Simple ingredients and 35 minutes is all it takes to make this Creamy Roasted Mushroom Soup. Rich in flavor, comforting and warming this mushroom soup is a must try this winter!
Guys, today I have for you a recipe for easy homemade mushroom soup.
Making this roasted mushroom soup takes about 35 minutes which makes it the perfect lunch or dinner meal for busy families.
Now soups are on my menu pretty often in winter. Among my favorite creamy soups are:
By the way, soups are very healthy so if you are interested to learn more, check out this post: The benefits of soup.
Ingredients needed to make Roasted Mushroom Soup:
- Mushrooms
- Butter
- Leek
- Onion
- Salt & Pepper
- Cream
- Vegetable Stock
How to make mushroom soup
First things first – preheat your oven to 400°F/200°C. Meanwhile clean the mushrooms and cut them in halves. Transfer them onto a baking tray that you have lined with baking paper. Bake them for 20 minutes.
About 10 minutes into baking start prepping the rest of the ingredients: Dice the onion and cut the leek into chunks. Place them into a pot altogether with the butter. Turn on the heat and saute the veggies until translucent.
Then you add the stock and roasted mushrooms. Bring to a boil and cook for about 5 minutes. Add the cream, bring to a boil and turn off the heat. Use an immersion blender to blend the soup until it’s smooth.
Finally, season this roasted mushroom soup with salt and pepper to your liking. I also like to pan-roast some small mushrooms and throw them in the soup at the very end. However, you can completely omit this step.
This roasted mushroom soup can be stored in the fridge for up to 3 days. Just simply re-heat it on the stove top or in the microwave when you are ready to eat.
Ingredient substitutions:
- Mushrooms – To make this roasted mushroom soup I used brown button mushrooms. White button mushrooms also work well here.
- Butter, leek and onion should not be omitted as each one of these ingredients add flavor to the soup.
- Vegetable stock – if you are not a vegetarian and don’t really mind what type of stock you use then you can also use chicken stock or beef stock, if you have one of them on hand.
- Tiny Mushrooms (optional) – I used a mix of tiny mushrooms such as brown and white beech that don’t need to be used at all. If you prefer having something to bite to in your soup, then go ahead and pan-fry them before adding them in.
Creamy Roasted Mushroom Soup
Ingredients
- 10 oz Brown Button Mushrooms (300g)
- 4 tbsp Unsalted Butter (50g)
- 1 Leek
- 1 Medium Onion
- 3 cups Vegetable Stock
- 1 cup Cream (250ml)
- ¼ tsp Salt
- A pinch of Pepper
- Tiny Mushrooms – i.e. Brown & White Beech , optional
Instructions
- Preheat the oven to 400°F/200°C.
- Meanwhile: Clean the mushrooms, place them onto a baking tray and bake for 20 minutes (with very small mushrooms you might need to reduce the baking time).
- Slice the leek and dice the onion. Place these in a large pot with the butter and sauté for about 4 minutes. Add the stock, roasted mushrooms and cook for a further 5 minutes.
- Pour in the cream and bring to a boil. Turn off the heat and using an immersion blender, blend the soup until smooth.
- At last, taste the soup and add seasoning to your taste.
- Optional: pan-roast tiny mushrooms and add a few to each bowl.
- Serve warm!
Notes
- This soup yields about 5 cups/1.2 liter. A healthy soup portion is 1 cup/250ml per person as a starter.
- Brown button mushrooms can be substituted with white button mushrooms.
- This soup can be easily doubled or halved.
- Chicken stock can also be used instead of vegetable stock.
Veena Azmanov says
I love the earthy flavor of mushrooms when you roast them. This soup much taste so incredible. yum!
Julia | Happy Foods Tube says
Thanks, Veena! :)
Lisa says
It is tough to “style” cream of mushroom soup and you’ve done it masterfully! This looks delicious!
Julia | Happy Foods Tube says
It definitely was a challenge :). Glad you like it!
Rebecca says
I love a good mushroom soup! I bet this would be good on its own or instead of the canned version as the base for Green Bean Casserole!
Julia | Happy Foods Tube says
Definitely! :) Thanks, Rebecca
Natalie says
Oh my, this soup looks so hearty and comforting, I wouldn’t mind a nice (huge!!!!) bowl of it on this cold day as dinner. I love mushroom soup! Can’t wait to try this recipe.
Julia | Happy Foods Tube says
Hope you like it! :)
Tina Dawson says
With the cold outside, I am all about the soups this time of year! This looks incredibly comforting!
Julia | Happy Foods Tube says
Nothing is better than a bowl of warm soup in winter, right? :)
Judy Davis says
Great recipe and easy to follow thanks! My only addition is that my local market only sells the beech or nameko mushrooms in a variety pack of about 8 ounces. After cleaning, prepping and roasting I was left with a small amount of mushrooms so this is technically a leek soup. Still yummy. I’ll pay more attention next time and purchase 2-3 boxes of the mushrooms.
Julia | Happy Foods Tube says
Thank you for your feedback, Judy! Beech and nameko are great for the garnish or as an extra texture in the soup but like you said you would have to buy way more for the actual soup. If you get your hands on other type of large mushrooms maybe try those – you will spend less time prepping.
Jane T. says
This looks really good. However, since I am a vegetarian and do not consume dairy products, do you think that coconut milk would work in this recipe? Has anyone out there tried this?
Julia | Happy Foods Tube says
I haven’t tried it but I think it could. Or you could try just making it without the coconut milk first and see if you like it. If you feel it’s too bland, add the coconut milk in. Also, if you omit the coconut milk completely, maybe add one large potato in the soup. Hope this helps.
Jane T. says
Thanks, I think I’ll go ahead and try it with coconut milk, since I make quite a few things with it. I’m sure it will be good.
Dawn says
Just made this, sooo good. I used a combo of beech, shiitake, king oyster and cremini mushrooms. I also used milk and flour instead of cream to make it healthier.
Julia | Happy Foods Tube says
Thanks a lot for your feedback, Dawn! Happy Cooking!