White Bean and Roasted Mushroom Soup

White Bean and Roasted Mushroom Soup
This White Bean and Roasted Mushroom Soup has been floating in my mind for months, waiting on cooler weather as an excuse to give it a go. I shouldn’t have waited so long because roasted vegetables and aromatics are pure bliss.

I know. It may sound very strange to you, but I don’t think anything warms a house with savory, drool-inducing aromas more than roasting garlic, onions and the like. Okay, baking a cake smells pretty good too, but it’s not the same. Besides, who can eat cake all the time anyway?

But this soup? Using a healthy pureed white bean and broth base instead of cream, it can be enjoyed often, guilt-free.

Roasted Mushrooms for White Bean and Roasted Mushroom Soup White Bean and Roasted Mushroom Soup White Bean and Roasted Mushroom Soup White Bean and Roasted Mushroom Soup

The pureed base also includes the roasted onions, garlic and herbs, which is very much a good thing. And the process is not complicated at all, so don’t freak and think it’s something you can’t pull off. Simple stuff y’all. I promise.

It’s so very worth it. I promise that too.

White Bean and Roasted Mushroom Soup

Served alongside a simple salad, with some crusty bread, White Bean and Roasted Mushroom Soup makes for the perfect ending to your day.

Enjoy!

 

5.0 from 17 reviews
White Bean and Roasted Mushroom Soup
 
A satisfying soup, that uses a healthy pureed white bean and broth base instead of cream, so it can be enjoyed often, guilt-free.
Author:
Serves: Makes about 8 servings.
Ingredients
  • 16 oz. mushrooms, halved or quartered
  • 2 large sweet onions, quartered
  • 3 garlic cloves, slightly crushed
  • 1-2 tablespoons olive oil
  • 1½ teaspoon salt, divided
  • 1½ teaspoon pepper, divided
  • 8-10 fresh sage leaves*
  • 8-10 stems + 1 tablespoon leaves fresh thyme*, divided
  • 48 oz. chicken broth (vegetable broth can be substituted for a vegetarian version)
  • 3 - 15 oz. cans white beans, not drained (I prefer cannellini beans)
  • Additional salt and pepper for seasoning
Instructions
  1. Preheat oven to 450°F.
  2. Toss mushrooms, garlic and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. (You may want to keep mushrooms separate on baking sheet for roasting, because you'll have to separate later. So, separate now, or later.) Spread on baking sheet. Add sage leaves and stems of thyme. Roast in 450° F oven for 10 minutes, toss and roast for additional 15 minutes.
  3. While vegetables are roasting, add broth, beans, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
  4. When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables (if not already separated).
  5. Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
  6. Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
  7. Warm over low heat until ready to serve.?*Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.

  White Bean and Roasted Mushroom Soup White Bean and Roasted Mushroom Soup

Comments

    • 2

      kenzi says

      I made this today and WOW! this soup is so good! even the mushroom haters in the crowd not just finished their portion, they loved it! I had to make some exceptions because I didnt have 48oz of vegetable broth, I only had 36oz. I think I prefer less broth. Also, I didnt cook the mushrooms an extra 15 minutes, I only cooked them an extra five. It left them more plump and less dry. Finally, I added an extra can of beans to make it more hearty! But thank you sooo much! This soup is definitely my favorite thing Ive made in a while!

      • 3

        joy asher says

        I added kale, and a little bit of heavy cream to make it silky. I too only roasted the mushrooms half the time and added another can of beans. Tastes good to me, let’s see if the the knee high family members will eat it :)

    • 4

      Cathy says

      I just made this and it is so amazing! I chopped up some Italian Field Roast (vegan “sausage”), browned that and added it to the soup. That just took it over the edge of awesome to spectacular.

  1. 16

    says

    Oh yum – Amy this looks wonderful. My daughter and I made a hungarian mushroom soup together this weekend, but I love the guiltless bean base.

