This creamy white bean and mushroom soup is the perfect blend of tasty, warming and savory. It's a quick and easy one pot meal ready in 30 minutes.
Why you'll love this cream of mushroom soup
- So much better and healthier than canned mushroom soup!
- Thick and creamy without cream and without flour. It's dairy-free, grain-free, gluten-free, and vegan.
- This earthy velvety soup is delicious with a creamy texture and chunky mushrooms. It's also hearty, warming and comforting, and easy to make in just one pot which makes clean-up a breeze!
- White beans add creaminess and texture. They're a great source of plant-based protein and fiber.
- Mushrooms are full of deep earthy flavor and texture.
Noteworthy ingredients and substitutions
Shallots and garlic: build the flavor base. You can substitute onions for the shallots and use more or less garlic depending on your tastes.
Mushrooms: give an earthy flavor and lovely velvety texture. I use crimini (baby bella) mushrooms but feel free to use any variety like shiitake, porcini or portabello, or a mixture. If you have white button mushrooms, combine with another variety as they can lack flavor on their own.
Vegetable broth: is full of healthy nutrients and flavor. Make sure to find a low sodium option.
Clean eating tip: store bought broths are super convenient but can be loaded with sodium. Try to find varieties marked low-sodium or no-salt on the package. Also look for hidden gluten in the ingredients. Always opt for organic whenever possible.
White beans: add loads of creaminess and protein. They're super mild in flavor and will not overpower the dish. Substitute any white bean like cannellini, navy, great northern or lima (butterbeans) beans.
Miso paste: adds a deep umami base to the soup. It is high in sodium so taste the soup before adding salt. I suggest white miso paste because it is the mildest in flavor, but you can also substitute with red which is more pugnant or yellow which comes between white and red in depth of umami flavor.
Fresh sage: is a twist on the traditional thyme and mushroom soup combo. It has an earthy yet citrusy flavor and works well when cooked into a dish (not eaten raw) that contains garlic and onions. A quick fry in olive oil will crisp up the extra leaves for a nice garnish to finish your dish.
Coconut milk cream: added to the end of the soup recipe adds an additional creaminess. It's not necessary but does give the mushroom and bean soup a nice finish.
How to make creamy mushroom soup with white beans
Heat a large pot or Dutch oven over medium-high heat. Warm the oil and add the shallots. Sauté to soften, about 5 minutes. Add garlic and continue to sauté until fragrant, about 1 minute, careful not to burn.
Add mushrooms and give a good stir. Allow to simmer stirring occasionally until mushrooms are cooked through and most of the water released from the mushrooms has evaporated, about 8-10 minutes.
Lower the heat to medium-low, add beans to the pot, give it a good mix, and transfer about half the mixture to a high-speed blender. Add the miso paste and about 2 cups (16 ounces) broth to the blender. Blend until smooth and add back to the pot. If using an immersion blender, add miso paste and 2 cups of broth to the pot and blend with immersion blender until about half the mixture is blended, making sure the miso paste gets blended.
Raise heat to medium-high, add remainder of broth, coconut milk cream (if using) and sage. Bring to a high simmer then lower heat to medium-low. Simmer, stirring occasionally, to allow flavors to merge, about 15 minutes. Season with salt if needed (the miso is salty).
Note: Don't salt your water while sautéing the mushrooms, always wait until the mushrooms are done cooking as the salt can change the texture of the mushrooms and render them spongy or waxy in texture.
Tips, Tricks and Variations
- Mushrooms can consist of one variety (I use baby bella) or you can mix them up. If using white button, I suggest combining them with another more flavorful mushroom like crimini, porcini or shiitake, as they can lack in flavor.
- Shallots, yellow onions, sweet onions or spanish onions can all be used in this creamy soup recipe, or a combination of a few. Different flavored onions will change the base flavor of the soup.
- I prefer to slice my own mushrooms but you can buy presliced mushrooms if you're in a hurry, just note they may be more expensive and you're not always sure when they were sliced.
- Puréeing some of the mushroom with the white beans adds body that doesn't compromise on flavor.
Any mushrooms will do but the most flavorful mushrooms for soup are crimini (baby bella) which have a mild meaty and savory flavor. The portabello, which is a mature baby bella, has a deeper umami flavor. Shiitake is more pungent and strong and the lovely porcini is rich yet delicate with a more nutty, earthy flavor. The white button mushroom is more widely available and affordable and if you choose to use it, I suggest you mix in another variety of mushroom to make the soup more robust.
Mushroom soup makes for great leftovers as the flavor can deepen as it rests. You may need to thin it a little with more broth as it does tend to thicken over time. It also goes really well as a sauce on pasta, similar to mushroom stroganoff. Use it as a sauce on any protein, sweet potatoes, mashed potatoes or a topping on roasted vegetables.
Puréeing the white beans adds a surprisingly creamy texture to the soup without compromising on flavor and keeping the soup dairy-free and flourless. The beans also add a nice boost of plant-based protein.
Note: Wipe your mushrooms with a damp towel to remove soil or dirty. Don't rinse or soak in water as they are very absorbent and will release all that extra water when cooked.
The soup can be stored in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 3 months. A little extra broth may be needed when reheating as the soup tends to thicken as it rests.Print