Creamy Mushroom Brie White Bean Soup
User Reviews
5
Creamy Mushroom Brie White Bean Soup
Description
This soup starts by sautéing button or baby bella mushrooms in olive or avocado oil until tender, with garlic added toward the end for fresh aroma. Separately, cannellini beans and diced onions are boiled with vegetable broth and a bay leaf, then seasoned with salt, black pepper, basil, and optional red pepper flakes before simmering. After simmering, the beans and broth are pureed until smooth, providing a creamy base.
The mushroom mixture is reintroduced, along with additional herbs and spices, and the soup is finished with Brie cheese, cream cheese, and heavy cream to enrich the body and add indulgent flavor and texture. The Brie rind is removed to ensure a smooth finish. The result is a creamy, savory soup showcasing mushroom earthiness complemented by bean creaminess with subtle spicy and herbal accents.
This soup can be enjoyed as a warm starter or light main course, offering vegetarian-friendly nourishment with complex flavors and smooth mouthfeel. Adjust creaminess by substituting half-and-half or whole milk if desired. The recipe notes that nutrition facts are estimated and can be adjusted.
Ingredients
- 1 lb button mushrooms or baby bella mushrooms, sliced
- 15 oz cannellini beans drained and rinsed, 1 can
- 8 oz Brie cheese (rind removed)
- 1.5 cups vegetable broth or stock
- 1 cup onion finely diced
- 3 cloves garlic minced
- ½ cup heavy cream or half and half or whole milk
- 1-2 TBSP olive oil or avocado oil
- 2 TBSP cream cheese
- 1 bay leaf
- ¼ tsp basil
- ¼ tsp black pepper
- ¼ tsp salt
- parsley to taste, a pinch
- red pepper flakes to taste, a pinch
Instructions
- Drizzle a little olive/avocado/coconut oil at the bottom of a large pot/pan and saute mushrooms until tender, adding the minced garlic towards the end.
- While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
- Reduce to medium-low heat and add a bay leaf, 1/4 tsp of salt, a crank or two of black pepper, 1/4 tsp of basil and a pinch of red pepper flakes [optional] and simmer for around 15-20 minutes.
- Once the flavors have had some time to mingle, remove the bay leaf and puree the beans/broth [in batches if needed!] with an immersion blender [or a vitamix-type blender] until the beans are creamy and perfectly smooth.
- Return to the pot and add your sauteed mushrooms and garlic along with the basil, parsley, red pepper flakes, salt and pepper to simmer along with your soup.
- Next grab your dairy.
- All I had on hand was some coconut milk creamer [thickened, unsweetened coconut cream] so I added a little cream cheese to add extra creaminess to the broth. If you're using half and half or heavy cream you can skip the cream cheese. [or go nuts and add both - up to you!]
- Reduce heat so it's at the lowest setting and stir in your dairy of choice. I added the thickened coconut milk and cream cheese this time.
- Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
- Taste test, adjust brie and seasonings as desired and serve alongside some crusty garlic bread for a filling and flavorful lunch or dinner! It also makes a great starter to any meal; simply serve up smaller bowls!
Notes
- Use Brie without rind for a smoother texture and avoid bitterness in the soup.
- The soup can be made with button or baby bella mushrooms based on preference.
- Optionally include red pepper flakes to add a gentle warmth without overpowering the flavors.
- To adjust creaminess, substitute heavy cream with half-and-half or whole milk as suits dietary needs.
- This soup provides a comforting vegetarian option rich in savory mushroom and creamy white bean flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 949mg | 40% |
| Potassium | 594mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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