  2. 17

    says

    This is seriously my kind of soup, because I get to hog it. DS doesn’t like mushrooms, so sad & too bad for him ;) Love the sage and roasted mushrooms I can smell it already.

  3. 28

    Tia G says

    Oh WOW!!! My mouth is watering just looking at your pictures. I’ll bet the soup is amazing!

  4. 32

    says

    We have a favorite mushroom soup that involves roasting the mushrooms, too. There is nothing like that flavor. This looks so darn good, Amy!

  5. 38

    says

    The light on your soup is gorgeous. Just wondering, are you shooting natural light? Looks like it to me. As for the smell of onions and garlic roasting making for a cozy house, I have an aunt-in-law who regularly will saute onions around the time her husband comes home so that he thinks she’s been making dinner for the last hour, when really she’s just started and might not even have an idea what to do with the onions once they’re done! I’ve tried it with my hubby and it works! Except sometimes a single onion is all we have in the house!

    I will try your soup, because it looks delicious (great photography!). Although, this might be one of those times when I will have to break down and go to the grocery store. Again.

    • 39

      says

      Hey Susan!

      Yes, I shoot with natural light. I’ve yet to take the time (or garner the patience) to mess with lighting.

      I’ll have to remember that onion trick for the next time my hubby is out of town and headed home. ; )

      ~ Amy

  6. 40

    says

    Wow – I think I could eat the roasted mushrooms themselves. But it would be a shame to miss out on this soup. Using veggie stock in this recipe would make it a nice vegan meal too. Thanks for another great one!

  7. 41

    Deb says

    Gosh, this LOOKS fabulous! But you simply must try some Himalayan pink salt. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

  8. 45

    says

    This is wonderful!!!! I just made this, and it’s absolutely delicious. I made a couple of small changes. Great recipe, thanks for sharing!!!

  9. 48

    says

    Bought some fresh sage today for a pumpkin ravioli, now I know where the rest of the sage is going! Sounds wonderful!

  10. 52

    rae says

    i just made this and it was delicious. really, really good, and fairly easy to make as well. the cherry on top is a giant tupper full of leftovers!

  11. 55

    Heather says

    This looks so amazing and healthy! Such a comforting food for the cold weather today!

  12. 56

    says

    Hi Amy,

    I made this for dinner tonight. With some beer bread (for dipping, of course). I used some button mushrooms, baby bellas and some shitaakes that I got from the farm stand. I pretty much tripled the amount of mushrooms. I was not disappointed. My children loved it. I loved it. We are all happy campers, thanks to this wonderful recipe! We are adding this into our regular rotation all winter long :)

    xo
    Stephanie

    • 57

      says

      Hey Stephanie!

      I’m so glad your whole family enjoyed it! It’s such a satisfying flavor combination. I think I’ll be doubling or tripling the mushrooms next time too.

      ~ Amy

  13. 58

    Cassie says

    I made this soup today and served it with some rice…. it was AMAZING and the perfect cold weather soup!

  14. 59

    says

    Oh my! I found this recipe through Pinterest and just made it. I absolutely love it! Thanks for sharing!

  15. 61

    Brit says

    I just made this for my lunches this week and it is wonderful!! Next time I think I will double the mushrooms, but it’s delicious, easy, and vegan! I couldn’t be happier :)

  16. 62

    Kathie says

    The broth has incredible flavor. I did increase the amount of mushrooms used; the challenge with doing so is that they don’t roast as well, as they produce a lot of water. I poured a good deal of it off but next time I will pour it all off about midway through so the mushrooms brown/caramelize more completely, as that is important to the flavor. I also will add more whole beans. But, it ‘s an incredibly flavorful recipe – these are just fine-tuning issues.

    Thank you for sharing.

  17. 63

    devon says

    this was great! i added about a tablespoon of red pepper flakes and a spash of dry sherry to add a bit more depth.

    hearty and yummy. thanks for sharing

  18. 64

    says

    Made this last night and just had a bowl for dinner tonight – so delicious and easy to make. Thank you for sharing the recipe. L

  19. 65

    Laura says

    tried this and it’s B.E.A.U.T.I.F.U.L So creamy but without cream. My perfect soup. Thanks for sharing.

