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 (canned or freshly cooked); 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 2 tablespoons olive oil; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh herbs for garnish (like thyme or parsley)

Highlighted under: Healthy & Light

I absolutely love making a warm bowl of Creamy Lemon White Bean Soup! The combination of creamy white beans with bright lemon zest creates a comforting yet refreshing dish that feels like a warm hug. It's perfect for those chilly evenings when I crave something satisfying but healthy. This soup not only comes together quickly, but it's also packed with nutrients, making it a perfect meal. Each spoonful transports me to a cozy kitchen full of laughter and warmth.

Created by

Veronica Miles

Last updated on 2026-01-18T14:22:13.499Z

When I first tried making this Creamy Lemon White Bean Soup, I was blown away by how simple it was! I focused on balancing the creaminess of the beans with vibrant lemon to brighten the whole dish. I found that using fresh lemon juice and zest really elevated the flavors, giving it that extra zing that makes a difference. After a few tweaks, I've arrived at this comforting recipe that I've now perfected after countless trials.

I often pair this soup with crusty bread or a fresh salad, making it a fulfilling meal. The addition of herbs like thyme or parsley at the end adds freshness that enhances the soup's flavor. Every time I serve it, I receive rave reviews, and it has quickly become a family favorite!

        Why You'll Love This Recipe
        Creamy texture that soothes the soul
Bright lemon flavor that refreshes the palate
Quick and easy preparation for busy weeknights

      

Understanding the Ingredients

In this Creamy Lemon White Bean Soup, the star ingredient is the white bean, which not only adds creaminess but is also a fantastic source of protein and fiber. If you're using canned beans, opt for low-sodium varieties to keep the soup healthy. Freshly cooked beans can be used as well; just remember that 2 cups of dried beans will yield approximately 5-6 cups cooked. This will ensure your soup has that silky texture without an overpowering grainy taste.

The lemon juice and zest are crucial for balancing the creaminess of the beans. When adding the zest, make sure to use a microplane or fine grater to extract the oils without the bitter pith. This step enhances the freshness of the soup, bringing a bright flavor that wakes up your taste buds and contrasts beautifully with the hearty beans.

Techniques for a Perfect Blend

Blending the soup is a key step in achieving that creamy, smooth consistency. If using an immersion blender, blend until the mixture is glossy with no chunks remaining. When using a countertop blender, give the soup some time to cool slightly to prevent steam buildup, which can cause splattering. Blend in small batches, filling the blender no more than halfway, and remember to hold a kitchen towel over the lid to avoid spills.

After blending, returning the soup to the pot and heating it gently also allows the flavors to marry further. You should see gentle bubbles breaking the surface — avoid boiling, as this can alter the texture and affect the fresh flavor from the lemon.

Ingredients

Gather the following ingredients to make this flavorful soup.

Main Ingredients

2 cups cooked white beans (canned or freshly cooked)
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
2 tablespoons olive oil
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh herbs for garnish (like thyme or parsley)

Make sure all ingredients are prepped before you start cooking for a smoother experience.

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and diced carrot, sautéing until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add Beans and Broth

Add the cooked white beans and vegetable broth to the pot. Bring the mixture to a gentle simmer and let cook for about 10 minutes to meld the flavors.

Blend the Soup

Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches. Return to the heat and stir in the lemon juice and zest, adjusting seasoning with salt and pepper.

Serve and Garnish

Ladle the soup into bowls, and garnish with fresh herbs. Serve immediately with crusty bread!

Enjoy your homemade soup, perfect for any day of the week!

Pro Tips

For an extra creamy texture, consider adding a splash of coconut milk or heavy cream just before serving.

Storage and Meal Prep

This soup is ideal for meal prep; it stores well in the refrigerator for up to 5 days. Allow the soup to cool completely before transferring it to an airtight container. If you find you're making a larger batch, feel free to double the recipe; just ensure your pot is large enough to accommodate the ingredients without overflowing during cooking.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving some space at the top for expansion, and it will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stove, adding a splash of water or extra broth if it appears too thick.

Serving Suggestions

Pair this creamy soup with a slice of crusty sourdough bread or a side salad for a fulfilling meal. I love serving it alongside a vibrant salad with citrus vinaigrette which complements the lemony flavors beautifully. You can also drizzle a bit of olive oil on top before serving for an added richness and garnish with additional herbs for a pop of color.

Feel free to customize the soup based on your preferences: add fresh spinach or kale during the last simmering stage for extra greens, or toss in a handful of cooked quinoa for added texture and nutrients. If you're looking for a protein boost, shredded rotisserie chicken can also be stirred in just before serving for a heartier bowl.

Questions About Recipes

→ Can I use dried beans instead of canned?

Absolutely! Just make sure to soak and cook them beforehand, as this will enhance the flavor.

→ What if I don’t have vegetable broth?

You can use water or chicken broth as a substitute, but vegetable broth gives it a richer flavor.

→ Can I add more vegetables to this soup?

Definitely! Feel free to toss in any greens like spinach or kale for added nutrition.

→ How long can I store leftovers?

Leftover soup can be stored in the refrigerator for up to 3 days. Just reheat before serving!