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) of white beans, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 medium lemon, zested and juiced; 1 cup coconut milk; Salt and pepper to taste; Fresh herbs (like parsley or dill) for garnish

Highlighted under: Healthy Creations Studio

I absolutely adore cozy meals, and this creamy lemon white bean soup bowl has become a staple in my kitchen. The combination of hearty white beans and zesty lemon creates a comforting yet refreshing experience. Every spoonful is like a warm hug on a chilly day, and the best part is that it comes together in just 30 minutes! Whether I'm enjoying it for lunch or serving it as a starter for dinner, I always end up feeling satisfied and nourished.

Created by

Lucinda Price

Last updated on 2026-01-18T14:31:08.863Z

When I first tried making this soup, I was amazed at how the bright lemon notes lifted the creamy depth of the white beans. It quickly turned into a family favorite, and now I can't help but whip it up whenever I have a craving for something both light and filling. My secret? Blending a portion of the soup creates a silky texture that elevates every bite.

Additionally, I love to sprinkle fresh herbs on top just before serving. It not only adds a pop of color but enhances the flavors beautifully. I've also experimented with adding kale, which gives it an extra nutritional punch without overpowering the soup's essence.

        Why You'll Love This Recipe
        Creamy texture that's both comforting and wholesome
Zesty lemon kicks that brighten each bite
Packed with plant-based protein from white beans
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Ingredients

The foundation of this creamy lemon white bean soup starts with the white beans, which not only provide a delightful creaminess but also serve as a hearty source of plant-based protein and fiber. Canned white beans, like cannellini or great northern, are perfect for this recipe as they are soft and easy to blend, requiring no soaking or extensive cooking time. They help give the soup its silky texture, especially when blended properly.

Lemon plays a crucial role in this soup, adding a bright zest that elevates the flavors. Using both the zest and juice ensures you capture all the citrusy notes. Fresh lemons are ideal for this dish because they offer a vibrant freshness that dried alternatives can't match. For a milder flavor, you can adjust the amount of lemon juice to your liking, starting with half and adding more as needed.

Blending Techniques

When it comes to blending the soup, an immersion blender offers convenience and ease, allowing you to blend right in the pot. If using a regular blender, be sure to let the soup cool slightly and blend in small batches to avoid dangerous splattering. Aim for a consistency that is smooth yet retains some texture, allowing occasional bites of whole beans for added interest and depth.

After blending, returning the soup to the stove is essential to ensure it is heated thoroughly alongside the added coconut milk and lemon. Heating gently over low to medium heat allows the coconut milk to integrate smoothly without curdling, offering a creamy finish to the soup. Stir frequently, and don’t rush this step; it should take about 5 minutes.

Storage and Variations

This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. If you find the soup thickening more than desired upon reheating, simply add a splash of vegetable broth or water to restore its creamy consistency. Reheat gently on the stove over low heat to ensure it warms evenly without cooking further.

For variations, consider adding leafy greens such as spinach or kale for extra nutrients and visual appeal. Stir them in towards the end of cooking, allowing them just enough time to wilt. You could also incorporate different herbs like thyme or basil for a unique twist, or for a spicier version, add a pinch of red pepper flakes when sautéing the onions.

Ingredients

Gather these simple ingredients to make your creamy soup:

Ingredients

1 can (15 oz) of white beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 medium lemon, zested and juiced
1 cup coconut milk
Salt and pepper to taste
Fresh herbs (like parsley or dill) for garnish

With these ingredients in hand, let's get cooking!

Instructions

Follow these steps to create your delicious soup:

Sauté the Aromatics

In a large pot, heat a splash of 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 the Beans and Broth

Add the drained white beans and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.

Blend the Soup

Using an immersion blender or transferring to a blender in batches, blend the soup until smooth, leaving some texture for bite. Return to the pot if using a blender.

Stir in Coconut Milk and Lemon

Stir in the coconut milk, lemon zest, and lemon juice. Season with salt and pepper to taste. Heat through for another 5 minutes.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh herbs. Enjoy your creamy lemon white bean soup warm!

This soup is best enjoyed fresh, but it also keeps well for a couple of days in the fridge!

Pro Tips

Feel free to add other vegetables such as carrots or spinach for extra nutrition. Adjust the lemon juice based on your taste preference for acidity.

Serving Suggestions

Serving this creamy lemon white bean soup provides a wonderful canvas for creativity. Pair it with a slice of crusty bread or a fresh garden salad to complement the soup’s rich and zesty flavors. For an elegant touch, drizzle a little extra coconut milk on top or add a dollop of homemade herb-infused yogurt for a refreshing contrast.

If you're hosting a dinner, consider serving this soup as a starter alongside an array of appetizers. It also makes a fantastic quick lunch option that can be part of a meal prep plan. Portion individual servings in jars for an easy grab-and-go option that’s satisfying without compromising on nutrition.

Troubleshooting Tips

If you find your soup lacks flavor after blending, consider adjusting the seasoning. A pinch more salt or a squeeze of lemon juice can help elevate the overall taste. Remember, white beans absorb flavors well, so taste as you go and adjust accordingly. Sometimes a dash of soy sauce or nutritional yeast can enhance the umami aspects.

Should the soup become too thick, you can easily thin it by gradually incorporating more vegetable broth during reheating. This adjustment not only alters the consistency but also revives any flavors that may have muted during storage. Always mix in any additional liquids slowly and check the texture before adding more.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes! Just make sure to soak and cook the dried beans ahead of time. You'll need about 1.5 cups of dried beans.

→ Is there a substitute for coconut milk?

You can use heavy cream or any plant-based milk if you prefer a lighter version.

→ Can I freeze this soup?

Absolutely! Let the soup cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a side salad for a complete meal.