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.

If you love mushrooms as much as I do, you’ll want this Mushroom Soup in your recipe box along with my recipes for Garlic Mushrooms in Sour Cream and Roasted Mushrooms and all my other delicious side dish recipes.

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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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

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

A beautifully soft, fluffy texture with perfect little air pockets in the bread. Then, top amazingly delicious yeast bread with garlic, sun-dried tomatoes, Italian cheeses, and fresh oregano, and you have a stunningly delicious bread with great flavor and a beautiful shape that’s fairly easy to make. Use the servings slider to easily change the amounts in the recipe card.

Check out this recipe

Dakota Bread

Hot fresh homemade whole grain bread from scratch – it doesn’t get any better or any more comforting than this!!

Check out this recipe

Skillet Buttermilk Butter Biscuits

Dense flavorful buttermilk biscuits develop a buttery crispy crust when baked in a cast iron skillet.

Check out this recipe

Parmesan Garlic Buttermilk Biscuits from Scratch

These are nice light and fluffy buttermilk biscuits with the added kick of garlic. Easy to make, and never fail, you’ll love these! Want to make more? Just use the servings slider to adjust the amounts.

Check out this recipe

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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

Debi

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

4.60 from 10 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 173 kcal

Ingredients

  

1x2x3x

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.

Nutrition

Calories: 173kcalCarbohydrates: 14gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 1068mgPotassium: 768mgFiber: 1gSugar: 7gVitamin A: 1010IUVitamin C: 2.5mgCalcium: 94mgIron: 1.2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword mushroom, roasted garlic

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