This Roasted Garlic Mushroom Soup combines earthy mushrooms with sweet, caramelized garlic to create a rich, savory soup. The roasting process intensifies the flavors, while a creamy base adds smoothness. The result is a hearty, comforting soup perfect for chilly days or as a sophisticated starter for any meal. This recipe is both vegan and gluten-free, with a creamy consistency achieved using coconut milk or a non-dairy alternative. The roasted garlic brings a subtle sweetness that balances the mushrooms’ umami, making it a perfect dish for mushroom lovers or anyone seeking a flavorful, wholesome soup.

Recipe Tips and Tricks:

Roasting the garlic enhances its sweetness and reduces its bitterness.
For extra depth, use a mix of wild and cultivated mushrooms.
Blend the soup until smooth for a velvety texture.
Add fresh thyme or rosemary for an herbal note.
Use vegetable broth for a vegan version or chicken broth for a non-vegan option.

Roasted Garlic Mushroom Soup

Kathie Clane

A creamy, flavorful soup made with roasted garlic and earthy mushrooms for a rich, comforting dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Additional Time 5

Total Time 55

Course Mushroom soup recipes

Cuisine American

Servings 4 servings

Calories 158 kcal

Ingredients

1 head garlic roasted
2 tbsp olive oil
1 lb mushrooms sliced
1 medium onion diced
4 cups vegetable broth
1 can 14 oz coconut milk
1 tsp dried thyme
Salt and pepper to taste
1 tbsp fresh parsley optional for garnish

Instructions

Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes.
In a large pot, heat olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the mushrooms and thyme, cooking until softened, about 10 minutes.
Squeeze the roasted garlic cloves into the pot, then add the vegetable broth. Bring to a simmer.
Stir in the coconut milk and cook for 5 more minutes.
Use an immersion blender or regular blender to purée the soup until smooth.
Season with salt and pepper to taste, and garnish with parsley if desired.
Serve hot with crusty bread.

Notes

If you prefer a non-dairy version, substitute coconut milk with almond or oat milk.
For extra flavor, sauté a bit of fresh garlic before adding the roasted garlic.

Keyword coconut milk, comfort food, creamy, earthy, healthy, homemade, mushroom soup, roasted, Roasted garlic, vegan