Roasting mushrooms concentrates their flavor dramatically - all that moisture evaporates, leaving behind pure, intense mushroom essence. This soup takes advantage of that transformation, creating a depth of flavor that no stovetop method can match.
The roasted garlic becomes sweet and mellow, the onions caramelize, and everything combines into something truly special. This is mushroom soup elevated to restaurant quality.
Why Roast?
- Concentrated flavor: Moisture evaporates
- Caramelization: Natural sugars brown
- Depth: Complex Maillard reactions
- Hands-off: Oven does the work
Roasting Tips
- Single layer on sheet
- Don't crowd
- High heat (425°F)
- Flip halfway through
Serving Suggestions
- Fresh parsley
- Drizzle of truffle oil
- Crusty bread
- Perfect for special occasions
Roasted Mushroom Soup
Deeply caramelized from oven-roasting.
Nutrition per serving
225Calories
7gProtein
16gCarbs
16gFat
3gFiber
4gSugar
Ingredients
Instructions
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Roast vegetables. Preheat oven to 425°F. Toss mushrooms with 3 tablespoons oil, salt, and pepper. Spread on sheet pans (don't crowd). Add onion quarters. Drizzle garlic head with remaining oil, wrap in foil. Tuck thyme sprigs around. Roast 25-30 minutes until deeply golden.
-
Blend. Squeeze roasted garlic from skins. Add to blender with roasted mushrooms, onion, thyme leaves, and half the broth. Blend until smooth.
-
Simmer. Transfer to pot. Add remaining broth. Simmer 10 minutes. Stir in cream and heat through.
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Serve. Season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Two sheet pans: Don't crowd mushrooms or they'll steam.
- Vegan option: Use coconut cream instead of dairy.
- Reserve some: Keep whole roasted mushrooms for topping.
- Storage: Refrigerate 4 days. Freezes well without cream.
