Creamy White Bean Immersion Blender Soup with Wine (No Cream!)
This creamy white bean soup is cozy, rich, and surprisingly elegant — thanks to a splash of wine and a quick blend right in the pot! White beans break down beautifully with an immersion blender, creating a naturally creamy soup with zero cream involved. It’s simple, comforting, and feels a little fancy without any extra work! 😉
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme or rosemary
- ½ cup dry white wine
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 3 cups broth (vegetable or chicken)
- Juice of ½ lemon (optional, to finish)
- Olive oil or herbs, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook for 6–8 minutes, until soft and lightly golden. (Caramelize the onions if you want extra depth and richness!)
- Stir in the garlic, salt, pepper, and herbs and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and let it simmer for 2–3 minutes (Check out this article on Cooking With Wine to learn about using wine to make your food extra fancy!;)
- Scrape up any bits from the bottom of the pot and mix in as the alcohol cooks off.
- Add the beans and broth and bring the soup to a gentle boil.
- Reduce heat and simmer uncovered for 15–20 minutes so the flavors come together.
- Remove the pot from heat and use an immersion blender to blend until smooth and creamy. (This is The Impatient Kitchen’s FAVORITE immersion blender!)
- Stir in lemon juice if using, taste, and adjust seasoning as needed.
- Serve with a drizzle of olive oil and enjoy!
Variations
- This soup thickens beautifully as it sits – add extra broth when reheating if needed.
- Finish with a sprinkle of buttered bread crumbs for extra richness, flavor, and the perfect crispy texture!
- Cannellini beans give the creamiest texture, but great northern beans work beautifully too.
- This soup gets even thicker as it sits.. leftovers are amazing. Curious as to why some food tastes better after it sits longer? Here are the details on Why Some Foods Taste Better the Next Day!
- You can add spinach at the end and blend briefly if you want extra greens.
- For a richer flavor, add a small hunk of butter at the end.
- A pinch of chili flakes adds gentle heat if you like a little kick.
- Serve with crusty bread (this Dutch Oven No Knead Bread is perfect with soups!)
- This freezes well and reheats smoothly!
If you love easy, cozy soups, check out our our Creamy Coconut Vegetable Soup, our rich Beef Noodle Soup, this 5-Ingredient Pumpkin Curry Soup, our Lazy Lentil Soup that lets green and brown lentils shine, our Hearty Greek Bean Soup that is jam-packed with flavor, and our Lazy, Big-Batch Butternut Squash Soup that’s fast, healthy & ridiculously versatile! If you’re craving something fresh and veggie-packed yet still cozy, this One Pot Pasta Primavera is loaded with colorful veggies and creamy comfort in just one pot!
For more details on creamy soups, check out this article to learn about how to make soups creamy without using any cream.
If you love dinners that are easy, cozy, and not a dish explosion, you’ll LOVE these one pot meals: Best One Pot Meals (Easy Dinners for Busy Nights)!
And…want to know why one pot meals taste better than they should?! Here is the scoop;)
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