Roasted Mushroom Soup is rich, earthy and full of deep mushroom flavor. Made with roasted shiitake and cremini mushrooms, fresh thyme, white wine and a touch of cream, this homemade mushroom soup is perfect for a cozy lunch or dinner.

If you’re a mushroom lover, this Roasted Mushroom Soup is definitely a recipe you’ll want to try. Instead of simply sautéing mushrooms in a pot, this recipe starts by roasting them in the oven. That extra step brings out their natural flavor and gives the soup a delicious richness. Think roasted butternut squash soup or roasted red pepper soup, but using mushrooms instead!

This soup uses two kinds of mushrooms—shiitake and cremini—along with shallots, white wine, fresh thyme and just a little heavy cream. Most of the mushrooms stay in pieces, while a small portion of the soup is pureed to give the broth a little extra body.

It’s a lovely soup for a chilly day, and it’s special enough to serve as a starter for a dinner party or holiday meal.

big bowl of roasted mushroom soup garnished with fresh mushrooms

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.

Why You’ll Love This Roasted Mushroom Soup

It’s the perfect soup for mushroom lovers. There are three pounds of mushrooms in this recipe, so mushrooms are definitely the star!
There is incredible mushroom flavor. Roasting the mushrooms gives them a deeper, more concentrated flavor than simply simmering them in broth.
You’ll be using two kinds of mushrooms. Shiitake and cremini mushrooms bring different textures and earthy flavors to the soup.
It’s not overly creamy. You’ll use just two tablespoons of heavy cream to add a little richness without turning this into a heavy cream soup.
It’s a little different! The combination of white wine, thyme and lemon juice makes this soup especially flavorful.

ingredients displayed for making roasted mushroom soup

Ingredients You’ll Need

Extra-virgin olive oil: Helps the mushrooms roast beautifully and brings out their flavor.
Shiitake mushrooms: These have a rich, savory flavor that works wonderfully in soup. Remove the tough stems before roasting, and remember to reserve four whole caps for garnishing the finished soup.
Cremini mushrooms: Also known as baby bella mushrooms, these have a deeper flavor than regular white button mushrooms. They complement the shiitakes nicely.
Salt and freshly ground black pepper: Simple seasonings that bring out the natural flavor of the roasted mushrooms.
Shallots: Shallots have a milder, slightly sweeter flavor than onions. They’re added partway through roasting so they soften and develop flavor without overcooking.
White wine: Adds acidity and depth to the broth while complementing the earthy mushrooms. A dry white wine is a good choice.
Chicken or vegetable broth: Either works well. Use low-sodium broth so you can control the seasoning. Vegetable broth makes the soup vegetarian.
Water: Adds liquid without overpowering the mushroom flavor.
Fresh thyme: A classic pairing with mushrooms. Fresh thyme adds a lovely herbal flavor.
Heavy whipping cream: Just a small amount gives the soup a little richness and a silky finish.
Fresh lemon juice: Brightens the flavors and balances the richness of the roasted mushrooms.

How to Make Roasted Mushroom Soup

This recipe is a little different because much of the cooking happens in a roasting pan in the oven.

Roast the mushrooms: Preheat the oven to 400°F and position the oven rack on the lowest shelf. Place the chopped shiitake and cremini mushrooms in a large nonstick roasting pan, along with the four whole shiitake caps reserved for garnish. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 20 minutes, then remove the pan from the oven and stir in the finely chopped shallots. Return the pan to the oven for another 10 minutes.
Add the wine and broth: Remove the roasting pan from the oven and set aside the four whole shiitake mushrooms. Pour the white wine into the roasting pan and stir, loosening any flavorful browned bits from the bottom. Add the broth, water and fresh thyme. Return the pan to the oven and continue cooking for about 20 minutes, allowing the flavors to come together.
Puree a small portion of the soup: Carefully transfer the soup to a large heatproof serving bowl. Scoop out a couple of large ladlefuls and puree them using an immersion blender or regular blender. You don’t want to puree the entire soup. Leaving most of the mushrooms in pieces gives the soup its wonderful texture.
Finish and serve: Stir the pureed soup back into the bowl along with the heavy cream and lemon juice. Taste and adjust the salt and pepper as needed. Serve hot, garnishing each bowl with one of the reserved roasted shiitake mushrooms.

white bowl filled with roasted mushroom soup

Why Roast Mushrooms Before Making Soup?

Roasting is what makes this mushroom soup special. Mushrooms contain quite a bit of water. As they roast, some of that moisture evaporates, allowing their flavor to become more concentrated. The mushrooms also develop browned edges, which add a deeper, more savory taste. This gives the finished soup a richness that you wouldn’t get from simply boiling raw mushrooms in broth. The shallots are added toward the end of roasting, so they have time to soften and develop flavor without spending the entire roasting time in the oven.

bowl of roasted mushroom soup garnished with mushrooms

Recipe Tips

Use a large roasting pan. Three pounds of mushrooms take up a lot of space before cooking. A large roasting pan gives them room to cook and brown.
Don’t forget the reserved mushrooms. Set aside four whole shiitake caps before chopping the rest. They make a pretty garnish for the finished soup.
Use fresh thyme. Fresh thyme works especially well with mushrooms and gives this soup a wonderful flavor.
Choose a dry white wine. Sauvignon Blanc or Pinot Grigio would both be good choices. Avoid sweet white wines.
Only puree a small amount. This isn’t intended to be a completely smooth mushroom soup. Pureeing just a portion gives the broth a little body while leaving plenty of mushroom pieces.
Add the lemon juice at the end. A little fresh lemon juice brightens the soup without making it taste lemony.
Taste before serving. Different brands of broth contain different amounts of sodium, so you may want to adjust the seasoning.

✔️What to serve with Oven Roasted Mushroom Soup:

Go ahead and finish that bottle of white wine you opened to make the 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.

Frequently Asked Questions

Can I use different kinds of mushrooms?

Yes. Cremini and shiitake mushrooms give this soup its distinctive flavor, but you can experiment with other varieties. White button mushrooms, oyster mushrooms or a mixture of wild mushrooms could work. Just keep the total amount of mushrooms approximately the same.

Is Roasted Mushroom Soup creamy?

It’s lightly creamy, but it’s not a thick cream of mushroom soup. Most of the liquid comes from broth and water, and only two tablespoons of cream are added at the end. Pureeing a small portion helps give the broth a little body.

Can I make this soup vegetarian?

Yes! Simply use vegetable broth instead of chicken broth. The mushrooms provide plenty of savory flavor on their own.

Can I make this soup without wine?

Yes. You can replace the wine with additional broth. The flavor will be a little different, but the roasted mushrooms will still make a delicious soup.

Can I puree the entire soup?

You can, if you prefer a smoother mushroom soup. However, the original recipe is designed to have plenty of mushroom pieces in the broth, so I’d recommend trying it that way first.

Can I make Roasted Mushroom Soup ahead of time?

Yes. You can prepare the soup ahead and refrigerate it until you’re ready to serve. Reheat it gently on the stove, stirring occasionally. You may want to add a splash of broth if it has thickened.

How to Store and Freeze Mushroom Soup

Store leftover Roasted Mushroom Soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a saucepan over medium-low heat until hot. Add a little broth or water if needed.

You can also freeze this soup, although the small amount of cream may cause a slight change in texture after thawing. For the best results, freeze the soup before adding the cream and lemon juice, then add those ingredients when reheating. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.