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–+ servings

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 41 votes
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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.
 
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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