Creamy White Bean Soup Recipe

I was super wiped out after a long day and just had to fix myself something warm, so i threw together this white bean soup with garlic, onion and a mix of herbs that turned out to be the ultimate comfort food.

I love making my creamy white bean soup for its nutritional punch. I heat olive oil with chopped onion and minced garlic before adding white beans in a light broth spiked with a bay leaf and thyme.

I think the protein and fiber really make it a hearty meal with an optional touch of heavy cream and fresh parsley.

Ingredients

• White beans: Provide fiber and protein, making the soup hearty and nutritious.
• Olive oil: Healthy fats that add flavor and helps saute the aromatics just right.
• Onion: Offers natural sweetness, vitamins and aroma that elevates the dish distinctly.
• Garlic: Boosts flavor depth and lends a slight spicy kick to the mixture.
• Chicken broth: Supplies savory base that intensifies the creamy soup taste overall.
• Heavy cream: Adds rich creaminess but can make the dish heavier if overused.
• Fresh parsley: Gives a bright finish and fresh herbal note to this comforting meal.
• Bay leaf: Imparts delicate herbal notes and a hint of earthiness in simmering.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken or veggie broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish (optional)

How to Make this

1. Heat olive oil in a large pot over medium heat and add the chopped onion. Cook until it’s soft, about 5 minutes.

2. Add the minced garlic and cook for about 30 seconds until it starts to smell really good.

3. Stir in the drained white beans, broth, bay leaf, and dried thyme. Season with salt and pepper to your liking.

4. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15 minutes so all the flavors mix together really well.

5. Remove the bay leaf from the pot after simmering.

6. If you want a creamier soup, carefully blend about half of the soup using an immersion blender or by transferring some to a blender, leaving some beans whole for texture.

7. Stir in the heavy cream if you’re using it and let the soup heat through for a couple of minutes.

8. Taste the soup and adjust the salt and pepper if needed.

9. Ladle the soup into bowls while hot.

10. Garnish with a bit of fresh parsley if you like, and enjoy your creamy white bean soup!

Equipment Needed

1. A large pot for simmering your soup
2. A sharp knife and a chopping board for cutting the onions
3. A measuring spoon (or small measuring cups) to portion out olive oil, thyme, and heavy cream
4. An immersion blender or a regular blender for partially blending the soup
5. A ladle for serving the soup into bowls
6. Soup bowls for enjoying your meal
7. A stirring spoon or spatula to mix everything together

These are the main items you’ll need in your kitchen to whip up this yummy creamy white bean soup.

FAQ

• Q: Can I make this soup vegan?
  A: Yes, you can use vegetable broth instead of chicken broth and skip the heavy cream or use a plant based cream like coconut cream.
• Q: How long does it take to prepare and cook this soup?
  A: It usually takes about 15 minutes prep time and roughly 20 to 25 minutes cooking time.
• Q: What can i use instead of heavy cream if i dont want dairy?
  A: You can use a non dairy cream or even a bit of blended cashew cream to keep it rich and creamy.
• Q: Can i add any other spices or veggies to this soup?
  A: Yup, feel free to add things like red pepper flakes, smoked paprika, or even chopped carrots and celery for extra flavor.
• Q: How should leftovers be stored and reheated?
  A: Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop over low heat so the cream doesnt split.

Creamy White Bean Soup Recipe Substitutions and Variations

• Olive oil substitute: Use vegetable oil or even a bit of butter if you dont have olive oil on hand.
• Chopped onion alternative: You can swap in some shallots, which have a milder flavor but still work great.
• Broth swap: If you dont have chicken or veggie broth, water with a bouillon cube does the trick.
• Heavy cream replacement: Try using coconut milk or half-and-half for a lighter, but still creamy, texture.
• White beans option: Cannellini beans are a good replacement if you cant find white beans.

Pro Tips

1. Make sure you sauté the onions long enough so they get a bit golden before you add any garlic. That little extra time really boosts the flavor even if it takes a few extra minutes.

2. When you add the garlic, keep an eye on it so it doesn’t burn. Burnt garlic can ruin the taste of the whole soup so only cook it until it smells really good.

3. Only blend about half of the soup if you want that creamy texture but still have some whole beans for a nice bite. Over-blending can turn your soup into a total puree.

4. If you’re adding heavy cream, do it slowly and stir constantly to keep it from curdling. Lowering the heat a bit when you add it can make a big difference, trust me.