Creamy White Bean Soup with Dill

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.

Course Soup

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 389kcal

Author Caitlin Shoemaker

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Bread: I prefer to use bread with a loose crumb structure, like ciabatta or sourdough. You could use gluten-free bread here as well!

Nutrition