Roasted Mushroom and White Bean Soup is perfect for a winter's meal. And it's ready in less than an hour.
Roasted Mushroom and White Bean Soup is simple and super good.
Roasted Mushroom & White Bean Soup is a hearty soup with excellent flavor.
A few years ago colleague at work had some surgery and needed meals brought to him. His friend set him up on Take Them A Meal. Have you heard of this service? It's terrific. If you need meals delivered, you can set up a schedule, indicate meal preferences and ask friends to sign up to bring you a meal.
My colleague was restricted to eating "soft" foods, was vegan and diabetic. That's a challenge, huh? Nope. Not for me. I volunteered to bring him some soup and found a recipe for Roasted Mushroom and Bean Soup on She Wears Many Hats, a blog by Amy Johnson. It sounded amazing, and it is. Because my friend needed soft food, I pureéd it in my food processor, which made it a creamy soup. I personally like it better without pureéing all the soup. I only smoosh up one can of beans and a few mushrooms. That makes it a little creamy and you still get the texture of the whole beans and whole mushrooms. Either way, it's delicious!
The soup is tasty pureéd, too!
Of course, I also adjusted the recipe to suit my desire to create a dairy-free, gluten-free, vegan version using ingredients I had on hand. And it is now one of my favorite soups. Recently, I used half white button mushrooms and half baby portobella mushrooms. It was really good. Use whatever mushrooms you want in this recipe.
What You Need
You will need a baking sheet, parchment paper, soup pot, and food processor. I used my mini food processor to process the beans, but if you want the whole thing to be creamy, you will need a full-size food processor, blender or immersion blender. Whatever you buy, buy the best you can afford.
Roasted Mushroom and White Bean Soup Recipe
Roasted Mushroom and White Bean Soup
Ingredients
- 32 oz. fresh mushrooms (halved or quartered)
- 2 large yellow onions (peeled and chopped)
- 3 cloves garlic (about 1 teaspoon minced)
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground sage
- 1 teaspoon dried thyme leaves
- 6 cups water
- 2 teaspoons Better than Bouillon Seasoning
- 2 15-oz. cans cannellini beans (drained and rinsed)
- 1 15-oz. can northern beans (drained and rinsed)
- 1 tablespoon organic black truffle oil (This makes a huge difference!)
Instructions
- Preheat oven to 450F degrees.
- Toss mushrooms in 2 tablespoons of olive oil, making sure they are all coated a little bit.
- Put parchment paper on a baking sheet and spread the mushroom evenly in one layer over the paper.
- Roast in 450F degree oven for 10 minutes, turn them over and roast for additional 15 minutes.
- While mushrooms are roasting, heat the remaining oil in a soup pot, sauté the onions until transparent (5 minutes or so), add the garlic and stir.
- Add the water, Better than Bouillon seasoning, cannellini beans (remember to drain and rinse before adding), salt, pepper, thyme and sage, and simmer over medium heat.
- When the mushrooms are done roasting, remove ½ cup of the mushrooms to a mini food processor or blender.
- Retrieve about 1 cup of broth from the stock pot and add it to the food processor along with the Northern beans, and pureé until smooth.
- Add pureed bean mixture back to stock pot, whisking it in until smooth.
- Add remaining roasted mushrooms to soup.
- Just prior to serving, add the truffle oil to the soup to finish it.
- Stir to combine flavors.
- If you'd like, add a few sliced scallions to garnish.
https://recipeideashop.com/roasted-mushroom-and-white-bean-soup/
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Mushroom Bean Soup Nutrition Label. Each serving is about 1 ½ cups.
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Roasted Mushroom & White Bean Soup. OMG. So tasty.
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