Oven Roasted Mushroom Soup is a beautiful soup for mushroom lovers!
Oven Roasted Mushroom Soup
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.
🛒Ingredients needed:
- extra virgin olive oil
- shiitake and cremini mushrooms
- salt & freshly ground black pepper
- shallots
- white wine
- chicken or vegetable broth
- water
- fresh thyme
- heavy whipping cream
- lemon juice
✏️How to make Oven Roasted Mushroom Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
ROAST THE MUSHROOMS:
- 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.
- Place the mushrooms in a large nonstick roasting pan– the four whole mushrooms too (about 16×13-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.
➡️Recipe Tips:
- 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.
- I really like using an immersion blender for this recipe. If you don’t have one, it’s a handy tool to invest in.
- If you are preparing this soup as gluten-free, just be sure to use a brand of broth that is known to be GF.
✔️What to serve with Oven Roasted Mushroom Soup:
- If you’re going for a vegetarian meal, you might serve this with a filling salad like my Spinach and Quinoa Salad with Apple.
- It would also be nice with a delicious pork chop or steak.
- Go ahead and finish that bottle of white wine you opened to make the soup!
★How to Store:
Leftovers can be stored in the refrigerator for 2 to 3 days.
❤️Why I love this recipe:
- The roasting of the mushrooms really enhances their flavor and I really like that and so does my family!
- I love that it’s a healthier soup, with just 2 tablespoons of heavy cream in the whole thing and the chunks of mushrooms add a ‘meatiness’ to the soup.
- This soup it versatile. It can be the star of the meal or an excellent, filling side.
Here are a few more recipes featuring mushrooms that you might enjoy:
Oven Roasted Mushroom Soup
A beautiful soup recipe for mushroom lovers!
Ingredients
- 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 or vegetable broth
- 2 cups water
- 1½ teaspoons chopped fresh thyme
- 2 tablespoons heavy whipping cream
- 1 tablespoon freshly squeezed lemon juice
Instructions
ROAST THE MUSHROOMS:
- 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.
- Place the mushrooms in a large nonstick roasting pan– the four whole mushrooms too (about 16×13-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.
Notes
- If you are preparing this soup as gluten-free, just be sure to use a brand of broth that is known to be GF.
Nutrition
Serving: 1serving, Calories: 369kcal, Carbohydrates: 28g, Protein: 13g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 10mg, Sodium: 530mg, Potassium: 1562mg, Fiber: 6g, Sugar: 10g, Vitamin A: 146IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
