When you are craving a bowl of comfort that is both nourishing and packed with flavor, this Creamy Sun-Dried Tomato and Spinach Soup is the perfect choice. Tender mushrooms, hearty cannellini beans, vibrant spinach, and tangy sun-dried tomatoes come together in a rich and velvety broth that feels both satisfying and wholesome. The combination of earthy vegetables, creamy texture, and bright lemon creates a soup that is elegant enough for guests yet simple enough for a weeknight dinner.
This easy homemade soup is loaded with Mediterranean-inspired flavors and comes together in just over 30 minutes. The sun-dried tomatoes provide a concentrated tomato flavor that adds depth to every spoonful, while the spinach contributes freshness and color. Cannellini beans add protein and heartiness, making this a filling vegetarian meal that does not sacrifice flavor.
Serve this creamy vegetable soup with crusty artisan bread, garlic toast, or a crisp green salad for a complete and comforting meal. Whether you are looking for a healthy lunch, a cozy dinner, or a make-ahead meal for busy days, this creamy spinach and sun-dried tomato soup is sure to become a favorite.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
6 servings
⅓ cup slivered oil-packed sun-dried tomatoes
2 tablespoons oil from the sun-dried tomato jar
2 cups mushrooms, sliced
1 cup onion, chopped
2 large garlic cloves, minced
1 teaspoon dried basil
1½ tablespoons brown rice flour
½ teaspoon salt
½ teaspoon ground black pepper
1 (32-ounce) container low-sodium vegetable broth
½ cup heavy cream
4 cups fresh spinach, coarsely chopped
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice, plus more to taste
Sauté the Vegetables
Heat the reserved sun-dried tomato oil in a large Dutch oven or soup pot over medium heat.
Add the sliced mushrooms and chopped onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
Add the minced garlic and dried basil. Stir continuously and cook for 1 minute, allowing the garlic and herbs to release their aroma.
Create the Creamy Soup Base
Sprinkle the brown rice flour evenly over the vegetables. Add the salt and black pepper and stir well to coat the mixture.
Cook for about 1 minute to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to ensure a smooth consistency. Add the heavy cream and continue stirring until fully combined.
Increase the heat slightly and bring the soup to a gentle simmer. Once simmering, reduce the heat to medium-low and cook for 8 to 10 minutes. This allows the flavors to blend while the broth thickens slightly.
Add the Spinach, Beans, and Sun-Dried Tomatoes
Stir in the sun-dried tomatoes, chopped spinach, and cannellini beans.
Continue cooking for 2 to 4 minutes, stirring occasionally, until the spinach has wilted and the beans are thoroughly heated.
The soup should appear colorful and vibrant, with the spinach retaining its bright green color.
Finish and Serve
Remove the pot from the heat and stir in the fresh lemon juice.
Taste the soup and adjust the seasoning as needed. Add additional lemon juice if you prefer a brighter flavor profile.
Ladle the soup into serving bowls and serve immediately while hot.
For an extra-special presentation, garnish with freshly grated Parmesan cheese, chopped basil, or a drizzle of olive oil.
For an ultra-creamy texture, blend 1 to 2 cups of the soup and stir it back into the pot before serving.
Cremini mushrooms, baby bella mushrooms, white button mushrooms, or shiitake mushrooms all work beautifully in this recipe.
If you would like a dairy-free version, substitute the heavy cream with full-fat coconut milk or your favorite unsweetened plant-based cream alternative.
Cannellini beans can be replaced with Great Northern beans or navy beans with excellent results.
This soup stores well in an airtight container in the refrigerator for up to 4 days, making it ideal for meal prep.
To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
For additional flavor, stir in a handful of grated Parmesan cheese just before serving.
