Roasted Mushroom Onion and Garlic Soup
Savor the velvety richness of Roasted Mushroom Onion and Garlic Soup, a deeply flavorful dish that captures the earthy essence of roasted vegetables. Cremini mushrooms, caramelized onions, and sweet garlic cloves are roasted to perfection with fresh thyme, then blended into a creamy base fortified by a buttery roux and a splash of heavy cream. This comforting soup offers layers of smoky, nutty, and herbaceous notes, making it an ideal choice for cozy evenings or elegant dinner starters. Garnished with fresh parsley and reserved roasted veggies, it pairs beautifully with crusty bread or crackers for a satisfying meal. Perfect for mushroom lovers, this hearty recipe is packed with plant-based goodness and easy to customize to your tastes!
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Recipe Information
Ingredients
- 450 g Cremini mushrooms
- 2 medium Yellow onions
- 5 large Garlic cloves
- 3 tablespoons Olive oil
- 5 sprigs Thyme (fresh)
- 4 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Clean the mushrooms with a damp paper towel and slice them in half or quarters, depending on their size. Peel the onions and cut them into wedges. Keep the garlic cloves whole but remove their outer skins.
On a large baking sheet, toss the mushrooms, onion wedges, and whole garlic cloves with 3 tablespoons of olive oil, 3 sprigs of thyme, salt, and pepper. Spread the vegetables out in an even layer.
Roast the vegetables in the preheated oven for 25–30 minutes, stirring halfway through, until the mushrooms are golden and the onions and garlic are soft and caramelized.
Once roasted, remove the baking sheet from the oven. Set aside to let the vegetables cool slightly, and discard the thyme sprigs.
In a large pot over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly to prevent burning.
Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.
Add the roasted vegetables to the pot, reserving a few for garnish if desired. Let everything simmer for 10–15 minutes to meld the flavors.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some vegetable pieces intact.
Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley and the reserved roasted vegetables. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1055 mg | 22% | |
*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.
