Go Back
Print Recipe
5 from 1 vote

Creamy Roasted Mushroom Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: creamy roasted mushroom soup, mushroom soup, mushroom soup recipe


  • 2 lbs mushrooms (I used a combination of button and cremini)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp butter, unsalted
  • 2 shallots, diced
  • 3 tbsp all-purpose flour
  • 5 cups chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 sprig thyme, for garnish


  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper or foil.
  • Add the mushrooms to the baking sheet and drizzle with the olive oil and garlic, tossing well so the mushrooms are mostly coated.
  • Sprinkle the mushrooms with salt and pepper.
  • Roast the mushrooms in the preheated oven for 25-30 minutes, until browned and tender.
  • While the mushrooms are roasting, make the rest of the soup.
    Add the butter to a soup pot over medium-high heat.
  • Add the diced shallots to the melted butter and cook until softened, about 5-7 minutes.
  • Add the flour and stir until combined. Cook for 1 minute, until slightly browned.
  • Slowly stir in 1/2 cup of chicken/vegetable broth and scrape up any browned bits from the bottom.
  • Slowly add the rest of the chicken/vegetable broth, whisking as you add it to create a creamy soup base.
  • Once it is all added bring the soup to a boil, reduce the heat to medium-low and simmer for about 15 minutes.
  • Add the roasted mushrooms, stirring to combine.
  • Remove 2 cups of the soup, including some of the mushrooms, and puree in a high-speed blender. Return the puree to the soup and stir to combine.
  • Stir in the heavy cream and cook for another 1-2 minutes, until it is warmed through.
  • Serve topped with fresh thyme. Enjoy!