This creamy white bean soup is both nourishing and uplifting—it’s the ultimate comfort food. It’s an easy recipe that uses canned beans, making it a quick weeknight meal, but it gets its magic from a simple spice mix and a swirl of sour cream. Best of all, it comes together in just about thirty minutes.
Why You’ll Love This Creamy White Bean Soup Recipe
Cold weather, cozy nights, soup season has commenced! I love a good soup and this Creamy White Bean Soup is a family favorite. It's comforting yet light, and it's also versatile—make it dairy-free or swap out the greens as you like (check the tips below). Plus, it’s gluten-free and loaded with plant-based protein from the white beans.
The creamy texture comes from a dollop of sour cream, while a blend of spices gives it depth and warmth. Baby spinach adds freshness and color, and a splash of hot sauce wakes up all the flavors.
Ingredients You’ll Need
Spices
- Chili Powder: For a milder version, use less chili powder or swap it with sweet paprika.
- Ground Cumin
- Dried Oregano: If you don’t have oregano, dried thyme or basil can work in a pinch.
- Coconut Sugar or Light Brown Sugar: Adds a touch of sweetness to offset the acidity of the lime juice and hot sauce. You can substitute honey, maple syrup, or a small amount of white sugar.
Soup
- Extra Virgin Olive Oil: Adds a rich base flavor for sautéing the vegetables, creating a foundation for the soup. Any neutral oil, like avocado oil, can be used as a substitute.
- Onion (finely chopped): Brings sweetness and depth to the soup as it cooks, creating a savory base. Yellow or white onions work best, but shallots can be substituted.
- Red Bell Pepper (finely chopped): Adds color and a touch of sweetness. You can use any color of bell pepper or even a poblano pepper for a slightly smoky, earthy flavor.
- Salt and Freshly Ground Black Pepper: Enhances all the flavors, while black pepper adds a bit of mild heat. Adjust to taste as you cook.
- Jalapeño Pepper (seeded and finely diced): Adds a gentle kick without overpowering the soup. For more heat, keep some seeds in, or for a milder version, use a small amount of green bell pepper instead.
- Garlic Cloves (finely chopped): Adds a punch of savory flavor and aroma. Fresh garlic is best, but ¼ teaspoon of garlic powder per clove can be substituted.
- Low Sodium Chicken or Vegetable Broth: The liquid base of the soup, adding a savory backbone. Vegetable broth keeps it vegetarian, while chicken broth adds richness.
- White Beans (canned, such as cannellini or navy beans): The star of the soup, providing creaminess, protein, and fiber. Any variety of white beans will work here.
- Sour Cream (full fat), plus more for serving: Creates a velvety texture and tangy flavor that balances the spices. Full-fat Greek yogurt or crème fraîche are good substitutes, but for a dairy-free option, try coconut cream or a vegan sour cream.
- Baby Spinach: I use fresh spinach as it wilts quickly and is quite nutrient-dense. If you prefer, you can substitute it with chopped kale or Swiss chard, which will add a bit more texture.
- Fresh Lime Juice: Brightens the flavors and balances the richness. Lemon juice can work as a substitute, though lime is preferred for a more distinct flavor.
- Hot Sauce (preferably Cholula), plus more for serving: Adds a touch of heat and acidity to round out the flavors. Any mild hot sauce can work, but Cholula provides a nice balance without overpowering the dish. You can also garnish with red pepper flakes for additional spice.
For Serving (Optional)
- Cooked Rice: Makes the soup more substantial, soaking up the flavors, and turns it into a complete meal. You can also use quinoa or farro for a different texture.
- Shredded Sharp Cheddar Cheese: Adds a melty, salty richness. Monterey Jack or a dairy-free cheese can be substituted.
- Sliced Scallions: Lends a fresh, slightly sharp flavor that complements the creamy soup. You can also use chives for a milder flavor.
See the recipe card below for exact ingredient amounts and instructions.
Step-by-Step Instructions
Step 1: Measure out the spices and set aside (this will make things easier later, so you won’t have to scramble at the stove).
Step 2: Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the onion and red pepper, and season with salt and pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add the jalapeno and garlic, and cook, stirring, until fragrant, about 1 minute. Stir in the measured spices, and cook until they start to sizzle.
Step 3: Pour in the broth and use a wooden spoon to scrape up any bits on the bottom of the pot. Stir in the beans, and season the soup with salt and pepper. Bring the soup to a simmer, then cook for 5 minutes, adjusting the heat as needed to maintain a simmer.
