If you’re craving a warm, comforting dish that highlights earthy flavors and velvety texture, this roasted mushroom soup is the cozy bowl you’ll want to make again and again. It starts with roasting fresh mushrooms until they’re deeply browned and caramelized, then simmering them with onions, garlic, stock, and herbs for a beautiful blend of rustic flavor and creamy richness. This simple yet refined recipe works perfectly as a weeknight dinner, a holiday starter, or a comforting cold-weather favorite.
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Why You’ll Love This Roasted Mushroom Soup
This recipe brings a surprising depth of flavor from very simple ingredients. Roasting the mushrooms intensifies their natural earthiness, eliminating the “flat” taste some mushroom soups can have. The combination of caramelized mushrooms, sautéed onions, and fresh thyme creates a cozy, homemade flavor profile that feels both comforting and restaurant-quality.
Home cooks love this soup because:
- It’s creamy without being heavy.
- The roasted mushrooms develop a beautiful golden color and bold flavor.
- It uses everyday pantry ingredients.
- It reheats well for easy lunches or leftovers.
- It pairs effortlessly with salads, sandwiches, and crusty bread.
Whether you’re feeding family, guests, or simply want a relaxing meal, this soup brings warmth and satisfaction in every spoonful.
Ingredients for Roasted Mushroom Soup
Roasted Mushrooms
- 2 pounds cremini mushrooms, halved or quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- Salt and pepper, to taste
Soup Base
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine (or replace with extra stock)
- 5 cups chicken or vegetable stock
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- ⅓ cup heavy cream
Ingredient Notes
Mushrooms
Cremini mushrooms offer the best depth of flavor and brown beautifully when roasted. You can mix in white button mushrooms or baby bella mushrooms without changing the recipe.
Stock Options
- Use vegetable stock to keep the soup fully vegetarian.
- For deeper richness, choose chicken stock, which adds a savory backbone.
White Wine Substitute
If avoiding alcohol, replace the wine with:
- ⅓ cup additional stock
- Or 1 tablespoon mild vinegar (white wine vinegar or rice vinegar) plus water
This keeps the brightness and acidity the wine usually brings.
Cream Alternatives
For a lighter or dairy-sensitive option:
- Use half-and-half
- Or unsweetened oat, almond, or cashew milk (the soup will be less thick)
Herbs
Fresh thyme is ideal, but dried thyme works too—use 1 teaspoon dried for every tablespoon fresh.
Step-by-Step Instructions
Step 1 – Roast the Mushrooms
Preheat your oven to 400°F (200°C). Spread the halved mushrooms on a large baking sheet and drizzle them with olive oil. Add minced garlic, thyme sprigs, salt, and pepper, then toss to coat evenly. Roast for 20–30 minutes, stirring once, until the mushrooms are browned, fragrant, and slightly crisp around the edges.
This step builds a deep, caramelized mushroom flavor that sets this recipe apart.
Step 2 – Sauté the Onions and Garlic
In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 10–15 minutes until soft, golden, and fragrant. Stir in the remaining minced garlic and cook for another minute until aromatic.
Step 3 – Add the Flour and Deglaze
Sprinkle the flour over the onions and stir until well combined. Cook for 1–2 minutes to remove the “raw flour” taste. Pour in the white wine (or stock), stirring constantly to remove lumps and dissolve the browned bits from the bottom of the pot.
Step 4 – Add Stock and Herbs
Pour in the stock and add the bay leaves and additional thyme sprigs. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook for 15 minutes, allowing the soup to slightly thicken and the flavors to meld.
Step 5 – Add Roasted Mushrooms
Stir the roasted mushrooms into the pot, including any flavorful juices from the baking sheet. Continue simmering the soup for 10–15 minutes, letting the flavors deepen and the texture develop.
Step 6 – Finish with Cream
Remove the bay leaves and thyme stems. Stir in the heavy cream and taste for seasoning. Add more salt and pepper as needed. If you prefer a smoother soup, you can blend part (or all) of it using an immersion blender.
Serve hot with bread, herbs, or freshly cracked pepper.
Pro Tips for Success
- Spread mushrooms evenly while roasting so they brown instead of steam.
- Cook the onions slowly to build sweetness and flavor.
- Scrape the pan well when deglazing to incorporate all the browned bits.
