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Roasted Mushroom Cream Soup with Fresh Thyme

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A velvety roasted mushroom cream soup infused with aromatic fresh thyme. This earthy and savory soup is perfect as a comforting appetizer or a light main course.

Ingredients

Scale
  • 1 1/2 lbs cremini or mixed mushrooms, sliced
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (plus extra for garnish)
  • 1/4 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and black pepper, to taste
  • Fresh parsley or thyme sprigs, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss sliced mushrooms with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.
  2. In a large pot, heat remaining olive oil and butter over medium heat. Add onion and sauté until translucent, about 5 minutes.
  3. Add garlic and thyme, cooking for another 1–2 minutes until fragrant.
  4. Stir in roasted mushrooms and cook for another 2–3 minutes. If using, deglaze the pan with white wine and simmer until mostly evaporated.
  5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Use an immersion blender to blend soup until smooth, or transfer to a blender in batches. Return to the pot.
  7. Stir in heavy cream, season with salt and pepper to taste, and heat through without boiling.
  8. Serve hot, garnished with fresh thyme or parsley.

Notes

  • Use a mix of mushrooms like cremini, shiitake, and portobello for deeper flavor.
  • For a dairy-free version, use coconut milk or cashew cream.
  • Pairs well with crusty bread or a grilled cheese sandwich.
  • Soup can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://tastyera.com/roasted-mushroom-cream-soup-with-fresh-thyme/