Roasted Mushroom Soup

Roasted Mushroom Soup

19 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Coffeecrazed

“This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
  3. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
  4. Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
  5. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

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Reviews (19)

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Mushroom soups are fairly standard concoctions; usually some variation of mushrooms, cream, chicken broth and maybe herbs or spices. Most are good. This one is excellent. First, roasting the mushrooms rather than sautéing them not only simplifies the preparation, it also lends a deeper, bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known, and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use, I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky, hearty soup it is deceptively just as substantial and filling. Nicely done.



Very, very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested, it froze and re-heated like a dream! Thank you so much for sharing this.



Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream, I gave it 4 stars. Taste wise, the rosemary and thyme were spot on with the mushrooms, but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again, I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers, definitely worth a try because it may fit your family's tastes.

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Amount Per Serving (4 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 651 mg
  • 26%

Based on a 2,000 calorie diet



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Roasted Cauliflower Soup


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Andouille, Mushroom, and Lentil Soup