Roasted Mushroom Soup (2024)

If you happen to be scouting holiday dinner recipes, you should know this mushroom soup is fancy-like, so it’s a great way to start a holiday meal. If you’re more on the lookout for weeknight meals, you should also know it’s not so fussy that you couldn’t whip up a batch for a cozy soup and sandwich situation during the week.

Earthy, meaty mushrooms, fresh herbs, roasted garlic, and a swirl of cream. If you’re a mushroom fan, this one’s a keeper – I think you’re gonna love it.

Ingredients

• Mushrooms
• Onion
• Garlic
• Olive oil
• Fresh thyme leaves
• Kosher salt and black pepper
• Vegetable broth
• Heavy cream
• Unsalted butter
• Worcestershire sauce

Mushrooms: I keep it simple with cremini mushrooms, but any kind of mushrooms will work in this recipe. Portobello mushrooms, shiitake mushrooms, white button mushrooms, wild mushroom mix, or a mix of your favorites – so many options!

Onion: The prep work is pretty easy with this one. Since we’re roasting the veggies, you don’t need to dice or chop the onion – just cut it into chunks.

Garlic: This gets roasted, too, so all you need to do is lop off the top of the head. Once the cloves are toasty golden and soft, you just squeeze them out. It might seem like a lot of garlic for one batch of soup, but no worries – roasted garlic has the most wonderful mellow flavor, so you can use a whole lot more.

Herbs: Thyme leaves add freshness, but you can swap the thyme for fresh parsley or fresh rosemary.

Broth: I like veggie broth because it’s not as strongly flavored as chicken broth – this allows the mushroom flavor to really shine in the soup.

Cream: For the best creamy mushroom soup, use heavy cream. Milk or dairy-free milk won’t give you the same creamy rich result.

How to Make It

Spread the mushrooms in a single layer on a sheet pan. Add the onion and drizzle oil over the veggies. Top them with the thyme, salt, and pepper. Give them a light toss or stir so they’re coated evenly.

Place the head of garlic cut-side down on the sheet pan and then roast the veggies for about 40 minutes at 400°F. Stir the mushrooms around about halfway through the cooking time.

I like to set some of the roasted mushrooms aside for garnish (about 8 slices or so). Transfer the rest of them to a blender along with the roasted onion.

Squeeze the head of garlic to remove the roasted cloves. You might want to let them cool for a minute before doing this because they’ll be hot. Place the cloves in the blender.

Recipe Tips

• Make Ahead: You can roast the veggies a day ahead and blend them with the broth. Store the mixture in the refrigerator overnight. When you’re ready to serve the soup, just warm it up and add the butter, cream, and Worcestershire sauce.
• Freezer Storage: If you want to freeze the soup, I recommend roasting and then blending the soup. Freeze the soup (without the butter and cream) for up to several months. Add the rest of the ingredients when you reheat it.
• Leftovers: If you have leftover soup, it will keep in an airtight container in the refrigerator for a few days.

Happy soup-making,

More Fall Soup Ideas

• Creamy Chicken Enchilada Soup
• Roasted Acorn Squash Soup
• Loaded Potato Soup
• Creamy Butternut Squash Soup

📣Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.