Creamy Mushroom Roasted Onion Soup
Indulge in the luxurious flavors of Creamy Mushroom Roasted Onion Soup, a comforting dish that combines the earthiness of cremini mushrooms with the sweet, caramelized depth of roasted yellow onions. This hearty recipe features a rich blend of sautéed garlic, fresh thyme, and velvety heavy cream, all brought together in a flavorful vegetable stock base. The optional flour adds an extra layer of thickness, while an immersion blender ensures a silky-smooth texture. Topped with a sprinkle of fresh parsley and served piping hot, this soup is perfect for cozy evenings or as an elegant starter. Easy to prepare in under an hour, it’s a bowl of warmth brimming with rustic charm and irresistible aroma.
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Recipe Information
Ingredients
- 2 large Yellow onion
- 3 tablespoons Olive oil
- 500 grams Cremini mushrooms
- 3 large Garlic cloves
- 2 tablespoons Butter
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Thyme (fresh)
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Flour (optional for thickening)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the onions and slice them into wedges. Toss them with 1 tablespoon of olive oil and a pinch of salt. Spread the onions on a baking sheet lined with parchment paper.
Roast the onions in the oven for 25-30 minutes, or until they are caramelized and tender. Remove from oven and set aside.
While the onions roast, clean the mushrooms by gently wiping them with a damp paper towel and slice them thinly.
Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium heat.
Add the sliced mushrooms to the pot and sauté for about 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes until fragrant.
Sprinkle the flour (if using) over the mushrooms and stir well to coat everything evenly. Cook for another 1-2 minutes.
Pour in the vegetable stock, stirring to combine. Add the roasted onions, thyme, bay leaf, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches to puree.
Stir in the heavy cream until fully incorporated and adjust seasoning with more salt or pepper as needed.
Serve the soup hot, garnished with chopped parsley and a drizzle of cream if desired.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
