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Rich One-Pot Roasted Garlic Mushroom Soup

Roasted Garlic Mushroom Soup
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A creamy and savory soup made with roasted garlic and mushrooms. The roasting process brings out a deep, sweet flavor in the garlic. You can enjoy this soup as a starter or a light meal.

Ingredients

Scale
  • 2 heads garlic
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for dairy version)
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 30 minutes until soft and golden.
  2. While garlic roasts, heat a large pot over medium heat. Add a little olive oil and sauté the onion until translucent, about 5 minutes.
  3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
  4. Squeeze the roasted garlic cloves out of their skins and add to the pot. Stir in the thyme.
  5. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
  7. Stir in the heavy cream if using. Season with salt and pepper. Serve hot.

Notes

  • For a vegan version, use vegetable broth and omit the cream or use a plant-based alternative.
  • You can substitute other mushroom varieties like shiitake or portobello for a different flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/roasted-garlic-mushroom-soup/