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Vegan Creamy Mushroom, Sun-Dried Tomatoes, Spinach and White Bean Soup

Reviewed by Amber Shuey, FMCHC of Forum Health Tampa

Eat Good - Feel Good!

This Vegan Creamy Mushroom with Sun-Dried Tomatoes, Spinach and White Bean Soup is the perfect soup for the season. It’s delicious and only takes 30 minutes!



  • 16 oz baby Bella mushrooms
  • 6-8 sun-dried tomatoes in oil
  • 2 large handfuls of fresh baby spinach
  • 2 cups white beans
  • 1 medium sweet onion
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp almond flour
  • 1/2 tbsp Italian herbs
  • 3 cups extra creamy oat milk
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste



Clean mushrooms and cut them in half or quarters depending on their size.


Finely dice onion, mince garlic and thinly slice sun-dried tomatoes.


Melt vegan butter in a Dutch oven and saute. Onions for 5 minutes over low to medium heat.


Add garlic, tomatoes and mushrooms and saute for another 8 minutes.


Add almond flour and stir another 2 minutes.


Add oat milk, white beans, vinegar and herbs. Bring to a boil.


Simmer for 10 minutes then add spinach and stir another 5 minutes.


Drizzle with some of the left over sun-dried tomato oil.