Loaded with roasted mushrooms, garlic and parmesan cheese, this Mushroom Soup is creamy, rich and delicious. An easy mushroom soup recipe you’re sure to love!
It’s been way too long since we last discussed soup!
But, first. Happy Sunday, pal!
Tell me, how is your weekend going! Are you having a wonderful time? Are you stuck indoors staring at the crazy-cold that is right outside of your door? Is there snow? ICE? Do tell! Because that is ALL I see! And it’s ICY. And I just rhymed.
Now, get over here, we have mushroom soup to talk about.
The key to this soup-awesomeness is the roasted mushrooms.
Tossing vegetables, or fungi, into the oven is one of my favorite pastimes. Breaking veggies down into releasing those sweet and smoky flavor notes is down right marvelous.
If I can digress for a moment, I’d like to briefly mention that if someone you know does not like vegetables, feed them roasted veggies. Trust me. Start with my Roasted Green Beans. I insist.
On to ‘shrooms.
I’m notorious for making a huge pot of soup every other day, especially during the winter months. Last night we had Minestrone, two days ago we had my Roasted Tomato Soup, and a week before that we had this hearty mushroom soup. It was everything I needed.
This soup went from whole mushrooms, then they were moved to a hot oven, and then to our favorite appliance, the blender.
With only a few fresh ingredients, the soup is incredibly simple and majorly satisfying. Me thinks it should be your Sunday Suppah!
Go awn now, ENJOY!
Roasted Creamy Mushroom Soup
Ingredients
- 2- pounds small button mushrooms
- 2 small yellow onions , sliced
- 4 garlic cloves , smashed
- 1 tablespoon dried Italian Seasoning
- salt and fresh ground pepper , to taste
- 3 tablespoons olive oil
- 3 thyme sprigs , leaves removed
- 1/2 cup shredded parmesan cheese
- 2 cups vegetable stock , divided
- 1 to 2 cups water
Instructions
- Preheat oven to 400.
- Line a baking sheet with foil and set aside.
- In a large mixing bowl combine mushrooms, onions, garlic, Italian Seasoning, salt, pepper and olive oil; toss to coat.
- Spread in one layer on previously prepared baking sheet.
- Bake for 30 minutes, or until vegetables are roasted and tender.
- Remove from oven and let stand 5 minutes.
- Transfer vegetables to a blender.
- Add thyme leaves, parmesan cheese and 1 cup vegetable stock.
- Blend until completely smooth. (Depending on the size of your blender, you may have to blend in batches.)
- Transfer soup to a stockpot and add remaining vegetable stock and 1 cup water.
- Stir and cook over medium-high heat until heated through.
- If soup is too thick, add water as needed.
- Taste for seasoning and adjust accordingly.
- Remove from heat and ladle into bowls.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Nice soup Katerina. I didn’t blend the soup fully. Although it didn’t look as good, one could bite individual bits and that was flavoursome. ( I also added a pinch of chilli flakes..)
The recipe looks yummy, I am trying tonight but would first like to know how many portions is meant to make? Thanks.
Hi! I would say around 6 cups.
IS THERE A WAY TO SEND YOU A PICTURE OF YOUR CREATION THAT I HAVE MADE. WHEN THEY COME OUT SO GOOD I JUST WANT YOU TO SEE YOUR PERFECTION.
You’re the BEST, Janet!! ♥ I can’t wait to see it!! XO If you have a Facebook account, you can always post the picture on my Facebook Page https://www.facebook.com/diethood/
If that doesn’t work for you, you can always email the picture to me at katerina@diethood.com
the food looks nice
thank you for the recipe
I’m not a huge fan of mushrooms, but I do have a lot of recipes that call for mushroom soup. I have been wondering about making my own and freezing it to add to casseroles etc. Do you think it would freeze well?
Hi Patty! Yes, that would work! It freezes very well.
Thanks!
Kate, this looks incredible! I’m a huge fan of mushrooms and soup. Can’t wait to try this!
That’s just the kind of soup I want to curl up with on a cold winter day!
I love a good bowl of soup on a cold winter day. This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds http://bit.ly/1BXdrnz
Cheers,
Lori
It’s been way too long since I’ve had a bowl of mushroom soup. This looks amazing! Can’t wait to dig in to a big bowl 🙂 Happy New Year!
This is just what I need to start the week. It is frigid cold!
How great, any dish involving mushrooms and thyme makes me happy!
This will be a new flavor for us, I can’t wait to try it.
I love mushroom soup so much and then you go further and roast mushrooms first! I can only imagine the depth of flavour that would bring. Quadruple Yum! Not sure why ‘quadruple’ but there you have. Also, is it just me or the blog layout looks a bit different? Either way, I love it. Happy Sunday, Kate!
Yes, I upgraded!! 😀 Thank you, Julia!
Wow that looks amazing! So creamy and rich 🙂
Thank you, June!! 🙂