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.
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!
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
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!
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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