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Creamy Roasted Mushroom Soup

Farah Abumaizar
A creamy mushroom soup made extra special by roasting the mushrooms with garlic and herb infused olive oil.
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine American
Servings 6 people
Calories 316 kcal


  • 800 g brown mushrooms (cremini or other)
  • 4-5 tbsp olive oil
  • 5 cloves garlic, minced
  • 8 fresh thyme sprigs
  • salt and pepper, to taste
  • pinch of nutmeg (optional)
  • 3 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1/4 cup all purpose flour
  • 1/3 cup water
  • 5 cups chicken stock
  • 2 bay leaves
  • 1/3 cup heavy cream


  • Preheat the oven to 200 C (400F). Line a baking sheet with parchment paper and place mushrooms in a single layer on the baking sheet.
  • In a small bowl, stir together the olive oil, half of the minced garlic, 4 sprigs of thyme, and some salt and pepper. Drizzle this mixture onto the mushrooms and toss to combine.
  • Roast in the hot oven for 20-30 minutes or until browned and tender, stirring midway through. Let mushrooms cool, then chop coarsely.
  • Melt the butter in a saucepan over medium heat and add the diced onion. Cook for 12-15 minutes, stirring until onion is golden and caramelized. Add the remaining garlic and cook for 1 additional minute.
  • Whisk in the flour until lightly browned, about 1 minute. Stir in water.
  • Add the chicken stock, bay leaves, and the rest of the thyme. Season with salt, pepper and nutmeg. Bring to a boil then reduce heat to a simmer and simmer for 15 minutes until slightly reduced.
  • Stir in the mushrooms and simmer for another 10 minutes until thickened. Remove from heat and stir in the heavy cream.
  • You can either leave the soup chunk, or use an immersion blender and puree to desired consistency.


Recipe adapted from Damn Delicious. 
Keyword mushroom, soup