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5
from
2
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Roasted Creamy Mushroom Soup
Loaded with roasted mushrooms, garlic and parmesan cheese, this Mushroom Soup is creamy, rich and delicious. An easy mushroom soup recipe you'll love!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
mushroom recipes, mushrooms
Servings:
4
Author:
Katerina | Diethood
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
Calories:
212
kcal
|
Carbohydrates:
16
g
|
Protein:
10
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
11
mg
|
Sodium:
675
mg
|
Potassium:
844
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
385
IU
|
Vitamin C:
11
mg
|
Calcium:
187
mg
|
Iron:
2.1
mg