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