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Roasted Mushroom Soup with Truffle Oil
Kathie Clane

Roasted Mushroom Soup with Truffle Oil

A creamy roasted mushroom soup infused with luxurious truffle oil, perfect for cozy meals or elegant dinner parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb mixed mushrooms cremini, shiitake, portobello
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the mushrooms with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 25-30 minutes, until golden and tender.
  3. In a large pot, sauté the onion and garlic over medium heat for 5 minutes until softened.
  4. Add the roasted mushrooms to the pot, and pour in the vegetable broth. Simmer for 10 minutes.
  5. Using an immersion blender, blend the soup until smooth. Add heavy cream and stir until combined.
  6. Season with salt and pepper to taste.
  7. 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.