This creamy white bean soup is a velvety, comforting meal that feels like a warm hug in a bowl. It’s naturally thickened by blending humble white beans, creating a rich texture without any flour or cream. You’ll love how this simple creamy white bean soup comes together with garlic, fresh herbs, and a good glug of olive oil for a nourishing weeknight hero.
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Why You’ll Love This Creamy White Bean Soup
- Effortless Elegance: Looks gourmet but is wonderfully straightforward to make.
- Naturally Creamy: Blended beans create a velvety texture without dairy.
- Incredibly Versatile: A perfect canvas for add-ins like spinach or pancetta.
- Meal Prep Champion: Tastes even better the next day and reheats beautifully.
Ingredients & Tools
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 3 (15 oz / 425 g) cans cannellini beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 large sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
- For serving: A drizzle of high-quality olive oil, chopped fresh parsley, and red pepper flakes (optional)
Tools: A large stockpot or Dutch oven, a blender or immersion blender.
Notes: Don’t be shy with the olive oil for sautéing—it’s the foundation of flavor. Fresh herbs make a world of difference, and the lemon juice brightens everything up.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 10 g |
| Carbs: | 45 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse those beans! Giving your canned beans a good rinse under cold water is a crucial step. It washes away the starchy, sometimes salty liquid they’re packed in, which gives you more control over the final flavor and texture of your soup.
- Dice your veggies evenly. Try to get your onion, carrot, and celery into a similar, small dice. This isn’t just for looks—it ensures they all cook at the same rate, giving you a perfect, tender base without any crunchy bits.
- Don’t rush the sauté. When you’re cooking your onions, carrots, and celery (the classic soffritto), take your time. You want them to become soft and sweet, not just translucent. This builds a deep flavor foundation that makes the whole soup taste better.
- Fresh herbs are key. I really recommend using fresh rosemary and thyme if you can. You’ll be simmering them whole and then fishing them out later, and the flavor they impart is so much more vibrant and nuanced than their dried counterparts.
How to Make Creamy White Bean Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. You’ll know it’s ready when the oil shimmers. Add the diced onion, carrot, and celery along with a good pinch of salt. The salt here is important—it helps draw out the moisture from the vegetables, encouraging them to soften rather than brown. Sauté for about 8-10 minutes, stirring occasionally, until the veggies are fragrant and have softened significantly. You’ll notice the onion becoming translucent and the whole mixture smelling wonderfully sweet.
Step 2: Now, add the minced garlic. This is where you need to pay attention—garlic can burn in a flash and turn bitter. Stir it constantly for just about 60 seconds, until it becomes incredibly fragrant. You should be able to smell that gorgeous, toasty garlic aroma filling your kitchen. If it starts to color, pull the pot off the heat for a moment.
Step 3: Time for the star of the show! Add the rinsed and drained cannellini beans to the pot, along with the vegetable or chicken broth. Give everything a good stir, scraping the bottom of the pot to lift any of those tasty browned bits. Then, add your whole sprigs of rosemary and thyme and the bay leaf. Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
Step 4: After 15 minutes, the beans should be very tender and the flavors will have melded beautifully. Remove the pot from the heat. Carefully fish out the rosemary and thyme sprigs and the bay leaf. They’ve done their job! Now, this is the crucial step for creaminess. Using a ladle, transfer about half to two-thirds of the soup into a blender. Please be careful—hot soup can expand and cause burns. Hold the lid on firmly with a kitchen towel and blend until completely smooth and velvety.
Step 5: Pour that beautifully smooth, blended soup back into the pot with the remaining chunky soup. Stir everything together—you’ll create the most perfect texture: thick and creamy with lovely little pockets of whole beans and vegetables. This method gives you the best of both worlds. Now, stir in the fresh lemon juice. Taste the soup and season generously with salt and black pepper until it’s just right for you.
Step 6: Your soup is ready! Ladle it into warm bowls. To serve, finish it with a final drizzle of your best extra virgin olive oil, a sprinkle of chopped fresh parsley for a pop of color and freshness, and if you like a little heat, a pinch of red pepper flakes. The oil on top adds a fruity, rich note that ties the whole dish together beautifully.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; texture may become slightly grainy after thawing.
- Reviving: Reheat gently on the stovetop, thinning with broth or water if too thick.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula with a sharp lemon vinaigrette provides a bright, crisp contrast to the rich, creamy soup.
- Grilled cheese on low-carb bread — For the ultimate comfort meal, a crispy, golden grilled cheese sandwich is the perfect vessel for dipping into this velvety soup.
- Sautéed garlicky kale — Adding a side of dark, leafy greens like kale sautéed with lots of garlic makes the meal feel complete and wonderfully nourishing.
Drinks
- A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the soup’s creaminess beautifully, cleansing the palate between each spoonful.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and prevent the soup from feeling too heavy.
- Light-bodied pale ale — A beer with a hint of bitterness and citrus hop character can stand up to the soup’s richness without overpowering its delicate herbal notes.
Something Sweet
- A few dark chocolate squares — A couple of squares of high-cocoa dark chocolate after this savory meal is a simple, elegant way to finish and satisfy a sweet tooth.
- Berry chia pudding — A light, fruity chia seed pudding made with coconut milk and berries feels like a treat but keeps things on the lighter side.
- Almond flour shortbread — A buttery, crumbly cookie made with almond flour offers a lovely textural contrast and a hint of sweetness that pairs wonderfully.
Top Mistakes to Avoid
- Blending the soup while it’s piping hot without caution. The steam from hot liquid can build up immense pressure in a blender, potentially blowing the lid off and causing burns. Always let it cool slightly or blend in small, careful batches.
