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Roasted Mushroom Soup

a bowl of mushroom soup.
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If you love a creamy soup recipe like I do, then this mushroom soup made with meaty roasted mushrooms, aromatics, seasonings, and cream is for you. It’s so cozy, comforting, and easy to make – it’s definitely a fall-season favorite.

Ingredients

Scale
  • 1 pound cremini mushrooms, halved
  • 1 medium onion, peeled and quartered
  • 1 whole head of garlic, sliced in half lengthwise
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce
  • Optional garnishes: ground black pepper, a drizzle of cream, and a sprinkle of fresh thyme.

Instructions

  1. Preheat your oven to 400°F.
  2. Place the mushrooms and onion on a sheet pan. Drizzle the oil over the top of the veggies, and then sprinkle the thyme, salt, and pepper over the top. Toss to coat them and then place the garlic cut side down on the pan.
  3. Roast the vegetables for 40 minutes or until the mushrooms and onions are tender, stirring halfway through the cooking time.
  4. Set aside a few roasted mushrooms for garnish. Then, transfer the remaining mushrooms and onions to a blender or food processor. Squeeze the roasted garlic out of the skins into the blender– be careful, it will be hot.
  5. Add the vegetable broth and blend until the soup is completely smooth. Transfer the soup to a large pot and place it over medium heat on the stove. Bring the soup to a simmer.
  6. Once the soup is simmering, add the cream, butter, and Worcestershire sauce.
  7. Ladle the soup into bowls and garnish with the reserved roasted mushrooms. Add a drizzle of cream, black pepper, and a few thyme leaves, if using.

Nutrition

Find it online: https://www.girlgonegourmet.com/roasted-mushroom-soup/