Creamy Roasted Mushroom White Bean (Printable Version)
Caramelized roasted mushrooms and creamy white beans blended with aromatics for a filling, comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 1/2 pounds cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
07 - 2 tablespoons olive oil
08 - 1 tablespoon balsamic vinegar
→ Beans and Broth
09 - 2 cans (15 ounces each) white beans, such as cannellini or Great Northern, drained and rinsed
10 - 4 cups vegetable broth
11 - 1/2 cup heavy cream or coconut cream
12 - 1 bay leaf
→ Seasonings
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper, or to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley (optional)
16 - Freshly cracked black pepper
# How To Make:
01 - Set oven to 425°F. Prepare a baking sheet for roasting.
02 - Combine sliced mushrooms with 1 tablespoon olive oil, balsamic vinegar, 1 tablespoon thyme, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway, until golden and caramelized.
03 - While mushrooms roast, heat remaining olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Reserve a few mushrooms for garnish if desired. Add roasted mushrooms, white beans, bay leaf, remaining thyme, and vegetable broth to the pot. Stir and bring to a gentle simmer. Cook uncovered for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to puree the soup until mostly smooth, leaving some texture for body. Alternatively, transfer in batches to a blender, then return to the pot.
06 - Stir in the cream and heat gently for 2 to 3 minutes without boiling. Taste and adjust salt and pepper to preference.
07 - Ladle soup into bowls. Garnish with reserved mushrooms, chopped parsley, and freshly cracked black pepper.
# Expert Advice:
01 -
- The secret? Roasting the mushrooms until golden transforms them into savory little flavor bombs.
- This soup is so creamy and hearty, it feels like a hug—perfect for hands wrapped around a steaming bowl.
02 -
- One time, I skipped roasting the mushrooms and ended up with a bland soup lacking that extra oomph—don’t rush it!
- Puree less if you love a chunky bite or more for ultimate creaminess—tailor it to your mood.
03 -
- Browning mushrooms in the oven unlocks flavor you simply can’t get on the stovetop alone.
- A splash of white wine or dry sherry while sautéing the onions takes the soup to another level—just let it cook off before adding broth.