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White Bean Mushroom Soup

by Capri Lilly
Published: Last Updated on

This White Bean Mushroom Soup is a delicious, savory mix of cremini, shiitake, and oyster mushrooms with velvety white beans. The beans help thicken the soup and are blended to make a creamy base, so no heavy cream is necessary. This hearty soup is made in one pot and ready in less than 30 minutes! The recipe is gluten-free and can easily be made vegan by using vegetable broth.

If you love all things mushrooms, then you have to check out our Mushroom Galette or Wild Rice Mushroom Soup next! Both are vegan and gluten-free!

white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon
A bowl of White Bean Mushroom Soup topped with crispy white beans and fresh thyme, with a piece of gluten-free seed bread.

It is officially soup season, which means warm, filling bowls of nourishing soups and stews are a must! Soups and stews are a favorite here at GFB and we have A TON of delicious hearty soup and stew recipes perfect for the cooler weather months.

This white bean and mushroom soup is my absolute favorite right now! It is the perfect blend of spices, fresh herbs, creamy white beans, and a variety of mushrooms. The soup has a warm, peppery, earthy flavor with a subtle hint of spice.

White bean and mushroom soup topped with crispy white beans and thyme in a white bowl with a piece of gluten free seed bread

You’ll Love This Creamy Mushroom and White Bean Soup! It’s:

  • A Healthy, Comforting Meal. White beans are a great source of plant-based protein and are full of fiber and antioxidants.
  • Great For A Quick Lunch Or Dinner. The recipe makes 4 servings.
  • Perfectly Seasoned with a few spices and fresh herbs.
  • Easily customizable. Use chicken or beef broth. OR, Make it vegan by using vegetable broth.
  • Better than Cream of Mushroom Soup, but without the heavy cream and loads of dairy.
a white plate filled with a variety of mushrooms: shiitake mushrooms oyster mushrooms enoki mushrooms
A plate filled with a variety of mushrooms: shiitake mushrooms oyster mushrooms enoki mushrooms

Ingredients You’ll Need

  • White Beans: You can use Cannellini Beans, Butter Beans, Great Northern Beans, Pinto Beans, or use a mix of each of them.
  • Mushrooms: A variety of mushrooms is best for the most optimal flavor. Use cremini mushrooms, oyster mushrooms, portobello mushrooms, porcini, enoki, or maitake mushrooms. You can often find a variety pack of wild mushrooms at your local grocery store or Farmer’s Market.
  • Onion and Garlic: You will need one small onion and lots of garlic cloves.
  • Broth: Use any type of broth you like, beef, chicken, or vegetable. I like to use beef broth. Use low sodium broth for better control of salt content.
  • Spices and Fresh Herbs: Fresh Rosemary and Thyme, with paprika, Italian Seasonings (or dried herbs mix), salt, pepper, and the option of cayenne pepper.
white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon

How To Make White Bean Mushroom Soup

  1. In a large stock pot or Dutch oven, sauté the onions for about 5 minutes in a bit of olive oil over medium heat. Then, add the garlic and sauté for 1-2 minutes, or until fragrant.
  2. Add the chopped mushrooms and fresh rosemary. Cook for 5-7 minutes.
  3. Add the spices, white beans, fresh thyme, and broth. Mix well and bring the mixture to a boil. Then, reduce the heat to medium-low and allow the soup to simmer uncovered for 20 minutes.
  4. Take 2 ladles full of mushrooms and beans from the pot (without the liquid) and puree in a blender to form a thick paste.
  5. Stir the puree into the pot. Taste and season the soup to your taste, adding more salt and pepper as desired.
  6. Remove the soup from the heat. Pour into your favorite bowl. Garnish with freshly cracked black pepper, fresh parsley, and crispy beans. Serve with {gluten-free} bread or crackers.
White bean and mushroom soup topped with crispy white beans and thyme in a white bowl with a piece of gluten free seed bread

Tips and Recipe Variations

  • Make It Vegan. You can use any type of broth you like to make this soup. To make it vegan soup, use vegetable broth.
  • Adjust The Thickness. If the soup is too thick, add more broth. If you want to make the soup thicker, blend more beans into a puree and stir the puree into the soup. When blending the beans and mushrooms, try not to add too much broth to the blender.
  • Add A Crunch Factor. Garnish the bowl with Crispy Chickpeas or Roasted White Beans for added texture and crunch!
  • Add More Spices. If you love spicy soup, add a bit of red crushed peppers and fresh jalapenos.
  • Add More Vegetables. When sauteing the mushrooms, add chopped carrots and celery for even more nutrients and flavor.

Storage, Freezing, and Rewarming

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Rewarm the soup in the microwave or on the stovetop.

To freeze, allow the soup to cool completely. Then, transfer the soup into a freezer-safe bag, date, and seal. Store the soup in the freezer for up to 3 months. When you are ready to eat it, place it in the fridge overnight to thaw and warm the soup on the stove.

white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon

Common Questions

What kind of beans do you use in white bean soup?

All white beans have a similar flavor. You can use them interchangeably in recipes that call for white beans. Great Northern Beans, Butter Beans, Cannellini Beans, and Navy Beans are all great options.

