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 (cannellini or navy), drained and rinsed; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk or heavy cream; Juice of 2 lemons; Zest of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; Fresh thyme for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon White Bean Soup Bowl on chilly days. The combination of white beans and zesty lemon creates a delightful balance of flavors that warms me from the inside out. Each spoonful is creamy and satisfying, making it a go-to recipe for busy weeknights or leisurely weekends. By blending some of the soup, I achieve a velvety texture that elevates the dish, while the fresh lemon adds a refreshing brightness. Trust me, you won’t want to miss out on this comforting bowl of goodness.

Created by

Brielle Thompson

Last updated on 2026-01-18T14:43:19.536Z

When I first tried this Creamy Lemon White Bean Soup Bowl, I was blown away by how simple and delicious it was. The recipe came together quickly, but the flavors felt so complex, creating a dish that left everyone asking for seconds. After experimenting with different herbs, I found that adding fresh thyme really enhanced the overall taste.

What makes this soup particularly special is the technique of blending part of it to achieve that silky consistency. I recommend using an immersion blender for easy cleanup. The end result is a creamy, comforting soup that's bursting with bright lemon flavor — perfect for any season!

        Why You'll Love This Soup
        Silky-smooth texture with every spoonful
Bright lemon flavor elevates the classic soup
Nutritious and satisfying, perfect for any meal

      

The Perfect Bean Base

In this Creamy Lemon White Bean Soup Bowl, the choice of beans is critical for achieving the desired creaminess and flavor. Cannellini or navy beans are excellent because of their smooth texture and mild taste. When selecting canned beans, ensure they are low-sodium or no-salt-added to control the soup’s overall saltiness. Not only do the beans provide a nutrient-rich base, but they also contribute to the velvety mouthfeel once blended.

During the cooking process, it's essential to properly rinse the beans before adding them to the pot. This step removes excess sodium and preserves the soup's clean flavors. For added texture without compromising the creaminess, I recommend blending only half of the soup. This way, you maintain some whole beans for a delightful contrast in texture that makes each bite satisfying.

Lemon Zest: A Flavor Powerhouse

The addition of both lemon juice and zest is what elevates this soup to a whole new level. The juice brings a tangy brightness, while the zest contributes intense, aromatic oils that enhance the overall flavor profile. Be sure to zest before juicing to make the process easier. For the best results, I suggest using fresh lemons—bottled lemon juice doesn’t provide the same depth of flavor and can taste a bit flat.

When adding the lemon juice, start with the juice of one lemon and taste before adding more. This way, you can customize the acidity to your liking. If you prefer a less tangy flavor, you can balance it out with a small pinch of sugar to round out the acidity, enhancing the overall taste without overwhelming the lemony essence.

Ingredients

Gather the following ingredients to make a delicious Creamy Lemon White Bean Soup Bowl.

Ingredients

2 cans of white beans (cannellini or navy), drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
Juice of 2 lemons
Zest of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme for garnish

Once you have all the ingredients ready, you can start preparing the soup!

Instructions

Follow these straightforward steps to create your own Creamy Lemon White Bean Soup Bowl.

Sauté the Aromatics

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

Add Beans and Broth

Add the drained white beans and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld.

Blend the Soup

Using an immersion blender, blend about half of the soup until smooth and creamy. You can also transfer the soup in batches to a blender.

Stir in Cream and Lemon

Reduce the heat and stir in the coconut milk (or heavy cream), lemon juice, and lemon zest. Cook for an additional 5 minutes, seasoning with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh thyme. Enjoy your creamy, lemony creation!

Now that you have made your Creamy Lemon White Bean Soup Bowl, sit back and enjoy a delicious, healthy meal!

Pro Tips

For added flavor, consider incorporating some fresh spinach or kale during the last few minutes of cooking. This not only boosts the nutrition but also adds a lovely color.

Make-Ahead and Storage

This soup is a fantastic candidate for meal prep or leftovers. You can prepare it up to three days in advance, storing it in an airtight container in the refrigerator. When reheating, I recommend warming it on the stove over medium heat for even heating. Avoid boiling, as this can affect the texture of the cream and alter the soup’s flavor. If it seems too thick after storing, simply add a splash of vegetable broth or water to loosen it up.

For longer storage, this soup can also be frozen for up to three months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to enjoy, defrost it in the refrigerator overnight and then reheat as previously suggested. You might find the flavors are even more developed after freezing, making it a perfect option for future meals.

Serving Suggestions

To serve the Creamy Lemon White Bean Soup, consider pairing it with crusty bread or a refreshing side salad. A simple arugula salad with a light vinaigrette complements the soup perfectly. I love topping the soup with a drizzle of olive oil and a sprinkle of cracked black pepper for an added depth and visual appeal.

For a herby twist, feel free to substitute the fresh thyme with other herbs like rosemary or dill, depending on your taste. You can also enhance the soup by adding cooked grains like quinoa or farro for a heartier meal. Top with some toasted nuts or seeds for added crunch and nutrition; both almonds and pumpkin seeds work wonderfully!

Questions About Recipes

→ Can I use canned beans?

Yes, using canned beans is convenient for this recipe and saves time. Just be sure to drain and rinse them before adding.

→ Is there a vegan option available?

Absolutely! Use coconut milk for creaminess, and you have a fully vegan soup.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.

→ Can I freeze the soup?

Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.