- Skipping the lemon juice at the end. I know it seems like a minor ingredient, but that splash of acidity is what lifts all the other flavors and keeps the soup from tasting flat or one-dimensional. It’s the secret to a balanced bowl.
- Not seasoning in layers. If you only add salt at the end, the base vegetables won’t have developed their full flavor. Season your soffritto with a pinch of salt at the beginning, and then again at the end to perfectly tune the final taste.
- Over-blending the entire pot. If you blend all of the soup, you’ll lose the wonderful textural contrast from the whole beans and vegetable pieces. That mix of creamy and chunky is what makes it so satisfying.
Expert Tips
- Tip: Sauté your herbs. Before adding the liquid, toss the whole rosemary and thyme sprigs into the hot oil with the vegetables for just 30 seconds. This quick toast wakes up their essential oils and will make your soup even more aromatic.
- Tip: Use an immersion blender for ease. If you have one, an immersion blender is your best friend here. You can blend the soup directly in the pot to your desired consistency without the mess or danger of transferring hot liquid.
- Tip: Add a parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible layer of savory, umami depth.
- Tip: Brown the beans. For a deeper, nuttier flavor, try adding the drained beans to the pot and letting them cook for 2-3 minutes before adding the broth. You’ll get a slight toast on them that adds another dimension to the soup.
FAQs
Can I make this soup ahead of time?
Absolutely, and it might even be better that way! The flavors have time to meld and deepen overnight in the fridge. Just store it in an airtight container for up to 4 days. When reheating, you might need to add a splash of broth or water as it will thicken upon standing. Gently warm it on the stovetop over medium-low heat, stirring occasionally.
Can I freeze creamy white bean soup?
You can, but with one important caveat. The texture of the beans can become a little grainy after freezing and thawing. It will still taste great, but it won’t be quite as velvety. If you do freeze it, let it cool completely first, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
My soup is too thick. How can I thin it out?
No problem at all! This is an easy fix. Simply stir in additional broth or even a bit of water, a quarter-cup at a time, until it reaches your preferred consistency. Warm it through after adding the liquid. Remember, you can always add more liquid, but you can’t take it out, so go slowly.
What can I use instead of fresh herbs?
In a pinch, you can use dried. The general rule is one-third the amount of fresh. So, for one large fresh rosemary sprig, use about 1 teaspoon of dried rosemary. For the two thyme sprigs, use about ½ teaspoon of dried thyme. Add them when you add the garlic so the dried herbs have time to rehydrate and release their flavor.
Is there a way to make this soup even richer?
For a truly decadent version, you can stir in a quarter-cup of heavy cream or full-fat coconut milk at the very end, after you’ve blended it. A tablespoon of butter swirled in right before serving also adds a lovely richness and glossy sheen. A little goes a long way!
Creamy White Bean Soup
Make this easy, dairy-free Creamy White Bean Soup in just 40 minutes for a healthy, comforting meal. Get the simple recipe and enjoy a warm, velvety bowl tonight!
Ingredients
For the soup:
-
2 tbsp extra virgin olive oil
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
4 cloves garlic (minced)
-
3 cans cannellini beans (15 oz / 425 g each, rinsed and drained)
-
4 cups vegetable or chicken broth
-
1 large sprig fresh rosemary
-
2 sprigs fresh thyme
-
1 bay leaf
-
Salt and freshly ground black pepper (to taste)
-
1 tbsp fresh lemon juice
For serving:
-
high-quality olive oil (a drizzle)
-
fresh parsley (chopped)
-
red pepper flakes (optional)
Instructions
-
Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. You’ll know it’s ready when the oil shimmers. Add the diced onion, carrot, and celery along with a good pinch of salt. The salt here is important—it helps draw out the moisture from the vegetables, encouraging them to soften rather than brown. Sauté for about 8-10 minutes, stirring occasionally, until the veggies are fragrant and have softened significantly. You’ll notice the onion becoming translucent and the whole mixture smelling wonderfully sweet.01
-
Now, add the minced garlic. This is where you need to pay attention—garlic can burn in a flash and turn bitter. Stir it constantly for just about 60 seconds, until it becomes incredibly fragrant. You should be able to smell that gorgeous, toasty garlic aroma filling your kitchen. If it starts to color, pull the pot off the heat for a moment.02
-
Time for the star of the show! Add the rinsed and drained cannellini beans to the pot, along with the vegetable or chicken broth. Give everything a good stir, scraping the bottom of the pot to lift any of those tasty browned bits. Then, add your whole sprigs of rosemary and thyme and the bay leaf. Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.03
-
After 15 minutes, the beans should be very tender and the flavors will have melded beautifully. Remove the pot from the heat. Carefully fish out the rosemary and thyme sprigs and the bay leaf. They’ve done their job! Now, this is the crucial step for creaminess. Using a ladle, transfer about half to two-thirds of the soup into a blender. Please be careful—hot soup can expand and cause burns. Hold the lid on firmly with a kitchen towel and blend until completely smooth and velvety.04
-
Pour that beautifully smooth, blended soup back into the pot with the remaining chunky soup. Stir everything together—you’ll create the most perfect texture: thick and creamy with lovely little pockets of whole beans and vegetables. This method gives you the best of both worlds. Now, stir in the fresh lemon juice. Taste the soup and season generously with salt and black pepper until it’s just right for you.05
-
Your soup is ready! Ladle it into warm bowls. To serve, finish it with a final drizzle of your best extra virgin olive oil, a sprinkle of chopped fresh parsley for a pop of color and freshness, and if you like a little heat, a pinch of red pepper flakes. The oil on top adds a fruity, rich note that ties the whole dish together beautifully.06
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