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Roasted Mushroom Soup

Rated as 4.58 out of 5 Stars

"This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!"
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Ingredients

45 m servings 303 cals
Original recipe yields 4 servings

Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
  3. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
  4. Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
  5. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Nutrition Facts


Per Serving: 303 calories; 28 g fat; 10.6 g carbohydrates; 4.6 g protein; 61 mg cholesterol; 651 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 33 Ratings

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Most helpful positive review

Mushroom soups are fairly standard concoctions; usually some variation of mushrooms, cream, chicken broth and maybe herbs or spices. Most are good. This one is excellent. First, roasting the ...

Most helpful critical review

I followed the recipe exactly and was really looking forward to it, but it tasted primarily like onions. I've since checked other recipes and I am not sure why this one calls for two onions wit...

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Mushroom soups are fairly standard concoctions; usually some variation of mushrooms, cream, chicken broth and maybe herbs or spices. Most are good. This one is excellent. First, roasting the ...

Very, very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor...

Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream, I gave it 4 stars. Taste wise, the rosemary and thyme we...

The rosemary and garlic roasted mushrooms gave aromatic flavor, the thyme simmered with the onions and garlic, and it all blended amazingly into a fragrant, creamy soup. I cut the oil and butter...

Yummy! I skipped the cream/milk. Added more broth and thickened it with a roux at the end. Also added some tumeric for pretty golden color!

It tastes good, but I thought it was missing some creaminess and texture, so I added chunks of potato and used hand blender to crush some of it, left some chunks though... since soup was almost ...

Mushrooms always disappear around me way too quickly, so I made a triple batch of this. :) I used a combination of shitake, white button, and portobello mushrooms, and replaced one of the onions...

I used three cartons of button mushrooms (on sale; couldn't resist), which was a bit more than doubling it. I roasted the shrooms 20 minutes with some fresh rosemary sneaked from my neighbor's b...

This was great mushroom soup. It was even better the second day after the flavors had time to work together. I used 3/4 cup skim milk and 1/4cup of cream so probably not as rich but still delic...