Roasted Garlic Mushroom Soup

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.

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:

Garlic, Tomato, and Cheese Twisted Yeast Bread

Dakota Bread

Skillet Buttermilk Butter Biscuits

Parmesan Garlic Buttermilk Biscuits

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Kitchen equipment you may need

Smoked Paprika

Immersion blender

Blender

Soup bowls

Roasted Garlic Mushroom Soup Recipe

5 from 2 votes

Print

Roasted Garlic Mushroom Soup

Creamy delicious, thick and hearty, mushroom soup, made even more delicious with earthy roasted garlic. This is what you want on a chilly night.

Course Soup

Cuisine American

Keyword mushroom, roasted garlic

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6 servings

Calories 173 kcal

Author Debi

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:

1. Preheat oven to 350° F.
2. 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:

1. While the garlic roasts, begin chopping and cooking the rest of the soup.
2. 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.
3. Add in chopped fresh mushrooms and soy sauce. Cook over medium heat for 10-20 minutes, or until the moisture from the mushrooms disappears.
4. Add flour and smoked paprika and cook 2-3 minutes until fragrant. Remove from heat.
5. 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.
6. Place half of the roasted garlic in the soup, and reserve the other half for garnish.
7. 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.
8. Add the bay leaf to the pureed soup. Bring to a boil, reduce heat and simmer for 10 minutes.

9. 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.

10. Add milk and the sautéed sliced mushrooms to the soup, and heat through, about 5 more minutes on low heat.

11. Remove from heat, remove the bay leaf, and mix in the sour cream. Season to taste with salt and pepper.
12. Serve, hot, garnished with reserved roasted garlic cloves, fresh rosemary, and additional pepper.

Nutrition Facts

Roasted Garlic Mushroom Soup

Amount Per Serving

Calories 173 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 1068mg46%

Potassium 768mg22%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 7g8%

Protein 6g12%

Vitamin A 1010IU20%

Vitamin C 2.5mg3%

Calcium 94mg9%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.