Step 4: Whisk in the sour cream until smooth (it’s okay if it still looks a touch grainy at first), then add the baby spinach. Season with salt and pepper, and cook, stirring, until the spinach is wilted. Remove the pot from the heat and add the lime juice and hot sauce. Taste and season with more salt and pepper as needed—you’ll likely need more salt than you think you need, especially if you used unsalted beans, so be generous.
Step 5: Ladle the soup into serving bowls. If you’d like, spoon a scoop of rice over top and dollop with a bit more sour cream. Sprinkle with cheddar cheese and sliced scallions. Serve with more hot sauce for drizzling.
Tips for the Best Creamy White Bean Soup
- For a dairy-free version, omit the sour cream or substitute with a dairy-free alternative.
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the spinach.
- Ingredient swaps: Substitute the spinach with coarsely chopped kale or other leafy greens of your choice.
Storage and Serving Tips
Serve with this gluten-free cornbread or your favorite crusty bread.
Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. Reheat and serve with desired toppings. You can also store it in individual containers for easy meal prep lunches or dinner.
To freeze, let the soup cool completely at room temperature, then transfer to a freezer-safe container or bag. Freeze the soup without the sour cream for best results, then add it in once reheated. This prevents any separation in the creamy texture.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Recipe FAQs
Yes, but you’ll need to cook them separately before adding them to the soup. Canned beans keep this recipe quick and easy.
Swap the sour cream with a dairy-free alternative and use vegetable broth. This will keep the soup creamy without the dairy.
Yes! Freeze the soup without the sour cream for best results, then add it in once reheated. This prevents any separation in the creamy texture.
Enjoy this cozy, creamy white bean soup all season long, whether you’re making a quick weeknight meal or warming up after a chilly day.
More Creamy Soup Recipes
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Cozy & Creamy White Bean Soup Recipe
Ingredients
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coconut sugar or light brown sugar
Soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- Salt and freshly ground black pepper
- 1 medium jalapeno pepper, seeded and finely diced
- 2 garlic cloves, finely chopped
- 4 cups (1 quart) low sodium chicken or vegetable broth
- 2 (15.5-ounce) cans white beans (such as cannellini and/or navy beans)
- ½ cup sour cream (full fat), plus more for serving
- 3-4 cups baby spinach
- 1 tablespoon fresh lime juice
- ½ teaspoon hot sauce (preferably Cholula), plus more for serving
For Serving (optional)
- Cooked rice
- Shredded sharp cheddar cheese
- Sliced scallions
Instructions
Measure out the spices
- Measure out the spices and set aside (this will make things easier later, so you won’t have to scramble at the stove) .
Make the soup
- Heat the olive oil in a medium pot over medium-high heat. Add the onion and red pepper, and season with salt and pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add the jalapeno and garlic, and cook, stirring, until fragrant, about 1 minute. Stir in the measured spices, and cook until they start to sizzle.
- Pour in the broth and use a wooden spoon to scrape up any bits on the bottom of the pot. Stir in the beans, and season the soup with salt and pepper. Bring the soup to a simmer, then cook for 5 minutes, adjusting the heat as needed to maintain a simmer.
- Whisk in the sour cream until smooth (it’s okay if it still looks a touch grainy at first), then add the baby spinach. Season with salt and pepper, and cook, stirring, until the spinach is wilted. Remove the pot from the heat and add the lime juice and hot sauce. Taste and season with more salt and pepper as needed—you’ll likely need more salt than you think you need, especially if you used unsalted beans, so be generous.
Finish and serve
- Ladle the soup into serving bowls. If you’d like, spoon a scoop of rice over top and dollop with a bit more sour cream. Sprinkle with cheddar cheese and sliced scallions. Serve with more hot sauce for drizzling.
Notes
- For a dairy-free version, omit the sour cream or substitute with a dairy-free alternative.
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the spinach.
- Ingredient swaps: Substitute the spinach with coarsely chopped kale or other leafy greens of your choice.
- Serve with this gluten-free cornbread or your favorite crusty bread.
- Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. Reheat and serve with desired toppings. You can also store it in individual containers for easy meal prep lunches or dinner.
- To freeze, let the soup cool completely at room temperature, then transfer to a freezer-safe container or bag. Freeze the soup without the sour cream for best results, then add it in once reheated. This prevents any separation in the creamy texture.
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