This quick and easy creamy white bean soup is comforting, flavorful, and simple to prepare. The ingredients are straightforward, but the finished soup has a surprisingly complex, savory profile. I like to serve it with warm Southern skillet cornbread.
This soup contains no cream.
A few years ago I adapted a fast, creamy white bean soup from Cook’s Illustrated, reducing the amount of chicken broth and swapping fresh herbs for dried. The soup achieves richness without dairy by pureeing canned Great Northern beans. If you prefer a dairy-free version, omit the Parmesan or use a vegan alternative.
- If using fresh herbs, use about three times the amount called for dried and add them at the end of cooking.
- The soup’s creaminess comes from pureed beans, not cream or milk.
- Canned beans work well here; they create a silky texture when blended.
Here’s what you’ll need
The ingredient list is short and pantry-friendly:
- Great Northern or Cannellini beans (canned), chicken or vegetable broth, capers, extra-virgin olive oil, butter (or vegan substitute), grated Parmesan (or vegan substitute), yellow onion, celery, garlic, dried thyme, dried parsley, dried basil, fresh lemon juice, salt, pepper, and a pinch of cayenne (optional).
*Vegan option: use vegetable broth and omit butter and Parmesan.
How to make it
Prep is minimal. Start by heating the capers briefly in extra-virgin olive oil to crisp and flavor the oil. Remove the capers with a slotted spoon, drain them on paper towel, and reserve the flavored oil for finishing. If you don’t like capers, skip this step.
Chop the onion, celery, and garlic.
Sauté the onion and celery in olive oil until softened, then add garlic, dried thyme, and a pinch of cayenne.
Add the canned beans with their liquid and simmer until the beans begin to break down, about 8–10 minutes.
Transfer the mixture to a food processor in batches if needed and pulse until smooth.
Add butter and Parmesan to the blender, pulse to incorporate, then return the pureed soup to the pot and add the remaining chicken broth. Stir in a teaspoon of lemon juice, heat through, and adjust salt and pepper to taste.
Ladle the soup into bowls and finish each with a drizzle of the reserved caper oil, a squeeze of fresh lemon, and a sprinkle of parsley, basil, and toasted capers.
What’s the difference between Cannellini and Great Northern beans?
Cannellini beans (white kidney beans) are larger, creamier, and have a mild nutty flavor. Great Northern beans are slightly smaller with a firmer, grainier texture. Either variety works well in this soup; choose Cannellini for a silkier mouthfeel or Great Northern for a bit more texture.
Variations
White beans make a neutral, adaptable base for many toppings and flavor profiles. Try:
- Sautéed leeks with fried sage
- Chopped tomatoes and crispy bacon
- Fresh rosemary with pesto and toasted pine nuts
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. If the soup thickens after chilling, add a splash of broth to loosen it while reheating.
Related recipes
- Texas Chili
- Lentil Soup
- Wisconsin Beer Cheese Soup
- Skillet Cornbread
- Black Bean Soup
- Roasted Hatch Chile Chicken Soup
If you make this soup, please leave a comment and rating below — feedback is appreciated!
Creamy White Bean Soup
Equipment
-
Blender or food processor
-
Strainer, colander, or slotted spoon
Ingredients
Topping Ingredients
- 3.5 ounces capers, drained (about one small jar)
- 1/3 cup extra-virgin olive oil
Soup
- 30 ounces Great Northern or Cannellini beans, canned (do not discard liquid)
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp butter (salted or unsalted) or vegan substitute
- 2 Tbsp grated Parmesan (optional)
- 1½ cups chicken or vegetable broth
- ½ cup yellow onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tsp fresh lemon juice (adjust to taste)
- ½ tsp dried thyme
- Pinch cayenne pepper (optional)
- 1 Tbsp dried parsley (for garnish) and ½ Tbsp dried basil (for garnish)
- Salt and pepper to taste
Instructions
Make the Topping
-
In a microwave-safe bowl combine 1/3 cup olive oil and the drained capers. Microwave on high 2–4 minutes (watch closely; times vary by microwave) until capers are crisp. Remove capers with a slotted spoon and drain on paper towel. Reserve the flavored oil.
Make the Soup
-
In a large stockpot over medium heat, heat 2 Tbsp olive oil. Add chopped onion and celery and sauté about 5 minutes until softened.
-
Add garlic, dried thyme, and a pinch of cayenne. Stir to combine.
-
Add the canned beans with their liquid and cook on medium until the beans begin to break up, about 8–10 minutes.
-
Using a slotted spoon or ladle, transfer the bean mixture to a food processor (work in batches if needed) and pulse until smooth. If you don’t have a food processor, use an immersion blender carefully in the pot.
-
Add butter and Parmesan to the blender and pulse to incorporate, then add 1 cup of the broth and pulse again until very smooth.
-
Return the pureed soup to the stockpot, add the remaining ½ cup broth and about 1 teaspoon lemon juice, heat until warm, and adjust seasoning with salt and pepper.
-
Serve garnished with the reserved toasted capers, a drizzle of the reserved olive oil, a squeeze of fresh lemon, and a sprinkle of parsley and basil.
Notes
Capers add briny, olive-like flavor; omit them if you prefer. Microwaving times vary—watch the capers closely and stop when you smell them to avoid burning. One lemon is usually enough; add more if you like a brighter finish.
If your food processor is small, process the beans in batches or use a colander to drain and reserve some liquid. An immersion blender works as an alternative but can be harder to use with a low volume of soup.
Vegetarian option: use vegetable broth and omit butter and Parmesan. To thicken the soup, whisk 2 Tbsp cornstarch with water in a one-cup measuring cup, drizzle into hot soup, bring to a boil for one minute, then remove from heat and let rest five minutes before serving.
Nutrition Estimate
Calories: 437kcal
Carbohydrates: 40g
Protein: 14g
Fat: 26g