Simple ingredients and 35 minutes is all it takes to make this Creamy Roasted Mushroom Soup. Rich in flavor, comforting and warming this mushroom soup is a must try this winter!
Guys, today I have for you a recipe for easy homemade mushroom soup.
Making this roasted mushroom soup takes about 35 minutes which makes it the perfect lunch or dinner meal for busy families.
Now soups are on my menu pretty often in winter. Among my favorite creamy soups are:
By the way, soups are very healthy so if you are interested to learn more, check out this post: The benefits of soup.
Ingredients needed to make Roasted Mushroom Soup:
- Salt & Pepper
- Vegetable Stock
How to make mushroom soup
First things first – preheat your oven to 400°F/200°C. Meanwhile clean the mushrooms and cut them in halves. Transfer them onto a baking tray that you have lined with baking paper. Bake them for 20 minutes.
About 10 minutes into baking start prepping the rest of the ingredients: Dice the onion and cut the leek into chunks. Place them into a pot altogether with the butter. Turn on the heat and saute the veggies until translucent.
Then you add the stock and roasted mushrooms. Bring to a boil and cook for about 5 minutes. Add the cream, bring to a boil and turn off the heat. Use an immersion blender to blend the soup until it’s smooth.
Finally, season this roasted mushroom soup with salt and pepper to your liking. I also like to pan-roast some small mushrooms and throw them in the soup at the very end. However, you can completely omit this step.
This roasted mushroom soup can be stored in the fridge for up to 3 days. Just simply re-heat it on the stove top or in the microwave when you are ready to eat.
- Mushrooms – To make this roasted mushroom soup I used brown button mushrooms. White button mushrooms also work well here.
- Butter, leek and onion should not be omitted as each one of these ingredients add flavor to the soup.
- Vegetable stock – if you are not a vegetarian and don’t really mind what type of stock you use then you can also use chicken stock or beef stock, if you have one of them on hand.
- Tiny Mushrooms (optional) – I used a mix of tiny mushrooms such as brown and white beech that don’t need to be used at all. If you prefer having something to bite to in your soup, then go ahead and pan-fry them before adding them in.
- Preheat the oven to 400°F/200°C.
- Meanwhile: Clean the mushrooms, place them onto a baking tray and bake for 20 minutes (with very small mushrooms you might need to reduce the baking time).
- Slice the leek and dice the onion. Place these in a large pot with the butter and sauté for about 4 minutes. Add the stock, roasted mushrooms and cook for a further 5 minutes.
- Pour in the cream and bring to a boil. Turn off the heat and using an immersion blender, blend the soup until smooth.
- At last, taste the soup and add seasoning to your taste.
- Optional: pan-roast tiny mushrooms and add a few to each bowl.
- Serve warm!
- This soup yields about 5 cups/1.2 liter. A healthy soup portion is 1 cup/250ml per person as a starter.
- Brown button mushrooms can be substituted with white button mushrooms.
- This soup can be easily doubled or halved.
- Chicken stock can also be used instead of vegetable stock.