Creamy Roasted Mushroom Soup

I seem to be on a soup binge lately and find myself making two or three new soups every week. Although we do have a number of all time favorite soup recipes, I get bored of making the same thing too often, so I am always thinking of new soups to try. We really do love soups though, and often enjoy a big bowl of soup for lunch, although soups like this delicious creamy mushroom soup are also great served as a first course for a special weekend meal or when entertaining. This easy soup is full of mushroom flavor as the mushrooms are roasted first before the rest of the ingredients are assembled. I used a combination of mushrooms which are sold as a wild mushroom mix at my local specialty store, but you can use any combination of mushrooms that you prefer. I used fat free half and half along with half a potato to help create a creamy texture without added fat, and I kept the garnish on the soup simple, topping each bowl with some sautéed mushroom slices as well as some fresh thyme. Other garnish ideas to consider would be toasted slices of crusty bread topped with goat cheese, or crumbled crispy pancetta bits.

Buon Appetito!
Deborah Mele 2012

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Creamy Roasted Mushroom Soup

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 1 hr 10 mins

A creamy soup full of mushroom flavor with minimal added fat.


3 Tablespoons Olive Oil
3 Pounds Mixed Mushrooms (Button, Shitake, Cremini, or Portobello), Cleaned & Chopped
1 Cup Chopped Onions
3 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/2 Medium Potato, Peeled & Cubed
4 Cups Chicken Broth
1 Teaspoon Chopped Fresh Thyme
1/3 to 1/2 Cup Fat Free Half & Half
Sautéed Sliced Mushrooms
Fresh Thyme Leaves


Preheat oven to 400 degrees F.
Place the mushrooms and onions on a large baking sheet and drizzle with the olive oil.
Toss the mushroom mixture with the oil, season with salt and pepper, and roast for 20 minutes.
Stir the mushroom mixture and add the garlic, stirring to mix, and continue to roast another 10 minutes.
Place the mushroom mixture into a stock pot along with the chicken broth, thyme, and diced potato.
Bring to a boil, then reduce the heat to a simmer and cook until the potato is soft, about 20 minutes.
Taste, and adjust salt and pepper.
Use an immersion blender to puree the soup until smooth.
Return the soup to the pot, and add as much half and half as desired, and heat until thickened.
Keep the soup warm until needed.
Serve the soup into individual bowls garnished with the mushrooms and fresh thyme leaves.


4 Responses to “Creamy Roasted Mushroom Soup”

  1. 1
    Rachel — February 29, 2012 @ 9:07 pm

    This soup looks so good … but can you think of a good substitution for thyme? For some reason every time I try to use it, my family doesn’t care for it.


    Deborah Reply:

    Have you tried Lemon Thyme? You could also use oregano or rosemary.


  2. 2
    Sarah — May 11, 2014 @ 3:44 am

    Ever searching for a great soup for every great vegetable, I had yet to find a memorable recipe to file under mushrooms. This qualifies – maybe the volume of mushrooms or the method of cooking or both, but it is an amazingly heart warming and oh so tasty soup.


    Deborah Reply:

    Sarah, glad you enjoyed it. Thanks for sharing!


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