White Bean and Roasted Mushroom Soup Recipe
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.
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.
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.
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 Recipe
A satisfying soup, that uses a healthy pureed white bean and broth base instead of cream, so it can be enjoyed often, guilt-free. *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
Ingredients
Instructions
Notes
Wow, this looks so warm and hearty and delicious! You are going to have me loving beans yet!
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!
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 🙂
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.
That sounds like a fantastic addition!
Wow. Wow. Wow.
My face just slid off my head in a river of drool.
So gorgeous! And I bet delicious!
This looks fantastic!!! I am definitely going to make it – perfect chilly day lunch 🙂
I love the smell of soup on a cold day during the winter.
really, really good Amy – this would be on a regular rotation at our house
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i love the broth in this…it all just looks so flavorful!
yum! i was about to make a kale and white bean soup, this would be a perfect base!
I love this one Amy!
Love this soup! Pinned it so I will remember to make it:)
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.
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.
Seriously delicious sounding soup and one that I can’t wait to try in my own kitchen. Thanks for a beautiful recipe, Amy.
Looks great! Soup is so good this time of year!
This sounds insanely good and comforting! I’m kind of soup-challenged, so I’m adding this to my must-make list.
That looks absolutely fabulous, Amy!
Forget the soup! I could just eat that pan of mushrooms! YUM!
LOVE this! The soup looks so full and hearty! That and I LOVE mushrooms and white beans! Can’t wait to try this out!!
That just looks so loverly. I am a soup girl and a bean girl. This looks like the perfect meal for me!
This looks so delicious! Serious mushroom love!!!
One of my favorite kinds of soup. This looks delicious!
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.
Oh WOW!!! My mouth is watering just looking at your pictures. I’ll bet the soup is amazing!
Love this healthy creamy looking soup…a bowl of pure comfort!
Amy, this looks like a perfect weeknight soup recipe. Easy, simple, and yummy! Can’t wait to give it a try!
I love this combination and the roasted mushrooms sound perfect for the soup!
We have a favorite mushroom soup that involves roasting the mushrooms, too. There is nothing like that flavor. This looks so darn good, Amy!
Oh my this soup…I want to dive right in. And the mushrooms!!! Heavenly.
THat looks so stinkin delicious! I could eat soup all the time…and with crusty bread…please and thank you!
I adore mushrooms…and adore them even more when they are in my soups. Looks like a great one!
This sounds AMAZING. I love roasted mushrroms, and I love soup. I don’t love beans, but I could work around those 😉 yum!!
That looks really delicious–two of my favorite soup ingredients, all in one great recipe.
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.
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
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!
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!
Two of my favorite things: beans and mushrooms – this looks glorious!
I love the flavors in this soup. It’s a great idea to add pureed beans in lieu of cream. What a healthy alternative!
This looks positively delicious – so nice with the fresh sage and thyme.
This is wonderful!!!! I just made this, and it’s absolutely delicious. I made a couple of small changes. Great recipe, thanks for sharing!!!
I love anything that has mushrooms in it!
Yummy! Just what I need for the cooler weather we have been having.
Bought some fresh sage today for a pumpkin ravioli, now I know where the rest of the sage is going! Sounds wonderful!
This looks gorgeous, Amy. I could eat mushrooms every single day, and I’ve been craving some soup with white beans. Printing this off – thank you!
Update…I made this and love it. Just had my last big mug of it for lunch today. Thanks!
This sounds wonderful–I am definitely going to try this one. Thank you!
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!
Add a little bacon and now your talkin!
YES! I’m gonna have to try this! It looks so delicious!! Pinned it!!
This looks so amazing and healthy! Such a comforting food for the cold weather today!
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
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
I made this soup today and served it with some rice…. it was AMAZING and the perfect cold weather soup!
Oh my! I found this recipe through Pinterest and just made it. I absolutely love it! Thanks for sharing!
Are you okay with me posting this recipe on Weight Watchers online?
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 🙂
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.
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
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
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.
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.
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 🙂
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!
I just wanted to let you know that I posted a collection of my favorite soups on our blog today and I linked this recipe! http://www.cheekybumsblog.com/2012/10/20-autumn-soup-recipes/
Thanks for all the work you do on your blog – absolutely love it! Keep up the amazing work! Blessings! – kelsi
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!!!
