Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the soledad domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/amazonqc/bestrecipe.kerihosting.com/wp-includes/functions.php on line 6260
Lemon White Bean Soup (gluten-free w/ soy- & nut-free options) – Recipe Website
Vegetarians

Lemon White Bean Soup (gluten-free w/ soy- & nut-free options)

by admin
written by admin


Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

lemon white bean soup in the pan with garnisheslemon white bean soup in the pan with garnishes

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

lemon white bean soup in a bowl with garlic breadlemon white bean soup in a bowl with garlic bread

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!

spoon taking a bite of lemon white bean soupspoon taking a bite of lemon white bean soup

Why You’ll Love Lemon White Bean Soup

  • creamy, vibrant soup with tons of veggies and protein
  • versatile recipe! Adjust seasoning and proteins to your taste.
  • 40-minute, 1-pot meal
  • naturally gluten-free with easy soy-free and nut-free options
lemon white bean soup in a bowl with garlic breadlemon white bean soup in a bowl with garlic bread

For the Creamy Bean Puree

For the Lemon White Bean Soup

  • 2 teaspoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup chopped onion
  • 2 teaspoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon dill, or 1 tablespoon fresh dill
  • ½ teaspoon smoked paprika
  • ¼ to ½ teaspoon black pepper, to taste
  • ¼ teaspoon pepper flakes
  • ¾ cup chopped carrots, chopped small
  • ½ cup chopped celery, chopped small
  • ¾ cup chopped red bell pepper, chopped small
  • 1 cup cooked white beans, or drained canned beans
  • ¾ to 1 cup roasted corn, [use frozen or corn on the cob, see recipe for roasting instructions]
  • ¾ cup chopped broccoli, chopped small
  • ½ teaspoon salt
  • 1½ cups vegetable stock

Prevent your screen from going dark

Make the purée.

  • Add the white beans, cashews or tofu, miso, lemon juice, lemon zest, nutritional yeast, and stock to a blender. Blend until smooth. If you are using cashews, blend for about a minute, let that mixture sit for five minutes, then blend again until completely smooth. Set aside.

Roast the corn. (optional)

  • For corn on the cob, roast it directly on a grill or gas stove until the kernels are mostly blackened. Then remove the kernels, and set them aside. If you are using frozen corn, roast it in a skillet with 1 teaspoon oil for 4 to 5 minutes until golden. You can also skip roasting if you prefer, but it adds a lovely smoky flavor.

Make the lemon white bean soup.

  • Chop all of the veggies, if you haven’t already into similar size pieces. Heat a large saucepan over medium heat, and add the olive oil. Once the oil is hot, add the garlic and sauté for about 10 seconds, then add the onion and a good dash of salt, and cook until the onion turns translucent. Add in the tomato paste, herbs, and spices, and a splash of the stock. Mix everything well, and cook for about 30 seconds so the tomato paste can roast a little bit. Add the carrots and celery with another dash of salt. Mix, cover, and cook for 3 to 4 minutes. Add the bell pepper, mix, cover, and cook for another 3 to 4 minutes, until all the veggies start to soften. Add the roasted corn, white beans, broccoli, salt, and the bean purée. Use the stock to rinse out your blender and add that to the pot, as well. Mix everything together, partially cover, and cook for 8 to 10 minutes, or until the soup is thick and creamy.

  • Taste and adjust the flavor. Add more salt or lemon juice, if needed. If the soup thickens too much, add a splash of stock to loosen it. It will continue to thicken as it sits, so adjust accordingly. Serve topped with fresh herbs, pepper flakes, and vegan cheese or vegan pesto and some toasted multigrain bread or garlic bread for a fabulously delicious, hearty meal.

Lemon white bean soup is naturally gluten-free. For nut-free, use tofu or hemp seeds instead of cashews in the purée. To make it soy-free, use cashews or hemp seeds instead of tofu, and replace the white miso with chickpea miso. Use soy-free and/or nut-free pesto or vegan cheddar for topping, if needed. To make this nut-free and soy-free, you can also use only beans in the purée and add 2 teaspoons flour for thickening.
If you don’t have nutritional yeast, omit it and add a few tablespoons of vegan cheese shreds for extra cheesiness.
Don’t worry about the garlic burning because we are adding it first. When you add the onion, it will slow the garlic cooking, and it adds this nice, toasty garlic flavor to the soup.

Calories: 229kcal, Carbohydrates: 34g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 475mg, Potassium: 841mg, Fiber: 9g, Sugar: 6g, Vitamin A: 5301IU