Nothing warms the soul like a bowl of creamy, hearty soup. This white bean mushroom soup is the ultimate comfort food for chilly days. Packed with wholesome ingredients, it combines tender mushrooms, creamy white beans, and soft potatoes to create a velvety texture that feels like a warm hug in a bowl. Whether you’re curled up on the couch with a blanket or serving it as a starter for a family dinner, this soup is cozy, nourishing, and satisfying.
Not only is this white bean mushroom soup incredibly comforting, but it’s also vegan, gluten-free, and easy to make. You don’t need hours in the kitchen to prepare it, making it perfect for busy winter evenings when you crave something warm and wholesome.
Why You Will Love This White Bean Mushroom Soup
You will fall in love with this soup for several reasons. First, it’s packed with flavor. The combination of sautéed onions, garlic, and carrots creates a rich base, while mushrooms add depth and umami. Potatoes make the soup creamy without the need for any dairy, and white beans bring protein and fiber to keep you full and satisfied.
Second, it’s incredibly versatile. You can enjoy it as a main dish or as a starter. Serve it with crusty bread for dipping, or drizzle it with extra virgin olive oil and fresh herbs to elevate its flavors. Third, it’s healthy and nourishing. This soup is vegan, low in fat, and naturally gluten-free. Each spoonful is loaded with vitamins, minerals, and antioxidants that help support your immune system during winter.
Finally, it’s comforting. There’s something about a warm bowl of white bean mushroom soup that makes you feel cozy, relaxed, and content. Whether you’re eating it alone or sharing it with loved ones, it’s the perfect soup for those cold winter days.
Ingredient Notes for White Bean Mushroom Soup
Understanding the ingredients in your white bean mushroom soup is key to making it the best it can be. Here’s a breakdown:
- Olive oil: Adds richness and helps sauté the vegetables. Extra virgin olive oil is best for flavor.
- Onion and garlic: Provide a savory foundation and aroma.
- Carrots: Add natural sweetness and color.
- Mushrooms (1½ cups / 150 g): They give the soup umami flavor and a meaty texture. You can use button, cremini, or any mushroom you prefer.
- Potatoes: Make the soup creamy and hearty. Use medium potatoes, sliced into rounds.
- White beans (1 can / 400 g): Rinsed and drained, they add creaminess and protein. Cannellini or great northern beans work best.
- Paprika, salt, and black pepper: Season the soup perfectly. Smoked paprika adds a subtle smokiness.
- Water (4 cups / 1 liter): The soup base. You can substitute with vegetable broth for extra flavor.
- Fresh thyme: Adds aromatic freshness and complements the mushrooms beautifully.
Optional add-ins include a splash of lemon juice for brightness, a sprinkle of nutritional yeast for a cheesy flavor, or fresh parsley for garnish.
Step-by-Step Instructions
Making this white bean mushroom soup is simple and straightforward. Follow these steps for the best results:
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 diced carrot. Sauté for 5 minutes until soft and fragrant.
- Add the mushrooms: Stir in 1½ cups (150 g) sliced mushrooms. Cook for 5–7 minutes until they release their moisture and slightly brown.
- Add potatoes and seasoning: Add 3 sliced medium potatoes. Season with 1 teaspoon salt, ½ teaspoon paprika, and a pinch of black pepper. Stir well to combine.
- Add beans and water: Pour in 1 can (400 g) rinsed and drained white beans and 4 cups (1 liter) of water. Bring to a boil.
- Simmer until creamy: Reduce heat and let it simmer for 25–30 minutes, or until potatoes are soft and the soup has a creamy texture.
- Finish with herbs: Turn off the heat and season with fresh thyme. Serve warm.
Recipe Tips for the Best White Bean Mushroom Soup
- Use fresh herbs: Fresh thyme or parsley adds extra flavor. Dried herbs work too, but fresh is best.
- Don’t overcook mushrooms: Overcooked mushrooms can become mushy. Cook until just browned.
- Adjust thickness: For a thicker soup, mash some potatoes and beans with a potato masher before serving.
- Add depth of flavor: Substitute water with vegetable broth for richer taste.
- Make it creamier: Blend part of the soup with an immersion blender for a smooth texture.
Serving Suggestions
This white bean mushroom soup pairs wonderfully with:
- Crusty whole-grain bread or garlic bread
- A simple green salad with lemon vinaigrette
- Roasted vegetables on the side
- A sprinkle of nutritional yeast or vegan parmesan
For extra indulgence, drizzle with truffle oil or coconut cream just before serving.
Storing Instructions
You can easily store white bean mushroom soup for later enjoyment:
- In the fridge: Keep in an airtight container for up to 4 days.
- In the freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Stir occasionally while reheating to maintain the creamy texture. You can add a splash of water or broth if it’s too thick.
Frequently Asked Questions about White Bean Mushroom Soup
Q: Can I use dried beans instead of canned?
A: Yes, soak them overnight and cook until tender. Adjust cooking time as needed.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6–8 hours.
Q: Can I add other vegetables?
A: Yes! Celery, leeks, or bell peppers are great additions.
Q: Is this soup gluten-free?
A: Yes, naturally. Just make sure any broth or seasoning used is gluten-free.
Q: Can I add protein?
A: The beans already provide protein, but you can add tofu or tempeh for extra.
Essential Equipment
To make this white bean mushroom soup, you’ll need:
- A large pot or Dutch oven
- A wooden spoon or spatula
- A sharp knife and chopping board
- Measuring cups and spoons
- Optional: immersion blender for a creamier texture
This white bean mushroom soup is a cozy, delicious, and nourishing choice for cold winter days. It’s simple to make, vegan, and packed with flavor. From the tender mushrooms to the creamy potatoes and beans, every spoonful feels comforting and wholesome. Whether you enjoy it as a main dish, a starter, or a cozy meal for one, this soup is sure to become a winter favorite.
Try it for yourself, and you’ll see why this white bean mushroom soup is the ultimate comfort food.
I would love to hear from you! Have you tried this white bean mushroom soup yet? Do you have your own twist on the recipe? Comment below and share your variations or questions. I love connecting with fellow vegan food lovers and exchanging tips.
For more vegan inspiration, follow me on Instagram.
White Bean Mushroom Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 150 g (about 1 ½ cups) mushrooms, sliced
- 3 medium potatoes, sliced into rounds
- 1 tsp salt
- ½ tsp paprika
- A pinch of black pepper
- 1 can (400 g / 15 oz) beans, rinsed and drained
- 4 cups (1 liter) water
- Fresh thyme, to taste
Instructions
- Sauté the vegetables:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté for about 5 minutes, until the onion is soft and fragrant. - Add the mushrooms:
Stir in the sliced mushrooms and cook for another 5–7 minutes, until they release their moisture and begin to brown slightly. - Add the potatoes and seasoning:
Add the sliced potatoes to the pot along with 1 teaspoon salt, ½ teaspoon paprika, and a pinch of black pepper. Stir well to coat the vegetables with the seasoning. - Add the beans and water:
Pour in the rinsed and drained beans and 4 cups (1 liter) of water. Stir and bring to a boil. - Cook until creamy:
Reduce the heat and let the soup simmer for about 25–30 minutes, or until the potatoes are soft and the soup has a creamy texture. - Finish with herbs:
Turn off the heat and season with fresh thyme before serving.
Notes
- Sauté vegetables properly: Cook onions, garlic, and carrots until soft to build a rich flavor base.
- Use fresh herbs: Fresh thyme or parsley brightens the soup and enhances the aroma.
- Adjust texture: Mash a few potatoes and beans or use an immersion blender for extra creaminess.
