Imagine a soup so rich, so velvety, and so intensely flavorful that it transforms an ordinary meal into an extraordinary culinary experience. This Creamy Roasted Mushroom Soup is not just another recipe - it's a warm hug in a bowl that will transport your taste buds to a world of deep, earthy flavors and luxurious creaminess. Whether you're a mushroom lover or someone looking to impress dinner guests, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the mushrooms, enhancing their flavor.
- In a large mixing bowl, combine the sliced mushrooms, chopped onion, and minced garlic. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss everything together until the mushrooms and onions are well-coated with the oil and seasoning.
- Spread the mushroom mixture evenly on a baking sheet lined with parchment paper. Make sure the vegetables are in a single layer to ensure even roasting.
- Roast the mushrooms in the preheated oven for about 20 minutes, or until they are golden brown and tender. Stir halfway through the roasting time to ensure even cooking.
- While the mushrooms are roasting, heat a large pot over medium heat. Once hot, add the roasted mushroom mixture to the pot.
- Pour in the 4 cups of vegetable broth and bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes to let the flavors meld together.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
- Stir in 1 cup of heavy cream, mixing well to combine. Allow the soup to heat through on low for another 5 minutes, but do not let it boil.
- Adjust seasoning with additional salt and pepper if needed. Taste the soup to ensure the flavors are balanced.
- Once ready, ladle the creamy roasted mushroom soup into bowls. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve the soup warm, accompanied by crusty bread or a side salad for a complete meal.
Tips
- Choose the Right Mushrooms: Use a mix of mushroom varieties like cremini, shiitake, or button mushrooms for a more complex flavor profile.
- Don't Overcrowd the Baking Sheet: Ensure mushrooms are in a single layer while roasting to achieve that perfect golden-brown caramelization.
- Blending Technique: If using a standard blender, let the soup cool slightly and blend in small batches to prevent hot liquid from creating pressure.
- Cream Temperature Matters: Add cream at the end and heat gently to prevent curdling.
- Garnish Creatively: Experiment with garnishes like crispy bacon bits, toasted pine nuts, or a drizzle of truffle oil for extra sophistication.
- Make Ahead Friendly: This soup actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Dietary Modifications: For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 8g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 80mg
