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A Cozy, Creamy White Bean Soup that’s comforting and rich, yet 100% plant-based. Have this hearty soup on the table in 30 minutes with just 9 ingredients. Gluten-free, oil-free option.
This Creamy White Bean Soup with Dill is packed with protein-rich white beans, sweet anise flavored fennel, bright dill, and nutty tahini, then sprinkled with crispy homemade croutons. Have this simple soup ready in just 30 minutes and enjoy the flavor packed in every bite.
Table of Contents
All About this Creamy, Comforting Soup
This soup recipe combines 3 of my all time favorite ingredients – tender white beans, crunchy fennel, and fresh dill. It’s rich and velvety in consistency, yet packed with wholesome plant-based protein and nutrition. And after testing this recipe several times, I’ve finally nailed the perfect combination of flavor.
There’s nothing better than cooking a big pot of soup on a cold Sunday night and enjoying it all week long as a healthy lunch or lazy dinner. Top with my quick and simple crispy croutons for the ultimate, hearty finish. You won’t be sorry!
What you Need for White Bean Soup
To make the creamiest white bean soup, all you need is 9 simple ingredients:
- Aromatics: A simple blend of onion, fresh garlic, thyme and fennel creates a flavorful base to this soup. For the most flavor, use fresh ingredients over dried.
- White beans: I recommend using cannellini beans or white kidney beans. They’re softer than other white beans such as Great Northern beans, helping to make this soup extra rich and creamy.
- Broth: Low-sodium vegetable broth adds savoriness and umami flavor to the soup, without overloading it with sodium.
- Tahini + lemon juice: The secret to adding creaminess and thicken the white bean soup without the need for heavy cream or non-dairy milks such as coconut milk. The runnier your tahini, the better!
How to Make Creamy White Bean Soup
- Mix the tahini and lemon juice until the tahini has thickened. Add water and mix until the tahini has lightened in color and is the consistency of pancake batter.
- In a large soup pot or dutch oven, sauté the onion and fennel with a pinch of salt until translucent and slightly browned. Add minced garlic and thyme and sauté for an additional minute.
- Add the beans and vegetable broth and bring to a boil. Simmer for 15 minutes, stirring occasionally.
- Stir in the tahini and dill. Season with salt and freshly cracked black pepper to taste.
- Serve warm with crispy croutons, or as desired.
Caitlin’s Cooking Tips
- Use a quality tahini. If you’ve made my Homemade Hummus Recipe, you’ll know how important it is to use a good tahini. The quality between brands can vary widely and greatly change the end result of your soup. Lower quality tahinis are going to be more bitter, whereas quality brands, will be more nutty, smooth and creamy.
- Don’t skimp on the dill. Note that this soup recipe calls for a full 1/2 cup of dill. This bright flavored, feathery herb is a strong source of tanginess and seasoning.
This white bean soup makes for a cozy main or side dish and can be enjoyed for a hearty lunch or dinner all soup season long. In addition to the crispy croutons, I recommend serving with a simple side such as Shaved Fennel Salad or leafy greens, like this Kale & Cranberry Salad with Tahini Cider Dressing.
How to Store White Bean Soup
Leftover soup will keep in the fridge for up to 1 week or in the freezer for 2 months. Before storing and covering, allow the soup to cool completely to room temperature. Then, transfer the white bean soup to an airtight container such as a mason jar, freezer bag or Tupperware and store as desired.
Leftover croutons will keep in an airtight bag or container at room temperature for up to 4 days.
To reheat, microwave or heat the soup on low in a small saucepan until warmed through.
Substitutions and Variations
- Oil-free option: Replace the oil used to sauté with a splash of water or low-sodium vegetable broth. Add additional water or broth as needed to prevent sticking.
- Gluten-free option: As written, this soup recipe is gluten-free. I used a loose crumb, wheat based bread for the croutons, but you are welcome to use a gluten-free bread, or skip the croutons entirely.
Yes, white beans refer to a group of white legumes including cannellini beans, navy beans, great northern beans, and lima beans. These types of beans can generally be used interchangeably in a pinch!
I have not tested a pressure cooker version of this soup and cannot advise. If you are interested in bean based Instant Pot soups, you may enjoy this Instant Pot Black Bean Soup or this Quick Vegan Minestrone Soup (Instant Pot or Stovetop).
This soup recipe calls for canned beans, meaning they are pre-cooked. If you prefer to use dry beans, they must be cooked before adding them to the pot. Now, whether you soak your dried beans before cooking them from scratch is entirely up to you. Try this well-reviewed Instant Pot White Beans recipe.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Creamy White Bean Soup with Dill
For the Soup:
- 1/4 cup tahini
- Juice of 1 lemon 3 to 4 tablespoons
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 bulb fennel ends trimmed and sliced
- Salt and black pepper to taste
- 1 teaspoon fresh thyme leaves
- 3 cloves garlic minced
- 3 15.5 ounce cans Cannellini or White Kidney Beans drained and rinsed
- 3 cups low-sodium vegetable broth
- 1/2 cup dill chopped
For the croutons (optional):
- 6 oz bread of choice cut into 3/4” cubes*
- Olive oil for drizzling
- Salt to taste
- Roast the Croutons (optional): Preheat the oven to 375. Add the cubed bread to a baking sheet and drizzle generously with olive oil and salt. Use your hands to toss the cubes until evenly coated, then spread out on the baking sheet. Bake in the top rack of the oven for 15 to 20 minutes, flipping halfway. Set aside.
- Soup Prep: In the meantime, add the tahini and lemon juice to a small bowl. Mix together – the tahini will thicken. Add the water and mix again, until the tahini sauce lightens in color and has the consistency of a thick pancake batter. Set aside
- Aromatics: Warm the olive oil in a large dutch oven or pot over medium high heat. Add the onion and fennel with a pinch of salt and sauté until translucent and slightly brown around the edges, 5 to 7 minutes. Add the garlic and thyme and sauté for an additional minute.
- Simmer: Add the beans and vegetable broth and mix well. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
- Make it Creamy: Turn the heat to low and stir in the tahini mixture and dill. Season with additional salt and pepper to taste, as necessary.
- Serve: Divide the soup into serving bowls and top with croutons; serve warm. Soup leftovers will keep in the fridge for up to one week, or can be frozen and stored for up to two months. Store any leftover croutons in an airtight bag or container at room temperature for up to 4 days.
- Bread: I prefer to use bread with a loose crumb structure, like ciabatta or sourdough. You could use gluten-free bread here as well!