Tuesday, January 16, 2018

White Bean and Roasted Garlic Mushroom Soup

I LOVE homemade cream of mushroom soup. I wanted to make a version of this creamy and rich soup but I wanted it made with more protein and no butter or cream. My son and I have been eating lots of vegetables lately in our soups, sauces and stews and it seems to be a great way to have him eat more protein and vegetables in an enjoyable way.  I always make one dinner for us as I do not want to get into the habit of making him something different. I believe that having him involved in the cooking process and letting him taste and smell foods as we go, really encourages him to want to try everything we have for dinner. When we made this soup he tried the mushrooms and white beans after they were roasted and was very interested in helping me puree the vegetables. It does take longer to make a meal with a toddler, and it is definitely more messy but the payoff is WORTH IT! He is a better eater when he is involved in the process.  This was definitely a soup we will be adding to our regular rotation. It was so smooth and extremely tasty. I was able to create a creamy soup without using butter and cream. The beans added that luxurious texture I was looking for and the earthy mushroom flavor still came through. The roasted garlic added a wonderful sweetness and the herbs I decided to use really complimented the dish. I am very pleased with this soup and I cant wait to make it again.  My son loved the final version of this meal and had a great time helping me prepare dinner. If you are looking for a great way to add more vegetables and protein into your family dinners give this soup a whirl. I will be sharing another family favorite later this week.....Hamburger Macaroni Soup. Stay tuned.

Ingredients- serves 4

1 can white navy beans- rinsed well and drained
2 portobello mushrooms- brushed clean and sliced with stems
12 cremini mushrooms- brushed clean and sliced with stems
10 cloves garlic- leave skins on for roasting
2 stalks fresh rosemary
6 sprigs fresh thyme
extra virgin olive oil
salt and pepper
1 container (900ml) no salt added chicken or vegetable stock- I used chicken

Parmesan Crisp Garnish

To make this garnish all you need to do is place the Parmesan on a parchment lined sheet pan and form into circles or any other shapes you want. Bake on 400 degrees until golden. Remove them from the oven and let cool. Store in an airtight container until needed.


  1. Preheat oven to 400 degrees.
  2. Line a large sheet pan with parchment paper.
  3. Add the beans, garlic, mushrooms and herbs to the pan and toss with a good amount of olive oil and salt and pepper. Make sure all the veggies and herbs are coated well with the olive oil. I did not measure the amount I used but just make sure you do not have oil pooling at the bottom of the pan. Everything should be well coated. 
  4. Roast for 30-35 minutes on the center rack of your oven. The garlic cloves should be very soft and the beans will have a golden color. 
  5. Remove the skins from the garlic and discard. Place the garlic back onto the pan.
  6. Remove the herbs from their stems leaving the leaves on the vegetables. 
  7. Set aside 1 cup of the roasted vegetables and herbs for garnish if desired.  
  8. Place the sheet pan of cooked ingredients into a blender and add half a container of stock. Puree until smooth. Add additional stock if you like the soup less thick until your desired consistency is achieved. 
  9. Place the soup into a large pot and bring to a simmer. If you are making the garnish, this is a good time to do so while the soup is lightly simmering. 
  10. To serve the soup:  garnish with olive oil, Parmesan crisps, roasted mushrooms, herbs and beans. 
  11. Enjoy!