There’s something magical about a bowl of creamy white bean soup with Dijon, it’s like a warm hug on a chilly day. I stumbled upon this recipe years ago when I needed something quick, comforting, and packed with flavor (and let’s be honest, I was cleaning out my pantry). The Dijon mustard adds this sneaky little tang that makes you go, “Wait, what’s that deliciousness?” while the beans blend into the creamiest, dreamiest texture. Trust me, it’s the kind of soup that makes you forget it only took 30 minutes to whip up. Perfect for those nights when you want cozy without the fuss.
Why You’ll Love This Creamy White Bean Soup with Dijon
This isn’t just another soup recipe, it’s a game-changer. Here’s why you’ll be making this creamy white bean soup with Dijon on repeat:
Quick and Comforting
Thirty minutes. That’s all it takes to go from “I’m starving” to curled up with a bowl of pure comfort. The sauté-and-simmer method means you’re not babysitting the stove, and that Dijon tang cuts through the richness just right. Perfect for when you need cozy now.
Rich and Creamy Texture
Blending the white beans creates this velvety base that feels indulgent (hello, heavy cream!), but here’s the secret weapon: a tablespoon of Dijon. It adds this subtle sharpness that keeps each spoonful interesting, like your taste buds are getting a little wink with every bite.
“27-Minute Creamy White Bean Soup with Dijon—Pure Comfort”
A creamy and hearty white bean soup with a hint of Dijon mustard for added flavor. Perfect for a comforting meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp Dijon mustard
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 2 strips turkey bacon, cooked and crumbled (optional)
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add white beans, vegetable broth, Dijon mustard, thyme, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Stir in heavy cream and heat for another 2 minutes.
- Season with salt to taste.
- Serve hot, topped with crumbled turkey bacon if desired.
Notes
- For a lighter version, replace heavy cream with coconut milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 25mg
Simple Ingredients
Pantry raid alert! Canned beans, broth, an onion, you probably have most of this already. The Dijon’s sitting in your fridge door (admit it, behind the pickles), and that half-used carton of cream? Finally, its moment to shine. Even the optional turkey bacon topping is something I bet you’ve got frozen. For more ideas on simple pantry meals, check out familytastes.com.
Ingredients for Creamy White Bean Soup with Dijon
Grab these simple staples, you might already have most of them hiding in your kitchen! Here’s what makes this soup so darn good:
- 2 cans (15 oz each) white beans, drained and rinsed (I love cannellini for their creaminess, but great northern work too)
- 1 tbsp olive oil (the good stuff, it matters!)
- 1 onion, chopped (no need for perfect dice, rustic chunks are fine)
- 2 garlic cloves, minced (or 1 heaping tsp from the jar when you’re lazy like me)
- 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
- 1 tbsp Dijon mustard (the grainy kind adds nice texture)
- 1 tsp thyme (fresh or dried, I won’t judge)
- 1/2 tsp black pepper (freshly cracked if you’re feeling extra)
- 1/2 cup heavy cream (or coconut milk for a lighter twist)
- 2 strips turkey bacon, cooked and crumbled (optional but oh-so-good)
- Salt to taste (always add at the end, trust me on this)
How to Make Creamy White Bean Soup with Dijon
Okay, let’s get cooking! This creamy white bean soup with Dijon comes together so easily, just follow these simple steps and you’ll be slurping up perfection in no time.
Sauté the Aromatics
First, heat that olive oil in your favorite soup pot over medium heat. Toss in the chopped onion and let it sizzle, stirring occasionally, until it turns soft and translucent (about 5 minutes). Don’t rush this step, those sweet, golden onions are flavor gold! Add the minced garlic and give it just 1 minute to bloom (any longer and it’ll burn, yikes!). Your kitchen should smell amazing by now.
Simmer the Soup
Next, dump in those drained white beans, veggie broth, Dijon mustard, thyme, and black pepper. Stir it all together, watch how the Dijon swirls into the broth like a little flavor tornado. Bring it to a gentle boil, then dial back the heat to a simmer. Let it bubble away for 15 minutes while the beans soften and all those flavors get cozy together.
Blend to Creamy Perfection
Now for the magic! Grab your immersion blender and plunge it right into the pot (careful of splatters, I speak from stained-shirt experience). Blend until smooth, or leave it a bit chunky if you prefer texture. No immersion blender? No problem! Just carefully transfer batches to a regular blender, but don’t overfill, hot soup expands like a science experiment gone wrong!
Finish with Cream
Last step, stir in that glorious heavy cream. It’ll turn the soup from “nice” to “whoa, restaurant-quality” in seconds. Heat it through for just 2 more minutes (don’t boil or the cream might separate, tragic!). Taste and add salt as needed. That’s it! Ladle into bowls, top with crispy turkey bacon if you’re feeling fancy, and dive into your creamy white bean soup with Dijon masterpiece.
Ingredient Notes for Creamy White Bean Soup with Dijon
Flexibility is key! Swap heavy cream for coconut milk if you want it lighter (or dairy-free). No turkey bacon? Try crispy shallots for crunch. And if Dijon’s too punchy for you, start with ½ tbsp, you can always add more later. The beans? Any white variety works, just drain ‘em well!
Tips for the Best Creamy White Bean Soup with Dijon
Want to take your soup from good to “lick-the-bowl” good? Here are my tried-and-true tricks: Blend just half the soup if you love some texture, it’ll stay creamy but with satisfying little bean bits. Taste before adding salt (broths vary wildly!). And that Dijon? Start with ½ tbsp, then add more after blending, it intensifies as it cooks!
Serving Suggestions for Creamy White Bean Soup with Dijon
This soup is begging to be dunked into! I love it with a hunk of crusty sourdough to soak up every last drop. For something lighter, pair it with a crisp arugula salad, the peppery greens balance that creamy richness perfectly. Or go wild and sprinkle extra crumbled turkey bacon on top (because why not?).
Storage and Reheating
This creamy white bean soup with Dijon keeps beautifully in the fridge for up to 3 days, just stash it in an airtight container. When reheating, go low and slow on the stove (or microwave at 50% power) to keep that silky texture intact. Stir well before serving, sometimes the Dijon likes to settle!
Nutritional Information
Per serving (1 bowl): ~280 calories, 32g carbs, 10g protein. Estimates vary based on ingredients. Full nutrition details are in the recipe card above, because knowledge is power (but the creamy indulgence is pure joy).
FAQ
Can I freeze this creamy white bean soup with Dijon?
I wish! But honestly, the cream doesn’t play nice with freezing, it tends to separate when thawed, leaving you with a grainy texture. Trust me, I learned this the hard way (sad soup day). It keeps great in the fridge for 3 days though!
Is this soup gluten-free?
Absolutely! Just double-check that your vegetable broth is gluten-free (most are, but some sneaky brands add wheat). The rest of the ingredients, beans, Dijon, cream, are naturally gluten-free. Even my celiac friends devour this one.
Can I make it vegan?
You bet! Swap the heavy cream for full-fat coconut milk (it gives the same luscious texture) and skip the turkey bacon. The Dijon’s already plant-based, so you’re golden. My vegan sister says it’s her favorite “cheat” comfort food! For a similar experience, check out this vegan white bean soup with nutritional yeast.