Creamy Roasted Mushroom Soup
So creamy, rich, hearty and comforting! The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first!
Greetings from Chicago!
It’s dipping below 30 degrees F here and aside from the deep dish pizza I crushed last night, I really really need a bowl of this mushroom soup!
It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course!
Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for.
And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal.
Either way, please have all the crusty bread ready here to sop up all the mushroom goodness!
Creamy Roasted Mushroom Soup
Ingredients
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 8 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine*
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
- Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
- Serve immediately.
Notes
Did you make this recipe?
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When it’s not melting in Texas and I can use my oven again, I can’t wait to make this! In the meantime, can you tell me what color the Staub Cocottes you used to photograph are? They’re exactly what I’ve spent years looking for!
Made this 2/15/2023. Added half a jar of artichoke hearts which were cluttering up the fridge. Very good; will repeat!
This was incredible. I apparently lack the ability to read things in their entirety prior to making a recipe, however, I cut up the mushrooms prior to baking and I don’t think it made a difference. Also, didn’t have fresh thyme on hand and used dried and it was still fabulous. I didn’t thicken for the suggested time frame and I’m happy I didn’t. Added some freshly grated reggiano at the end and it was a delight! Hubby said it was high class. Great recipe!
Excellent recipe you should also add the mushroom juices from the roast to the soup for a more robust full flavor:)
I loved this so much I decided to thicken it with cornstarch. It becomes the consistency of mushroom soup for greenbean casserole. OMG. Talk about a recipe changer! Never will I use campbells again. It’s worth the time of making this. I even made a batch of casserole with just the beans and the soup. Froze it. When I took it out is was really runny. Cream separating. However, I stirred and stirred the beans and soup until they came together a little bit (it does not come back together well, you will still see bits of cream in it), then added the onions and stirred one last time. I popped in the oven and i’m so surprised the soup thickened right back up and it was heaven all over again. Thanks for an incredibly easy and tasty soup that is so versatile. Well done!
My husband had his wisdom teeth removed yesterday, and I struggled to find a blended soup recipe I thought he’d enjoy (he’s not big on most veggies). I followed this recipe exactly but used an immersion blender at the very end to purée the onions and mushrooms. The pre-puréed version was definitely prettier, but this soup has SO much flavor and is giving my hubs a much-needed reprieve from jello and ice cream. This recipe will definitely be in our rotation going forward and seems like a great base to play around with adding meats, veg, etc. Thank you for another winner!!!
Absolutely scrumptious I hadn’t got the right mushrooms but used what I had
This is by far the best soup ever!!! Even hubby who isn’t really crazy for mushroom soup was very pleasantly surprised and had seconds too!! Thk y so much for this scrumptious recipe!! I only found it out last week and already made it twice!!!!
Tried it for lunch today with a grilled cheese sandwich.
Was great! highly recommend no salt butter and no added salt chicken stock. It was too salty for my tastes even though i didn’t add any salt myself.
THIS recipe. is a keeper!
I made it and it tastes great, but how did you get that pretty golden coloring?
Best soup I have ever had! Followed recipe exactly. This is a keeper!
This soup is fantastic. To kick it up a notch I serve it with a drizzle of truffle oil on top. Enjoy!
This is ridiculously delicious. Made exactly as written. OMG!
This soup is phenomenal, it tastes like gravy and perfect for dipping rolls. Love it
This soup was so delicious- I have added it to my regular dishes!
I followed the recipe as is but used regular mushrooms. The colour of the end product is much darker than the pictures- did anyone have the same issue? Did I roast the mushrooms too much?
This recipe is a keeper! The soup is delicious and satisfying comfort food. I’ve made it a couple of times and we enjoy it very much each time.
Has become a family favourite. The roasting of the mushrooms makes it.
Delicious, I really like this version. I do a tomato version similar, roasting before purée, so I knew this was something I wanted to try with mushrooms too!
