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+ servings
Easy vegan soup with Portobello mushrooms and white beans

White Bean Mushroom Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Iryna


  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 onion large, finely diced
  • 16 oz portobello mushrooms thinly sliced
  • 5 c vegetable broth preferably homemade
  • 2 (15-oz) cans cannellini beans rinsed and drained
  • 3 sprigs fresh thyme or 1 tsp of dried thyme
  • ¾ tsp salt
  • ¼ tsp red pepper flakes


  • Heat olive oil in a large pot. Add garlic and cook on medium heat for 1 minute.
  • Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.
  • Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.
  • Remove the thyme from the pot. Take 1-2 ladles full from the pot and puree in a blender.
  • Transfer pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another 1 cup of broth and bring soup to a boil, then remove from the heat.