Creamy white bean and mushroom soup, the perfect blend of tasty, warming and savory. A quick and easy one pot meal ready in 30 minutes.
Why you'll love this cream of mushroom soup
- Healthy - this white bean mushroom soup is so much better and healthier than canned mushroom soup! Thick and creamy hearty soup without cream and without flour. It's dairy-free, grain-free, gluten-free, and vegan soup.
- Easy - this earthy velvety soup is delicious with a creamy texture and chunky mushrooms. It's also hearty, warming, comforting, and easy to make in just one pot which makes clean-up a breeze! Love mushrooms? Try my creamy mushroom sauce, yum!
- White beans - add creaminess and texture in this kind of soup. They're a great source of plant-based protein and dietary fiber, and this creamy base pairs well with fresh mushrooms.
- Mushrooms - are full of deep earthy flavor and texture, and loaded with vitamin d.
If you love creamy soups, try some great recipes like Roasted Butternut Squash and Cauliflower Soup, Spicy Red Lentil Soup and my delicious Spicy Creamy Potato Corn Chowder Soup (Gluten-Free). Oh, and don't forget healthy recipes like my Creamy Yellow Split Pea Soup with Turmeric or a cozy bowl of Spicy Red Lentil Soup.
Key ingredients and substitutions
Shallots and garlic: build the flavor base. Swap yellow onions or white 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 cremini mushrooms(baby bella) but feel free to use any variety of mushrooms like shiitake mushrooms, porcini mushrooms, portabello mushrooms, wild mushrooms or a mixture next time. 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. Swap with chicken stock if not vegan.
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 like in my white bean chili or my stuffed tomatoes. They're super mild in flavor and will not overpower the dish. Substitute any white bean like cannellini beans, navy beans, great northern beans or lima beans (butterbeans).
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. Substitute for fresh thyme (leaves or stems of thyme) or fresh rosemary. An extra teaspoon of salt, black pepper or fresh grinds of pepper with a splash of soy sauce (gluten-free) can also make the flavors pop.
Coconut milk cream: added to the end of the soup recipe adds additional creaminess. It's not necessary but does give the mushroom and bean soup a nice finish. Swap for additional broth or oat milk, though it may not be as creamy.
How to make creamy mushroom soup with white beans
- Heat a large pot or Dutch oven over medium-high heat.
- Warm oil and add 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 stir. Allow to simmer stirring occasionally until mushrooms are cooked through and most of the water has evaporated, about 8-10 minutes.
- Lower heat to medium-low, add beans to pot, 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 remaining broth, coconut 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.
Expert Tips and Variations
- Mushrooms - can consist of one variety (I use baby bella) or you can mix them up. If using white button mushrooms, I suggest combining them with another more flavorful mushroom like crimini mushrooms, porcini mushrooms or shiitake mushrooms, as white mushrooms can lack in flavor. 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.
- Onions - 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.
- Puréeing - some of the mushroom with the white beans adds body that doesn't compromise on flavor.
- Storage - store soup in an airtight container, preferably glass, in the fridge for up to 5 days. Freeze for up to 3 months. A little extra broth may be needed when reheating as the soup tends to thicken as it rests.
Any mushrooms will do but the most flavorful mushrooms for soup are cremini mushrooms (baby bella) which have a mild meaty and savory flavor. The portabello mushroom, which is a mature baby bella, has a deeper umami flavor. Shiitake mushroom is more pungent and strong and the lovely porcini mushroom 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. You can also allow the soup to simmer a little longer on medium heat or medium low, to allow some of the moisture to evaporate. The beans also add a nice boost of plant-based protein.
Note: Wipe your mushrooms with a damp towel to remove soil or dirt. Don't rinse or soak in a large bowl of cold water as mushrooms are very absorbent and will release all that extra water when cooked.
More recipes to try
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Creamy White Bean and Mushroom Soup
- 1 large pot or Dutch oven
- 1 high-speed blender or immersion blender
- 2 tablespoons olive oil
- 3 shallots (or 1 large onion), finely diced
- 3 garlic cloves, minced
- 32 ounces mushrooms (2 pounds), sliced or chopped (any type, I use crimini)
- 4 cups (32 ounces) vegetable broth, low-sodium
- 1 14-ounce can white beans, drained and rinsed
- 1 tablespoon white miso paste
- 1 tablespoon chopped fresh sage
- 1 teaspoon fine sea salt (optional)
- cream from 1 14-ounce can of full fat coconut milk (optional)
- Garnish: crispy sautéed mushrooms, red pepper flakes, fried sage leaves
- 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 sea salt if needed (the miso is salty).
- Garnish with crispy sautéed mushrooms, red pepper flakes, or fried sage leaves.
- Wipe mushrooms with a damp towel to remove soil or dirt. Don't rinse or soak in water as they are very absorbent and will release all that extra water when cooked.
- Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. A little extra broth may be needed when reheated as the soup tends to thicken as it rests.
Love this soup! It was a hit with everyone, even the kids. Super creamy!! Will definitely make it again, thank you for the recipe. Please make more!!