Creamy Garlic White Bean Soup

$To make this creamy garlic white bean soup, you need some key ingredients: - 2 cups canned white beans (cannellini or great northern), rinsed and drained - 4 cloves garlic, minced - 1 medium onion, chopped - 3 cups vegetable broth - 1 cup coconut milk (for creaminess) - 2 tablespoons olive oil - 1 teaspoon thyme (fresh or dried) - 1 teaspoon rosemary (fresh or dried) - Salt and pepper to taste These ingredients come together to create a rich, creamy soup that warms you from the inside out. The white beans give the soup body and protein. The garlic and herbs add depth of flavor. You can make this soup your own with some fun add-ins or garnishes: - Fresh parsley, chopped (for garnish) - A drizzle of olive oil for extra richness - Crusty bread for dipping Feel free to add more herbs, like basil or dill, for a fresh twist. If you want a kick, sprinkle in some red pepper flakes. To cook this soup, you will need: - A large pot for sautéing and simmering - An immersion blender to blend the soup smoothly - A cutting board and knife for prep Using an immersion blender makes blending easy. If you don’t have one, a standard blender works too. Just be careful with hot soup! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 2 cups canned white beans, rinsed and drained - 4 cloves garlic, minced - 1 medium onion, chopped - 3 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon thyme - 1 teaspoon rosemary - Salt and pepper - Fresh parsley for garnish Make sure to rinse and drain the beans well. This step helps remove extra salt and keeps the soup light. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. This builds a nice base for your soup. Next, add the minced garlic. Cook for 2 more minutes, but watch closely so it doesn’t burn. Now, stir in thyme and rosemary. They add a wonderful aroma. Then, add the rinsed white beans and vegetable broth. Bring this to a boil, then lower the heat. Let it simmer for 15 minutes. This helps all the flavors mix well. After simmering, it’s time to blend! Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a standard blender in batches. Once blended, stir in the coconut milk. Return the soup to low heat and simmer for 5 more minutes. This gives the soup a creamy texture. Finally, season it with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of olive oil. Enjoy your creamy garlic white bean soup! To boost the taste of your creamy garlic white bean soup, use fresh herbs. Fresh thyme and rosemary add depth. You can also try a squeeze of lemon juice for brightness. A pinch of smoked paprika gives a nice kick without being too spicy. If you like heat, sprinkle in some red pepper flakes. When cooking white beans, rinse and drain them well. This removes extra salt and improves the flavor. If using dried beans, soak them overnight. This step cuts down on cooking time. Cook them until they are soft but not mushy. This keeps the texture perfect for the soup. Serve the soup hot in bowls. Top with fresh parsley for color and flavor. A drizzle of olive oil on top makes it look fancy. Pair the soup with crusty bread for dipping. A simple green salad also works well. This meal is perfect for lunch or dinner. Pro Tips Choose the Right Beans: For the best texture and flavor, opt for cannellini beans or great northern beans, as they provide a creamy consistency and mild taste. Enhance the Garlic Flavor: If you love garlic, consider roasting the garlic cloves before adding them to the soup for a sweeter, more mellow flavor. Adjust the Creaminess: Feel free to substitute the coconut milk with heavy cream or a dairy-free alternative like almond milk, depending on your dietary preferences. Experiment with Herbs: While thyme and rosemary are great, you can also try adding sage or dill for a new dimension of flavor in your soup. {{image_2}} This soup is naturally vegan and dairy-free. I use coconut milk to make it creamy. If you want a different flavor, try almond milk or cashew cream. Both options keep the soup smooth and rich. They also add unique tastes that blend well with garlic. You can boost flavor with different herbs. I love thyme and rosemary, but many others work well. Try adding basil for a fresh twist or a pinch of cumin for warmth. A dash of red pepper flakes can add heat. Just remember to start small and taste as you go! If you have bean allergies, use lentils instead. They cook quickly and create a similar texture. You can also try peas or chickpeas. Each option changes the soup's taste but still keeps it creamy and delicious. Just make sure to adjust the cooking time as needed. After you enjoy your creamy garlic white bean soup, store leftovers right away. Let the soup cool to room temperature for safety. Use an airtight container to keep it fresh. The soup can last in the fridge for up to four days. Just be sure to label it with the date. You can freeze this soup for later. Pour it into freezer-safe containers, leaving space for expansion. It can stay frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat the soup on the stove over low heat. Stir well to ensure even warming. If it seems too thick, add a little vegetable broth or water to get the right consistency. For meal prep, make a big batch of this soup. Portion it into containers for easy meals. This soup is great for lunch or dinner. Pair it with some crusty bread for a complete meal. You can also add some fresh herbs or a dollop of yogurt when serving for extra flavor. You can thicken the soup by blending in more white beans. Use about half a cup of extra beans. You can also add a bit of cornstarch mixed with water. Another option is to simmer the soup longer to reduce the liquid. This helps create a richer, creamier texture. If you want a heartier soup, try adding some diced potatoes or a tablespoon of tahini for extra creaminess. Yes, you can use dried beans. Start by soaking them overnight. Cook the soaked beans until they are soft. This usually takes about one to two hours, depending on the type of bean. Once cooked, rinse and drain them before adding them to the soup. Using dried beans gives a fresher taste and can be more cost-effective. This soup pairs well with crusty bread for dipping. A light salad with greens and a tangy vinaigrette balances the meal nicely. You can also serve it with roasted vegetables for a healthy option. Grilled cheese sandwiches make a great crunchy side too. Each choice adds flavor and makes your meal feel complete. Absolutely! Creamy Garlic White Bean Soup stores well in the fridge for about three days. It also freezes nicely for up to three months. Just cool it completely before placing it in an airtight container. To reheat, warm it on the stove or in the microwave. This soup keeps its flavor and creamy texture, making it perfect for lunch or dinner later on. This blog post covered how to make creamy garlic white bean soup. We explored key ingredients, including optional garnishes. I explained the cooking process step-by-step and shared tips to boost flavor. Variations for dietary needs and storage tips were also included. Now, you can create this delicious soup with ease. Enjoy it yourself or share it with others. Happy cooking!$

Creamy Garlic White Bean Soup

A rich and creamy soup made with white beans, garlic, and coconut milk, perfect for a cozy meal.

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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 canned white beans (e.g., cannellini or great northern), rinsed and drained
4 cloves garlic, minced
1 medium onion, chopped
3 cups vegetable broth
1 cup coconut milk (for creaminess)
2 tablespoons olive oil
1 teaspoon thyme (fresh or dried)
1 teaspoon rosemary (fresh or dried)
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 2 minutes, being careful not to let it burn.
Stir in the thyme and rosemary and cook for another minute until fragrant.
Add the rinsed white beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. (Alternatively, you can transfer it to a standard blender in batches.)
Stir in the coconut milk and return the soup to low heat. Simmer for an additional 5 minutes to allow the flavors to meld.
Season with salt and pepper to taste.

Notes

Serve the soup in bowls and garnish with a sprinkle of fresh parsley and a drizzle of olive oil for added flair. Accompany with crusty bread on the side for a delightful meal!

Keyword creamy, garlic, soup, vegan, white beans