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; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 large carrot, diced; 1 stalk celery, diced; 2 tablespoons olive oil; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon White Bean Soup Bowl whenever I'm craving something comforting yet light. The combination of white beans and vibrant lemon creates a velvety texture that feels indulgent without being heavy. The process is quite straightforward, making it a perfect go-to recipe for busy weeknights. Plus, I love how easily it comes together in just one pot, allowing for easy cleanup. It's truly a dish that warms the soul and brightens your day with its fresh flavors.

Created by

Keira Dalton

Last updated on 2026-01-18T13:31:18.318Z

When I first experimented with this Creamy Lemon White Bean Soup Bowl, I was amazed by how the brightness of the lemon seamlessly elevated the dish. Adding fresh herbs at the end not only enhances the aroma but also the flavor profile. I recommend using a high-quality olive oil for drizzling; it ties the ingredients together beautifully.

Another tip I've discovered is that blending a portion of the soup adds creaminess without the need for heavy cream. I love to serve it with a slice of crusty bread to soak up every drop of that rich, lemony broth!

        Why You'll Love This Recipe
        Bright, refreshing lemon flavor with every spoonful
Creamy texture that’s vegan and dairy-free
Hearty and nutritious, perfect for any meal

      

Choosing the Right Beans

The star ingredient of this soup is, of course, the white beans. I recommend using cannellini or great northern beans for their creamy texture and mild flavor. These varieties hold up well in soups and create a rich base. If you're short on time, canned beans are a great shortcut, but you can also use dried beans. If you choose dried beans, make sure to soak them overnight and cook them until tender before adding to the soup to achieve a similar texture.

When it comes to draining and rinsing canned beans, don't skip this step. Rinsing helps remove excess sodium and the starchy liquid from the can, preventing the soup from becoming overly thick or gritty. The goal is to maintain the lovely, smooth finish that will complement the lemon while adding heartiness to each spoonful. Also, keep in mind that if you’re using a bean variety that's firmer than the soft textures of cannellini or great northern, you may want to adjust cooking times.

Perfecting the Texture

Achieving the right creaminess in the soup is key. When using an immersion blender, I suggest blending about half of the soup, which leaves some whole beans for texture, enhancing the overall mouthfeel. It should be smooth yet slightly chunky. If you opt for a traditional blender, allow the soup to cool for a few minutes before blending to avoid splattering and temperature shock, which can compromise your safety and the soup's integrity.

If you're looking to amplify the creaminess further without dairy, consider stirring in a tablespoon or two of tahini or cashew cream after blending. These additions not only increase the creamy nature but also introduce a subtle nuttiness that pairs beautifully with the lemon. For a fun twist, top the soup with crispy baked chickpeas for added texture and protein.

Storing and Serving Tips

This soup is perfect for meal prep, as it stores wonderfully in the fridge for up to five days. Just remember to let it cool completely before transferring it to an airtight container. When reheating, you may want to add a splash of vegetable broth to loosen it up, as it tends to thicken after refrigeration. Gently heat on the stove over low until warmed through, for an ideal texture restoration.

Serving this soup can be a delightful experience. Try pairing it with crusty whole-grain bread or an arugula salad drizzled with lemon vinaigrette for a fresh contrast. For a little more heartiness, consider adding quinoa or giving it a swirl of olive oil just before serving for that restaurant-style finish. And don’t forget the parsley garnish—it's not only pretty but also adds a lovely fresh note that balances the richness.

Ingredients

Gather these ingredients to make your creamy lemon delight:

Ingredients

2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
2 tablespoons olive oil
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

These simple ingredients will create a deliciously creamy soup.

Instructions

Follow these steps to create your soup:

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until the vegetables soften, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Combine Ingredients

Add the drained white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes. The flavors will meld beautifully during this time.

Blend for Creaminess

Using an immersion blender, blend a portion of the soup until creamy while leaving some whole beans for texture. If using a regular blender, be careful to let the soup cool slightly before blending.

Add Lemon

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

Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley, and a drizzle of olive oil. Serve warm with crusty bread.

Enjoy your delicious creamy soup!

Pro Tips

Using fresh herbs as a garnish can add another layer of flavor to your soup. Experiment with dill or thyme for a delightful twist.

Enhancing Flavor Profiles

To elevate the flavor of your Creamy Lemon White Bean Soup, consider incorporating a splash of white wine during the sautéing stage. This addition brings an aromatic quality that complements the brightness of the lemon beautifully. Let the wine reduce for a couple of minutes before adding the beans and broth, which allows the alcohol to evaporate and intensifies the remaining flavors.

Herbs can also play a significant role in rounding out the soup’s profile. Fresh thyme or rosemary can be added alongside the onions for a lovely earthy aroma. Alternatively, if you prefer a bit of spice, adding red pepper flakes after blending can introduce warmth without overwhelming the soup's delicate lemon balance.

Vegetarian Variations

While this soup is naturally vegan and delicious as is, you can easily customize it to incorporate more vegetables. Adding chopped spinach or kale during the last few minutes of cooking not only boosts nutrition but also contributes a pop of color. Just stir in the greens after adding the lemon for a vibrant finish that keeps a slight bite.

If you're looking for a heartier version, consider adding diced potatoes or sweet potatoes to the vegetable blend. They’ll break down slightly during cooking, thickening the soup and creating an extra layer of comfort. Just be sure to adjust the broth quantity to compensate for these added ingredients, ensuring your soup maintains the perfect consistency.

Questions About Recipes

→ Can I make this soup in advance?

Absolutely! This soup stores well in the refrigerator for up to 3 days. Just reheat before serving.

→ Is this soup gluten-free?

Yes, all the ingredients used are gluten-free. Be sure to check your vegetable broth label to ensure it's gluten-free as well.

→ What can I substitute for white beans?

You can use any other type of bean, such as cannellini beans or chickpeas, though the texture will vary slightly.

→ Can I freeze the soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.