OMG, I love this soup! I could eat it by the gallon. Making it again this week.
Best soup ever! Thanks for the wonderful recipe!
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!
guilt free and often are music to my ears. This soup looks amazing! It’s a pinner! ; )
Roasted mushrooms are among my very favorite foods. I love that you blend some of the beans to give the soup some body. This is my kind of soup!
This was amazing!!! I think I would only double the mushrooms next time. The flavour was incredible. Thank you for sharing.
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’! 🙂
This is really good, day 3 and its all gone now. Going on the rotation for sure.
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.
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!
Just made this. Easily one of the most flavourful, rich (yet super healthy) soups I’ve ever made/tasted! Thanks 🙂
Love the color in your spices you use. This is my favorite dish you have posted.
The weather is finally cooperating with fall food. I just made this soup for lunch. Added a little bulgur and kale, topped it all off with parmesan… it was everything I hoped it would be 🙂
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.
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.
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.
Just made this.. because I only found the recipe on Pinterest yesterday:)
As is..
DELICIOUS.
Thanks so much.
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!
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?
Made this to it. We LOVED it! Will definitely make again.
Oops! Meant “tonight” not “to it.” Silly autocorrect.
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??? 🙂
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….
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!
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!
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 🙂
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!
So glad you enjoyed it, Nicole. It’s very cold here tonight and I so wish I had a pot of this simmering.
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!!
So glad you enjoyed it, Stephanie!
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!
I’m so glad you enjoyed it! I do love what roasting does for vegetables AND the aroma for our home too!
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 🙂
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.
It does make the house smell wonderful! Thank you for sharing how y’all enjoyed it (especially a 14 year old boy!).
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!
Wild rice is a great idea! I’m totally trying that addition next time.
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!
Forgot to mention that I added Kale to my recipe. Ummm, Ummm, good.
Thank you for sharing the cost! I knew it was cheap but didn’t realize it was that cheap.
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.
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!!!
I made this a few nights ago, and it was great! A wonderful dairy-free option that still feels luxurious – my lactose intolerant hubby gobbled it up! 🙂
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!
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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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.
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.
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.
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. 🙂
I love this soup too. My kinda soup. Thank you.
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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!
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.
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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!
I’m glad you enjoyed it, Abby. I hope it fuels your studies!
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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!!
Thank you, Lorrie. Jealous of your kale crop!
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.
I would say simmer it until the kale wilts.
This is so gorgeous, Amy, and it’s the perfect winter soup.
Thank you, sweet friend! I hope y’all are doing well. Miss you!
Perfect soup for the new year. Love this!
Seriously stunning… those flavors are brilliant!
This soup looks healthy & wonderful!
Thank you, Marla! It’s so full of fabulous flavor.
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.
My daughter is the same way and never knows if onions are in this one. BUT she would miss the flavor if they were gone.
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.
I hope y’all enjoy it, Allie!
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!
Mushrooms and onions is definitely one of my favorite flavor combos. I hope you enjoy it!
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!
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.
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.
I just saw on the news how cold it it in your area. This would certainly warm you up!
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Turned out perfect. Won’t change a thing
Great to hear it!
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I’ve made this soup a few times and it never disappoints. Absolutely delicious!
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!
This recipe always makes me hungry just thinking about it. I think the leftovers for this soup are even better!
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!
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.
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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!
Whoa! I bet you’re safe from any vampire attacks. 😉 Bravo for him cooking!
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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.
Grated parmesan sounds delicious. Totally adding that next time!
Nice Recipe .. Thanks for Posting .. 🙂
I made this soup today. Great recipe. I edited one thing. I added some of the roasted mushrooms in the blender along with onions, this helped to incorporate more of the mushroom flavor into the soup.
Hi amy, Thanks a lot, Great recipe, I will definitely Going to try this.
Just made this soup for dinner. It’s absolutely fantastic and so filling! I added a squeeze of lemon over each bowl of soup and it brightened it up a bit. This is going in the rotation. Thank you!
