Creamy Mushroom and Bean Soup
A hearty, dairy-free soup made with mushrooms, cannellini beans, and herbs for a creamy texture without cream.
Servings: 6 servings
Calories: 220kcal
Equipment
- large pot
- immersion blender
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
Instructions
- Sauté onions and mushrooms in olive oil until softened and browned.
- Add garlic and cook until fragrant.
- Add broth, beans, thyme, salt, and pepper. Simmer 15 minutes.
- Blend part of the soup until smooth.
- Return blended soup to pot and simmer briefly.
- 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.