Image Credit – Kelsey
When it comes to cozy, nourishing meals, cream of green bean soup is an often-overlooked gem that deserves a place on your table. Smooth, rich, and packed with wholesome flavor, this soup transforms humble green beans into a comforting dish perfect for any season. Whether enjoyed as a light lunch, a hearty starter, or a warming dinner option, cream of green bean soup offers a balance of simplicity and elegance that appeals to home cooks and food lovers alike.
Cream of Green Bean Soup: A Comforting Classic with a Fresh Twist
Unlike heavier cream-based soups, cream of green bean soup delivers a velvety texture without overwhelming the palate. Fresh or frozen green beans provide a naturally sweet, earthy flavor that pairs beautifully with onions, garlic, and herbs. When blended with cream or milk, the result is a smooth soup that feels indulgent while still retaining its vegetable-forward appeal.
This soup is also incredibly versatile. It can be made vegetarian, vegan, or enriched with chicken stock and butter for added depth. A dash of nutmeg, thyme, or black pepper enhances the flavor without overpowering the green beans, making it a balanced and refined dish.
Ingredients
- 1 lb (450 g) fresh green beans, trimmed and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half / plant-based cream)
- 1 medium potato, peeled and diced (for extra creaminess)
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon dried thyme (optional)
- A pinch of nutmeg (optional)
- Fresh parsley or chives for garnish
Instructions
- Prepare the base
In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant. - Cook the vegetables
Add the chopped green beans and diced potato to the pot. Stir well to coat them with the onion and garlic mixture. - Simmer
Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, or until the green beans and potatoes are tender. - Blend the soup
Remove the pot from heat. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy. - Add the cream
Return the soup to low heat and stir in the heavy cream. Season with salt, black pepper, thyme, and nutmeg if using. Simmer gently for 5 minutes—do not boil. - Taste and adjust
Taste the cream of green bean soup and adjust seasoning as needed.
Serving Suggestions
Serve cream of green bean soup hot, garnished with fresh parsley or chives. Pair it with crusty bread, garlic toast, or a light salad for a complete meal. For extra texture, add croutons or toasted almonds on top.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Free
Health Benefits
One of the biggest advantages of cream of green bean soup is its nutritional value. Green beans are low in calories and rich in fiber, vitamins A, C, and K, and essential minerals like iron and magnesium. When prepared thoughtfully, this soup can be both comforting and nourishing.
By controlling the amount of cream and choosing healthier alternatives like half-and-half or plant-based milk, you can enjoy a lighter version without sacrificing taste. Blending the soup also helps retain nutrients while making it easier to digest.
How to Serve
Soup works beautifully as a starter for dinner parties or as a standalone meal when paired with crusty bread or a fresh salad. For added texture, top it with crispy croutons, toasted almonds, or a drizzle of olive oil. A sprinkle of fresh herbs such as parsley or chives adds color and freshness.
This soup is also an excellent make-ahead option. Its flavors deepen over time, making leftovers even more delicious the next day. Simply reheat gently to maintain its creamy consistency.
Why This Soup Belongs in Your Recipe Collection
If you’re looking for a comforting dish that’s easy to prepare and endlessly adaptable, cream of green bean soup checks all the boxes. It’s budget-friendly, family-approved, and suitable for both everyday meals and special occasions. Plus, it’s a creative way to use green beans beyond traditional side dishes.
Creamy, comforting, and surprisingly versatile, cream of green bean soup is a timeless recipe that proves simple ingredients can deliver incredible flavor. Whether you’re cooking for yourself or entertaining guests, this soup offers warmth, nourishment, and satisfaction in every spoonful.Let us know in the comments how you like to make your cream of green bean soup and what ingredients you love adding to make it your own!
Frequently Asked Questions
Is cream of green bean soup healthy?
Yes, cream of green bean soup can be healthy when made with fresh green beans and moderate amounts of cream or healthier alternatives like plant-based milk.
What can I serve with cream of green bean soup?
Cream of green bean soup pairs well with crusty bread, grilled cheese, salads, or as a starter before a main course.
Can I freeze cream of green bean soup?
Cream of green bean soup can be frozen, but it’s best to add cream after reheating to prevent changes in texture.
Cream of Green Bean Soup: A Comforting Classic with a Fresh Twist
Ingredients
- 1 lb 450 g fresh green beans, trimmed and chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter or olive oil
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half / plant-based cream
- 1 medium potato peeled and diced (for extra creaminess)
- Salt to taste
- Black pepper to taste
- ½ teaspoon dried thyme optional
- A pinch of nutmeg optional
- Fresh parsley or chives for garnish
Instructions
- In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped green beans and diced potato to the pot. Stir well to coat them with the onion and garlic mixture.
- Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, or until the green beans and potatoes are tender.
- Remove the pot from heat. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
- Return the soup to low heat and stir in the heavy cream. Season with salt, black pepper, thyme, and nutmeg if using. Simmer gently for 5 minutes—do not boil.
- Taste the cream of green bean soup and adjust seasoning as needed.