What is the thicker in a white bean soup?

You can blend a can of white beans with liquid to create a thick paste that will help thicken the soup and make it a bit creamier. Or, you can blend a small portion of the cooked beans and mushrooms to create the paste. I prefer the latter because the mushrooms and beans will be fully seasoned when making the paste, which helps maintain the best flavor of the soup.

white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon

What To Eat With Your White Bean Mushroom Stew

white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon

I hope you enjoy this White Bean Mushroom Soup Recipe. If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Soup Recipes!

white bowl filled with white bean and mushroom soup topped with crispy white beans and fresh thyme with a piece of gluten free bread in the bowl and a gold and black spoon

White Bean Mushroom Soup

This White Bean Mushroom Soup is a delicious, savory mix of crimini, shiitake, and oyster mushrooms with velvety white beans. The beans help thicken the soup and are blended to make a creamy base, so no heavy cream is necessary. This hearty, savory soup is made in one pot and ready in less than 30 minutes! The recipe is gluten-free and can easily be made vegan by using vegetable broth.
5 from 36 votes
Print Pin Rate
Course: Dinner, Lunch, Soup
Cuisine: American, Healthy Options
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 228kcal
Author: Capri Lilly

Ingredients

  • 1 tbsp Olive Oil or Avocado Oil
  • 1 Small Yellow Onion, diced
  • 16 ounces Sliced Cremini Mushrooms (or white button mushrooms)
  • 4 ounces Oyster Mushrooms, sliced (about 3-4 large oyster mushrooms)
  • 2 ounces Shiitake Mushrooms (sliced) (about 4 small shiitake mushrooms)
  • 3 (15 oz) Cans Of White Beans, drained (cannellini beans, navy beans, butter beans, or great northern beans)
  • 3 cups Broth of choice (vegetable, chicken, or beef)
  • 2 Sprigs Rosemary, finely chopped
  • 3 Sprigs Thyme, leaves removed
  • 1 1/2 tsp Italian seasoning (or Herbs de Provence or Dried Herb Mixture)
  • 1 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper, optional
  • 1/2 tsp Sea Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste

Instructions

  • In a large stock pot or Dutch oven over medium heat, add cooking oil and onions. Saute the onions until translucent and slightly caramelized, about 5 minutes.
    Then, add the minced garlic and sauté for 1-2 minutes, or until fragrant.
  • Add the chopped mushrooms and fresh rosemary. Cook for 5-7 minutes, or until tender.
  • Add the spices, white beans, fresh thyme, and broth. Mix well and bring the mixture to a boil. Then, reduce the heat to medium-low and allow the soup to simmer uncovered for 20 minutes.
  • Take 2 ladles full of mushrooms and beans from the pot (without the liquid) and puree in a blender to form a thick paste.
  • Stir the puree into the pot. Taste and season the soup to your taste, adding more salt and pepper as desired.
  • Remove the soup from the heat. Pour into your favorite bowl. Garnish with freshly cracked black pepper, fresh parsley, and crispy beans. Serve with {gluten-free} bread or crackers.

Notes

Tips and Recipe Variations

    • Make It Vegan. You can use any type of broth you like to make this soup. To make it vegan soup, use vegetable broth.
    • Adjust The Thickness. If the soup is too thick, add more broth. If you want to make the soup thicker, blend more beans into a puree and stir the puree into the soup. When blending the beans and mushrooms, try not to add too much broth to the blender.
    • Add A Crunch Factor. Garnish the bowl with Crispy Chickpeas or Roasted White Beans for added texture and crunch!
    • Add More Spices. If you love spicy soup, add a bit of red crushed peppers and fresh jalapenos.
    • Add More Vegetables. When sauteing the mushrooms, add chopped carrots and celery for even more nutrients and flavor.
 
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 31g | Protein: 16.3g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 670mg | Potassium: 932mg | Fiber: 12.1g | Sugar: 4.9g | Calcium: 118mg | Iron: 6mg

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8 comments

Jessica Formicola November 2, 2022 - 11:30 am

5 stars
I’m always looking for new soup recipes this time of year. This one is absolutely incredible!

Reply
Capri Lilly November 3, 2022 - 2:58 am

Thank youuu! It’s my favorite right now 🙂

Reply
Helen at the Lazy Gastronome November 2, 2022 - 1:55 pm

5 stars
This soup is going into my make again file! Hearty, flavorful and a perfect meal in a bowl!

Reply
Capri Lilly November 3, 2022 - 2:57 am

That’s great! I am so glad you liked the soup!

Reply
Bernice November 2, 2022 - 2:01 pm

These days, I’m always looking for new bean recipes to make. They are a nutritious, economical, and tasty meat free meal option. Adding this soup to my list!

Reply
Capri Lilly November 3, 2022 - 2:58 am

Enjoy! 🙂

Reply
Brianna May November 3, 2022 - 12:27 pm

5 stars
This soup was SO yummy! I love recipes like this in the fall.

Reply
Capri Lilly November 3, 2022 - 1:02 pm

Me too! Fall is the best time for warm soups!

Reply

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