This creamy butter bean soup is like a hug in a bowl.
It’s thick, smooth, and full of mellow, comforting flavors.
If you’ve got a can of butter beans in the pantry, you’re already halfway there.
It comes together in under an hour with simple ingredients and leaves you feeling full, warm, and happy.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 (15 oz) cans butter beans, drained and rinsed
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup unsweetened plant-based milk (like oat or almond)
- Optional: chopped parsley for garnish
Why I Love This Recipe
I first made this soup on a rainy afternoon when I had almost nothing in the fridge. I grabbed a can of butter beans and just let it simmer. The result was this creamy, rich, super-satisfying soup I now make on repeat.
- It’s pantry-friendly and budget-friendly
- Full of fiber and plant-based protein
- Comes together in under 40 minutes
- Super creamy without using any dairy
Servings and Cook Time
Servings: 4
Cook Time: 35 minutes
Macros (Per Serving – Approximate)
Calories: 290
Protein: 11g
Fat: 11g
Carbs: 35g
Fiber: 9g
Why This Recipe Works (Quick Science)
Butter beans are naturally creamy and high in starch, which helps thicken the soup without flour or cream. Blending half the soup gives you that velvety texture while leaving the rest chunky for a satisfying bite. The olive oil adds richness, and the thyme brings a cozy depth of flavor.
Common Mistakes
- Not rinsing the beans – The liquid from the can can change the flavor and texture
- Boiling too hard – Keep it at a gentle simmer or it can separate
- Over-blending – You want some whole beans left for texture
What to Serve With
- Warm crusty sourdough or garlic toast
- A light arugula or kale salad with lemon dressing
- Roasted vegetables like carrots or Brussels sprouts
FAQ
Can I use dried butter beans instead of canned?
Yes, just soak and cook them first. You’ll need about 3 cups of cooked beans.
Can I freeze this soup?
Absolutely. Let it cool, then freeze in containers for up to 3 months.
Can I make it oil-free?
Yes! Use a splash of veggie broth to sauté the onion and garlic instead of oil.
Is this soup gluten-free?
Yes, as long as your broth and plant milk are certified gluten-free.
Make Ahead Tips
You can chop the onion and garlic ahead and store them in an airtight container in the fridge for up to 2 days. The whole soup can also be made a day in advance and reheated—it tastes even better the next day!
Instructions
Step 1: Sauté onion and garlic
In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 5–6 minutes, stirring often, until the onion is soft and translucent.
Step 2: Add butter beans, broth, thyme, salt, and pepper
Add 2 cans of drained and rinsed butter beans, 3 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir well and bring to a simmer.
Step 3: Simmer
Let the soup simmer gently for 15–20 minutes, uncovered, until the beans are very soft and the broth has reduced slightly.
Step 4: Blend half the soup
Use an immersion blender to blend about half of the soup directly in the pot, leaving some beans and onion chunks for texture. Or transfer half to a blender, then pour it back in.
Step 5: Stir in plant milk
Add ¼ cup unsweetened plant-based milk and stir until fully combined. Let it heat through for 1–2 minutes, then turn off the heat.
Step 6: Serve and garnish
Ladle the soup into bowls and top with chopped parsley if you like. Serve hot.
Final Thoughts
This creamy butter bean soup is one of those recipes that’s easy to keep in your back pocket. It’s filling, fuss-free, and made with ingredients you probably already have. If you give it a try, don’t forget to leave a comment and let me know how it turned out!