- Add cream at the end to prevent curdling.
- Use an immersion blender for a smoother, restaurant-style finish.
- Let the soup rest 5 minutes before serving for richer flavor.
Flavor Variations
- Garlic-Lovers Version: Add an extra 2–3 cloves of garlic to the roasting pan.
- Herb-Heavy Soup: Use rosemary or sage for a more robust, woodsy flavor.
- Umami Boost: Add 1 tablespoon soy sauce or Worcestershire sauce (vegetarian if needed).
- Cream-Free Version: Replace cream with extra stock and blend half the soup for natural thickness.
- Wild Mushroom Mix: Replace cremini with a blend of shiitake, oyster, and portobello mushrooms for complex, elevated flavor.
Serving Suggestions
This roasted mushroom soup pairs wonderfully with:
- Warm baguette or artisan bread
- Grilled cheese sandwiches
- Fresh green salads
- Roasted chicken
- Garlic croutons
- Parmesan shavings
- A side of rice or quinoa for a heartier meal
For dinner parties, serve it as a starter in small bowls with a drizzle of cream and a sprinkle of thyme.
Storage and Freezing Instructions
- Refrigerator: Store cooled soup in an airtight container for 3–4 days.
- Freezer: The soup freezes well before adding cream. Freeze for up to 3 months, then thaw and stir in the cream after reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding extra stock if the soup becomes too thick.
Roasted Mushroom Soup: Rich, Earthy, and Family-Friendly
- Total Time: 60 minutes
- Yield: 6 servings
Description
A rich, earthy, and velvety roasted mushroom soup featuring caramelized cremini mushrooms, aromatic garlic, and fresh thyme for a cozy, comforting bowl perfect for family meals.
Ingredients
- Roasted Mushrooms:
- 2 pounds cremini mushrooms, halved or quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- Soup Base:
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine (or extra stock)
- 5 cups chicken or vegetable stock
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- 1/3 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). Spread mushrooms on a baking sheet, drizzle with olive oil, add garlic, thyme, salt, and pepper, and roast 20–30 minutes until browned.
- In a large pot, melt butter over medium heat. Add onions and cook 10–15 minutes until soft and golden. Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes. Pour in white wine (or stock), stirring to dissolve browned bits.
- Add stock, bay leaves, and thyme. Bring to a boil, reduce heat, and simmer 15 minutes.
- Stir in roasted mushrooms and any juices. Simmer another 10–15 minutes.
- Remove bay leaves and thyme stems. Stir in cream. Season to taste. Blend partially or fully if desired.
Notes
Roast mushrooms in a single layer for better browning. Add cream at the end to avoid curdling. Blend part of the soup for natural creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | 8g |
| Carbs | 18g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | ~620mg |
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FAQ About Roasted Mushroom Soup
How do I make the soup thicker?
To thicken the soup, cook the flour for an extra minute before adding liquid, or let the soup simmer longer to reduce. You may also blend a portion of the soup to create natural creaminess without adding extra flour or cream.
Can I make this soup dairy-free?
Yes. Replace the butter with olive oil, use vegetable stock, and substitute oat or almond milk for the cream. The texture will be slightly lighter but still smooth and delicious.
Can I use different mushrooms?
Absolutely. This recipe works beautifully with baby bella, shiitake, oyster, or even portobello mushrooms. Mixing varieties adds a depth of flavor that feels gourmet and sophisticated.
Should I blend the soup completely?
It depends on your preference. For a rustic feel, leave it chunky. For a silky, restaurant-style bowl, blend it fully using an immersion blender. You can also blend half and leave the rest for texture.
Why roast mushrooms instead of sautéing them?
Roasting draws out moisture and caramelizes the mushrooms, giving them a deeper, richer flavor compared to sautéing. This simple step makes the biggest difference in the soup’s overall taste.
Final Thoughts
This roasted mushroom soup brings together caramelized mushrooms, tender onions, aromatic garlic, and fresh herbs for a bowl that feels both comforting and refined. Whether you enjoy it on a chilly evening or serve it as part of a festive meal, it’s a recipe that delivers warmth, flavor, and family-friendly appeal every time. For more inspiration, check out this Easy French Onion Beef Casserole for Family Dinners or explore more on Pinterest for your next meal idea!