Description
Creamy Roasted Mushroom Soup is the ultimate comfort food for chilly nights. This rich and velvety soup combines earthy mushrooms, aromatic garlic, and fresh thyme, creating a warm hug in a bowl. Perfect for impressing guests or treating yourself, it pairs beautifully with crusty bread. With its simple preparation and delightful flavors, this soup will soon become a staple in your kitchen.
Ingredients
Scale
- 1 lb fresh mushrooms (a mix of cremini and shiitake)
- 1 medium sweet yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss cleaned mushrooms with olive oil and salt on a baking tray. Roast for about 25 minutes until golden brown.
- In a large pot over medium heat, melt butter and sauté onions until translucent. Add garlic and cook until fragrant.
- Pour in vegetable broth along with the roasted mushrooms, add thyme, and simmer for 15 minutes.
- Blend the mixture until smooth using an immersion blender or standard blender (be cautious with hot liquids). Return to pot.
- Gradually stir in heavy cream and season with salt and pepper. Heat through before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg