Creamy Roasted Mushroom Soup

Follow our step-by-step guide on how to make Creamy Roasted Mushroom Soup.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   In a mixing bowl, toss together halved mushrooms, a clove of minced garlic, fragrant rosemary, and a sprinkle of salt.

3. Step 3

   Drizzle with olive oil and mix until the mushrooms are beautifully coated.

4. Step 4

   Spread this savory blend onto a baking sheet.

5. Step 5

   Roast the mushrooms in the hot oven for about 15 minutes, or until they achieve a delightful golden brown hue.

6. Step 6

   While the mushrooms are roasting, melt butter in a large saucepan over medium heat.

7. Step 7

   Add sliced onions, the remaining minced garlic, and chopped thyme.

8. Step 8

   Sauté, stirring occasionally, until the onions become soft and translucent, which should take around 7 to 10 minutes.

9. Step 9

   Once the mushrooms are perfectly roasted, transfer them to a blender or food processor along with half of the heavy cream.

10. Step 10

    Blend until the mixture is well combined yet retains a slightly chunky texture.

11. Step 11

    Pour this luscious blend back into the saucepan with the sautéed onions.

12. Step 12

    Stir in the remaining heavy cream, chicken broth, milk, and a dash of ground black pepper.

13. Step 13

    Bring the soup to a gentle simmer, allowing it to cook for at least 15 minutes so the flavors can harmonize beautifully.

14. Step 14

    Enjoy the rich aroma and warmth of this comforting dish as it fills your kitchen.