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