White Bean and Roasted Mushroom Soup

This White Bean and Roasted Mushroom Soup has been a favorite recipe on She Wears Many Hats ever since originally posting it back in October 2011. The flavor profile floated around 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 any time of the year.

Using a healthy pureed white bean and broth base instead of cream, this White Bean and Roasted Mushroom Soup recipe can be enjoyed often as you would like, guilt-free.

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, this White Bean and Roasted Mushroom Soup recipe can be enjoyed often as you would like, guilt-free. That’s my favorite kind of recipe.

In addition to broth, the pureed base includes the roasted onions, garlic and herbs, which is very much a good thing. Oh so fragrant! The process is not complicated at all, so don’t be concerned and think that this recipe is something that you can’t pull off. This homemade soup recipe is simple stuff, y’all. I promise. And it’s so very worth it. I promise that too.

how to roast mushrooms Using a healthy pureed white bean and broth base instead of cream, this White Bean and Roasted Mushroom Soup recipe can be enjoyed often as you would like, guilt-free. Using a healthy pureed white bean and broth base instead of cream, this White Bean and Roasted Mushroom Soup recipe can be enjoyed often as you would like, guilt-free.

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

White Bean and Roasted Mushroom Soup recipe notes:

  • If needing to prep ahead the mushrooms and onions may be roasted ahead of time and kept refrigerated until ready to add to the soup.
  • Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.
  • I prefer cannellini beans for this recipe when available, but great northern beans may be used as well.
  • If needing to prepare a vegetarian version, substitute vegetable broth in place of chicken broth.

Using a healthy pureed white bean and broth base instead of cream, this White Bean and Roasted Mushroom Soup recipe can be enjoyed often as you would like, guilt-free.

I think you’ll enjoy this soup very much as well as these other bowls of comfort:

Bon appetit!

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.
Recipe type: Main
Serves: Makes about 8 servings.
  • 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
  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.

 Updated January 1, 2015. Originally posted October 23, 2011.

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    • 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. 10

    SMITH BITES says

    really, really good Amy – this would be on a regular rotation at our house

  2. 16


    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.

  3. 17


    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.

  4. 23

    Liz @ Southern Charm says

    LOVE this! The soup looks so full and hearty! That and I LOVE mushrooms and white beans! Can’t wait to try this out!!

  5. 24

    Wenderly says

    That just looks so loverly. I am a soup girl and a bean girl. This looks like the perfect meal for me!

  6. 27

    Debbie @TheHipHostess says

    I am so making this! My french in laws are going to love it! Thanks so much, always looking for a new yummy soup recipe.

  7. 28

    Tia G says

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

  8. 35

    Lisa @ Life in Green says

    I adore mushrooms…and adore them even more when they are in my soups. Looks like a great one!

  9. 37

    Angela FRS says

    That looks really delicious–two of my favorite soup ingredients, all in one great recipe.

  10. 38


    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


      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

  11. 40

    Marly 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!

  12. 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!

  13. 43

    Georgia Pellegrini says

    I love the flavors in this soup. It’s a great idea to add pureed beans in lieu of cream. What a healthy alternative!

  14. 45

    Evi 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!!!

  15. 48


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

  16. 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!

  17. 55

    Heather says

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

  18. 56

    stephanie @ gluten free by nature 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 :)


    • 57


      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

  19. 58

    Cassie says

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

  20. 59


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

  21. 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 :)

  22. 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.

  23. 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

  24. 64

    lynn 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

  25. 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.

  26. 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.

  27. 67


    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 :)

  28. 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!

  29. 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!!!

  30. 73

    Laura 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!

  31. 74

    Sheila says

    guilt free and often are music to my ears. This soup looks amazing! It’s a pinner! ; )

  32. 76

    suzanne says

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

  33. 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’! :)

  34. 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.

  35. 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!

  36. 81

    Matthew says

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

  37. 82

    Karachi Food says

    Love the color in your spices you use. This is my favorite dish you have posted.

  38. 84

    DONNA says


  39. 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.

  40. 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.

  41. 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


      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?

  42. 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??? :)

  43. 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….

  44. 94


    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!

  45. 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!

  46. 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 :)

  47. 97

    Nicole @ FruitnFitness 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!

  48. 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!!

  49. 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!

  50. 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 :)

  51. 104

    Mer 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.

  52. 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!

  53. 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!

  54. 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.

  55. 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!!!

  56. 114

    Pierre Fred Walter says

    This recipe really looks ingenuous! I will surely try it out and then report back. I also love the photos. All very well-done. Thank you!

  57. 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!!!

  58. 116

    Julia Nelson says

    I found this when I was searching for navy bean recipes. I had soaked the dry beans for two days before I made this. I followed it pretty closely except I was short on the chicken broth, so I added 3/4 cup if pinot grigio wine. Gave it a wonderful tang. I also added about a half pound of diced deli ham. I will certainly make this again. I’ve enjoyed it for lunch at work for a week and I have more left.

