Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) white beans, rinsed and drained; 2 cups vegetable broth; 1 cup coconut milk; 1 medium onion, chopped; 2 cloves garlic, minced; Zest and juice of 1 lemon; Salt and pepper to taste; 1 tablespoon olive oil; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon White Bean Soup Bowl because it combines the comfort of a warm, hearty soup with a refreshing citrus twist. The creaminess comes from white beans and a touch of coconut milk, which pairs perfectly with the bright flavor of lemon. Each spoonful is nourishing and satisfying, making it an ideal dish for cozy weeknights or as a light lunch. I often find myself craving this soup, especially during the cooler months, when I want something both wholesome and uplifting.

Created by

Phoebe Drake

Last updated on 2026-01-18T12:40:09.816Z

When I first made this soup, I was surprised by how the creamy texture came together with just a few simple ingredients. Blending the cooked white beans creates a rustic yet luxurious feel that pairs beautifully with the acidity of fresh lemon juice.

I've learned that incorporating a splash of coconut milk not only enhances the creaminess but also adds a delightful hint of sweetness. Don't skip the lemon zest—it's the key to elevating the flavor profile and adding brightness to the dish!

        Why You'll Love This Recipe
        Creamy, velvety texture that warms your soul
Bright lemon flavor brings a refreshing twist
Healthy and nourishing, perfect for any meal

      

Understanding the Ingredients

The star of this Creamy Lemon White Bean Soup Bowl is undoubtedly the white beans. They not only contribute to the creamy texture but also provide a good source of protein and fiber. I recommend using cannellini or great northern beans for their mild flavor and smooth consistency. If you're looking for a lower-sodium option, consider using dried beans; just remember to soak and cook them beforehand for the best results.

Coconut milk plays a crucial role in enhancing the creaminess of this soup. It adds a subtle sweetness that complements the bright lemon flavor beautifully. For a lighter version, you can opt for light coconut milk or even use a blend of almond milk and a tad of nutritional yeast to retain some creaminess while cutting down on calories. Just be mindful that using a different base might slightly alter the final flavor.

Steps for Perfecting Your Soup

When sautéing the onions and garlic, aim for a soft, translucent texture without browning. This process typically takes about 4-5 minutes over medium heat. Browning will introduce bitterness, which can detract from the fresh, bright flavors you're aiming for. Make sure to stir frequently and adjust your heat as necessary to prevent them from cooking too quickly.

Blending the soup is where the magic happens! An immersion blender is ideal for achieving a silky-smooth consistency right in the pot. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Be cautious not to fill the blender more than halfway to prevent spills. A well-blended soup will be glossy and creamy, making every spoonful a delight to savor.

Ingredients

For the Soup

1 can (15 oz) white beans, rinsed and drained
2 cups vegetable broth
1 cup coconut milk
1 medium onion, chopped
2 cloves garlic, minced
Zest and juice of 1 lemon
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish

Instructions

Steps

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes.

Cook the Soup Base

Add the white beans, vegetable broth, and half of the lemon juice to the pot. Bring to a simmer and cook for 15 minutes.

Blend Until Creamy

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk, remaining lemon juice, and zest. Season with salt and pepper.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and enjoy this delightful bowl of warmth!

Enjoy!

Pro Tips

For added depth of flavor, consider roasting the garlic before adding it to the soup. This will give a sweeter, caramelized note that complements the lemon beautifully.

Make-Ahead and Storage Tips

This soup is a great candidate for meal prep. You can make a large batch and store it in the refrigerator for up to 4 days. Just ensure it cools completely before transferring to an airtight container. This allows the flavors to deepen as it sits. If you’re planning to freeze it, consider leaving out the coconut milk until reheating. This will prevent any texture changes that can occur upon thawing.

When reheating, do so gently on the stove over low heat, stirring occasionally to ensure even warming. If the soup looks too thick after refrigeration or freezing, add a splash of vegetable broth or water to reach your desired consistency.

Serving Ideas and Variations

To elevate your soup experience, serve it alongside a crusty piece of whole-grain bread or a simple side salad for a more complete meal. You can also sprinkle some red pepper flakes on top for an unexpected kick, or swirl in some additional coconut milk for a fancy touch and a vibrant presentation.

Feel free to customize the soup! Adding seasonal vegetables like spinach or kale in the last few minutes of cooking can boost the nutritional value. For a non-vegan variation, stirring in some grated Parmesan cheese just before serving will add a rich, savory depth that works beautifully with the lemon. Experimenting with herbs like thyme or rosemary can also impart deliciously complex flavors.

Questions About Recipes

→ Can I use any other beans?

Yes, you can use cannellini or navy beans, but white beans are preferred for their creamy texture.

→ Is this soup vegan?

Yes, this recipe is vegan-friendly as it uses coconut milk for creaminess.

→ How can I make this soup gluten-free?

This soup is naturally gluten-free, just ensure that your vegetable broth is gluten-free as well.

→ Can I store leftovers?

Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat.