This creamy mushroom soup recipe with rosemary white beans is a great plant-based, dairy free and gluten free alternative to canned cream of mushroom soup with extra protein and fibre!
I don’t care what anyone says – every season is soup season in this household. I was actually inspired to make this creamy mushroom soup recipe after having an amazing mushroom soup from Uber Eats (a place called Carol’s Cheesecake). It was actually completely dairy free, but still strangely creamy.
Table of contents
Why This Recipe Works
If you love a creamy soup, you’re going to LOVE this creamy mushroom soup recipe. It’s flavor-packed, easy to make, and absolutely delicious. I also love this recipe because it’s
- Packed with veggies
- High in protein (18 g per serving)
- 100% plant-based (Vegan)
Mushrooms – Of course we’re going to need mushrooms for this mushroom soup recipe. Mushrooms provide a good source of Vitamin D, fiber , as well as plant based protein!
White Beans (Cannellini Beans) – Not only will white beans add a ton of protein and fibre (making this mushroom soup perfect as a main meal), but they also add body and thicken this soup up without dairy.
Vegetable Stock – Most soups typically use beef or chicken stock, but to keep this recipe plant based vegetable stock is a great and flavorful alternative!
How To Make This Recipe
Step 1: Add half of the olive oil to a large saucepot over medium heat. Add in the mushrooms and half the thyme and rosemary. Sautee mushrooms until golden brown. Remove the mushrooms and place in a bowl or plate.
Step 2: Add the rest of the olive oil to the saucepot along with the garlic, onion, parsnips, celery and remaining thyme and rosemary. Saute until the onions start to soften, about 4-5 minutes. Add the white beans, stock, nutritional yeast and half of the mushrooms and cook for 5 minutes.
Step 3: Transfer to a food processor or blender and puree until smooth. Season generously with salt and pepper and stir in the remaining mushrooms. Garnish with vegan sour cream, pistachios, hemp hearts and thyme leaves.
I like to garnish my soup with a little swirl of vegan sour cream and crushed nuts, but you can serve it just as is.
This soup alone is overall a great balance of carbs, protein, and fat making it a great soup to serve as a meal! But if you’re looking for something extra to pair with this soup I highly recommend a grilled cheese sandwich, roasted broccoli, or a fresh arugula salad!
There is 18 grams of protein in this cream of mushroom vegetarian mushroom soup thanks to the combination of white beans and nutritional yeast.
You can definitely freeze this mushroom soup. I recommend letting it cool completely, then transferring it into 2 serving batches in a freezer bag that you lay flat on a baking sheet in the freezer. Once frozen, then you can stack them in the freezer a bit easier.
You can adapt this mushroom soup recipe to the slow cooker or instant pot. I would recommend using a cup less liquid, however, and if you find its too thick, you can always add more after pureeing.
More Recipes You Might Like
Need more delicious soup inspo like this creamy mushroom soup recipe? Check out of my favorite soup recipes on the blog!
- Yellow Beet Coconut Curry Soup
- Healthy Pizza Soup
- Roasted Cauliflower, Parsnip and Chickpea Soup
- Roasted Fennel Tomato Soup
- 10 Minute Mexican Chicken Tortilla Soup
Creamy Mushroom Soup Recipe | Vegan
- 2 tbsp Olive oil divided
- 1 lb mushrooms sliced
- 1 tbsp thyme leaves only, divided
- 1 tbsp rosemary leaves only divided
- 1 onion diced
- 3 cloves garlic
- 3 celery stalks minced
- 3 parsnips minced
- 2 19 oz cans white beans cannellini beans
- 6 cups reduced sodium vegetable broth
- ¼ cup nutritional yeast
- Lots of cracked black pepper and salt to taste
- To garnish:
- Vegan sour cream
- Pistachios crushed
- Hemp hearts
- Thyme leaves
- Add half of the olive oil to a large saucepot over medium heat. Add in the mushrooms and half the thyme and rosemary. Sautee mushrooms until golden brown. Remove the mushrooms and place in a bowl or plate.
- Add the rest of the olive oil to the saucepot along with the garlic, onion, parsnips, celery and remaining thyme and rosemary. Saute until the onions start to soften, about 4-5 minutes. Add the white beans, stock, nutritional yeast and half of the mushrooms and cook for 5 minutes.
- Transfer to a food processor or blender and puree until smooth. Season generously with salt and pepper and stir in the remaining mushrooms.
- Garnish with vegan sour cream, pistachios, hemp hearts and thyme leaves.
Updated on May 21st, 2023
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
my mushroom hating toddler loved this!❤️
The soup didn’t have as strong of a mushroom flavour as I wanted but I’ll just add more mushrooms next time! Other than that this soup was so easy to make and tasted great, thanks for the recipe!
Abbey Sharp says
Thanks Abby! Good idea to add more mushroom next time.
I have been looking EVERYWHERE for a cream of mushroom soup that is thickened using beans instead of coconut milk and flour. THANK YOU! Would you say this is a good recipe to use for green bean casserole? We have some dairy and gluten allergies in our family so the more natural the better.
Abbey Sharp says
i have never tried tbh but you could give it a go!