Creamy White Bean Soup

$To make creamy white bean soup, gather these key ingredients: - 2 cups canned white beans (like cannellini or great northern), drained and rinsed - 1 onion, finely chopped - 2 garlic cloves, minced - 1 carrot, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan option) - 1 teaspoon thyme (dried or fresh) - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish - Lemon wedges for serving If you have dietary needs, there are some easy swaps. - Use any white beans you like. Navy beans or even chickpeas work well. - For a vegan version, stick with coconut milk instead of cream. - Swap vegetable broth for chicken broth if you prefer. - If you're gluten-free, ensure your broth is certified gluten-free. Want to make your soup even better? Here are some add-ins: - Toss in some spinach or kale for extra greens. - Add a pinch of red pepper flakes for heat. - Throw in some diced potatoes for heartiness. - Stir in a tablespoon of nutritional yeast for a cheesy flavor. These options can make your creamy white bean soup unique and delicious! {{ingredient_image_1}} Start by gathering your ingredients. You need onion, garlic, carrot, and celery. Chop the onion finely. Dice the carrot and celery into small pieces. Mince the garlic cloves. This prep makes the soup taste fresh and bright. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté these for about 5-7 minutes. You want the veggies soft and the onion clear. Add the minced garlic, thyme, and smoked paprika. Cook for one to two minutes. This step brings out the flavors in your soup. Next, stir in the white beans and vegetable broth. Bring this mixture to a gentle simmer. Let it cook for 15-20 minutes. This time helps the flavors mix well together. After simmering, it's time to blend the soup. You can use an immersion blender directly in the pot. This makes it easy and quick. If you prefer, you can transfer the soup to a regular blender. Just be careful with the hot liquid. Blend until the soup is smooth and creamy. Finally, stir in one cup of coconut milk or heavy cream. Let the soup simmer for another 5 minutes. Season with salt and pepper to your liking. Now your creamy white bean soup is ready to serve! To make your creamy white bean soup really shine, focus on the seasoning. Adding fresh herbs like rosemary or basil can give it a nice twist. You can also try adding a splash of lemon juice or some zest for brightness. If you want a touch of heat, a pinch of red pepper flakes works well too. Remember, taste as you go. Adjust the salt and pepper to suit your preference. One common mistake is not sautéing the vegetables long enough. This step builds flavor, so don’t rush it. Another pitfall is over-blending the soup. You want it smooth but not too thin. Finally, don't forget to taste the soup before serving. This ensures the flavors blend well. Adjusting the seasoning is key to a great final dish. Garnishing your soup can elevate it. Fresh parsley adds color and a fresh taste. A drizzle of olive oil can enhance richness. For a crunchy texture, try croutons or roasted chickpeas. A sprinkle of smoked paprika on top adds depth too. Lemon wedges on the side can brighten each bowl when served. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of the soup immensely compared to dried. Add it towards the end of cooking to preserve its delicate flavor. Adjusting Creaminess: For a thicker soup, blend longer or add more beans. If you prefer a lighter texture, simply blend less. Flavor Boost: Consider adding a splash of white wine while sautéing the vegetables for an extra depth of flavor. Serving Suggestions: This soup pairs wonderfully with crusty bread or a side salad for a complete meal. {{image_2}} You can easily make this soup vegan. Just replace heavy cream with coconut milk. Using vegetable broth keeps it plant-based. The creamy texture of coconut milk gives a rich taste. Your soup will still be hearty and delicious. This creamy white bean soup is naturally gluten-free. All the ingredients are safe for those who avoid gluten. Just ensure your vegetable broth is also gluten-free. This way, everyone can enjoy the soup without worry. You can boost this soup with extra proteins or veggies. Try adding cooked chicken, sausage, or tofu for a heartier meal. Spinach, kale, or bell peppers add color and nutrients. Just toss them in during the last few minutes of cooking. This helps them stay vibrant and fresh. You can store leftover creamy white bean soup in the fridge. Place the soup in an airtight container. It will stay fresh for up to five days. Make sure to cool the soup to room temperature before sealing. This helps keep it fresh longer. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top since it will expand when frozen. The soup can last for three months in the freezer. To use, just thaw it in the fridge overnight. When you are ready to enjoy the soup again, reheat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir often to prevent sticking. If the soup seems thick, add a splash of water or broth. You can also microwave it in a bowl, but cover it to avoid splatters. You can use heavy cream for a non-vegan option. Other choices include almond milk or oat milk. These will change the flavor slightly. Choose what you like best. Creamy white bean soup lasts up to five days in the fridge. Store it in an airtight container. For best taste, reheat it gently on the stove. Yes, you can make this soup in a slow cooker. Sauté the veggies first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Yes, creamy white bean soup is healthy. It’s packed with fiber and protein from the beans. Plus, it has fresh veggies and healthy fats from olive oil. Serve this soup with crusty bread for dipping. A fresh salad makes a great side too. You can also enjoy it with a sprinkle of cheese or fresh herbs on top. This blog post covered the key parts of making creamy white bean soup. You learned about the main ingredients, helpful substitutions, and optional add-ins. The step-by-step instructions guided you through preparation and cooking methods. I shared tips to enhance flavors and avoid common mistakes. You also found variations for vegan and gluten-free diets, plus storage info to keep your soup fresh. Remember, cooking can be fun and flexible. Enjoy making your creamy white bean soup just the way you like it!$

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

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 cups canned white beans (like cannellini or great northern), drained and rinsed
1 unit onion, finely chopped
2 cloves garlic, minced
1 unit carrot, diced
2 stalks celery, diced
4 cups vegetable broth
1 cup coconut milk (or heavy cream for a non-vegan option)
1 teaspoon thyme (dried or fresh)
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley
for serving lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the veggies are softened and the onion is translucent.
Add the minced garlic, thyme, and smoked paprika to the pot. Cook for an additional 1-2 minutes until the garlic is fragrant.
Stir in the drained white beans and vegetable broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes to meld the flavors.
After simmering, use an immersion blender to blend the soup directly in the pot until smooth and creamy. (Alternatively, you can transfer the soup in batches to a blender but be cautious with hot liquids.)
Stir in the coconut milk (or heavy cream), and let it simmer again for 5 minutes to warm through. Season with salt and pepper to taste.
Serve the soup warm in bowls, garnished with chopped fresh parsley and a squeeze of lemon juice for a bright flavor.

Notes

For a non-vegan option, substitute coconut milk with heavy cream.

Keyword creamy, soup, vegan, white beans