Happy to hear it, Deborah! It’s a favorite and perfect for cooler weather. Love the addition of lemon!
Amazing soup. I would add more mushrooms and1 1/3 cup of heavy cream to give it some body. We love this soup and it will be added to our lineup for Christmas dinner.
So incredibly good! I made this as one dish for our annual “Soup Sunday” which happens the Sunday after Thanksgiving. I’m no vegetarian, but this soup is my new favorite! I ended up using 2 cans of white beans and poultry seasoning since I didn’t have the fresh herbs. I added a dash of red pepper flake, and used my immersion (stick) blender to puree.
So, so good!
~Shelia
I need to add some red pepper next time. What a great addition, Shelia. Glad you like it!
Soooo, I made this soup twice so far. First time I made exactly as written and to me the soup had potential, but lacked something. The second time I cooked it a lot longer and added some additional spices for flavor. Unfortunately I don’t know if it would be possible to find my Eastern European spices like lubczyk and czubryca here in the US, but adding some additional spice mixed might help with deepening the flavor. My husband came home and finished the ready soup before I could have the second helping 😉
Great recipe! I was googling for a soup that was healthy and dairy free, with mushrooms, beans and kale and this popped up. I love your blog!, so happy I found it! I added dried shiitake mushrooms and added the soaking broth to the soup. I also added kale (I put it in every hot dish I make this time of year) and a few splashes of dry sherry that I need to use up before it turns. Yum Yum!
Thank you, Jane. Your additions sound delicious!
Just finished making this soup. The house smells wonderful ! Can’t wait for dinner time.
I always follow recipes to the letter first time around and then tweak if needed on later
endeavors. This needs NO tweaking. It’s amazing ! Altho I do love the idea of adding kale.
Thanks for the FAB recipe ! ( ps. I could’ve eaten the blender mix of broth, beans , roasted onions, garlic and herbs. That was delicious ! May play with that making it a complete recipe in itself)
So happy to hear it, Mary Bee! It’s one of my favorite soups.
Hi Amy!! Looks Quite Delicious. I’m Going to try this now. Will let you know after i finished it.
This looks so delicious! A love the step by step photos. Thanks for posting this great recipe!
I made this with vegetable broth. I’m trying to go vegan. I love the mushrooms but the broth is pretty tasteless even with an extra 1 1/2 tsp of salt. I thought the thyme and sage would add enough flavor but no.
This soup was delicious, next time I’m going to double the mushrooms and beans to make it a more hearty soup. Very easy and tasty. I used rubber sage because I couldn’t find fresh leaves but I did find thyme. Very nice recipe.
I am so happy to hear that you enjoyed it, JJ.
Just tried this soup & am thoroughly enjoying it (was supposed to wait & use for a meal tomorrow but decided I better do some “quality control”). I also pureed some of the mushroom mixture into the beans & broth for even more mushroomy flavor having mixed bella, crimini & shiitake. Going on my 2nd bowl, dinner is served. Happy Thanksgiving to all. MKN
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I recently had a white bean with roasted mushrooms at a fav restaurant we frequent and couldn’t wait to get home and google for a recipe! I will make this but add a bit of fresh spinach leaves and grated fresh parmesan. CAN’T WAIT!
Thanks for this amazing soup recipe…It has high nutritional value as well
This is delicious. I tweaked it a little. I made extra broth and let it cook longer. Added some red pep flakes to the broth. Little extra gar and onions and spices to adjust the extra broth. I used baby bellas, some extra too. Made the extra broth so I could add some fresh cheese tortellini. Also, added a bag of baby spinach to wilt at the end. Oh, and I put a parm wedge rind in the broth when cooking. Then garnished with some grated parm. Delicious!! Thank you!
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Thanks alot for sharing WHITE BEAN AND ROASTED MUSHROOM SOUP RECIPE. I will try and let you k now the taste. My husband loves this.
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I put one box of broth and two cans of beans. Added roasted veges. Ground it all up with a stick blender, then added the mushrooms. Great flavor and texture
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Delicious! I used 3 types of white beans…Thank you
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when adding the mushrooms to the soup stock, do you also add the mushroom juices? I would say YES, but in the comments I did not find a definitive answer. Thanks
Yes.