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Mushroom and Bean Soup

Creamy Mushroom and Bean Soup

A hearty, dairy-free soup made with mushrooms, cannellini beans, and herbs for a creamy texture without cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 16 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 cans cannellini beans, drained and rinsed
  • 2 tsp fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large pot
  • immersion blender

Method
 

  1. Sauté onions and mushrooms in olive oil until softened and browned.
  2. Add garlic and cook until fragrant.
  3. Add broth, beans, thyme, salt, and pepper. Simmer 15 minutes.
  4. Blend part of the soup until smooth.
  5. Return blended soup to pot and simmer briefly.
  6. Taste, adjust seasoning, and serve.

Notes

Blend more beans for thicker soup or less for brothier texture. Rinse beans well to reduce sodium. Keeps 5 days refrigerated and freezes up to 3 months.