For garlic lovers, this soup is pure heaven. Two whole heads of roasted garlic bring sweetness and depth, while generous amounts of sautéed mushrooms add earthy richness. Together, they create a soup that's bold, aromatic, and utterly addictive.
Roasting transforms garlic from sharp and pungent to sweet and mellow, so don't be intimidated by the quantity. The result is sophisticated comfort food that'll have everyone asking for seconds.
Roasted Garlic Magic
- Sweetness: Roasting caramelizes sugars
- Mellowness: Sharp bite disappears
- Spreadable: Soft, creamy texture
- Versatile: Use in many dishes
Garlic Tips
- Cut top off whole head
- Drizzle with olive oil
- Wrap in foil
- Roast until soft (40 min)
Serving Suggestions
- Garlic bread (obviously)
- Fresh parsley
- Parmesan shavings
- Date night dinner
Garlic Mushroom Soup
Bold soup with roasted garlic and mushrooms.
Nutrition per serving
215Calories
6gProtein
18gCarbs
14gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Roast garlic. Cut tops off garlic heads. Place on foil, drizzle with oil, wrap. Roast at 400°F for 40 minutes until soft. Squeeze out cloves.
-
Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook 10-12 minutes until deeply golden. Add onion and cook 5 minutes. Add thyme.
-
Simmer. Add roasted garlic and broth. Simmer 15 minutes.
-
Blend and finish. Blend half for creamy texture. Stir in cream and heat through. Season with salt and pepper. Serve with parsley.
Recipe Notes
- Shortcut: Use jarred roasted garlic.
- More garlic: Add raw garlic with onion for sharper flavor.
- Vegan: Use olive oil and coconut cream.
- Storage: Refrigerate 4 days. Freezes well.