  20. 66

    dani says

    Thanks for posting. I just made this and it was so good. My husband and 11 month old also loved it. It made the house smell soo good.

  21. 67

    says

    Hi there!
    This recipe looks amazing! I want to try it but on a smaller scale.
    Have you tried making it for less servings before?
    Thanks :)

  22. 68

    Karen says

    Thanks for the great recipe! I made it last night. Quick, easy and delicious. I brought some to work to share and put some in the freezer. I’ll be making more of this!

  23. 70

    Riz says

    Oh my goodness. We garnished this with goat cheese and then I stood back and watched as both my foodie hubby and two small sons scarfed it down. We all love food but rarely do I come across a recipe that satisfies all members of the family this much. Thank you!!!

  24. 73

    says

    SO excited to have come across this soup! I love mushrooms soup but rarely make it because it needs so much more to make it a meal. White beans never occurred to me. Yum!

  25. 76

    suzanne says

    This was amazing!!! I think I would only double the mushrooms next time. The flavour was incredible. Thank you for sharing.

  26. 77

    Cinthia says

    Thanks for the recipe! I’ve made it several times and even now in the summer, I crave the flavorful taste of this soup. The combination of mushrooms and onions is bangin’! :)

  27. 78

    Val says

    This is really good, day 3 and its all gone now. Going on the rotation for sure.

  28. 79

    Doreen says

    I made this last night and when it was all done, even though there is a lot of flavors in this soup, and I used extra herbs, all fresh from the garden, it seemed to need something. So with an abundance of Swiss chard in my garden I added that minus the stalks because the soup was already cooked and didn’t want to over cook, white wine, and some precooked mild Italian chicken sausage(Aideles). Wow what a DEEliscious dinner that made. Just adding the white wine was really good. No need for bread which I try to avoid anyway. Thanks for the recipe, it is good as is, but I always mess around with recipes. ( I think for me I was trying to cover up the roasted garlic.) I love garlic but am not a fan of roasted. Maybe next time I will just put the garlic in the stock.

  29. 80

    Jauce says

    Quite good!! The entire time I was eating the soup screamed bacon (or ham to be healither) at me, I know what I’m including next time!

  30. 81

    Matthew says

    Just made this. Easily one of the most flavourful, rich (yet super healthy) soups I’ve ever made/tasted! Thanks :)

  31. 84

    DONNA says

    I HAVE BEEN WAITING ALL SUMMER TO MAKE THIS SOUP AND IT DID NOT DISAPPOINT. MY KITCHEN SMELLED HEAVENLY AS I ROASTED THE MUSHROOMS, VEGETABLES AND FRESH HERBS. IT IS DELICIOUS.

  32. 85

    Billy H says

    Very nice sounding recipe.
    I will try it this weekend.
    I intend to use cremini with an occasional chanterelle for some hidden flavor.
    Thank you for your efforts.

  33. 86

    Kate says

    I made this soup tonight and it was great. The roasted onions, garlic and mushrooms was my favorite part. The only thing I’d change is using vegetable broth instead of chicken, dried herbs as well as fresh and a splash of milk can always make it a little creamier.

  34. 88

    Susie says

    This is truly one of the very best soups I have ever put on a table!!! It not only makes a great presentation but is healthy and is delicious!!! I wouldn’t change a thing about the recipe!!! Thank you!

    • 89

      says

      Hey Susie!

      Thank you so much! I’m so glad you enjoyed it. It’s so good to know something doesn’t have to be bland to be healthy, isn’t it?

  35. 92

    Judy Cosler says

    i made this last night. very tasty, but not a meal.
    think too much stock for the other ingredients.
    tonite, I am adding kale & turkey sausage. maybe more beans. won’t be the same at all, will it??? :)

  36. 93

    Joy says

    This is awesome! I will tweak it next time ( my onions got a little crispy, so I’ll cut them in bigger chunks) but will definitely make again. So crave-able….

