Creamy Balsamic Mushroom Soup

Creamy Balsamic Mushroom Soup

If there is one thing I know how to make, it’s a super healthy, creamy vegan soup 🙂

I first got into the whole pureed soup thing around 3 years ago when I did my first Clean Program cleanse. I needed to have a liquid dinner, and was getting really sick of smoothies. I tried their Chipotle Black Bean Bisque, and it seriously changed my life… 

Ok, so maybe not my life. But it was freaking amazing, and definitely changed my view on soups in general. After that I started experimenting with other types of pureed soups. I realized it was SO easy to cut out butter, heavy cream, and anything else bad for you, and still get a soup that is creamy and delicious! The secret is cannelloni beans. They create the perfect texture, while also adding protein!

Today we have an amazing Creamy Balsamic Mushroom Soup, which is low in fat and calories yet full of flavor. 🙂

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Creamy Balsamic Mushroom SoupCreamy Balsamic Mushroom Soup

Creamy Balsamic Mushroom Soup  
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Ingredients
  1. 1 1/2 tablespoons of coconut oil/olive oil
  2. 1/2 red onion, chopped
  3. 3 cloves of garlic, minced
  4. 1 package of baby bella mushrooms, stemmed removed and sliced
  5. 1 package of sliced shiitake mushrooms
  6. 2 portobello mushrooms, stems removed and sliced
  7. 1 teaspoon thyme
  8. 1 teaspoon oregano
  9. 1 can of organic cannelloni beans, drained and rinsed
  10. 2 tablespoons balsamic vinegar
  11. Vegetable broth
  12. Sea salt & pepper to taste
Instructions
  1. In a medium pot, add coconut oil/olive oil over medium heat.
  2. Add the onions and garlic and sauté for a few minutes until tender and fragrant.
  3. Add all of the chopped mushrooms, thyme, oregano, a dash of sea salt and pepper, and the 2 tablespoons of balsamic vinegar and mix through.
  4. Allow to sauté for 3-4 minutes.
  5. Add the beans and mix through.
  6. Pour water or vegetable broth over the mushroom mixture until just covered.
  7. Cover the pot and allow to simmer for 10-15 minutes.
  8. Pour into a standing blender or use an immersion blender to blend until smooth.
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  • I really want to make this for my 12 year old. She loves mushrooms and shouldn’t have dairy. I’m concerned about the color, however, from the photos. The soup looks a little gray. My daughter is not very food adventurous and I don’t want her to form any opinions before I can even get her to taste the soup. Any ideas on making the color more appealing? Thx!

    • Hey Tracy, unfortunately that’s the color you get from mushrooms and white beans! Why don’t you have her make it with you! That way she can see exactly what goes into the soup and will hopefully be more willing to try it. I would hate to add anything else to it because it would alter the flavor. And it’s just so good how it is 🙂