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Creamy Vegetarian Soup with Mushrooms, Sun-Dried Tomatoes, Beans and Spinach

This delicious 30-minutes soup is ideal for all the soup and quick recipe lovers. Creamy mushrooms with sun-dried tomatoes, spinach and beans. Super delicious, full of flavor, and simple to prepare!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings


  • 10 button mushrooms
  • 8 sun-dried tomatoes in oil
  • 2 large handfuls of fresh baby spinach
  • 2 cups pre-cooked white beans
  • 1 medium sized onion
  • 3 garlic cloves
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup water
  • 5 tbsp cream
  • 1 tbsp white wine vinegar
  • 1 tsp dried thyme
  • salt and black pepper to taste


  • Clean the mushrooms and cut them in half or quarters depending on their size.
  • Finely dice one onion, mince garlic, and thinly slice sun-dried tomatoes.
  • Melt butter in a pot and sauté onions for 5 minutes over low to medium heat, then add mushrooms and tomatoes. Sauté for another 3-5 minutes until soft, add garlic and leave it for one more minute. Then add the flour, and keep stirring for another 2 minutes.
  • Add milk and water, white beans, vinegar, and thyme, and bring to a boil. Simmer for 10 minutes, then add spinach and cream, and season to taste with salt and black pepper. If needed, add more water to make the sauce thinner.
  • Serve with some ice bread for dunkings, drizzle with some olive oil and enjoy!