Rosemary Mushroom Soup
Warm up with a bowl of creamy, fragrant Rosemary Mushroom Soup, the ultimate comfort food for cozy nights. This recipe features a rich medley of earthy cremini and button mushrooms sautéed with garlic and onion, simmered in a flavorful vegetable broth infused with fresh rosemary. Finished with a splash of velvety heavy cream, this soup achieves the perfect balance of hearty and luxurious. It's easy to customize—blend until smooth or leave it slightly chunky for added texture. Garnished with a sprinkle of fresh parsley, this comforting soup is perfect as an elegant starter or a satisfying main. Ready in under an hour, it’s a go-to for mushroom lovers and anyone craving a cozy, herb-infused meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (finely chopped) yellow onion
- 3 (minced) garlic cloves
- 500 grams (sliced) cremini mushrooms
- 200 grams (sliced) button mushrooms
- 2 sprigs fresh rosemary
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the sliced cremini and button mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Toss in the rosemary sprigs and stir to combine with the mushrooms.
Pour the vegetable broth into the pot, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Remove the rosemary sprigs from the soup and discard.
Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste.
Simmer the soup for another 5 minutes, allowing the flavors to meld together.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 32.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4846 mg | 103% | |
*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.
