The creamy rich mushroom-y flavor of the traditional Green Bean Casserole, but in soup form! This Green Bean Casserole Soup is SO much easier for the balancing act that is Thanksgiving. It really does taste like the beloved green bean casserole. With lots of creamy mushroom flavor and chunks of tender green beans. You can serve it with the traditional Crispy Fried Onions on the top, if you like, for a lovely bit of crunch.
It’s nearing Thanksgiving time, so many of us are turning to the traditional Green Bean Casserole. I adore Green Bean Casserole. But I also love soup! So I thought it would be fun to try a new spin on the Green Bean Casserole.
Funny I went out and bought some of the French’s Crispy Fried Onions just for this soup. But then completely forgot to sprinkle some on top when it came time for the photo session. I didn’t forget the next time I heated some up to enjoy my yummy soup!
Why is this soup easier than the casserole? Because you can make it ahead of time. Because you don’t need to use any precious oven space to bake it. So while you’re trying to cook up the turkey and whatever else you have planned that needs baking like the dinner rolls, you can let the soup warm in a crockpot on the side. I threw in some potato as well, which helped thicken the soup, and also provides even more of a Thanksgiving flavor.
By the way, instead of cream of mushroom soup that most Green Bean Casserole recipes call for, I used real mushrooms. And then blended some of the mushrooms and other veggies with cream cheese to add that creamy goodness. And to help thicken the soup.
I started out with just 1 cup of milk, but I think it needs more like 1 1/2 to 2 cups. Adjust the amount to thin the soup to the level that you prefer.
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Easy Green Bean Casserole Soup from Scratch
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: About 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 Tablespoons grass-fed butter
- 2 cups chopped onion
- 1 large stalk of celery, chopped
- 1 carrot, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 3 cups chopped mushrooms
- 1 small red potato, small dice (about 1/2 cup)
- 1 cup chicken or vegetable broth
- 1 bay leaf
- 3 oz. cream cheese
- 2 1/2 – 3 cups frozen green beans, chopped
- 1 – 2 cups milk or half & half (light cream), or to taste
- 2 – 3 teaspoons Better than Bouillon chicken or vegetable flavor
- A couple sprigs fresh thyme or 1/2 teaspoon dried thyme (or to taste)
- A pinch of nutmeg
- Salt (or bacon mushroom salt) & freshly ground pepper, to taste
- For garnish: french fried onions (optional)
Instructions
- In a medium saucepan over medium heat, melt the butter, then add the onion and saute for about 10 – 15 minutes, until the onions start to brown and caramelize. Add the celery, carrot, garlic and mushrooms. Cover and cook for several more minutes, stirring frequently, until the mushrooms and celery are tender.
- Stir in the potato, broth and bay leaf. Cover again and let cook until the potato chunks are tender. (Larger chunks will take longer to cook.)
- Scoop up about 1 cup of the veggies with some of the broth and put in a blender with the cream cheese. Blend until smooth, then stir back into the soup. Add the green beans, 1 cup milk, the Better than Bouillon, thyme and nutmeg. Cook until the green beans are tender and hot. Taste and add salt & pepper (or additional Better than Bouillon) to your liking. At this point, the soup will be VERY thick and chunky. If you want the soup to be thinner, add more milk.
- Serve hot, topped with Crispy Fried Onions (if desired). Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
