White bean and roasted mushroom soup
Warm up with our hearty White Bean and Roasted Mushroom Soup! This delicious recipe features tender mushrooms, savory garlic, and onions perfectly roasted and simmered with white beans in a flavorful vegetable broth. Seasoned with sage, fresh thyme, and a hint of white pepper, each spoonful is a comforting blend of rich, earthy goodness. Perfect for a cozy night in!
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups mushrooms3 garlic cloves
1.50 onions
1 tbsp olive oil
1 tsp salt
1 tsp white pepper
1 tbsp sage
1 tbsp fresh thyme
48 oz vegetable broth
6 cups white beans
1 dash salt
1 dash black pepper
White Bean and Roasted Mushroom Soup is a hearty, comforting dish that's perfect for cool evenings. Packed with plant-based protein from the white beans and rich umami flavors from the roasted mushrooms, this soup is both delicious and nutritious. The addition of aromatic herbs like sage and thyme gives it a mouth-watering aroma that fills your kitchen and entices your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, spread out the sliced mushrooms.
- Drizzle the mushrooms with 1/2 tbsp of olive oil and a pinch of salt (from the 1 tsp of salt allocated for the soup).
- Toss the mushrooms to ensure they are evenly coated.
- Roast in the preheated oven for 20-25 minutes, or until the mushrooms are golden and slightly crispy around the edges. Stir halfway through roasting for even cooking. Once done, set aside.
- In a large pot or Dutch oven, heat the remaining 1/2 tbsp of olive oil over medium heat.
- Add the diced onions and sauté for about 5-7 minutes, or until they are translucent and beginning to caramelize.
- Add the minced garlic and sauté for another 1-2 minutes, or until fragrant.
- Add the roasted mushrooms to the pot with the onions and garlic.
- Stir in the remaining salt (approx. 1/2 tsp), white pepper, sage, and fresh thyme.
- Cook for another 2-3 minutes, allowing the flavors to meld together.
- Pour the vegetable broth into the pot and bring to a boil.
- Reduce the heat to a simmer and add the white beans.
- Simmer for about 15-20 minutes, allowing the flavors to combine and the soup to thicken slightly.
- Season with a dash of salt and black pepper to taste.
- If you prefer a creamier texture, use an immersion blender to partially blend the soup, leaving some whole beans and mushroom pieces for texture.
- Ladle the soup into bowls.
- Garnish with additional fresh thyme or a drizzle of olive oil if desired.
- Serve hot with a slice of crusty bread or a side salad for a complete meal.
Tips:
- Roast the mushrooms to deepen their flavor. Spread them out on a baking sheet and roast at 425°F (220°C) for about 20 minutes, turning halfway through.
- Use a food processor or blender to partially blend the soup for a creamy texture while still leaving some beans whole for added texture.
- Make sure to sauté the onions and garlic until they are golden brown for a more intense flavor.
- Feel free to use canned white beans to save time, but rinse them well to remove any excess sodium.
- Adjust the seasoning to your taste, adding more herbs or spices if desired.
- Consider adding a splash of lemon juice or vinegar before serving to brighten the flavors.
This White Bean and Roasted Mushroom Soup is not only easy to make but also incredibly satisfying. Perfect for a quick weeknight dinner or a make-ahead meal for busy days, this soup can easily become a staple in your kitchen. Serve it with a slice of crusty bread or a simple green salad for a complete and wholesome meal.
Nutrition per serving
8 ServingsCalories 310kcal
Protein 20g
Carbohydrates 60g
Fiber 14g
Sugar 6g
Fat 2.64g
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