Creamy Lemon White Bean Soup Bowl
Highlighted under: Healthy & Light
I absolutely love this Creamy Lemon White Bean Soup Bowl! The tanginess of the lemon brightens the rich creaminess of the white beans, creating a delightful balance that is perfect for any season. Each spoonful feels indulgent, yet it's incredibly nourishing and satisfying. We often enjoy this soup for a cozy dinner or as a hearty lunch option. The best part is how quick and easy it is to whip up, making it a go-to recipe in my kitchen that I feel good about serving to family and friends.
When I first made this Creamy Lemon White Bean Soup Bowl, I was looking for a simple yet fulfilling meal that would warm me up on a chilly day. The combination of white beans and lemon seemed unusual at first, but it turned out to be a match made in heaven. The brightness from the lemon truly lifts the creamy base, and I couldn't help but go back for seconds!
One crucial tip I learned is to blend the soup until completely smooth, which enhances the creamy texture. I often add a sprinkle of fresh herbs on top before serving, which adds a nice visual appeal and an extra layer of flavor!
Why You'll Love This Recipe
- Bright, zesty flavor that awakens the palate.
- Creamy texture that feels luxurious yet wholesome.
- Quick and easy to prepare, perfect for busy nights.
Ingredients
Gather these ingredients for a delightful bowl of soup.
Ingredients for Creamy Lemon White Bean Soup
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Make sure to adjust the seasoning according to your taste!
Instructions
Follow these simple steps to create your soup.
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot, and sauté for about 5 minutes until softened. Add minced garlic and dried thyme, cooking for another minute until fragrant.
Add the Broth and Beans
Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Blend the Soup
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
Finish with Lemon
Stir in the lemon juice and zest, then season with salt and pepper to taste. Return to low heat for a few minutes to warm through.
Serve
Ladle the soup into bowls and garnish with fresh parsley. Enjoy your creamy, tangy soup!
Serve hot and enjoy this comforting soup with some crusty bread!
Pro Tips
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. If you like, add some spinach or kale for extra nutrition!
Questions About Recipes
→ Can I use dried beans?
Yes, you can absolutely use dried beans, but you'll need to soak and cook them beforehand.
→ What if I don’t have vegetable broth?
You can use chicken broth or even water with added seasonings if you prefer.
→ Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated. The flavors will enhance overnight!
→ How can I make it vegan?
This recipe is already vegan as it contains no animal products. Enjoy it guilt-free!
Creamy Lemon White Bean Soup Bowl
I absolutely love this Creamy Lemon White Bean Soup Bowl! The tanginess of the lemon brightens the rich creaminess of the white beans, creating a delightful balance that is perfect for any season. Each spoonful feels indulgent, yet it's incredibly nourishing and satisfying. We often enjoy this soup for a cozy dinner or as a hearty lunch option. The best part is how quick and easy it is to whip up, making it a go-to recipe in my kitchen that I feel good about serving to family and friends.
Created by: Isla Turner
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients for Creamy Lemon White Bean Soup
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot, and sauté for about 5 minutes until softened. Add minced garlic and dried thyme, cooking for another minute until fragrant.
Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
Stir in the lemon juice and zest, then season with salt and pepper to taste. Return to low heat for a few minutes to warm through.
Ladle the soup into bowls and garnish with fresh parsley. Enjoy your creamy, tangy soup!
Extra Tips
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. If you like, add some spinach or kale for extra nutrition!
Nutritional Breakdown (Per Serving)
- Calories: 290 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 45g
- Dietary Fiber: 10g
- Sugars: 3g
- Protein: 12g