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


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


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.


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

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! 🙂

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!

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!

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!

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!

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. 🙂

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