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Creamy White Bean and Mushroom Soup Recipe

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4.2 from 4 reviews

This creamy white bean and mushroom soup is a comforting, rich, and flavorful dish made with sautéed mushrooms, white beans, white miso paste, and full-fat coconut milk. Perfect for a cozy meal, it combines umami-rich ingredients with fresh sage and a touch of coconut cream for a velvety texture. Garnished with crispy mushrooms and fried sage leaves, this soup delivers warmth and depth in every spoonful.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Sauté Base

  • 2 tablespoons olive oil
  • 3 shallots (or 1 large onion), finely diced
  • 3 garlic cloves, minced
  • 2 pounds mushrooms, sliced or chopped (any type, typically crimini)

Soup

  • 4 cups low-sodium vegetable broth
  • 1 14-ounce can white beans, drained and rinsed
  • 1 tablespoon white miso paste
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fine sea salt
  • 1 14-ounce can of full-fat coconut milk (refrigerated, cream only)

Garnish

  • Crispy sautéed mushrooms
  • Red pepper flakes
  • Fried sage leaves

Instructions

  1. Sauté Shallots and Garlic: Heat a large pot or Dutch oven over medium-high heat and warm the olive oil. Add the finely diced shallots and sauté until softened, about 5 minutes. Add minced garlic and continue to sauté for another minute until fragrant, being careful not to burn it.
  2. Cook Mushrooms: Add the sliced mushrooms to the pot and stir well. Let them simmer, stirring occasionally, until they are fully cooked and most of the moisture released from the mushrooms has evaporated, about 8 to 10 minutes.
  3. Blend Half the Mixture: Lower the heat to medium-low, add the drained white beans to the pot, and stir to combine. Transfer about half of the mixture to a high-speed blender. Add the white miso paste and about 2 cups of the vegetable broth to the blender, then blend until smooth. Return this blended mixture to the pot. Alternatively, if using an immersion blender, add the miso paste and 2 cups of broth to the pot and blend until about half the mixture is smooth, ensuring the miso is fully incorporated.
  4. Simmer Soup: Raise heat to medium-high and add the remaining broth, full-fat coconut milk, and chopped fresh sage to the pot. Bring to a high simmer, then reduce heat to medium-low. Let the soup simmer, stirring occasionally, to meld the flavors and thicken slightly, about 15 minutes. Taste and season with additional sea salt if needed, keeping in mind the miso adds saltiness.
  5. Add Garnish and Serve: To finish, garnish the soup with crispy sautéed mushrooms, a sprinkle of red pepper flakes, and fried sage leaves for added texture and flavor. Serve hot and enjoy this creamy, savory delight.

Notes

  • Use crimini mushrooms for a deeper, earthier flavor, but any mushroom variety works well.
  • For the coconut milk, scoop out only the cream layer for the creamiest texture.
  • If you prefer less salt, reduce or omit the added sea salt as miso paste already adds saltiness.
  • To make the garnish crispy, sauté mushrooms and sage leaves in a little oil until golden brown before adding to soup.
  • This soup stores well in the fridge for up to 3 days and can be frozen for up to 1 month.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://monicarecipes.com/creamy-white-bean-and-mushroom-soup-recipe/