I did purée half of it for my boyfriend, he said he likes it thicker and creamier, but I would’ve liked it either way!
Fantastic!
This was AMAZING! I mostly followed the directions, except I used 4 types of mushrooms (portobello, oyster, chanterelle, shiitake) instead of just cremini (these weren’t available where I live)! I also added 2 shallots and more garlic (personal preference). The soup was bursting with flavour and my husband said he wanted to add this to our weekly dinner rotation. Thank you so much!
The entire recipe is a lot for one person, but I’ve finished the leftovers each time I’ve made it. I love it, especially with french or rosemary bread. I did try it once without the cream and it tasted pretty good without it. But better with it.
Roasted the ‘shrooms yesterday, then found this recipe. Drank all the wine before that so used beer instead. Milk was creamy homemade skim with some 10% cream.
Result: Fantastic. The flavour of the roasted mushrooms came through wonderfully and made for an incredibly delicious soup. Knowing that the fat & calories are reduced by using skim milk makes me even happier. It’s a keeper!
I just finished preparing this soup and it is absolutely delicious! I followed the recipe as is except I sliced the mushrooms and sautéed them instead. It turned out perfectly. It didn’t state to chop the thyme on the second addition but I did. It is so rich and creamy that I don’t even know if the cream is necessary. I didn’t add it since I will probably freeze some for another day but I tasted it both ways in my serving and it’s great either way.
Thank you sharing this delicious recipe!
Yes.. Loved it! I ran out of chicken stock so used beef. No wine; extra water as it was salty.. likely because of the beef stock.. Still was really delicious.. Plan to make it again soon, with chicken stock
So Yummy!!! Instead of heavy cream, I used a good quality unsweetened organic coconut cream. It was soooo delicious.
Love the flavor. I’d just bought Brown Creminis and Chanterelles at Costco and used them. I didn’t have heavy cream so just used 2% milk, a little more than called for. I was heavy handed with thyme and garlic. Added a bit of nutmeg too. Will definitely use this recipe again.
I had leftover mushroom stems & Portobello mushrooms & the cremini mushrooms. Roasted them altogether. This was by far the best mushroom soup I have tasted. Am making it again tonight for my boss who loves mushroom soup.
I have to admit this is the first time i attempted to make soup and this is the one I made. In my opinion , this mushroom soup recipe is the best soup Ive ever eaten . I agree that the secret is roasting the mushrooms first. It seems to bring out the flavour of the mushrooms in a big way. I will most definitely make this again.
Delicious flavor. Easy to make but takes a lot of time with prep of cleaning and drying the mushrooms, then roasting and cooling them. Definitely a keeper. Next time I will simmer more vigorously to thicken broth more.
This is probably the best soup I’ve ever eaten or made. It was so delicious! There is a restaurant around here that makes a wild mushroom soup but it’s so spicy I can’t eat it. This was similar but BETTER! I made a few minor tweaks like the others. I used a mix of mushrooms (portobello, button and baby bella) I roasted the mushrooms a day in advance to cut down on cooking time and added carrots to the mix (next time I’ll add celery at this point). I also added celery seed when roasting. I put fresh celery in when sauteing the onions. I didn’t have a ton of a white wine but this came out so good I’ll probably just skip it next time. After cooking I took about half of the soup and mixed it in my blender to make a thicker/creamier soup. You could probably skip the cream if you do this method. That really made it outstanding. Thank you for such a great recipe!! I’ve been wishing for a soup like this and you came through.
Made with shiitake mushrooms but otherwise exactly as recipe calls for. Absolutely fantastic!
Would like to thicken the sauce a little but not sure what would be the best way without losing the volume/amount and taste of the sauce? Any recommendations?
Made 5 times and will make more!!!
Used leeks instead of onions 1 time!?
Otherwise EXCELLENT!!!
Delicious! Halved the recipe for amount of mushrooms I had on hand, omitted the bay leaves and added extra fresh tthyme. Perfect texture and flavour but may try marsala or sherry next time.
