27-Minute Creamy White Bean Soup with Dijon, Pure Comfort
This velvety, soul-satisfying Creamy White Bean Soup with Dijon comes together in under half an hour, making it an ideal choice for busy weeknights or a comforting lunch. Bursting with savory flavors and a subtle tang from Dijon mustard, it offers a surprisingly rich experience for such a simple preparation. Prepare to be delighted by its smooth texture and heartwarming depth.
Prep Time
7 minutes
Cook Time
20 minutes
Total Time
27 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Incredibly quick to prepare, ready in just 27 minutes from start to finish.
- Boasts a wonderfully creamy texture without being overly heavy, thanks to the pureed white beans.
- Features a subtle yet impactful tang from Dijon mustard, adding a gourmet touch.
- Made with wholesome, pantry-friendly ingredients for an accessible and nutritious meal.
- A perfect comfort food dish that is both satisfying and light.
Ingredients
- 2 cans (approximately 425g each or 15 ounces) white beans, such as cannellini or great northern, drained and thoroughly rinsed
- 15 ml (1 tablespoon) olive oil
- 1 medium onion (about 150g), finely chopped
- 2 cloves garlic, minced
- 960 ml (4 cups) vegetable broth, low-sodium preferred
- 15 ml (1 tablespoon) Dijon mustard
- 5 ml (1 teaspoon) dried thyme
- 2.5 ml (1/2 teaspoon) freshly ground black pepper
- 120 ml (1/2 cup) heavy cream (35% fat)
- 2 strips turkey bacon, cooked until crispy and crumbled (optional, for garnish)
- Salt to taste
Instructions
- Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Allow the oil to shimmer gently, indicating it's ready for the aromatics.
- Add the finely chopped onion to the pot. Sauté, stirring occasionally, for about 5 minutes until the onion becomes translucent and wonderfully fragrant, softening considerably without browning.
- Stir in the minced garlic and cook for just 1 minute more. Be careful not to let the garlic brown, as this can lead to a bitter flavor; it should only become aromatic.
- Introduce the drained and rinsed white beans, vegetable broth, Dijon mustard, dried thyme, and black pepper to the pot. The Dijon adds a beautiful, subtle tang and depth that elevates the entire soup.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low. Allow the soup to simmer for about 12-15 minutes, uncovered, to allow the flavors to meld and the beans to soften further. Stir occasionally.
- Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired level of smoothness. For an exceptionally creamy texture, blend until entirely pureed. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until smooth, then return it to the pot. Be cautious when blending hot liquids.
- Return the pot to low heat. Stir in the heavy cream and gently heat for another 2 minutes, stirring continuously. Do not bring the soup to a boil after adding the cream, as it can curdle.
- Taste the soup and season generously with salt as needed. White beans often require a fair amount of salt to bring out their full flavor. Adjust pepper if desired.
- Ladle the hot soup into bowls. If using, garnish each serving with a sprinkle of crumbled crispy turkey bacon. Serve immediately for a truly comforting meal.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
- Immersion blender (or standard blender)
- Ladle
Essential Success Tips
- Rinse your canned beans thoroughly under cold running water to remove excess sodium and starchy liquid, which can affect the soup's flavor and consistency.
- Do not rush the sautéing of the onion; allowing it to properly soften and sweeten forms the essential flavor base for the soup.
- If using a standard blender, fill it only halfway with hot soup, secure the lid, and remove the small center cap to allow steam to escape. Cover the opening with a kitchen towel to prevent splatters.
- Taste and adjust seasoning meticulously at the end. Salt is crucial for enhancing the flavors of the beans and broth.
- For an even richer flavor, consider using homemade vegetable broth.
Professional Cooking Secrets
- To achieve a truly silky texture, after blending, pass the soup through a fine-mesh sieve. This removes any lingering bits of bean skin or onion, resulting in an exceptionally smooth and luxurious mouthfeel.
- Elevate the flavor profile further by adding a splash of dry white wine (like Sauvignon Blanc) to the pot after the garlic and cook until almost evaporated before adding the broth. This adds a layer of acidity and complexity.
- For an extra layer of umami, sauté a finely diced shallot along with the onion at the beginning. Shallots offer a milder, sweeter onion flavor.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well. You may need to add a splash of broth or water if it's too thick.
- Variations: For a smoky flavor, add a pinch of smoked paprika along with the thyme. A squeeze of lemon juice or a sprinkle of fresh parsley at the end can brighten the flavors.
Frequently Asked Questions
Can I make this soup vegan?
Yes, absolutely! To make it vegan, simply omit the heavy cream and replace it with an equal amount of full-fat coconut milk (for creaminess) or a plant-based unsweetened milk like cashew or oat milk. Also, ensure your vegetable broth is vegan and skip the turkey bacon.
What kind of white beans should I use?
Cannellini beans (white kidney beans) are ideal for their creamy texture and mild flavor. Great Northern beans or navy beans would also work beautifully, offering a similar outcome in creaminess and taste.
Can I add other vegetables to this soup?
Certainly! While the beauty of this soup is its simplicity, you could sauté finely diced carrots or celery along with the onion at the beginning to add more depth and nutrition. Just ensure they are cooked until tender before blending.
Nutrition Facts (Per Serving)
Calories: 320, Protein: 15g, Fat: 18g, Carbs: 28g, Fiber: 8g (per serving, estimates without turkey bacon)
Allergy Information
Contains dairy (heavy cream). For a dairy-free version, use a plant-based cream substitute. This recipe is naturally gluten-free if you ensure your vegetable broth is gluten-free.
No comment