Roasted Mushroom Soup with Truffle Oil
A creamy roasted mushroom soup infused with luxurious truffle oil, perfect for cozy meals or elegant dinner parties.
Ingredients
- 1 lb mixed mushrooms cremini, shiitake, portobello
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp olive oil
- 1 tbsp truffle oil for drizzling
- 2 tbsp fresh thyme or 1 tbsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mushrooms with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 25-30 minutes, until golden and tender.
- In a large pot, sauté the onion and garlic over medium heat for 5 minutes until softened.
- Add the roasted mushrooms to the pot, and pour in the vegetable broth. Simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Add heavy cream and stir until combined.
- Season with salt and pepper to taste.
- Serve the soup hot, drizzled with truffle oil.
Notes
For a vegan version, substitute the heavy cream with coconut milk or cashew cream. Use vegan truffle oil for a fully plant-based dish.
