White Bean and Roasted Mushroom Soup Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
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.
Ingredients
- 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
Instructions
- 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.
Notes
*Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.
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!!!
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.