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White Bean Mushroom Soup Recipe

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3.9 from 8 reviews

This creamy and hearty White Bean Mushroom Soup combines tender portobello mushrooms with protein-rich cannellini beans in a savory vegetable broth. Perfect for a nutritious and comforting meal, this recipe uses simple ingredients and cooking methods to deliver a flavorful, satisfying soup that’s great for any season.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 1 large onion (finely diced)
  • 16 oz portobello mushrooms (thinly sliced)
  • 5 cups vegetable broth (preferably homemade)

Main Ingredients

  • 2 (15-oz) cans cannellini beans (rinsed and drained)
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 3/4 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

  1. Heat olive oil and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant. Remove and discard the garlic to prevent overpowering the soup.
  2. Sauté onions and mushrooms: Add the finely diced onion to the same pot and sauté for 7 minutes until translucent. Next, add the thinly sliced portobello mushrooms and cook for 7-10 minutes, stirring occasionally, until all the liquid they release evaporates and mushrooms begin to brown.
  3. Add broth and seasoning: Pour in 4 cups of vegetable broth, then add the rinsed and drained cannellini beans, fresh thyme sprigs (or dried thyme), 3/4 teaspoon salt, and 1/4 teaspoon red pepper flakes. Stir to combine, reduce heat to medium-low, and let the soup simmer for 15 minutes to develop flavors.
  4. Remove thyme and puree portion: After cooking, remove thyme sprigs from the pot. Ladle 1-2 scoops of the soup into a blender and puree until smooth. This step helps thicken the soup while retaining texture.
  5. Combine and adjust consistency: Return the pureed soup to the pot and stir well. Taste and adjust seasoning as needed. If the soup is too thick, add the remaining 1 cup of vegetable broth and bring the soup back to a boil briefly. Remove from heat and serve hot.

Notes

  • For a richer flavor, use homemade vegetable broth or a low-sodium store-bought version.
  • Discarding the garlic before adding the onion prevents bitterness.
  • You can substitute fresh thyme with dried thyme if fresh is unavailable.
  • Pureeing part of the soup gives it a creamy texture without adding cream, keeping it light.
  • Adjust the red pepper flakes according to your spice preference.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://cheftinaskitchen.com/white-bean-mushroom-soup-recipe/