Easy Creamy Sun-Dried Tomato and Spinach Soup Recipe

Ingredients

1/3 cup slivered oil-packed sun-dried tomatoes
2 tablespoons oil reserved from the sun-dried tomato jar
2 cups sliced mushrooms
1 cup chopped onion
2 large garlic cloves, minced
1 teaspoon dried basil
1 1/2 tablespoons brown rice flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (32-ounce) container low-sodium vegetable broth
1/2 cup heavy cream
4 cups coarsely chopped fresh spinach
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice, plus more to taste

Directions

Step 1: Sauté the Mushrooms and Onion

Heat the reserved sun-dried tomato oil in a large Dutch oven or soup pot over medium heat.

Add the mushrooms and onion. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have softened and the onion is translucent.

Step 2: Add the Garlic and Basil

Add the garlic and dried basil. Cook for 1 minute, stirring continuously, until fragrant.

Step 3: Add the Flour and Seasonings

Sprinkle the brown rice flour over the vegetables. Add the salt and black pepper, then stir until the vegetables are evenly coated.

Cook for about 1 minute to remove the raw flour taste.

Step 4: Create the Creamy Broth

Gradually pour in the vegetable broth while stirring constantly to create a smooth soup base.

Add the heavy cream and stir until completely combined.

Step 5: Simmer the Soup

Increase the heat slightly and bring the soup to a gentle simmer. Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the flavors have blended and the broth has thickened slightly.

Step 6: Add the Tomatoes, Spinach, and Beans

Stir in the sun-dried tomatoes, spinach, and cannellini beans.

Cook for 2 to 4 minutes, stirring occasionally, until the spinach has wilted and the beans are heated through.

Step 7: Add the Lemon Juice

Remove the pot from the heat and stir in 1 tablespoon of fresh lemon juice.

Taste the soup and adjust the salt, black pepper, and lemon juice as desired.

Step 8: Serve

Ladle the soup into bowls and serve hot. If desired, garnish each serving with freshly grated Parmesan cheese, chopped fresh basil, or a drizzle of olive oil.

Notes

For an even creamier texture, carefully blend 1 to 2 cups of the soup until smooth, then stir it back into the pot before serving.

Cremini, baby bella, white button, and shiitake mushrooms all work well in this recipe.

For a dairy-free version, replace the heavy cream with full-fat coconut milk or an unsweetened plant-based cream alternative. Coconut milk may add a subtle coconut flavor.

Cannellini beans may be replaced with Great Northern beans or navy beans.

For additional flavor, stir a handful of grated Parmesan cheese into the soup just before serving.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave, stirring occasionally.

To freeze the soup, let it cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw it overnight in the refrigerator and stir well while reheating because the creamy broth may separate slightly.

This recipe is naturally gluten-free when prepared with appropriately labeled ingredients. When serving someone with celiac disease or gluten sensitivity, check the vegetable broth, sun-dried tomatoes, cannellini beans, and other packaged ingredients for appropriate gluten-free labeling and prevent cross-contact during preparation.