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Creamy Mushroom Brie White Bean Soup
5 from 27 votes

Creamy Mushroom Brie White Bean Soup

Creamy Mushroom Brie White Bean Soup blends sautéed mushrooms and garlic with pureed cannellini beans, vegetable broth, and Brie cheese to create a rich, velvety soup. The inclusion of cream cheese and heavy cream adds lusciousness, while subtle seasonings like basil, black pepper, and red pepper flakes infuse warmth and herbal notes. This soup offers comforting earthiness balanced by creamy textures and mild sharpness from the Brie.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 315 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
  3. 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.
  4. 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.
  5. 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.
  6. Next grab your dairy.
  7. 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!]
  8. 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.
  9. Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 315

% 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.