Roasted Onion Mushroom Soup
Elevate your soup game with this richly flavored Roasted Onion Mushroom Soup, a comforting blend of oven-caramelized onions and earthy button mushrooms, infused with fresh thyme and garlic. This hearty soup begins with a roasting step that brings out deep, sweet, and savory notes from the vegetables, creating a perfect base. A velvety texture is achieved by blending the soup and finishing it with a drizzle of creamy goodness, all balanced with a hint of black pepper and parsley for a fresh finish. Perfect for cozy evenings, this soup pairs beautifully with crusty baguette slices for dipping. Ready in just over an hour, this recipe is easy enough for weeknights yet elegant enough to impress guests. Whether you’re looking for a vegetarian dinner solution or simply craving a flavorful fall favorite, this Roasted Onion Mushroom Soup is your ultimate go-to.
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Recipe Information
Ingredients
- 4 large Yellow onions
- 450 grams Button mushrooms
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 teaspoons Fresh thyme
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 liter Vegetable broth
- 120 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
- 4 slices Baguette slices (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the onions into thick rings. Place them on a baking tray lined with parchment paper.
Clean the mushrooms with a damp cloth and slice them. Add the mushrooms to the same baking tray as the onions.
Drizzle the onions and mushrooms with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt, and toss to coat evenly.
Roast the onions and mushrooms in the oven for 25-30 minutes, stirring halfway through, until caramelized and tender.
While the vegetables are roasting, mince the garlic cloves and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the flour into the pot, stirring continuously, and cook for 1-2 minutes to create a roux.
Slowly whisk in the vegetable broth to avoid lumps. Bring to a gentle simmer.
Once the roasted onions and mushrooms are done, remove them from the oven and add them to the pot.
Add the fresh thyme, black pepper, and adjust salt to taste. Let the soup simmer for 15 minutes to meld the flavors.
Using an immersion blender, blend the soup to your desired consistency. You can also transfer it to a stand blender in batches if needed.
Stir in the heavy cream and simmer for another 5 minutes without boiling.
Serve hot, garnished with fresh parsley and optional baguette slices on the side.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 53.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4314 mg | 92% | |
*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.