This is amazing mushroom soup. I made this for my Mom & I tonight, and followed your recipe completely, except for the substitutions of dry rose for white wine, and half & half instead of heavy cream, since that is what I had on hand. It was so incredible!!! We loved it and we cannot wait to eat the left-overs. I will definitely be making this again… there is so much depth of flavor, it’s really incredible. Thank you so much for the recipe. I am now your loyal fan! 😀 Ha!
You cut the mushrooms from 2 pounds to 10 oz., but left the other I grediants the same. A bit weak, no?
Omg….so easy and delicious.
I used regular mushrooms as I had just supported a local farm.
They worked perfectly.
I have made this twice now and it’s sooo delicious every time! Thanks very much for sharing ❤
Love this recipe! I roughly chopped the mushrooms before cooking in the oven. Delicious.
Made this last night and it was delicious! I used button mushrooms (about 1.5 pounds), dried rosemary & thyme for the fresh time, red cooking wine instead of white wine, added 2 extra cups of chicken broth & 1 cup of half and half instead of cream. I blended part with an immersion blender and loved the texture. I’ll definitely make this again!
Amazing, I love to make soup and this is my new favorite. the creaminess is incredible. The bits of roasted mushrooms were yummy.
I am GF so I used Paula’s GF flour in the blue bag.
4. after the onions were cooked I added two diced up chicken breasts just to add some filling.
7. When the soup was complete I blended about half of the soup up at the end so it was a little creamier like I prefer.
Thank you for making an amazing mushroom soup that I can enjoy.
PS your videos run fast on the screen, would you please put the name on them so we can find the recipe, I saw some amazing recipes and it took them quite a white to come back around so I could find them on your site.
It was yummy.
Best mushroom soup ever!! Left out the white wine, the flavour was super rich, roasting the mushrooms makes such a difference.
The star rating is an anticipated rating, what proper house doesn’t have garlic (;-) I’m kicking myself that I don’t have garlic! Sprint to QFC .
Made this delicious soup for my husband and I. I’m not at all disappointed. Would highly recommend trying this gorgeous and luxurious soup.
I would say it makes no more than four servings.
Cheers
This is an incredibly tasty mushroom soup. If I were to change a few things, I would maybe add carrots for additional flavor and color. I would definitely increase the broth (I used vegetarian) by two or more cups. The picture makes it appear very brothy, but it’s not. At a low simmer it still burnt off a lot of liquid. I also tried it without the cream, as I’m not a fan of cream soups. It’s great without…or with a splash.
Making this tomorrow. Sounds delicious.
Do I need to destem the mushrooms before roasting?
Where can I find serving size and nutritional information for your recipes?
I used 3 cups of beef broth, the mushroom liquid, 1 teaspoon of red wine vinegar and 2 teaspoons of Worcestershire sauce. I then baked a 2 and 1/2 pound meatloaf in the sauce. Served it with mashed potatoes. It was wonderful! I am going to make it as written today. Roasting the mushrooms makes a world of difference. Thank you for yet another fantastic recipe!
My husband is not a mushroom fan… But he actually loved this soup! So did my 10 month old and toddler. This recipe is a keeper! Thanks!
OK, woke up to fall this morning. Thinking…mushroom soup. Well, it is DELICIOUS! Small tweek here and there, but otherwise very good.
This cook’s suggestions:
– More thyme (I put in at least 12 sprigs), but I LOVE thyme
– When the mushrooms come out of the oven, take half and process (Vitamix or food processor), add to broth
– Get a large ladle and ladle some of the chicken broth soup onto the roasting pan, scrape juices to the edge of the pan, makes getting the mushroom juices much easier to scrape into the pot! Scrape every last drop into the broth
– Thinking of adding a little wine next time when I add the mushrooms, that should add a little brightness to the soup.
Otherwise, it is a great soup and of course, it is easy to change up to a more creamy soup if wanted.
