Description
A velvety roasted mushroom cream soup infused with aromatic fresh thyme. This earthy and savory soup is perfect as a comforting appetizer or a light main course.
Ingredients
Units
Scale
- 1 1/2 lbs cremini or mixed mushrooms, sliced
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1/4 cup dry white wine (optional)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sliced mushrooms with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.
- In a large pot, heat remaining olive oil and butter over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and thyme, cooking for another 1–2 minutes until fragrant.
- Stir in roasted mushrooms and cook for another 2–3 minutes. If using, deglaze the pan with white wine and simmer until mostly evaporated.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend soup until smooth, or transfer to a blender in batches. Return to the pot.
- Stir in heavy cream, season with salt and pepper to taste, and heat through without boiling.
- Serve hot, garnished with fresh thyme or parsley.
Notes
- Use a mix of mushrooms like cremini, shiitake, and portobello for deeper flavor.
- For a dairy-free version, use coconut milk or cashew cream.
- Pairs well with crusty bread or a grilled cheese sandwich.
- Soup can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg