Creamy Mushroom Brie White Bean Soup

Creamy Mushroom Brie White Bean Soup is a delicious way to warm up on a cold day!

Creamy Mushroom Brie White Bean Soup is a delicious way to warm up on a cold day!
Oooooomygosh! So! I’m even more hopelessly tech challenged than I originally thought because I’m having permalink problems with a few of my favorite posts. I’ve been troubleshooting for a few weeks and totally utterly give up. I’m sucking it up and re-posting the recipe so it doesn’t vanish into some weird cyber black hole never to return again. The post itself is gloriously out of context but the soup? The soup is gooooood!

Oh hi!  I’m afraid I have ANOTHER soup recipe.  Please don’t throw things.  I promise this is the last one for a while.  Though my fingers may or may not be crossed behind my back right now because I have one more soup recipe in my draft folder.  Lo siento.  I cant help what happens when inspiration strikes.  I also can’t help the obnoxious happy dance I do around the kitchen when inspiration turns into deliciousness.

This particular recipe resulted in a happy dance, bowl lickage, and a few texts informing the bestie of my intentions to wed this soup.

Today’s recipe remix is a thicker, creamier, protein-packed version of the Mushroom Brie Soup I posted last month.  I think the pilot and the amazon both scoffed when they learned that I’d be adding beans to the soup.  You might be scoffing too!  I, however, am smiling because not only did it work, its freaking delicious too!  *cue yet another obnoxious happy dance* 

Creamy Mushroom Brie White Bean Soup

Creamy Mushroom Brie White Bean Soup

Creamy Mushroom Brie White Bean Soup is a delicious way to warm up on a cold day!

Course Soup
Cuisine American
Keyword Mushroom Brie White Bean Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jenn Laughlin - Peas and Crayons


  • 8 oz button mushrooms sliced
  • 8 oz baby bella portobella mushrooms sliced
  • 15 oz can cannellini beans (drained and rinsed)
  • 4-8 oz brie cheese (rind removed)
  • 1.5 cups vegetable stock
  • 1 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 cup of heavy cream, half and half, or whole milk
  • 1-2 TBSP your favorite healthy oil
  • 2 TBSP cream cheese (room temperature or melted)
  • 1 bay leaf
  • 1/4 tsp basil
  • 2 cranks of black pepper
  • 1/4 tsp salt
  • a pinch of parsley and red pepper flakes to taste


  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!

special diets and swaps

  • vegansarus chefs skip and/or sub the dairy and add wilted kale or spinach
  • brontosaurus chefs make as written above or add kale/spinach too
  • t-rex chefs feel free to use chicken broth or stock if desired – resist urge to add bacon

Gouda makes an excellent sub for the brie if needed!

Serving Suggestion: whip up some crusty garlic bread or toasts to go alongside the soup!

Creamy Mushroom Brie and White Bean Soup

If you’ve been reading, you know it’s definitely happy-dance worthy.  If you haven’t been reading you should probably go sit in the corner. I’ll be in the other corner continuing my happy dance.  Love.  This.  Soup!  Though by normal standards it may make 4 servings… P and I split the pot and called it a day.  The funny part was that I was in utter denial over finishing the soup in a sitting.  Surely there were leftovers!  I must have dreamt of them because when I raided the fridge the following day looking for leftovers, I came up empty handed.  I need to buy more mushrooms.  And Brie.  Oh brie!

So I think after I get one last soup recipe out of my system I’m going to return to my adventures in baking!  You can expect lots of breads and muffins with a few cookies and scones sprinkled in for good measure.  I also have a few healthy veggie side dishes and entrees that I’ve been recipe testing and I may or may not a bit of good news that I will reveal the second it’s unjinxable.  Let’s pretend that’s a real word.  Along with fanfreakingtastic…. As in, I hope you had a fanfreakingtasting weekend and are ready to kick this week’s butt!  And eat your veggies.  Always. 

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  • Jennifer

    Can’t wait to try this one too! I will wait for a chilly day but the mushrooms and brie will definitely be on the grocery list this week

    • Hope you absolutely adore it! <3 Save me a bowl? 😉

  • Georgia

    Loved this soup but did make a couple changes. I wasn’t interested in spending the money for that much Brie at $10-13/lb so just used 2-8 oz wedges. That was plenty. I added 2 cans of drained and rinsed cannellini beans because I like hearty soups. Amped up the heat a bit with more red pepper. Overall great flavor and a big hit with the family!

    • Jenn

      Extra beans and red pepper are always welcome additions in my book! 🙂 Thanks so much, Georgia!

  • It’s like fondue meets soup meets ah-mazing. Fist pump for the win. Repost away my friend if this is what comes out of it.

  • Christine Presto

    Oh wow, this sounds amazing!! The brie alone… can’t handle the yumminess. haha

  • Jeri

    There’s no such thing as too much soup, especially in the fall. And even more especially when it’s mushroom and brie!

  • You had me at “Creamy Mushroom.” This soup looks amazing! Pinning it for sure! And can you ever have too many soup recipes? I think not! As for blogger/techie stuff… some of this crap makes me cross-eyed. It’s not enough to be interested in food, great at cooking, an awesome photographer, and a go-to-girl with a can-do attitude. You ALSO must be a technical wizard capable of solving some of the most confusing problems, ever. I’m with ya.

  • I’m drooling! I would want to take some fancy crackers and dip in the soup, or maybe some toasted baguettes… need. to. make. now.

  • OMG!!! I’m so glad you reposted this because I’d totally forgotten about it…AND? I have some brie in the fridge I was just eyeing yesterday and wondering what to do with it. Obviously it’s a sign! 😉

  • ooooh mushroom and brie is always a phenomenal combination!!!

  • I’ve never used brie in soup, but that looks fantastic. Love the idea!

  • It’s Fall! Time to bring on the soup recipes. 🙂

    • Jenn

      haha since you said so! soup-a-palooza here we go!

  • omg this was a blessing in disguise. Blog style.

    • Jenn

      Glad you think so! I was so confused as to why it vanished off the blog and after tinkering my face off I say eff it, repost! Unconventional but the recipe needs to be made! <3

  • Well I’m glad you re-posted it because it looks delish, but I’m sorry you’re having issues! I have a couple of redirect apps my blog lady set up to redirect from Blogger if that is of any help! 🙂

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