Creamy Mushroom Soup
This creamy mushroom soup recipe is 100% homemade, with blended roasted mushrooms, fresh savory herbs, and parmesan cheese. It's ready in under an hour!
Servings: 4
Equipment
Ingredients
- 2 pounds small button mushrooms
- 2 small yellow onions sliced
- 4 cloves garlic smashed
- 1 tablespoon Italian Seasoning
- ¾ teaspoon salt or to taste
- ¼ to ½ teaspoon freshly ground black pepper or to taste
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- ½ cup shredded parmesan cheese
- 3 to 4 cups vegetable stock divided
- 1 cup water you can substitute with more vegetable broth
Instructions
- Prep. Preheat the oven to 400ºF. Line a baking sheet with foil and set aside.
- Roast the mushrooms. In a large mixing bowl combine mushrooms and onions with garlic, Italian Seasoning, salt, pepper, and olive oil. Toss to coat. Spread the mushrooms in a single layer on the previously prepared baking sheet. Bake for 30 minutes, or until the vegetables are roasted and tender. Remove from oven and let stand for 5 minutes.
- Blend. Transfer the roasted mushrooms and onions to a blender. Add thyme leaves, parmesan cheese, and 1 cup of vegetable stock. Blend until completely smooth. (Depending on the size of your blender, you may have to blend in batches.)
- Make the soup. Transfer the blended mushroom mixture to a large pot. Add the remaining vegetable stock and 1 cup of water. Stir and cook over medium-high heat until heated through. If the soup is too thick, add more vegetable broth as needed.
- Finish and serve. Taste the soup for salt and pepper and adjust accordingly. Then, remove from heat and ladle the creamy mushroom soup into bowls.
Nutrition
Calories: 223kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 1358mg | Potassium: 818mg | Fiber: 4g | Sugar: 8g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 194mg | Iron: 2mg
