Creamy Roasted Mushroom Soup is a rich, flavorful dish that brings out the earthy, umami flavors of roasted mushrooms in a velvety, creamy base. This soup is perfect for chilly days when you want something comforting yet packed with depth and flavor. Roasting the mushrooms intensifies their taste, while fresh herbs, garlic, and a hint of cream make this soup incredibly satisfying.
Creamy Roasted Mushroom Soup
This soup is all about elevating the humble mushroom into a creamy, comforting bowl of goodness. The key is roasting the mushrooms first to concentrate their flavor, which gives the soup a deeper, more intense taste. I love using a variety of mushrooms like cremini, shiitake, and button mushrooms to create a complex flavor profile.
Not only is this soup delicious, but it’s also easy to prepare. It makes a great starter or a light main course when served with crusty bread. You can even prepare it ahead of time, as it stores well and the flavors only get better the next day!
Why You’ll Love This Creamy Roasted Mushroom Soup
If you’re a fan of mushrooms, this soup is going to be a favorite. Roasting the mushrooms brings out their best flavor, while the creamy base makes it luxurious and comforting. I love how this soup strikes the perfect balance between being hearty and indulgent without being too heavy.
It’s also incredibly versatile. You can make it vegetarian by using vegetable broth, or if you want to make it even more indulgent, you can add a splash of cream or milk. This soup is a great way to warm up on cold days, and the roasted mushrooms give it an earthy, robust flavor that’s hard to beat.
Main Ingredients in Creamy Roasted Mushroom Soup
- Mushrooms: A combination of cremini, button, and shiitake mushrooms adds complexity to the soup.
- Garlic and Onion: These aromatics provide a savory base that enhances the flavor of the mushrooms.
- Fresh Thyme: This herb pairs perfectly with the earthy mushrooms, adding a fresh, slightly lemony flavor.
- Vegetable or Chicken Broth: Broth forms the base of the soup and helps carry the roasted flavors throughout the dish.
- Cream: Adds richness and a velvety texture to the soup.
- Butter and Olive Oil: Used for roasting the mushrooms and sautéing the aromatics, adding a buttery richness to the soup.
- Flour: A small amount of flour helps thicken the soup without making it too heavy.
Step-by-Step Instructions for Creamy Roasted Mushroom Soup
Here’s how to make this flavorful, creamy roasted mushroom soup:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Mushrooms: Clean and slice the mushrooms, then toss them with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast the Mushrooms: Roast the mushrooms in the oven for 20-25 minutes, stirring halfway through, until they are golden brown and slightly crispy at the edges.
- Sauté the Onion and Garlic: While the mushrooms are roasting, heat butter and a little olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Add the Roasted Mushrooms: Once the mushrooms are roasted, add them to the pot with the onion and garlic. Stir in the fresh thyme and cook for another 2 minutes.
- Add the Flour: Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add the Broth: Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some of the mushrooms whole.
- Stir in the Cream: Reduce the heat to low and stir in the cream. Simmer for another 5 minutes, but do not let the soup boil.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh thyme and a drizzle of olive oil, if desired.
Tips for the Best Creamy Roasted Mushroom Soup
- Variety of Mushrooms: Using a mix of mushrooms like cremini, shiitake, and button mushrooms will give the soup more depth and complexity.
- Don’t Skip the Roasting: Roasting the mushrooms intensifies their flavor and gives the soup a rich, earthy taste.
- Adjust the Consistency: If you prefer a thinner soup, you can add a little more broth. For a thicker soup, reduce the amount of broth or add a bit more flour when making the roux.
How to Store and Serve
This soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent the cream from separating. You can also freeze this soup for up to 2 months, but wait to add the cream until after thawing and reheating to maintain the best texture.
Serve the soup with crusty bread or a simple side salad for a complete meal. You can also garnish with a drizzle of truffle oil or a sprinkle of parmesan cheese for extra richness
Creamy Roasted Mushroom Soup Recipe
Ingredients
- 1 lb cremini mushrooms sliced
- 1 lb button mushrooms sliced
- ½ lb shiitake mushrooms stems removed, sliced
- 1 large onion diced
- 4 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp flour
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare and Roast the Mushrooms: Clean and slice the mushrooms. Toss them with olive oil, salt, and pepper. Spread them on the prepared baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy at the edges.
- Sauté the Onion and Garlic: In a large pot, heat butter and a little olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Add the Mushrooms and Thyme: Add the roasted mushrooms to the pot, along with the fresh thyme. Cook for another 2 minutes, stirring frequently.
- Add the Flour: Sprinkle the flour over the mushroom mixture and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Add the Broth: Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10-15 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy, or blend part of it for a chunkier texture.
- Stir in the Cream: Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes without boiling.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Serve hot with fresh thyme or a drizzle of olive oil for garnish.