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 soup though, and often enjoy a big bowl of vegetable soup for lunch. Soups like this delicious creamy mushroom soup are also great served as a small portion starter for a special weekend meal or when entertaining guests.
This easy soup is full of mushroom flavor as the mushrooms are roasted first before the rest of the ingredients are assembled which intensifies their flavor. I used a combination of mushrooms which are sold as 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 too much added fat. 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. Although I kept my soup quite thick, if you prefer a looser soup, simply thin it with some vegetable or chicken broth.
Buon Appetito!
Deborah Mele Revised 2020
Creamy Roasted Mushroom Soup
A creamy soup full of mushroom flavor with minimal added fat.
Ingredients
- 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
Garnish:
- Sautéed Sliced Mushrooms
- Fresh Thyme Leaves
Instructions
- 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.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 1039mgCarbohydrates: 33gFiber: 9gSugar: 14gProtein: 11g
I made this over the weekend. I have made other mushroom soups before while looking for one to satisfy me and compare to one I used to get at a restaurant years ago. This one did the trick. While not exactly like the one I remembered, it was by far the closest I have found. I loved the mushroom forward flavors. (Most other recipes I tried just weren’t mushroomy enough!) The roasting really enhanced that. This is being saved as a go to soup for me. Thank you for posting it!
Stumbled onto your blog/recipes looking for a asparagus risotto that had been described to me from Flavia an Italian now living in America. Her description was very similar to your recipe.
She had mentioned finding this recipe on the internet and she had made it over a year ago.
So will try this soon, feeling extra lucky to have found you, like your fresh to the table concept. I make Whole Foods scratch cooking, and this time of year I tend to make and love to have soup.
I make mushroom soup for bowl or for recipes, I will use your roast method, easier than the method I use on top of stove, will improve the flavor even more I think.
I had chicken, vegetables and cannoli bean soup today for lunch, creamed squash yesterday and have French onion thawed for tomorrow. Best thing about soup make enough to giveaway and freeze. This time of year soup is a mainstay.
Look forward to trying some of your recipes.
I am from Kalamazoo Michigan, still have a lake cottage outside Kalamazoo. Live in the Twin Cities now. My name is Jill Sterling , very nice getting to know you through your blog.
This mushroom soup is so good; much better than any I have made previously. Used a combination of button and baby bellas. Roasting the mushrooms. Makes such a difference!