Name: Roasted Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 (8 ounce) packages sliced fresh cremini mushrooms; salt and ground black pepper to taste; 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon chopped fresh thyme; 1 tablespoon all-purpose flour; 4 cups chicken stock; 1/4 cup heavy cream

Why You’ll Love Roasted Mushroom Soup Recipe

Roasting the mushrooms brings out deep, caramelised flavours that elevate the soup beyond the usual sautéed version.

The combination of rosemary, thyme, garlic and onions gives the dish aromatic complexity.

With creamy richness from butter, heavy cream and milk, the texture is luxurious without being overly heavy.

It’s simple enough for a weeknight but elegant enough to serve guests.

Versatile—works with a variety of mushroom types and lends itself well to modification.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (8 ounce) package fresh mushrooms, halved
3 cloves garlic, minced, divided
1 teaspoon rosemary
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
1 teaspoon chopped fresh thyme
½ cup heavy cream, divided
1 (14.5 ounce) can chicken broth
½ cup milk
¼ teaspoon ground black pepper

Directions

Preheat the oven to 400 °F (200 °C).
In a bowl, mix the mushrooms with 1 of the minced garlic cloves, rosemary and salt. Drizzle olive oil over the mixture, toss to coat, then transfer to a baking sheet.
Roast mushrooms in the preheated oven until golden brown, about 15 minutes.
Meanwhile, in a large saucepan over medium heat, melt the butter. Add the sliced onions, the remaining minced garlic, and thyme. Cook and stir until the onions are completely soft, about 7–10 minutes.
Combine the roasted mushrooms and the onion–garlic–thyme mixture in the bowl of a blender or food processor, along with about half of the heavy cream. Blend on low until the mixture is combined yet still slightly chunky. Return the blended mixture to the pot.
Stir in the remaining heavy cream, chicken broth, milk and black pepper. Bring the soup to a gentle simmer and cook until the flavours are thoroughly combined, at least 15 minutes.
Adjust seasoning to taste, serve hot.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes

Variations

Use a mix of mushrooms (white button, cremini, shiitake) for greater depth of flavour.
For a vegetarian version, substitute vegetable broth in place of chicken broth.
Add a splash of dry sherry or white wine after roasting the mushrooms to deglaze and add complexity.
For a thicker texture, reserve a few roasted mushroom slices and stir them in at the end, or blend a bit more of the soup.
Garnish with a drizzle of truffle oil or a sprinkle of sautéed mushrooms for presentation.

Storage/Reheating

Store: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
Reheat: Gently reheat on the stovetop over low medium heat, stirring occasionally. If the soup has thickened too much, thin with a little milk or broth.
Freeze: This soup can be frozen for up to 2–3 months. Thaw overnight in the fridge and reheat gently, adding extra liquid if needed.

FAQs

How can I make this soup vegan?

Use vegetable broth instead of chicken broth, omit the butter (or use a plant-based alternative), and substitute the heavy cream and milk with full-fat coconut milk, cashew cream or oat cream.

Can I make this soup ahead of time?

Yes. You can roast the mushrooms and sauté the onions ahead of time, then store both separately in the fridge. When you’re ready to serve, blend and finish with cream and broth.

What mushrooms are best for this recipe?

A mixture works best — combining button mushrooms, cremini and shiitake gives a richer flavour and a more complex taste profile.

How do I adjust the recipe for more servings?

Multiply all ingredients proportionally. Be mindful that roasting time may increase slightly for larger quantities—make sure mushrooms are fully caramelised.

Can I skip the roasting step and sauté the mushrooms instead?

Yes, although roasting develops a deeper, nuttier flavour. Sautéing will work, but the final soup may have a milder taste.

My soup turned out too thin; how can I thicken it?

Simmer uncovered to reduce liquid or blend more of the solids into the soup. You can also stir in a small slurry of flour or cornstarch mixed with cold milk.

Can I use low-fat milk or cream?

Yes, but it may affect the richness and body of the soup. Consider reducing liquid slightly or adding a creamy element like Greek yogurt at the end.

How should I season the soup?

Begin with the salt and pepper as directed, then adjust after simmering. A pinch of nutmeg or smoked paprika can add extra depth.

Is the soup gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure your broth is certified gluten-free to avoid cross-contamination.

Can I garnish or serve the soup with something?

Absolutely. Try sautéed mushrooms, a swirl of cream, chopped herbs, or truffle oil. Serve with crusty bread, croutons or a simple green salad.

Conclusion

Roasted mushroom soup transforms everyday ingredients into a rich, savoury, and comforting dish that’s both simple and satisfying. With its deep roasted flavours, creamy texture and flexibility, it’s a soup you’ll want to revisit often—whether as a cozy meal or a refined starter for guests.