Creamy mushroom and white bean soup is earthy comfort in a bowl. Deeply sautéed mushrooms and Great Northern beans simmer with dried savory, then the pot turns velvety without a drop of cream. It's the soup I make when the first cold snap hits.
There’s nothing quite like a warm bowl of soup to soothe the soul, and this Creamy Mushroom & White Bean Soup is pure comfort. It’s rich, earthy, and packed with plant-based protein, making it a satisfying meal for any night of the week. By pureeing just a portion of the soup, we create a luxuriously creamy texture while still keeping wonderful chunks of mushroom and whole beans. It’s a rustic, elegant, and surprisingly simple dish you’ll want to make again and again.
Ingredients
• 1 tablespoon / 15 ml (0.5 fl oz) extra-virgin olive oil
• ½ cup / 75 g (2.65 oz) chopped onions
• 1 pound / 450 g (15.9 oz) mushrooms, sliced
• 1 teaspoon dried savory
• 4 cups / 950 ml vegetable broth
• 1 16-ounce / 450 g (15.9 oz) can Great Northern beans, drained and rinsed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons (30 ml / 1 fl oz) chopped fresh parsley, for garnish
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, cover, and cook until softened and fragrant, about 5 minutes.
2. Stir in the sliced mushrooms, dried savory, and vegetable broth. Increase the heat and bring the mixture to a boil.
3. Reduce the heat to low. Add the drained and rinsed Great Northern beans, and season generously with salt and pepper.
4. Let the soup simmer gently for about 10 minutes to allow the flavors to meld together.
5. For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
6. Continue to simmer for another 5 minutes, tasting and adjusting the seasonings as needed.
7. To serve, ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley.
Nutritional Information
• Serving Size: 1 bowl (serves 4)
• Calories: 250 kcal
• Protein: 12 g
• Carbohydrates: 35 g
• Fat: 7 g
• Fiber: 10 g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• for the Best Soup
• For a brighter, more complex flavor, add a splash of dry sherry or white wine during the last 5 minutes of cooking.
• To deepen the umami flavor, sauté the mushrooms until they are deeply browned and have released all their liquid before adding the broth.
• Don’t be afraid to swap the herbs! Fresh dill or thyme works beautifully as a substitute for the savory and parsley.
• For an even creamier consistency without a blender, mash some of the beans against the side of the pot with a spoon before simmering.
FAQ
Q: Is this mushroom and white bean soup a good source of vegetarian protein
A: Yes, this soup is an excellent source of plant-based protein. The Great Northern beans are protein-rich, providing about 12 grams (0.42 oz / 11.9 g) per serving, making it a hearty and satisfying vegetarian meal.
Q: How do you make this mushroom soup creamy without dairy
A: This recipe is naturally vegan and dairy-free. The luxurious creamy texture is created by pureeing a portion of the white beans and vegetables directly in the pot, which acts as a thickener without needing any dairy cream or milk.
Q: Can I use a different type of bean in this soup
A: Absolutely. While Great Northern beans are ideal for their creamy texture, you can easily substitute them with other white beans like cannellini beans. Chickpeas would also work well, though they will provide a slightly different texture.
Q: How long does this vegetarian mushroom soup last
A: You can store this soup in an airtight container in the refrigerator for up to 5 days. The flavors often deepen overnight, making it great for leftovers. It also freezes well for up to 3 months.
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Creamy Mushroom & White Bean Soup
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions, cover, and cook until softened and fragrant, about 5 minutes.
- Stir in the sliced mushrooms, dried savory, and vegetable broth. Increase the heat and bring the mixture to a boil.
- Reduce the heat to low.
- Add the drained and rinsed Great Northern beans, and season generously with salt and pepper.
- Let the soup simmer gently for about 10 minutes to allow the flavors to meld together.
- For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
- Continue to simmer for another 5 minutes, tasting and adjusting the seasonings as needed.
- To serve, ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley.
- Don't be afraid to swap the herbs! Fresh dill or thyme works beautifully as a substitute for the savory and parsley.
