Creamy Lemon White Bean Soup

Name: Creamy Lemon White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans white beans, drained and rinsed; 4 cups vegetable broth; 1 onion, diced; 3 cloves garlic, minced; 1 lemon, juiced and zested; 1 teaspoon thyme; Salt and pepper to taste; Olive oil for sautéing; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon White Bean Soup, especially during chilly days when I crave something hearty yet light. The combination of creamy beans with a hint of zesty lemon creates a refreshing balance that brightens the palate. I use pantry staples to whip this up in no time, and the flavors intensify as the soup simmers. On top of that, it’s vegan-friendly, making it perfect for varied diets. This soup has quickly become a go-to comfort dish that I know will satisfy everyone at the table!

Created by

Arielle Baxter

Last updated on 2026-01-15T14:19:24.774Z

When I first tried making a white bean soup, I knew it needed a twist to really shine. After experimenting, adding lemon juice turned out to be the game changer! The fresh zing cuts through the creaminess, making each bite more enjoyable. I also learned to blend part of the soup to achieve that velvety texture without losing the hearty whole beans.

As the aroma fills the kitchen, I can't help but feel excited for the final result. Garnishing with fresh herbs and a squeeze of lemon just before serving adds a vibrant finish. This soup not only warms the soul but is also packed with nutrients!

        Why You'll Love This Recipe
        The refreshing zing of lemon brightens the creamy texture.
Packed with protein from white beans while being vegan-friendly.
Perfect for meal prep—store in the fridge or freezer!

      

Tips for Achieving Creaminess

For the best creamy texture, it’s essential to balance the blending technique. When using an immersion blender, be mindful of blending only a portion of the soup. This preserves whole beans that add delightful texture, creating a heartier mouthfeel. Aim to blend about half the soup until smooth; this will give you that luxurious creaminess while keeping protein-rich beans intact for a satisfying bite.

If you opt for a regular blender instead, allow the soup to cool slightly before transferring a portion to avoid splatters. A tip I've learned is to blend in small batches, filling the blender no more than halfway, and ensure the lid is slightly cracked to allow steam to escape. This helps you achieve a velvety finish without worrying about overflow.

Enhancing Flavor Profiles

The lemon juice and zest play a crucial role in brightening the flavor of this soup. For a more pronounced tang, consider adding the zest of an additional lemon. The zest captures essential oils that bring a fragrant aroma, adding complexity to the soup. Squeeze in more lemon juice at the end of cooking for a fresh burst—start with a tablespoon and adjust to your preference, as lemons can vary in acidity.

Herb choice can also play a big role; while thyme is used here, feel free to experiment with fresh rosemary or parsley for a different flavor twist. Just chop them finely and incorporate them during the simmering stage. This enhances both aroma and taste, bringing the soup to life with fresh, herbal notes that pair beautifully with the creamy base.

Ingredients

For the Soup

2 cans white beans, drained and rinsed
4 cups vegetable broth
1 onion, diced
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon thyme
Salt and pepper to taste
Olive oil for sautéing
Fresh parsley for garnish

Instructions

Sauté the Vegetables

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

Add Broth and Beans

Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a boil, then reduce to a simmer. Add the thyme, salt, and pepper.

Let it simmer for 20 minutes, allowing the flavors to meld.

Blend for Creaminess

Using an immersion blender, puree a portion of the soup to achieve a creamy consistency while leaving some whole beans for texture. If you don't have an immersion blender, transfer a portion to a regular blender and return it to the pot.

Add Lemon Zest and Juice

Stir in the lemon juice and zest, adjusting the seasoning to taste. Let it cook for an additional 5 minutes.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. For an extra kick, add more lemon juice just before serving.

Pro Tips

For extra creaminess, add a splash of coconut milk or a dollop of vegan sour cream just before serving.

Storage and Reheating

This Creamy Lemon White Bean Soup is excellent for meal prep! You can store it in an airtight container in the refrigerator for up to four days. To reheat, simply place it in a saucepan over medium heat, stirring occasionally until warmed through. If the soup thickens in the fridge, add a splash of vegetable broth or water during reheating to bring back its creamy consistency.

For longer storage, freeze portions in freezer-safe containers. This soup freezes well for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator, then reheat as mentioned above. Just keep an eye on its texture and adjust with a bit of liquid if needed as freezing can sometimes change the consistency.

Serving Suggestions

To elevate your presentation, serve this lemony soup with a drizzle of high-quality olive oil or a dollop of vegan sour cream for extra creaminess. You can also sprinkle roasted pumpkin seeds on top for a delightful crunch that contrasts beautifully with the soup's smooth texture.

Pair it with crusty bread or a fresh side salad for a complete meal. If you're entertaining, consider serving this soup in small cups as an appetizer. The zesty flavor makes it a bright, uplifting starter that sets a lovely tone for the rest of your meal!

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day. Just store it in the fridge for up to 3 days or freeze it for longer storage.

→ What can I substitute for white beans?

You can use cannellini beans or chickpeas if you prefer a different taste or texture.

→ Is the soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use certified gluten-free vegetable broth.

→ Can I add other vegetables?

Definitely! Feel free to add carrots, spinach, or kale for added nutrition and flavor.