White Bean & Roasted Mushroom Soup

by Kelli H. on February 27, 2013

This delicious recipe was a Pintrest find. It makes me so happy when I make something from Pintrest and it comes out delicious. After our food & wine pairing at Thumbprint Cellars last Saturday, I was craving mushrooms. After going through my pinned recipes, I came across this White Bean and Roasted Mushroom Soup. I knew I had to try it immediately.

All the ingredients fit inside David’s diet, so I went for it. I’m so glad I did because this was such a comforting soup. The flavor is phenomenal from the roasted onions, garlic, mushrooms, and herbs.

It isn’t really soup weather here in Nor Cal lately, which makes me kind of sad. I’m hearing how the rest of the country is getting slammed with snow storms, and it seems like we’ve had a very dry winter. It started out with a good amount of rain in December, but since then it’s been ridiculously spring like. I’m sure some of you may be jealous, and it has been really nice, but I do like snow and rain, and not having a good amount of it, kind of makes for a scary summer.

Anyway, if you’re in one of those parts that’s having less spring-like weather, then I recommend making this easy, fast, and completely comforting soup! Enjoy!

White Bean & Roasted Mushroom Soup
Recipe from She Wears Many Hats

1 tablespoon olive oil, divided
2 onions, peeled & quartered
3 cloves garlic, peeled & smashed
16 oz mushrooms, quartered
8-10 sage leaves
8-10 thyme stems & leaves removed
48 oz veggie or chicken broth
3 (15 oz) cans cannellini beans, not rinsed
salt and pepper

1. Preheat oven to 450 degrees. On on baking sheet, toss onions and garlic with a drizzle of olive oil, salt, pepper, and half of the sage & thyme stems. On a second baking sheet, drizzle olive oil over mushrooms and toss with salt, pepper, and remaining sage and thyme stems. Place in 450 degree oven and roast for 10 minutes. After 10 minutes, stir up the vegetables and roast another 15 minutes.

2. While veggies are roasting; place a large pot over a medium-low flame. Add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves.

3. Once veggies are done roasting; place 2 cups of beans from the soup pot, 1 cup broth, roasted onions, garlic, and herbs to a blender and puree until smooth. Add puree back to the soup pot, and add in the roasted mushrooms. Season to taste and serve. 

{ 3 comments… read them below or add one }

Emily February 27, 2013 at 7:15 pm

Back in college, we would play Mario Party a lot. I was always the girl mushroom, and her “battle cry” was a squeaky voice yelling, “Mushroom! Mushroom!” I still say that when I’m cooking with mushrooms.

Random fact aside, I totally want to try this with the chicken stock I still have left in the fridge. I am always intimidated by soup. I don’t know why, it’s so easy to make!

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Made in Sonoma February 27, 2013 at 7:38 pm

Soups are usually really easy! Don’t be intimidated. 🙂 I used chicken stock in this, too.

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Natalie @ Once Upon a Cutting Board March 1, 2013 at 2:43 am

Any soup I’ve made with roasted anything always turns out so good, I’m sure this one is amazing too! I’d be happy to send some of our snow and slush your way if you want 🙂

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