Roasted Mushroom Soup

Cooking with Rocco
by Cooking with Rocco
4 Servings
1 hr 10 min

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All you mushroom lovers out there will love this Roasted Mushroom Soup. It's extremely simple, it's super easy, and it's packed with flavor. This recipe is so easy, the only real work that is required, is seasoning the mushrooms and blending them up with a hand blender.

Roasting the mushrooms before adding them to the pot brings out their natural, woody flavor. It will also extract all their juices and make the most delicious mushroom broth that will be added directly to the soup. Trust me, this isn't a soup recipe you'll want to miss!

Add the mushrooms to a sheet tray, drizzle with olive oil and season with salt and thyme.

Roast at 375º for 35 minutes.

Add all the rest of the ingredients to the pot according to the instructions below, and then blend until desired consistency.

Garnish with some leftover roasted mushrooms and a drizzle of heavy cream.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 30oz mixed mushrooms of choice
  • 1 tbsp dried (or fresh) thyme
  • 1 shallot, quartered
  • 6 large garlic cloves, kept in their skin
  • 2 tbsp butter
  • 1/2 tsp red pepper flakes
  • 1 tbsp flour
  • 6 cups chicken stock (or veggie stock)
  • 2 tbsp balsamic vinegar
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
  • Olive oil, as needed

Preheat your oven to 375º.
Evenly spread the mushrooms across a large sheet tray. Snugly tuck the quartered shallot and garlic cloves with the mushrooms. Then liberally drizzle with olive oil and season with salt and thyme. Roast the mushrooms for 35 minutes.
In a dutch oven, melt the butter. Add the shallot and garlic cloves (this time, removed from their skin), and stir. Add the mushrooms with all their juices, along with the red pepper flakes and stir until fully coated.
Add the flour, stir, and cook 2-3 minutes until the flour cooks. Then add the chicken stock and blend until desired consistency. Stir in the balsamic and bring the soup to a simmer. Simmer for 10 minutes to slightly reduce.
Remove the soup from the heat, and stir in the heavy cream. Taste, and season with more salt and pepper as needed.
Cooking with Rocco
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