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 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 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!