Creamy Roasted Mushroom Soup Recipe

Creamy Roasted Mushroom Soup Recipe

Creamy Roasted Mushroom Soup

Preparation Time: 15 mins
Cooking Time: 1 hr 10 mins
Servings: 4

A creamy soup full of mushroom flavor with minimal added fat.

  • 3 Tablespoons Olive Oil
  • 3 Pounds Mixed Mushrooms (Button, Shitake, Cremini, or Portobello), Cleaned & Chopped
  • 1 Cup Chopped Onions
  • 3 Cloves Garlic, Peeled & Minced
  • Salt & Pepper
  • 1/2 Medium Potato, Peeled & Cubed
  • 4 Cups Chicken Broth
  • 1 Teaspoon Chopped Fresh Thyme
  • 1/3 to 1/2 Cup Fat Free Half & Half


  • Sautéed Sliced Mushrooms
  • Fresh Thyme Leaves


  1. Preheat oven to 400 degrees F.
  2. Place the mushrooms and onions on a large baking sheet and drizzle with the olive oil.
  3. Toss the mushroom mixture with the oil, season with salt and pepper, and roast for 20 minutes.
  4. Stir the mushroom mixture and add the garlic, stirring to mix, and continue to roast another 10 minutes.
  5. Place the mushroom mixture into a stock pot along with the chicken broth, thyme, and diced potato.
  6. Bring to a boil, then reduce the heat to a simmer and cook until the potato is soft, about 20 minutes.
  7. Taste, and adjust salt and pepper.
  8. Use an immersion blender to puree the soup until smooth.
  9. Return the soup to the pot, and add as much half and half as desired, and heat until thickened.
  10. Keep the soup warm until needed.
  11. Serve the soup into individual bowls garnished with the mushrooms and fresh thyme leaves.
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