  59. 117

    Zuzu says

    I’m sorry — I must be the only one who thought this wasn’t very good and very bland. I love beans and love mushrooms. I love all the ingredients in this recipe, but it just didn’t do it for me. I threw it all out.

    • 118

      Susan Theiss says

      Hi Zuzu. Did you read the comments and tweak the recipe? I did and loved the result although I probably would have been underwhelmed with base recipe. Everyone has their preferences so tweak the recipe to reflect your preferences.

  60. 119

    Susan Theiss says

    Rating is based on my adjusted recipe. I made the soup following suggestions of other posters so I used 32 oz of mushrooms, 4 cans of beans and at the end added a healthy amount of Kale and pre cooked wild rice. It was good but I felt it could be better so I took about a cup of roasted mushrooms and a little broth and pureed them in the blender then added it back to the soup. That did the trick! Thanks for the base recipe. :-)

  61. 121

    Melanie says

    The recipe says to roast the thyme stems and add them to the soup, but aren’t the stems inedible? I’ve never cooked with fresh thyme so I’m not sure what to do here. Any advice is appreciated!

    • 122


      I roast all of it together and then blend it all up. You can certainly remove the stems once they have roasted. Or another option, if needed, is to substitute a bit of dried thyme for roasting. Just a few pinches should do it.

  62. 123

    Abby says

    Just made this soup and it is ammmmazing. I did change some things, though. I didn’t add the spices (only because A. I’m not a huge fan off thyme and sage and primarily B. I’m a broke college student and didn’t want to spend any extra money) and I added some leftover shredded chicken. I also added some butter…. which probably defeats the healthy purpose butttt it make it extra creamy. Thanks for the recipe! I can feed myself for about a week now!

  63. 125

    Lorrie says

    Along with the last 125 comments….This soup is amazing!! What flavor!! Will add Kale to it as suggested by many & since I have a bountiful harvest of it from the garden. This is a keeper!!

  64. 127

    Vessie Bozoukova says

    If I add the Kale, how long should I boil it in the soup if I have to boil it at all? Thank you very much for your reply in advance.

  65. 135


    Yum, yum, and yum. Can’t wait to try this. My husband isn’t a big fan of onions so I like how the onions are pureed, so I can enjoy all the yummy flavor and he doesn’t have to see big chunks of onion in the soup.

  66. 137

    Allie@ThroughHerLookingGlass.com says

    This soup looks fantastic and I can only imagine how it tastes. Anything with mushroom, onions and garlic is calling my name. Love that it’s guilt free too. I’m going to make it this week.

  67. 139


    This soup looks absolutely fabulous! So rich and delicious with savory flavors and healthy as well…what more could anyone ask for in a soup? Thanks for sharing this recipe!

  68. 141

    Terri A says

    I’ve made this twice in he past 3 weeks. So easy and so good. Everyone who I’ve made it for has loved it!

    • 142


      Glad to hear y’all have enjoyed it! It’s been so cold and dreary around here, I’m thinking I need to make another batch soon.

  69. 143

    Joyce says

    Man, oh man, other than the garlic (extreme allergy to it), this reads like a fabulous recipe that I’m going to have to make!!! It’s bitterly cold here in Northern Lower Michigan right now, what with the wind coming right off Lake Michigan and down the full length of our bay–this soup would be sooooo good right now, and it’s only 07:47 as I write this. Midnight shifters–we eat supper for breakfast, LOL.

  70. 147

    Shelley says

    I’ve made this soup a few times and it never disappoints. Absolutely delicious!

  71. 148

    Shelley says

    I’ve made this recipe several times and it always turns out perfectly. It’s wonderfully mild yet very flavorful and the texture is rich and satisfying. I had a big bowl for dinner tonight and can’t wait for leftovers tomorrow!

  72. 150

    Rachel says

    Hello! I am wondering if I could cook dried beans to use in lieu of canned beans? I notice in the recipe it says that the canned beans should NOT be drained… what can I substitute for the “not drained” part if I cook dried beans? (I hope this question makes sense, I wasn’t sure exactly how to word it! ha!) Thank you!

    • 151


      Dried beans will work great. Don’t worry about the bean liquid. It just adds a bit more flavor. Just salt and pepper to taste.

  73. 152

    Sarah Mauser says

    My boyfriend made this soup for me, he’s no chef… he thought three garlic cloves meant a whole thing of garlic… so he put three whole things of garlic in the soup. well, my heart is now healthy for a lifetime. Despite the garlic- it was still delicious-I plan on making it again.. properly!

  74. 154

    Kathleen says

    We are having unusually wet and chilly weather for this time of year on the west coast of Mexico. Perfect soup weather. This was my second time to make this recipe. I pan sauteed the mushrooms and onion until they started to brown, instead of using the oven, and used fresh thyme instead of sage. Other than that, I followed your recipe to a tee and it was as good as the first time. Oh, I also grated parmesan as a garnish. Thank you for a keeper.

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