Creamy Roasted Mushroom Soup is for all of the mushroom lovers! A super silky soup based, made creamy by pureeing some of the broth and mushrooms and then a splash of cream! Pure comfort food!
I’ve never understood why people don’t like mushrooms. I’m a mushroom enthusiast and gravitate towards anything and everything that has mushrooms in it! Pizza, pasta, burgers, and now SOUP!
When I typically think of creamy mushroom soup, I think of that can of condensed soup which makes my stomach turn a little bit. It’s just so globby and…fake?
This Creamy Roasted Mushroom Soup is the exact opposite of the canned version! It’s full of mushroom flavor from oven roasting the mushrooms and creamy from pureeing the broth and mushrooms and just a splash of cream.
Ingredients in Creamy Mushroom Soup
Cremini and button mushrooms
That’s it! The ingredients are so, so simple. And the process of making the soup is quite simple as well.
How to Make Creamy Mushroom Soup
This soup starts by roasting the mushrooms with some olive oil, garlic, salt, and pepper. While you are roasting the mushrooms, you can make the soup base which is made by melting butter and cooking some shallots. Then you’ll create a creamy roux with flour and broth.
Finally, add the roasted mushrooms to the soup, puree ~2 cups of the mixture, and add some cream! Seriously – that’s it! It’s so easy and flavorful!
I served this soup topped with fresh thyme and with a bunch of crusty bread. I supposed a green salad would add some balance, too.