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Roasted Garlic Mushroom Soup
Kathie Clane

Roasted Garlic Mushroom Soup

A creamy, flavorful soup made with roasted garlic and earthy mushrooms for a rich, comforting dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 158
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a large pot, heat olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
  3. Add the mushrooms and thyme, cooking until softened, about 10 minutes.
  4. Squeeze the roasted garlic cloves into the pot, then add the vegetable broth. Bring to a simmer.
  5. Stir in the coconut milk and cook for 5 more minutes.
  6. Use an immersion blender or regular blender to purée the soup until smooth.
  7. Season with salt and pepper to taste, and garnish with parsley if desired.
  8. 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.