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:
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.
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.
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.
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!
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!
Turned out perfect. Won’t change a thing
Great to hear it!
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.
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!