making it great for meal prep. To store, let it cool completely before transferring it to an airtight container. I find that the flavors continue to develop when stored overnight, making leftovers taste even better than the fresh batch.

When reheating, do so on medium-low heat to avoid scorching the bottom, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. This step is essential for maintaining the creamy texture without compromising the flavor.

Serving Suggestions

This soup pairs beautifully with crusty bread or a side salad for a light, balanced meal. Consider topping it with a drizzle of extra virgin olive oil or a sprinkle of shaved Parmesan for an added layer of richness. For a more filling option, serve the soup alongside a grain-based salad, like quinoa or farro, to enhance its nutritional profile and satisfy your hunger.

For an elegant presentation, serve in wide, shallow bowls to showcase the vibrant color and creamy texture. A few additional lemon wedges on the side can encourage diners to add a bit more citrus freshness to their bowl, allowing each person to customize their flavor experience.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Soak them overnight and cook them until tender before adding to the soup.

→ How can I make this soup vegan?

This recipe is already vegan! Just ensure that your vegetable broth is free from animal products.

→ Can I freeze the soup?

Absolutely! Allow it to cool, then transfer to airtight containers. It will last in the freezer for about 3 months.

→ What can I serve with this soup?

This soup pairs well with a crusty baguette or a fresh salad for a complete meal.