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Creamy Roasted Garlic and Mushroom Soup

Creamy Mushroom + Roasted Garlic Soup

With the weather starting to cool down, soup has become a staple on our weekly menu. I never seem to tire of it this time of year, and with the addition of some crusty bread, it makes for such a comforting meal.

This lighter version of creamy mushroom soup is no exception. With just a little bit of milk to make it slightly creamy, it makes for a warming, hearty meal that won’t leave you feeling weighed down.

Creamy Roasted Garlic and Mushroom Soup

Growing up in a very Italian family, garlic was always a staple at our house. But it wasn’t until I started cooking for myself that I learned how to roast it. And oh, the flavor! That pungent, raw garlic scent and taste sort of magically disappear and you’re left with something golden, soft and almost buttery.

This mushroom soup is packed full of flavor from two varieties of mushrooms, red wine, fresh thyme and, of course, the roasted garlic, which makes it feel special.

If you roast the garlic in advance, this recipe comes together in no time at all. I like to roast it on the weekend, store it in a container in the fridge and pull it out when needed to make a quick, weeknight meal.

This post was originally published on November 3, 2014.

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Creamy Mushroom and Roasted Garlic Soup

Creamy Mushroom + Roasted Garlic Soup

Flavored with nutty roasted garlic, fresh thyme and red wine, this comforting soup is a lighter take on the classic.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 to 6 servings

Ingredients

For the roasted garlic:

  • 1 medium head garlic
  • Olive oil, for drizzling
  • Salt and pepper

For the soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound baby bella mushrooms, sliced
  • 1/2 pound shiitake mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1/2 cup red wine
  • 4 cups low-sodium vegetable broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh thyme
  • 1 cup 2% or whole milk

Instructions

Roast the garlic:

  1. Preheat the oven to 375ºF.
  2. Cut the top end off the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery outer loose layers of skin. Place the bulb on a piece of aluminum foil, then drizzle with olive oil and sprinkle with a little salt and pepper. Wrap the garlic in the foil then bake until tender and the cloves are golden brown, about 50 minutes. Once the bulb is cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash the soft cloves into a paste.

Make the soup:

  1. Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Add all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
  2. Stir in the broth, salt, pepper, thyme and the mashed roasted garlic. Increase the heat to medium-high and bring the mixture to a simmer. Decrease the heat to medium-low and continue to simmer gently, uncovered, for 10 minutes. Stir in the milk. Taste and season with additional salt and pepper if needed before serving.

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24 Comments

  • Reply
    Liz @ Tip Top Shape
    November 3, 2014 at 10:49 am

    This looks absolutely delicious!!! It’s going on my bookmark tab!

    • Reply
      Ashley Jennings
      November 3, 2014 at 3:53 pm

      Thanks so much Liz!

  • Reply
    Sam @ PancakeWarriors
    November 3, 2014 at 11:12 am

    My favorite soup is mushroom. Anytime it’s on tHe menu I inquire often to learn that the base Is chicken stock or beef Both of which I don’t Consume 🙁 a homemade soup is exactly what I need! Thanks for sharing this I can’t wait to make a batch

    • Reply
      Ashley Jennings
      November 3, 2014 at 3:54 pm

      Yes! Definitely make it yourself! 🙂 And I’m with you – I love just about anything with mushrooms!

  • Reply
    Monica
    November 3, 2014 at 11:45 am

    Sounds sublime! I love creamy mushroom soup and this lighter version is right up my alley. Pinned and filed under “gotta make!!”

    • Reply
      Ashley Jennings
      November 3, 2014 at 3:55 pm

      Thank you Monica! 🙂

  • Reply
    marcie
    November 3, 2014 at 4:06 pm

    I totally grew up on the canned stuff, and didn’t realize how much better it was homemade until a few years back! Love the sound of that roasted garlic! 🙂

    • Reply
      Ashley Jennings
      November 4, 2014 at 7:23 am

      Same here – my mom gave it to us all the time! Homemade is much better! 🙂 Thanks Marcie!!

  • Reply
    Kelly
    November 3, 2014 at 5:41 pm

    Nothing sounds more comforting than a creamy mushroom soup especially since the weather has cooled down! This looks incredible! Love that it’s lighter and the roasted garlic sounds amazing in here!

    • Reply
      Ashley Jennings
      November 4, 2014 at 7:24 am

      Thanks so much Kelly! I can’t stop eating soup now that it seems to finally be cooler for good here!

  • Reply
    Joanne Bruno
    November 5, 2014 at 11:17 am

    I’ve been in definite SOUP MODE lately, so this is a welcome addition to next week’s menu plan. Plus, you kind of had me at roasted garlic. It’s magical, I swear!

    • Reply
      Ashley Jennings
      November 6, 2014 at 6:48 am

      It is! I say it every single time I roast some! Thanks so much Joanne! 🙂

  • Reply
    Zane De Mar
    November 11, 2014 at 5:19 pm

    Thank you for the post!
    I am now planing to make it tomorrow for lunch 🙂 Sounds great and I love soups.

    • Reply
      Ashley Jennings
      November 12, 2014 at 2:11 pm

      Hope that you enjoy! 🙂

  • Reply
    Gabrielle
    February 15, 2015 at 11:19 pm

    I made this for dinner tonight – with plain almond milk, and without any wine since I didn’t have any 🙁 – and it was really good! I’m definitely adding it to my soup rotation. Can’t wait to make it when I have wine on hand. Thanks!

    • Reply
      Ashley Jennings
      February 16, 2015 at 7:58 am

      So glad to hear that you enjoyed it Gabrielle!

  • Reply
    joe
    September 17, 2015 at 4:21 pm

    I am going to try this,I have one question regarding the red wine,are you suggesting cooking wine or regular red wins such as a Merlot.

    • Reply
      Ashley Jennings
      September 19, 2015 at 7:28 am

      Hi Joe! I’ve always used a regular red wine (so something that you would like to drink!). Cooking wine will work too but I prefer using something I enjoy!

  • Reply
    Elsy Shallman
    November 16, 2015 at 9:59 am

    My question was since I’m a vegetarian I don’t do milk, is soy or rice milk alright to use instead?
    Thanks,

    • Reply
      Ashley Jennings
      November 21, 2015 at 11:38 am

      Hi Elsy – yes, another type of milk should be fine here.

  • Reply
    Mikkel Magnuson
    December 14, 2015 at 5:29 am

    Hi Ashley, I would like to say Big thanks to you that I have learned a delicious soup recipy which is so divine. I have tried it last night, it was amazing .Every one liked it.

    • Reply
      Ashley Jennings
      December 17, 2015 at 7:38 am

      So happy to hear that you enjoyed it! Thanks for letting us know!

  • Reply
    Jill
    December 15, 2015 at 5:21 pm

    Great recipe! I made it with cranberry-pomegranate juice, since I didn’t have any wine and added a can of Great North beans to up the protein content and it was lovely. 🙂

    • Reply
      Ashley Jennings
      December 17, 2015 at 7:37 am

      So glad to hear it Jill! Those changes sound delicious!

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