  37. 94

    says

    This soup looks quite delicious. The recipe says not to rinse/drain the beans, however, the beans look pretty “clean” to me in the photo. Is the recipe correct? Why don’t you rinse the beans? Thanks!

  38. 95

    Annie says

    OMG this group is so amazeballs. I added a pinch of red pepper flakes (per the earlier commenter’s advice) to both the oil at the beginning and then to the broth. I used portobello, shiitake and button mushrooms, and seriously, this soup is totally baller. This will be in heavy rotation in my kitchen. Thank you!

  39. 96

    Candy says

    I made this soup tonight with fresh mushroom my husband grew and this soup is amazing! The whole family loved it! Thank you so much for posting this recipe :)

  40. 97

    says

    It was a cold night here and I just made this for dinner. I at least doubled the garlic and added a few more Italian seasonings but it was fantastic. I’m excited to have the leftovers for lunch tomorrow!

  41. 99

    Stephanie says

    This is really good!! I love the flavors of the roasted onions and garlic in this soup. I altered it just a bit, by using more mushrooms and less beans. Thanks for the idea of using the beans instead of cream!!

  42. 101

    Christopher Johnson says

    FIVE STARS!!!! I made a vegetarian version using Better Than Bullion concentrated stock that you mix with water. The salt content in the concentrated stock makes it much easier to season without adding a ton of salt. The pureed beans and onion/garlic/herb mixture is what gives it a rich (almost decadent) texture and the flavor that comes from roasting the vegetables makes it perfect for my savory-loving taste buds. I think I’ll make another version for my carnivorous wife and kids by adding smoked bacon. But this recipe as written is a definite winner!

  43. 103

    Ciera says

    I made this tonight and loved it! I added more spices and blended more of the beans then the recipe said to and it came out amazing! I was wondering if anyone had tried freezing it? I had a ton extra and froze it, I’m sure it’ll be fine but I was just wondering if anyone else had tried that :)

  44. 104

    says

    Just made this tonight. My 14 year old son is RAVING about it. And our entire house smells delicious! Thank you so much for the recipe. I am really trying to eat a bit healthier, and this totally hit the spot.

  45. 106

    Jessica says

    My meat lovin’ fiance told me he wants to try eating vegan to get healthier (two days ago). This soup was a life saver. He loved it. My changes were: add wild rice (cooked), add kale, use 4 cans of cannellini beans and 24 ounces of mushrooms. For someone just going vegan we just wanted something heartier. The flavors you used were perfect!

  46. 108

    Benita says

    I made this today and it was SO good. Flavorful and healthy. I normally buy soup from one of the downtown Denver soup restaurants but not anymore. This soup costs less than $3.00 per serving which is much less than what I normally spend on a bowl of soup. This will be in my regular soup rotation. Thanks for sharing!

  47. 111

    DEB says

    Wonderful soup. made this today because snow was in the forecast and i wanted something hearty for lunch. this is a truly delicious soup! i did chop two extra onions for roasting but did not puree them in the blender, rather, i added themto the pot in their roasted state because i like a heartier soup. my husband, who professes to hate any kind of bean, actually loved this soup and went back for a second bowl. we’re new to vegan cooking and found this to be delightfully rich and satisfying. i used vegetable stock instead of chicken stock.

  48. 112

    Kryzdy says

    I love this recipe!!! the only difference I do is no beans!! lol Silly sounding, I know! but my family has issues with beans.. so I use steamed cauliflower. once its steamed.. let it cool a little bit and blend it as you would with the beans. Simple as that!!!! :)

    Such a great recipe!! Thank you for sharing!!!

  49. 115

    Pat says

    I really like this soup is so rich in Iron, by the way I added kale to it and you can add spinach too to make a super rich food!!!

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