Oven Roasted Mushroom Soup is a soup for mushroom lovers!
This is not a cream-of-mushroom soup. It’s a roasted mushroom soup- some creaminess as well as chunks of beloved, earthy mushrooms. Yes friends, this is a soup for mushroom-lovers only. The fun thing about this unusual soup recipe is that it’s made entirely in the oven. There is no simmering on the stove at all.
How to make Oven Roasted Mushroom Soup:
Find a large roasting pan (turkey sized), and toss 3 pounds of quartered mushrooms with olive oil, salt and pepper. Roast the mushrooms in the oven for about 20 minutes. Add chopped shallots and roast slightly longer.
Dump in white wine, chicken broth, water and thyme and yes- you guessed it- return to the oven for a little more roasting.
Pour the soup into a serving bowl.
Scoop out a couple of ladlefuls of the soup (with some mushrooms in there too). This is the amount that you will puree- so you can choose to do it in the blender or you can scoop it into a bowl and use your immersion blender.
Scrape the pureed mixture back into the soup bowl (however gross it may look).
Add just a smidgen of heavy cream, as well as a squeeze of lemon juice, and it’s ready to serve.
When I roast the mushrooms, I keep four of the shiitakes whole with the intention of using them for garnish. A little extra fresh thyme is thrown on there too.
You wouldn’t see it on my blog here unless we loved this Oven Roasted Mushroom Soup, and yes… we did. It’s a pretty healthy soup too with just 2 tablespoons of heavy cream in the whole soup. The chunks of mushrooms add a ‘meatiness’ to the soup. So, if you happen to be following the Weight Watchers WW plan, you can use the link to the WW Points on the recipe card below. Enjoy!
Here are a few more recipes featuring mushrooms that you might enjoy:
- Wild Mushroom Stuffing
- Mushroom Veggie Burgers
- Baked Mushroom Rice
- Mashed Potatoes with Mushrooms
- Mushroom Galette
- Green Beans with Mushrooms and Shallots
- Mushroom Ravioli with Spinach
- Red Wine Mushrooms
Oven Roasted Mushroom Soup
- ⅓ cup extra virgin olive oil
- 1½ pounds shiitake mushrooms, stems discarded are caps roughly chopped into large pieces (leave FOUR of them whole and set aside)
- 1½ pounds cremini mushrooms, stems discarded and caps roughly chopped into large pieces
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ½ cup very finely chopped shallots
- ¾ cup white wine
- 3 cups low-sodium chicken broth
- 2 cups water
- 1½ teaspoons chopped fresh thyme leaves
- 2 tablespoons heavy whipping cream
- 1 tablespoon freshly squeezed lemon juice
- Preheat the oven to 400°F. Place your oven rack on the lowest shelf in the oven and make sure you'll have enough room to place your roasting pan on that rack.
ROAST THE MUSHROOMS:
- Place the mushrooms in a large nonstick roasting pan-- the four whole mushrooms too (about 16x13-inch- I use my turkey roasting pan). Drizzle olive oil on top and toss until the mushrooms are coated. Sprinkle with salt and pepper. Roast on the lowest shelf in the oven for 20 minutes. Remove from oven and add the shallots; stir to combine. Return the pan to the oven and continue roasting for 10 more minutes.
MAKE THE SOUP:
- Remove the roasting pan from the oven (Remove the 4 whole shiitakes and set aside). Pour the wine into the roasting pan; stir. Add the chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove the pan from the oven and transfer its contents to a large serving bowl.
- Remove a couple of large ladlefuls of the soup to a separate bowl. Use an immersion blender to puree the amount that was scooped out (or puree in a blender).
- Pour the puree, cream, and lemon juice into the large serving bowl. Season with salt and pepper.
- Serve the soup hot, topped with reserved whole shiitakes for garnish.
- If you are preparing this soup as gluten-free, just be sure to use a brand of broth that is known to be GF.