Creamy delicious, thick and hearty, mushroom soup, made even more delicious with earthy roasted garlic. This Roasted Garlic Mushroom Soup is what you want on a chilly night.
Vegetarian soup
This full flavored cozy vegetarian soup is filled with yummy things, from lots of mushrooms, to smoked paprika, and the roasted garlic. All these flavors coming together on your spoon will make for a delicious comforting meal.
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Recipe notes:
Smoked Paprika
If you aren’t familiar with smoked paprika, do yourself a favor and buy a bottle.
The fragrance alone is worth it!
Smoked paprika is so much more flavorful and well-rounded than it’s simple paprika counterpart.
Which mushrooms to use?
Feel free to mix up the mushrooms in this recipe.
I suggest cremini mushrooms, which are the little brown ones, sometimes called baby bellas or Italian mushrooms.
Or use white button mushrooms, the really common ones.
But, if you want to get fancy or exotic, by all means, jump right in! I love soup with lots of different mushrooms. I think it adds flavor and complexity.
But, it also costs more to use wild mushrooms, so many people won’t try them. Either way, it’s all good.
Blended soup
I blended this mushroom soup and then added more sautéed mushrooms back to the soup.
I wanted lots of mushrooms!
If you want to blend half of the soup, and skip the additional sautéed mushrooms, you can do that. It’s such a great way to get exactly the taste you’re looking for.
Got leftovers?
This soup also makes a fabulous sauce!
Serve it over pasta for a creamy mushroom sauce. Serve it over rice or potatoes for a makeshift gravy.
We thought it was so good over mushroom ravioli, kind of a double mushroom special!
Serving suggestions
Serve this bowl of deliciousness with some home-baked bread, and you have a wonderful date night meal.
Try serving this Roasted Garlic Mushroom Soup with these sides:
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Kitchen equipment you may need
Smoked Paprika
Immersion blender
Blender
Soup bowls
Roasted Garlic Mushroom Soup Recipe
Roasted Garlic Mushroom Soup
Ingredients
Roasted Garlic:
- 1 head garlic
- 1 ½ teaspoons olive oil
Mushroom soup:
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 24 ounces fresh cremini or button mushrooms coarsely chopped
- 1 tablespoon soy sauce
- 2 tablespoons flour
- 1 tablespoon smoked paprika
- 3 cups vegetable broth
- 1 bay leaf
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon salt
- freshly ground black pepper to taste
- fresh rosemary for garnish
Instructions
Roast the garlic:
- Preheat oven to 350° F.
- Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
Soup:
- While the garlic roasts, begin chopping and cooking the rest of the soup.
- In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15-20 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking.
- Add in chopped fresh mushrooms and soy sauce. Cook over medium heat for 10-20 minutes, or until the moisture from the mushrooms disappears.
- Add flour and smoked paprika and cook 2-3 minutes until fragrant. Remove from heat.
- Allow the garlic to finish roasting, and cool a bit so you can separate the garlic cloves, and peel the skin off of the cloves.
- Place half of the roasted garlic in the soup, and reserve the other half for garnish.
- Stir the broth into the cooked veggies, and use an immersion blender or a regular blender to purée the soup. Transfer the puréed soup back into the soup pot.
- Add the bay leaf to the pureed soup. Bring to a boil, reduce heat and simmer for 10 minutes.
- While soup simmers, in a separate sauté pan, add 1 tablespoon olive oil and sauté sliced mushrooms until they start to brown, about 10 minutes.
- Add milk and the sautéed sliced mushrooms to the soup, and heat through, about 5 more minutes on low heat.
- Remove from heat, remove the bay leaf, and mix in the sour cream. Season to taste with salt and pepper.
- Serve, hot, garnished with reserved roasted garlic cloves, fresh rosemary, and additional pepper.
We eat soup all year long, but can you believe I’ve never made mushroom soup? Love that you use smoked paprika. It really adds a nice flavor!
I love mushrooms and this soup looks so creamy and velvety. Love the addition of the roasted garlic and sour cream. Definitely a great soup to serve at dinner parties and during the holidays.
I made this tonight and it was HEAVENLY! Thank you so much!
Claire, thanks so much for the wonderful comment! I’m so glad you loved it. You’ve totally made my day 🙂