Creamy Roasted Mushroom Soup
So creamy, rich, hearty and comforting! The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first!
Greetings from Chicago!
It’s dipping below 30 degrees F here and aside from the deep dish pizza I crushed last night, I really really need a bowl of this mushroom soup!
It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course!
Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for.
And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal.
Either way, please have all the crusty bread ready here to sop up all the mushroom goodness!
Creamy Roasted Mushroom Soup
Ingredients
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 8 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine*
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
- Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
- Serve immediately.
Notes
Did you make this recipe?
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This is ridiculously delicious. Made exactly as written. OMG!
This soup is phenomenal, it tastes like gravy and perfect for dipping rolls. Love it
This soup was so delicious- I have added it to my regular dishes!
I followed the recipe as is but used regular mushrooms. The colour of the end product is much darker than the pictures- did anyone have the same issue? Did I roast the mushrooms too much?
This recipe is a keeper! The soup is delicious and satisfying comfort food. I’ve made it a couple of times and we enjoy it very much each time.
Has become a family favourite. The roasting of the mushrooms makes it.
Delicious, I really like this version. I do a tomato version similar, roasting before purée, so I knew this was something I wanted to try with mushrooms too!
I did purée half of it for my boyfriend, he said he likes it thicker and creamier, but I would’ve liked it either way!
Fantastic!
This was AMAZING! I mostly followed the directions, except I used 4 types of mushrooms (portobello, oyster, chanterelle, shiitake) instead of just cremini (these weren’t available where I live)! I also added 2 shallots and more garlic (personal preference). The soup was bursting with flavour and my husband said he wanted to add this to our weekly dinner rotation. Thank you so much!
The entire recipe is a lot for one person, but I’ve finished the leftovers each time I’ve made it. I love it, especially with french or rosemary bread. I did try it once without the cream and it tasted pretty good without it. But better with it.
Roasted the ‘shrooms yesterday, then found this recipe. Drank all the wine before that so used beer instead. Milk was creamy homemade skim with some 10% cream.
Result: Fantastic. The flavour of the roasted mushrooms came through wonderfully and made for an incredibly delicious soup. Knowing that the fat & calories are reduced by using skim milk makes me even happier. It’s a keeper!
I just finished preparing this soup and it is absolutely delicious! I followed the recipe as is except I sliced the mushrooms and sautéed them instead. It turned out perfectly. It didn’t state to chop the thyme on the second addition but I did. It is so rich and creamy that I don’t even know if the cream is necessary. I didn’t add it since I will probably freeze some for another day but I tasted it both ways in my serving and it’s great either way.
Thank you sharing this delicious recipe!
Yes.. Loved it! I ran out of chicken stock so used beef. No wine; extra water as it was salty.. likely because of the beef stock.. Still was really delicious.. Plan to make it again soon, with chicken stock
So Yummy!!! Instead of heavy cream, I used a good quality unsweetened organic coconut cream. It was soooo delicious.
Love the flavor. I’d just bought Brown Creminis and Chanterelles at Costco and used them. I didn’t have heavy cream so just used 2% milk, a little more than called for. I was heavy handed with thyme and garlic. Added a bit of nutmeg too. Will definitely use this recipe again.
I had leftover mushroom stems & Portobello mushrooms & the cremini mushrooms. Roasted them altogether. This was by far the best mushroom soup I have tasted. Am making it again tonight for my boss who loves mushroom soup.
I have to admit this is the first time i attempted to make soup and this is the one I made. In my opinion , this mushroom soup recipe is the best soup Ive ever eaten . I agree that the secret is roasting the mushrooms first. It seems to bring out the flavour of the mushrooms in a big way. I will most definitely make this again.
Delicious flavor. Easy to make but takes a lot of time with prep of cleaning and drying the mushrooms, then roasting and cooling them. Definitely a keeper. Next time I will simmer more vigorously to thicken broth more.
This is probably the best soup I’ve ever eaten or made. It was so delicious! There is a restaurant around here that makes a wild mushroom soup but it’s so spicy I can’t eat it. This was similar but BETTER! I made a few minor tweaks like the others. I used a mix of mushrooms (portobello, button and baby bella) I roasted the mushrooms a day in advance to cut down on cooking time and added carrots to the mix (next time I’ll add celery at this point). I also added celery seed when roasting. I put fresh celery in when sauteing the onions. I didn’t have a ton of a white wine but this came out so good I’ll probably just skip it next time. After cooking I took about half of the soup and mixed it in my blender to make a thicker/creamier soup. You could probably skip the cream if you do this method. That really made it outstanding. Thank you for such a great recipe!! I’ve been wishing for a soup like this and you came through.
Made with shiitake mushrooms but otherwise exactly as recipe calls for. Absolutely fantastic!
Would like to thicken the sauce a little but not sure what would be the best way without losing the volume/amount and taste of the sauce? Any recommendations?
Made 5 times and will make more!!!
Used leeks instead of onions 1 time!?
Otherwise EXCELLENT!!!
Delicious! Halved the recipe for amount of mushrooms I had on hand, omitted the bay leaves and added extra fresh tthyme. Perfect texture and flavour but may try marsala or sherry next time.
This is amazing mushroom soup. I made this for my Mom & I tonight, and followed your recipe completely, except for the substitutions of dry rose for white wine, and half & half instead of heavy cream, since that is what I had on hand. It was so incredible!!! We loved it and we cannot wait to eat the left-overs. I will definitely be making this again… there is so much depth of flavor, it’s really incredible. Thank you so much for the recipe. I am now your loyal fan! 😀 Ha!