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: 1 can (15 oz) white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 lemon, zested and juiced; 1 tsp dried thyme; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon White Bean Soup Bowl during the colder months. The bright citrusy flavor from the fresh lemons combined with the creamy texture of the white beans creates a comforting bowl that warms you from the inside out. I find that the addition of herbs elevates the soup, making it not just filling, but also refreshing. It’s perfect for a quick weeknight dinner or as a meal prep option for busy days ahead.

Created by

Abigail Foster

Last updated on 2026-01-18T14:07:12.953Z

I discovered this Creamy Lemon White Bean Soup Bowl when I needed something nourishing yet light. After several attempts, I learned the trick is to blend part of the soup to give it that creamy consistency without adding cream. The white beans not only thicken the soup but also provide a healthy dose of protein.

The bright hint of lemon plays beautifully with the savory notes of garlic and fresh herbs, creating a perfect harmony of flavors. Serve it with crusty bread, and you have a meal that feels both indulgent and wholesome!

        Why You'll Love This Recipe
        Tangy lemon flavor brightens up the creamy soup
Nutritious white beans make it satisfying
Perfectly comforting for chilly evenings

      

Understanding the Ingredients

The white beans in this soup serve as the primary source of creaminess and protein, making the dish both satisfying and nutritious. Cannellini or Great Northern beans are ideal choices, but you can also use any canned white beans you have on hand. Their smooth texture helps create the velvety foundation of the soup, while the lemon adds a refreshing brightness that cuts through the richness.

Fresh lemon juice and zest are essential for achieving that vibrant flavor profile in this soup. The lemon zest, which contains essential oils, lends a fragrant aroma that enhances the soup's overall character. Be sure to use fresh lemons rather than bottled juice for the best results—it truly makes a difference in taste.

Tips for Cooking

When sautéing the onions, aim for a light golden color, which typically takes about 5-7 minutes. This depth of flavor from gently cooking the onions along with the garlic really sets the stage for your soup. Keep the heat at medium to prevent burning, which can impart a bitter taste to your soup.

If you prefer a chunkier soup, you can reserve a cup of the white beans before blending. After you’ve pureed the rest of the soup, simply stir in the reserved beans along with the lemon juice for added texture. This technique allows you to enjoy the creamy consistency while still getting bites of whole beans.

Ingredients

For the Soup

1 can (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 lemon, zested and juiced
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Directions

Steps

Sauté the Aromatics

In a large pot, heat 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.

Add Ingredients

Stir in the white beans, vegetable broth, lemon zest, and dried thyme. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, reserve a cup of beans to add back later.

Finish and Serve

Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

For an extra layer of flavor, try adding a dash of smoked paprika while blending the soup.

Make-Ahead & Storage

This Creamy Lemon White Bean Soup is an excellent candidate for meal prep. You can make it in advance and store it in the refrigerator for up to three days. Just make sure to let it cool completely before transferring it to an airtight container. Reheating the soup on the stovetop is best; just gently warm it over low heat to prevent curdling from the creaminess.

If you want to store it longer, this soup can also be frozen for up to three months. However, the lemon juice might lose some of its brightness upon reheating, so consider adding a splash of fresh lemon juice right before serving to revive the flavor. Be sure to leave some space in the container, as liquids expand when frozen.

Variations to Try

You can easily customize this soup by adding seasonal vegetables such as spinach or kale. Simply stir in the greens during the last few minutes of cooking for a boost of nutrition and a pop of color. They wilt quickly and will add an extra layer of flavor to the soup without requiring a lot of additional time to prepare.

For a spicier kick, consider adding a pinch of red pepper flakes when sautéing the onions. This will give the soup a pleasant warmth without overpowering the lemony brightness. If you want to incorporate different herbs, fresh basil or dill can also complement the flavors beautifully while changing the soup's character.

Questions About Recipes

→ Can I make this soup vegan?

Yes, this soup is already vegan as it uses vegetable broth and no dairy ingredients.

→ How can I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.

→ What can I serve with this soup?

A side of crusty bread or a fresh salad pairs wonderfully with this soup.