Fantastic! I did put half of it in the blender to thicken it up. It was exactly what I was hoping for on a blustery fall day here in New England. Definitely making this again!
This recipe was really, really good. The first time I made it, it immediately rose to the top of my list. It’s been barely a month and I’ve made it twice more.
I used white mushrooms instead of cremini, I doubled the amount of garlic, I used cooking sherry because I didn’t have dry white wine, and I used sour cream instead of heavy cream.
Here are my cooking tips on this kind of soup:
1. There’s no such thing as too much garlic. In my experience, it’s always been safe to double what any recipe asks for.
2. White Mushrooms, Cremini Mushrooms, and Portobello mushrooms are literally the same type of mushroom, just aged differently. I can’t tell the difference in taste.
3. Addding more cream can’t hurt your soup. If you oversalted it or if doubling the garlic was too much for you, load it up with more cream. If you don’t have heavy cream, sour cream works. If you have neither, milk probably would work too.
4. Like every soup recipe I know, it doesn’t taste its best piping hot out of the pot. It actually tastes better if you let it cool a short while, or if adding the cream cools it a bit. Just don’t eat it near-boiling-hot. Can’t taste it as well when it’s too hot.
Made this recipe as posted… almost…. used a package of white button mushrooms, and a package of baby bellas, as I couldn’t find Cremini otherwise followed exactly. This was a pretty good soup, my wife liked it too. The only suggestion I would make is that it needs a bit of acidity, at least for my palate. I find that savory recipes like this often need…. something… and that something is usually a bit of acid, to balance the intensity of the savory flavors. A bit of lemon juice would work, or bit of vinegar can do the job. In this case I tried the soup as posted, and then feeling it needed some acid I stirred in some sour cream which I think boosted the flavors up another level. In fairness… what isn’t better with sour cream? If you choose to add some acidity to this soup, do it gradually… a little can go along way, especially if you choose to use vinegar, add a little at a time and taste until you like the result.
Really enjoy your site Chungah.. I seem to land here often when I do searches for various recipes. Thanks for a good solid mushroom soup recipe, it will go into the keeper file for sure!
Soup was delicious! Did not add the heavy cream because I want to freeze the leftovers. And, next time I will use low sodium chicken broth and more mushrooms. I’ve been making a lot of soup during this difficult time in the world. Thank you!
Does this freeze well? We are new ’empty nesters’ and I am struggling to pare down our dinners so we don’t waste so much food!
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
To freeze it, leave out the cream and add it when you reheat. Or leave out the cream entirely and blend half of the soup to make it naturally creamy.
This was amazingly delicious!! It tastes very much like my favorite upscale restaurant‘s mushroom soup. The only real change I made is that I puréed most of the soup after it was finished, but before adding the cream. I’ve been searching for a good/great mushroom soup recipe for a long time. This definitely fits the bill
The best mushroom soup I’ve had or made. The roasting is definitely the way to go. After oiling the mushrooms I spiced with thyme, salt, pepper, garlic pepper & jalapeno garlic powder. We like some spice! I followed the instructions & will definitely make this again!! We got 4 good sized bowls of soup. Thanks for a great recipe!!
Roasting them just adds so much flavor! 🙂
I reduced the amount of chicken broth so it was thicker, and used it as a sauce over mushroom ravioli 🙂
it was amazing and tasted exactly like the recipe one of my favorite restaurants serves! A sprinkle of pine nuts
and it was the perfect ‘copy cat’ Thanks SO much!
What a great idea! Sounds super tasty!
It was a warm day in Denver, but I HAD to have this soup. So glad I made! By far, the best mushroom soup I’ve had and one of the few meals my entire family agreed was delicious.
That’s awesome!
I just had to laugh because today is the Fourth of July and all I can think of is mushroom soup so glad somebody else is having cravings when it’s warm and need mushroom soup
Fantastic! This was a gourmet meal in under an hour!
Amazing!
