Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans (15 oz each) white beans, drained and rinsed; 4 cups vegetable broth; 1 cup coconut milk; 1 lemon (zest and juice); 3 cloves garlic, minced; 1 onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love creating soups, especially when they meld creamy textures with bright flavors. This Creamy Lemon White Bean Soup Bowl has quickly become one of my favorites! It’s not only satisfying but also refreshingly light, making it perfect for any season. The combination of lemon and white beans provides a delightful contrast, and I've found that adding a hint of garlic elevates the flavor even more. This recipe captures the essence of comfort food while still being nutritious, making it an easy choice for busy weeknights.

Created by

Jenna Rowland

Last updated on 2026-01-18T13:22:16.157Z

During a rainy afternoon, I wanted to whip up something comforting yet invigorating, and that’s when this Creamy Lemon White Bean Soup Bowl was born. After experimenting with various ingredients, I discovered that the burst of lemon zest truly brightens the creamy texture of the beans, making it delectable.

As I cooked, I realized that sautéing the garlic before adding it to the soup makes it sweet and mellow, which perfectly complements the freshness of lemon. It’s a winning combination that we keep coming back to!

        Why You Will Love This Recipe
        Brilliantly tangy lemon flavor that brightens your day
Creamy texture that warms the soul
Quick and easy to prepare, perfect for busy nights

      

Perfecting the Creaminess

Achieving the right creaminess in your Creamy Lemon White Bean Soup is key to its appeal. Using coconut milk not only enhances the creamy texture but also adds a subtle sweetness that balances the tanginess of the lemon. For a lactose-free option, coconut milk is an ideal choice. If you're aiming for a lighter version, you can substitute half of the coconut milk with more vegetable broth, achieving a silkier soup without sacrificing flavor.

When blending the soup, I recommend using an immersion blender for convenience. It allows for easy blending directly in the pot, reducing cleanup. If you prefer a very smooth consistency, pouring the soup into a stand blender is a great option. Just remember to let it cool slightly to avoid pressure build-up from hot liquids. Aim for a velvety finish that coats the back of a spoon beautifully.

Flavor Balancing Tips

The balance of flavors is essential in this soup. To enhance its freshness, adjust the amount of lemon juice according to your taste. If you are particularly fond of citrus, considering zesting an additional lemon to incorporate more zest into the soup. Conversely, if the sourness is too bright, a pinch of sugar can help mellow it out, creating a well-rounded dish that doesn’t overshadow the creamy texture of the beans.

I like to add a few crushed red pepper flakes while sautéing the onions and garlic for a hint of heat. This can give a delightful contrast to the soup’s creaminess. If you’re looking to create a more robust flavor, try adding herbs like thyme or rosemary during the simmering stage. These herbs can infuse the soup with an aromatic depth that pairs beautifully with the lemon and coconut notes.

Ingredients

Gather these simple ingredients to create a deliciously creamy soup.

Ingredients

2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable broth
1 cup coconut milk
1 lemon (zest and juice)
3 cloves garlic, minced
1 onion, diced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Once you have everything ready, you're all set to start cooking!

Instructions

Follow these steps to make your creamy soup come together beautifully.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.

Add Beans and Broth

Stir in the drained white beans and vegetable broth. Bring the mixture to a gentle boil and let it simmer for about 15 minutes.

Blend Until Smooth

Use an immersion blender to blend the soup until creamy. For an even smoother texture, transfer in batches to a stand blender.

Finish with Coconut Milk and Lemon

Stir in the coconut milk, lemon juice, and zest. Season with salt and pepper to taste. Heat through but do not boil.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!

And there you have it—a delightful creamy soup to warm your soul!

Pro Tips

For added depth, consider incorporating a handful of spinach or kale in the last few minutes of cooking.

Storage and Make-Ahead Tips

This soup is a fantastic make-ahead meal. Once prepared, it can be stored in an airtight container in the fridge for up to three days. To reheat, simply warm it over low heat on the stovetop, stirring occasionally to maintain the creamy texture. If the soup thickens too much during storage, feel free to add a splash of vegetable broth or water to achieve your desired consistency when reheating.

For longer storage, this soup freezes well. Divide it into individual portions and store them in freezer-safe containers or bags. It will keep in the freezer for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge, then reheat on the stovetop or microwave until warmed through. Just remember to stir well to reintegrate the ingredients after thawing.

Serving Suggestions

To elevate your Creamy Lemon White Bean Soup Bowl, consider pairing it with a hearty whole-grain bread or a side salad for added crunch and nutrition. A sprinkle of freshly cracked black pepper or a dollop of yogurt (dairy or plant-based) on top before serving can add one more layer of flavor that complements the soup nicely.

For an appealing presentation, drizzle a little extra coconut milk on top of the soup just before serving. This adds a beautiful swirl effect and enhances the creamy appearance. Garnish with fresh parsley not only for a pop of color but also to contribute a hint of earthiness that bridges the soup's flavors.

Questions About Recipes

→ Can I use canned beans?

Yes, canned white beans work perfectly in this recipe!

→ How can I make this recipe vegan?

This recipe is already vegan as it uses coconut milk and vegetable broth.

→ Can I freeze leftover soup?

Absolutely! Store it in an airtight container and it should last up to 3 months in the freezer.

→ What can I serve with this soup?

This soup pairs well with crusty bread or a fresh salad for a complete meal.