Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans of white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 lemon, zested and juiced; 1 tablespoon fresh thyme leaves; Salt and pepper to taste; ¼ cup heavy cream (or coconut milk for a vegan option); Fresh parsley for garnish; Olive oil for drizzling

Highlighted under: Healthy & Light

I love making this Creamy Lemon White Bean Soup Bowl when I need a comforting yet nutritious meal. The combination of lemon and white beans creates a delightful and creamy texture that warms my soul. This soup is not only quick to prepare but also packed with flavor, making it a go-to recipe for busy weeknights. Each spoonful feels indulgent while being light and refreshing, thanks to the citrus notes. Trust me, you’ll want to keep this recipe in your weekly rotation!

Created by

Josie Lambert

Last updated on 2026-01-18T12:49:17.319Z

Making this Creamy Lemon White Bean Soup Bowl is like wrapping yourself in a cozy blanket on a cold day. I experimented with different herbs and spices, finally landing on thyme, which complements the lemon perfectly. The white beans give the soup a silky texture that I simply can't resist. Each time I make it, I believe I've found a new favorite combination!

One day, I decided to elevate the soup by adding a drizzle of olive oil and a sprinkle of fresh parsley just before serving. It made a world of difference, adding an extra layer of flavor that I never knew I needed. I encourage you to try your favorite herbs in this recipe; it’s incredibly versatile!

        Why You'll Love This Recipe
        Bright citrus flavor that refreshes the palate
Silky smooth texture that's incredibly satisfying
Quick and easy preparation perfect for busy evenings

      

Mastering the Creamy Texture

Achieving that luxurious, creamy texture is crucial to the success of this soup. The heavy cream adds richness, but if you prefer a lighter alternative, opt for coconut milk. This not only keeps the soup creamy but also provides a subtle sweetness that pairs beautifully with the lemon. Make sure to add the cream towards the end of cooking to preserve its velvety consistency and prevent curdling.

If you don't have an immersion blender, do not fret! A regular blender works just as well. For optimal blending, allow the soup to cool slightly before transferring it in batches. This prevents spillovers, and blending it while hot can be dangerous. Blend until the soup is silky smooth; this step is essential for that comforting mouthfeel.

Ingredient Adjustments and Flavors

Using fresh herbs, such as thyme, contributes to the soup’s aromatic profile. While dried thyme can be used in a pinch, the flavor of fresh thyme is more vibrant and enhances the overall dish. If you want to experiment, consider adding a bay leaf during the simmering stage for added depth, but be sure to remove it before blending.

Lemon is the star here, so using both zest and juice not only brightens the flavor but also intensifies the lemony aroma. If fresh lemons are not available, bottled lemon juice can be a substitute, but the flavor intensity might differ. Adjust the amount to taste, keeping in mind this soup benefits from a balance between tanginess and creaminess.

Ingredients

Gather these ingredients to make your delicious soup:

Ingredients

2 cans of white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon fresh thyme leaves
Salt and pepper to taste
¼ cup heavy cream (or coconut milk for a vegan option)
Fresh parsley for garnish
Olive oil for drizzling

Make sure everything is fresh for the best flavor!

Instructions

Follow these simple steps to create your soup:

Sauté the Aromatics

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

Combine Beans and Broth

Add the drained white beans, vegetable broth, lemon zest, and thyme to the pot. Bring to a boil and then reduce to a simmer for about 10 minutes.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. You can also transfer it to a blender in batches if you don't have an immersion blender.

Add Cream and Season

Stir in the lemon juice and heavy cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes to combine the flavors.

Serve and Garnish

Ladle the soup into bowls. Drizzle with olive oil and garnish with fresh parsley. Enjoy your hearty and creamy soup!

Serve with your favorite crusty bread for a complete meal!

Pro Tips

For an extra kick, add a pinch of red pepper flakes while sautéing the onions. This adds a delightful heat that balances the creaminess of the soup.

Make Ahead and Storage

This Creamy Lemon White Bean Soup is perfect for meal prep. You can make a large batch at the beginning of the week and store it in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully over time, making the leftovers even more delicious.

For longer storage, consider freezing the soup. Cool it completely before transferring it to freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop over low heat.

Serving Suggestions

This soup makes a delightful main course, but it also pairs wonderfully with a light salad or crusty bread for a more rounded meal. Try serving it with a side of garlic toast for a comforting dinner option. The crispy texture of the toast complements the soup's creaminess beautifully.

For a gourmet touch, you can sprinkle some crumbled feta or goat cheese on top right before serving. The tanginess of the cheese contrasts nicely with the citrus notes of the soup, adding another layer of flavor. A drizzle of balsamic reduction could also enhance the presentation and taste.

Questions About Recipes

→ Can I use dried beans instead of canned?

Absolutely! Just be sure to soak and cook them ahead of time before adding them to the soup.

→ Is this soup vegan-friendly?

It can easily be made vegan by substituting heavy cream with coconut milk or a dairy-free alternative.

→ Can I freeze the soup?

Yes, this soup freezes well. Just make sure to store it in an airtight container and consume it within three months.

→ What can I serve with this soup?

Crusty bread, a fresh salad, or even a side of grilled cheese make excellent accompaniments!