This white bean and mushroom soup with rosemary and garlic is so simple to make yet delicious. The flavors of rosemary, garlic, and onion are blended into a creamy base of coconut cream, white beans, and mushrooms that result in a decadently rich soup that will leave you wanting more.
The addition of white beans, mushrooms and coconut cream makes this vegan mushroom soup a warming and hearty soup that is bound to be savored and enjoyed by anyone on a chilly day.
This vegan mushroom soup with coconut milk and coconut cream is the perfect substitute for those with a dairy intolerance. I initially used 1 can of coconut milk but then added in ½ cup of coconut cream which resulted in the best vegan cream of mushroom soup recipe that I have ever tried.
Nothing beats a healthy homemade cream of mushroom soup that is also dairy-free!
I blended the white beans and half of the sauteed mushrooms and onion to make this white bean and mushroom soup extra creamy with bites of sliced mushroom to give some texture.
White Bean and Mushroom Soup Recipe
4 clove garlic
3 cups cooked white beans
3 cups button mushrooms
1 cup of coconut milk
½ cup coconut cream
3 cups vegetable stock
1 tbsp coconut oil
1 tbsp rosemary
Sea salt and fresh cracked pepper to taste
How to cook white beans
To make this white bean mushroom soup you can either use white beans from a can or if you have a pressure cooker it is super quick and easy to cook white beans from scratch in a pressure cooker.
A lady from India gave me one of her extra pressure cookers to cook beans in and the pressure cooker definitely comes in handy and makes it super easy to cook beans fast.
Simply place 1.5 cups of dried white beans in the pressure cooker and cover with water then place the lid on the pressure cooker and tighten. Turn the heat onto medium and cook the white beans until the whistle blows then turn the heat down to low and wait for 1 more whistle and turn the heat off while allowing the beans to cool down for at least 10 minutes before releasing the pressure cooker lid.
Alternatively you can use 3 cups of cooked white beans from a can.
Strain the beans from any excess water using a colander before placing in a medium-size pot with 3 cups of water mixed with 2 vegetable stock cubes, coconut milk, and coconut cream
Finely chop 4 cloves of garlic, dice 1 onion and slice the button mushrooms before adding to a medium size pan with coconut oil and rosemary to saute over medium heat for 10 minutes or until golden.
Take half of the sauteed onion mushrooms and garlic and add to the vegetable stock and white beans and blend with the coconut milk and cream for a thick and creamy base for the vegan mushroom soup before adding in the remainder of the mushrooms and onions to add the texture.
Bring the white bean and mushroom soup to a simmer before serving😊