Creamy White Bean Soup

$- 2 cups cooked white beans (cannellini or navy beans) - 1 medium onion, finely chopped - 2 garlic cloves, minced For this creamy soup, the base starts with cooked white beans. I love using cannellini or navy beans. They are creamy and filling. Next, we need a medium onion, finely chopped. The onion adds sweetness when cooked. Lastly, we have two garlic cloves, minced. Garlic brings strong flavor and aroma to the dish. - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika To make the soup even better, we use olive oil. Two tablespoons give it a rich taste. Then, we add dried thyme, which has a warm, earthy flavor. Smoked paprika adds a nice smoky hint. Just one teaspoon of each will do. - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Next, we need liquids. Four cups of vegetable broth keep it light and fresh. For creaminess, add one cup of coconut milk or heavy cream. Season it with salt and pepper to your liking. Fresh parsley adds color and flavor as a garnish. Lastly, lemon wedges brighten the dish when served. {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped. Sauté it until soft and translucent, about 5 to 7 minutes. 3. Next, stir in 2 minced garlic cloves. Cook for an extra 1 to 2 minutes until fragrant. 4. Now, add 2 cups of cooked white beans, 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. 5. Bring this mixture to a simmer. Cook for about 10 minutes to let the flavors blend. 1. After simmering, use an immersion blender to blend the soup until creamy and smooth. 2. If you don’t have an immersion blender, carefully transfer the soup to a traditional blender in batches. 3. Once blended, return the soup to the pot. 1. Stir in 1 cup of coconut milk or heavy cream. This gives the soup its rich texture. 2. Season with salt and pepper to taste. 3. Heat the soup on low for 5 minutes before serving. Enjoy your creamy white bean soup garnished with fresh parsley and a squeeze of lemon juice! To get that perfect creamy texture, blending is key. Blending helps break down the beans and makes the soup smooth. You can use an immersion blender for easy blending right in the pot. If you don’t have one, a regular blender works too. Just be careful when transferring hot soup. Blend the soup in small batches to avoid spills. Seasoning is important for great flavor. Start with salt and pepper to taste. You can add more depth with herbs like thyme or spices like smoked paprika. Try adding a pinch of cumin or a dash of lemon zest for a twist. Fresh herbs like basil or dill also add freshness. Creamy white bean soup pairs well with crusty bread or a fresh salad. You can also top the soup with a drizzle of olive oil or a spoonful of sour cream. For a pop of color, add chopped parsley or croutons. Lemon wedges on the side add brightness and a zesty kick. Pro Tips Use Fresh Herbs: Enhance the flavor of your soup by adding fresh thyme or parsley just before serving for a burst of freshness. Adjust Consistency: If you prefer a thicker soup, add more beans or reduce the broth. For a thinner consistency, simply add more vegetable broth. Flavor Boost: For an extra depth of flavor, consider adding a splash of white wine when sautéing the onion and garlic. Storage Tips: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a little water or broth if it thickens too much. {{image_2}} You can swap beans in this recipe. Use pinto or great northern beans. Each type adds its own flavor. If you want a creamier texture, try adding pureed chickpeas. For the milk, coconut milk gives a nice flavor. If you prefer, use heavy cream for richness. Almond milk or oat milk work too. They create a lighter soup. You can add cooked meats like chicken or sausage for heartiness. Just chop them into bite-sized pieces. Stir them in just before serving. For a plant-based option, try adding tofu or tempeh. These will soak up the soup's flavors. In spring, add fresh peas or asparagus for a bright touch. Summer calls for zucchini or bell peppers. In fall, use sweet potatoes or butternut squash for warmth. Winter is perfect for leafy greens like spinach or kale. These veggies boost nutrition and flavor. You can keep creamy white bean soup in the fridge for about 3 to 5 days. Store the soup in airtight containers to keep it fresh. Glass or plastic containers work well. Make sure they are clean and dry before adding the soup. To freeze the soup, let it cool first. Pour the soup into freezer-safe containers, leaving some space at the top for expansion. You can also use freezer bags. Press out as much air as you can before sealing. For best quality, use the soup within 2 to 3 months. When ready to eat, thaw the soup overnight in the fridge. For reheating, you can use a pot on the stove or a microwave. Stir it well after thawing to mix the flavors back together. The best way to reheat the soup is on the stove. Heat it on low to avoid burning. Stir it often to keep the creaminess. If you use a microwave, heat in short bursts. Stir between each burst to ensure even heating. If the soup seems too thick, add a splash of vegetable broth or water to bring it back to the right consistency. For this creamy white bean soup, I recommend using cannellini or navy beans. Both beans have a mild flavor and a creamy texture. Cannellini beans are larger and have a slightly nutty taste. Navy beans are smaller and creamier. You can use either for a rich, satisfying soup. Yes, you can easily make this soup vegan. Simply swap the heavy cream for coconut milk, as stated in the recipe. Coconut milk adds a nice creaminess without dairy. Make sure your vegetable broth is vegan-friendly too. With these changes, you will have a tasty vegan version. Absolutely! This soup is great for meal prep. You can make it a day or two ahead. Just store it in an airtight container in the fridge. When you are ready to eat, reheat it on low heat. Stir well to keep it creamy and smooth. Enjoy a warm bowl when you need it! In this blog post, we explored a creamy white bean soup. You learned about key ingredients, including white beans, aromatics, and flavor enhancers. I shared step-by-step instructions for preparation, blending, and final touches. You also discovered tips for texture, flavor enhancements, and serving suggestions. Remember, you can customize this soup by using different beans or adding protein. It's versatile and perfect for any season. Enjoy your cooking!$

Creamy White Bean Soup

A rich and creamy soup made with white beans, coconut milk, and aromatic spices.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 cups cooked white beans (cannellini or navy beans)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the cooked white beans, vegetable broth, dried thyme, and smoked paprika to the pot. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until creamy and smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
Once blended, return the soup to the pot. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat through on low for 5 minutes.
Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice for brightness.

Notes

Serve with lemon wedges for added brightness.

Keyword beans, creamy, soup, vegan