White Bean and Roasted Mushroom Soup Recipe
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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:
White Bean and Roasted Mushroom Soup Recipe
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.
- 1 pound mushrooms, halved or quartered
- 2 large sweet onions, quartered
- 3 garlic cloves, slightly crushed
- 1-2 tablespoons olive oil
- 1 1/2 teaspoon salt, divided
- 1 1/2 teaspoon pepper, divided
- 8-10 fresh sage leaves*
- 8-10 stems + 1 tablespoon leaves fresh thyme*, divided
- 48 ounces chicken broth (vegetable broth can be substituted for a vegetarian version)
- 45 ounces canned white beans, not drained (I prefer cannellini beans)
- Additional salt and pepper for seasoning
- Preheat oven to 450-degrees F.
- Arrange mushrooms, garlic and onion separately in single layer on large baking sheet. Drizzle with olive oil, and sprinkle with 1 teaspoon salt, and 1 teaspoon pepper. Toss to coat, keeping mushrooms separate from garlic and onions. Add sage leaves and stems of thyme. Roast in 450-degrees F oven for 10 minutes, toss and roast for additional 15 minutes.
- While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
- When vegetables are done roasting, let cool slightly. 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.
- Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
- Keep 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.
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.
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. ; )
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!