Creamy Mushroom Garlic Soup (Printable)

Velvety blend of mushrooms and roasted garlic for a warming and comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 lb mixed mushrooms (cremini, button, shiitake), sliced
02 - 1 medium onion, finely chopped
03 - 6 garlic cloves, peeled
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced

→ Dairy

06 - 1/4 cup heavy cream
07 - 2 tbsp unsalted butter

→ Liquids

08 - 4 cups vegetable broth

→ Seasonings

09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - Salt and freshly ground black pepper, to taste

→ Garnishes

13 - Fresh parsley, chopped
14 - Extra cream for drizzling

# How To Make:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with 1 tsp olive oil, wrap, and roast for 15 minutes until soft and golden.
02 - Heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
03 - Add mushrooms, thyme, and rosemary to the pot. Cook, stirring occasionally, until mushrooms release moisture and brown, about 8 minutes.
04 - Squeeze roasted garlic from skins into the pot and stir to combine.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
06 - Use an immersion blender or transfer in batches to a blender to purée the soup until smooth and creamy.
07 - Stir in heavy cream, season with salt and black pepper to taste, and heat through for 2 to 3 minutes.
08 - Ladle into bowls, garnish with chopped parsley and a swirl of cream if desired. Serve hot.

# Expert Tips:

01 -
  • The roasted garlic adds a mellow sweetness that completely transforms the soup without overpowering the earthy mushrooms.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • You can make it vegan or keep it creamy with dairy, and either way it's rich and satisfying.
02 -
  • Don't skip browning the mushrooms, if they're pale and wet, the soup will taste flat and watery instead of deep and earthy.
  • Roasting the garlic completely changes its personality, raw garlic would be too harsh here, but roasted garlic is sweet and mellow.
  • If your soup feels too thick after blending, just whisk in a little extra broth or water until it's the consistency you want.
03 -
  • Use a mix of mushroom varieties for more complex flavor, shiitake adds earthiness, cremini adds body, and button mushrooms keep it mild.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches, and never fill the blender more than halfway to avoid hot soup explosions.
  • Taste the soup after blending and before adding cream, sometimes it needs a pinch of sugar or a squeeze of lemon to balance the richness.

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