Roasted Mushroom Soup

This roasted mushroom soup is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is both easy and delicious.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 304 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1 (14.5 ounce) can chicken broth
• 2 onions, sliced
• 1 teaspoon rosemary
• 1 (8 ounce) package fresh mushrooms, halved
• 0.5 cup milk
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup heavy cream, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.

Step 3

Roast mushrooms in the preheated oven until golden brown, about 15 minutes.

Step 4

Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.

Step 5

Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.