Creamy Mushroom Soup with Little White Beans
Indulge in the rich, velvety goodness of Creamy Mushroom Soup with Little White Beans—a comforting and wholesome recipe perfect for chilly days or when you're craving something hearty yet refined. This recipe combines earthy cremini mushrooms and tender, protein-packed white beans for a filling and nutritious base, while fresh thyme and garlic elevate the flavors with herbaceous warmth. A splash of heavy cream (or coconut cream for a dairy-free twist) creates its luxurious texture, and blending the soup enhances its smooth, silky consistency. Ready in just 45 minutes, this soup is a quick and satisfying option for lunch or dinner, with optional fresh parsley adding a vibrant finishing touch. Serve it alongside crusty bread or a simple green salad for an irresistible meal that highlights the cozy allure of homemade soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 large Garlic cloves, minced
- 400 grams Cremini mushrooms, cleaned and sliced
- 1 tablespoon Thyme, fresh (or 1 teaspoon dried)
- 4 cups Vegetable broth
- 1.5 cups White beans (cannellini or great northern), cooked and drained
- 1 cup Heavy cream (or coconut cream for dairy-free option)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini mushrooms and thyme, and sauté for 7-8 minutes until the mushrooms release their moisture and are tender.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Stir in the cooked white beans and simmer for another 5 minutes, allowing the flavors to meld.
Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender and work in batches for the same result.
Return the blended soup to low heat and stir in the heavy cream. Simmer for 2 minutes, careful not to let it boil.
Season with salt and black pepper, adjusting to taste.
Ladle the creamy mushroom soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 34.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 565 mg | 43% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5052 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
