Creamy Spanish White Bean Soup | Easy, Healthy & Packed with Flavor

This Creamy Spanish White Bean Soup, known in Spain as ¨Crema de Alubias Blancas¨, is packed with flavors, easy to make and made with simple ingredients. You can serve it chilled on a hot summer´s day or even warm on a cold winter´s day.

My favorite part about this recipe, is that it´s super healthy and you don´t have to cook anything. Just throw the ingredients into the food processor and process away, until you end up with a beautiful creamy texture. Folks, it does not get any easier than this.

The secret to this soup is to use a great vegetable broth. It´s what really flavors the entire dish. I used 2 cups cooked white beans to 1 1/2 cups vegetable broth, to end up with the perfect creamy texture. If you want your soup a bit thicker, add in a 1/4 cup less broth, and if you want it thinner, a 1/4 cup more broth.

TIPS & TRICKS to Make this Recipe: As stated above, you can serve this soup chilled or warm. If you opt for the warm version, just add the soup into a sauce pan once it´s well mixed. Heat with a low heat and cook for 5 to 10 minutes. You might need to add in more broth, as it will really thicken up when you heat it.

Key Ingredients & Cookware I used in this Recipe:
FOOD PROCESSOR
JARRED WHITE BEANS I USED
EXTRA VIRGIN SPANISH OLIVE OIL
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Creamy Spanish White Bean Soup

5 from 2 votes

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Creamy Spanish White Bean Soup

Course Soup

Cuisine Spanish

Prep Time 20 minutes

Cooling Time 1 hour

Servings 2

Calories 426 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SOUP

• 20 oz cooked white beans 570 grams / 2 cups
• 1 1/2 cups vegetable broth 355 ml
• 1 clove garlic
• 1 tbsp extra virgin olive oil 15 ml
• 1/2 tbsp sherry vinegar 8 ml
• dash sea salt
• dash black pepper

FOR THE GARNISH

• 1/2 red onion
• 1/2 green bell pepper
• 8 cherry tomatoes
• handful fresh parsley
• drizzle extra virgin olive oil

Instructions

1. Add the white beans (rinsed & drained) into a food processor, along with 1 large clove of garlic, 1 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, run the food processor on a low speed, once well mixed start slowly adding in 1 1/2 cups vegetable broth, once all the broth has been added, continue to run the food processor on a low speed for another 2 minutes, then cover the container with saran wrap and add to the fridge

2. Meanwhile, finely dice 1/2 red onion, finely chop 1/2 green bell pepper, cut 8 cherry tomatoes in half and finely chop a handful of fresh parsley

3. After at least 1 hour, remove the soup from the fridge, transfer into shallow bowls, garnish with the chopped veggies and a drizzle of extra virgin olive oil, enjoy!

Recipe Notes

Get the Jarred White Spanish Beans I used to make this recipe

Nutrition Facts

Creamy Spanish White Bean Soup

Amount Per Serving

Calories 426 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 729mg32%

Potassium 1535mg44%

Carbohydrates 70g23%

Fiber 15g63%

Sugar 6g7%

Protein 22g44%

Vitamin A 819IU16%

Vitamin C 42mg51%

Calcium 227mg23%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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