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 cups cooked white beans (cannellini or navy); 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; Juice and zest of 1 lemon; Salt and black pepper, to taste; Fresh herbs (parsley or thyme) for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon White Bean Soup Bowl during the chilly months. The refreshing lemon zest paired with creamy white beans creates a comforting yet bright dish that never fails to warm my soul. This recipe is not only delicious but also quick to prepare, making it a perfect weeknight meal that the whole family will enjoy. I find that the added touch of garlic and herbs elevates the flavors beautifully, and the vibrant color of this soup just brings happiness to the table.

Created by

Talia Preston

Last updated on 2026-01-18T12:19:12.331Z

When I first experimented with white bean soups, I was amazed at the creamy texture they offered without the need for heavy creams. My most recent creation, the Creamy Lemon White Bean Soup Bowl, has become my go-to comfort food. The blend of fresh lemon juice and zest perfectly complements the creamy beans, creating a comforting dish that's light yet satisfying.

One of the best tips I've learned is to sauté the garlic until fragrant before adding the beans and broth. This simple step infuses the soup with incredible depth. The soup can be served warm or chilled and topped with fresh herbs or a dollop of yogurt. It’s versatile and delicious in any season!

        Why You Will Love This Recipe
        Bright and zesty flavors that awaken your taste buds
Creamy, nutritious base without heavy dairy
Quick and easy to prepare, perfect for busy weeknights

      

Choosing the Right Beans

For this Creamy Lemon White Bean Soup Bowl, cannellini or navy beans are your best options. Cannellini beans offer a buttery texture that complements the creamy base of the soup, while navy beans are slightly firmer and denser. Either way, using canned beans can save time; just make sure to rinse them thoroughly to remove excess sodium. If you're using dried beans, soak them overnight and cook them until tender, which can take anywhere from 1 to 1.5 hours.

Balancing Flavors

The key to a vibrant flavor profile in this soup lies in the balance of acidity and creaminess. When adding lemon juice, start with half and taste before adding more. The zest releases essential oils that enhance the lemon's brightness, so don’t skip it! Additionally, incorporating fresh herbs like parsley or thyme not only adds freshness but also complements the tangy lemon perfectly. I love using thyme for its earthiness, especially during colder months, as it rounds out the dish beautifully.

Ingredients

For the Soup

2 cups cooked white beans (cannellini or navy)
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
Juice and zest of 1 lemon
Salt and black pepper, to taste
Fresh herbs (parsley or thyme) for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add Beans and Broth

Stir in the cooked white beans and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend half of it and leave the rest as is.

Finish and Serve

Add the lemon juice and zest, then season with salt and pepper to taste. Serve hot, garnished with fresh herbs.

Pro Tips

For extra creaminess, you can add a splash of coconut milk or a tablespoon of tahini while blending the soup. Feel free to experiment with different herbs or add a dash of red pepper flakes for a little heat!

Make-Ahead Tips

This soup is perfect for preparing in advance. You can cook the soup, let it cool, and store it in an airtight container in the fridge for up to three days. The flavors meld beautifully over time, making it even more delicious when reheated. For longer storage, this soup freezes well; just ensure you allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over medium heat until warmed through.

If you find the soup thickens too much when stored, simply add a bit of vegetable broth or water when reheating to reach your desired consistency. Stir frequently to ensure even heating and to prevent sticking. I often add a splash of additional lemon juice when reheating for an extra burst of freshness.

Serving Suggestions

Serve your Creamy Lemon White Bean Soup Bowl with a slice of crusty whole-grain bread or a light salad on the side for a complete meal. Croutons made from day-old bread can also add delightful crunch that contrasts beautifully with the creamy texture of the soup. If you want to elevate the dish, a dollop of Greek yogurt or a sprinkle of feta can add a rich creaminess and a bit of salty tang, enhancing the overall experience.

For a finishing touch, consider drizzling a little olive oil over the soup just before serving. This not only adds a luxurious mouthfeel but also enhances the soup's vibrant appearance. You can also sprinkle some red pepper flakes for an added kick, ensuring every bowl is tailored to your taste.

Questions About Recipes

→ Can I use canned white beans?

Yes, canned white beans work great for this recipe. Just rinse and drain them before adding.

→ How long does this soup keep in the fridge?

This soup can be stored in the fridge for up to 3 days. Just reheat it gently on the stove before serving.

→ Can I freeze leftover soup?

Absolutely! Let the soup cool completely, then transfer it to an airtight container and freeze for up to 3 months.

→ What can I serve with this soup?

This soup pairs perfectly with crusty bread, a fresh salad, or even a grilled cheese sandwich!