This soup was Damn Delicious! Only change was the use of cooking sherry as I had no white wine. I kept about 1/3 C mushrooms on the side and pureed the rest with the broth. Added the 1/3 C. and heated through. Served with kale salad and warm rolls!
Thanks for sharing!
I made this incredible mushroom soup for dinner last night! Lusciously yummy. Only change I made was 1 lb. of cremini mushrooms & 1 lb. mixed baby bellas and shitake. I would definitely make it again.
Thanks for sharing!
Chungah, You have done it again! Your photos and descriptions make me run to the store and make these amazing recipes! I would never have attempted mushroom soup if not for you.
You make it easy and yet it is gourmet. I just enjoyed it with the crusty bread, and it was like I was eating in the finest restaurant. I have cooked for many years but I learn so much from you. Roasting the mushrooms first–brilliant!
I am SO glad I found you. My three sons in college are now cooking your amazing recipes too. Thank you so much!
Thank you so much for your feedback, Suzen!
Please provide calorie count with recipes. Thanks
Nutritional information is provided only for select and new recipes at this time. But if it is not available for a specific recipe, you can always use free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
This soup turned out AWESOME! So warm and yummy! Perfect with a nice, thick piece of crusty bread. YUM!
Sweet!
This recipe really rocked. Very nice flavors and the roasted mushrooms brought some nice depth to the soup. Thanks for sharing this recipe!
Thank you, Tina!
Made it as a starter for my in-laws at our Christmas dinner. Boy was it a hit! I topped it off with a little truffle oil and they couldn’t get enough of it. They were excited that I packed the leftovers home with them. Thank you for all the wonderful delicious recipes!
OH.. I would totally just eat the roasted mushrooms as is. 🙂
The roasted mushrooms are so delicious!
Try using dry sherry instead of wine. Flavor profile much more decadent!
I didn’t read the reviews before I made the soup. Most seem to think as I do, it needs some snap. A float of sherry might just do that. I thought next time I would add a little more wine when I add the mushrooms.
How do you cut the mushrooms for this? Sliced, half, or left whole? It looks delicious! Mushrooms are my fave!
You can chop them up coarsely, meaning the finished pieces of food should be approximately 1/2-inch squares; but, coarsely chopped foods are not perfectly uniform in appearance. When you coarse chop food, it is best to produce chunks of food that are smaller than cubed foods but larger than minced foods.
Hi!
I can’t wait to try this recipe!
As only mushroom eater iny household, I’m wondering if this recipe freezes well?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
Love this recipe: where did you buy the soup bowls?
It’s from Staub. 🙂
This looks delicious! I’m wondering if it could be made with an alternative to the heavy cream. Maybe a nut milk??
I would use coconut milk – that’s generally my go-to. But as always, please use your best judgement when making modifications.
Hi!!!
I have celiacs disease and when I make a soup or stew I use pillsbury gluten free all purpose flour blend. It thickens just like regular flour and doesn’t change the taste. I feed it to my wheat-eating boyfriend all the time and he can’t tell the difference. Hope this helps!!
I am gluten intolerant so I can’t use flour what do you suggest to use in place of it
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just made this soup for some friends who are also gluten intolerant and I ended up adding a 1/3 cup of jasmin rice to the boiling chicken stock. Not only did it make the soup thicker, but I used an immersion blender and blitzed it up a few times which added a really nice texture! 🙂
This soup is bomb though! Making it again for sure!!!
I have a friend who used Arrow Root as a thickener – same measurements as Flour and it’s gluten free.
Keep in mind that hot foods thickened with arrowroot will not stay thick if they are cooled and reheated.
I have been GF for 9 years. I love Paula’s GF flour in the blue bag. When using GF flours start out with about 1/2-3/4 the flour that you would normally use. When making a gravy or roue you don’t need to use 1:1 ratio it will be too much.
Best of luck, this is why all of my soups are homemade and this one is an amazing mushroom soup recipe.