Roasted Mushroom Soup Recipe -
Roasted Mushroom Soup Recipe
  • READY IN 45 mins

Roasted Mushroom Soup

Recipe by  

"This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
  3. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
  4. Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
  5. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2012

Mushroom soups are fairly standard concoctions; usually some variation of mushrooms, cream, chicken broth and maybe herbs or spices. Most are good. This one is excellent. First, roasting the mushrooms rather than sautéing them not only simplifies the preparation, it also lends a deeper, bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known, and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use, I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky, hearty soup it is deceptively just as substantial and filling. Nicely done.

Most Helpful Critical Review
Feb 13, 2014

I followed the recipe exactly and was really looking forward to it, but it tasted primarily like onions. I've since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms -- most other recipes call for almost 2 pounds of onions.


26 Ratings

Jan 30, 2012

Very, very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested, it froze and re-heated like a dream! Thank you so much for sharing this.

Jan 28, 2012

Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream, I gave it 4 stars. Taste wise, the rosemary and thyme were spot on with the mushrooms, but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again, I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers, definitely worth a try because it may fit your family's tastes.

Nov 02, 2012

It tastes good, but I thought it was missing some creaminess and texture, so I added chunks of potato and used hand blender to crush some of it, left some chunks though... since soup was almost ready I had to boil the potato separate in order to fix the soup. So Next time I will add the potato with the liquid.

Jan 29, 2012

The rosemary and garlic roasted mushrooms gave aromatic flavor, the thyme simmered with the onions and garlic, and it all blended amazingly into a fragrant, creamy soup. I cut the oil and butter amounts in half, for less fat, and also had to use rice milk for both the cream and milk, due to lactose intolerance. I added a couple of T. of coffee creamer to add richness. Would probably have to give it six stars with real cream.

Oct 01, 2013

Yummy! I skipped the cream/milk. Added more broth and thickened it with a roux at the end. Also added some tumeric for pretty golden color!

May 12, 2014

I liked this recipe a lot since I can eat sauteed mushrooms by themselves. It was delicious! I did make a few changes though. I think the amount of onion mentioned was a little much so I used half of a medium onion. Instead of chicken broth, I used beef broth and instead of rosemary I used parsley. I also used garlic powder as a substitute for the garlic cloves since that was all I had on hand. But I would have definitely used the cloves instead if I had them. When the recipe called to process the mushrooms and onions together, I skipped this part. I like my soup a little chunky so I just roughly chopped the mushrooms after roasting. The end result had a wonderful flavor. I did change up the time on the roasting of the mushrooms though. Instead of roasting them for 15 minutes, I might would go for 12. It might be just me but the mushrooms ended up being a little too done. This is in my own opinion however. Will definitely make again!


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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