Best 3 Roasted Mushroom Onion And Garlic Soup Recipes

Indulge in the earthy goodness of roasted mushrooms, caramelized onions, and aromatic garlic harmoniously blended in a rich and flavorful Roasted Mushroom, Onion, and Garlic Soup. This comforting dish is a culinary masterpiece that tantalizes the taste buds with its umami-packed broth, tender vegetables, and a hint of roasted smokiness. The recipe includes three variations: a classic version, a vegan adaptation, and a gluten-free option. Whether you're a mushroom aficionado, a garlic enthusiast, or simply seeking a hearty and flavorful soup, this recipe has something for everyone.

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ROASTED MUSHROOM SOUP

Roasted Mushroom Soup image

This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!

Provided by Coffeecrazed

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 (8 ounce) package fresh mushrooms, halved
1 clove garlic, minced
1 teaspoon rosemary
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup heavy cream, divided
1 (14.5 ounce) can chicken broth
½ cup milk
¼ teaspoon ground black pepper

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g

ROASTED MUSHROOM, ONION, AND GARLIC SOUP

Roasted Mushroom, Onion, and Garlic Soup image

A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.

Provided by Recipe Reader

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces button mushrooms, cleaned and quartered
8 ounces cremini mushrooms, cleaned and quartered
2 sweet onions, peeled and cut into wedges
3 garlic cloves, peeled and slightly smashed
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 stems fresh thyme, divided
8 -10 fresh sage leaves
48 ounces low sodium chicken broth (or vegetable broth)
1 (15 ounce) can white beans

Steps:

Preheat oven to 450 degrees.
In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
Spread onto a baking sheet.
Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
Spread onto another baking sheet.
Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
Heat and simmer 15 minutes.

ROASTED ONION & MUSHROOM SOUP

Roasted Onion & Mushroom Soup image

This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

Provided by Katzen

Categories Lunch/Snacks

Time 1h35m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 large Spanish onions or 2 -3 large vidalia onions, sliced in half rings
1 tablespoon olive oil
4 garlic cloves, crushed
1/2 teaspoon thyme
1 lb mushroom, sliced (button, cremini, portabella, shitake)
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup white wine
2 tablespoons butter
1 onion, chopped fine
2 stalks celery, chopped fine
6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
2 tablespoons soy sauce
fresh ground pepper, to taste

Steps:

Preheat oven to 375.
Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
Deglaze onions with wine.
Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
Add fresh ground pepper to taste.

Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Roast the mushrooms, onions, and garlic before adding them to the soup. This will caramelize the vegetables and bring out their natural sweetness.
Use a good quality broth. This will make a big difference in the flavor of your soup. Look for a broth that is made with real ingredients and has a rich flavor.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of white wine or lemon juice.
Serve the soup with a variety of toppings. Some good options include croutons, grated Parmesan cheese, and fresh herbs.

Conclusion:

This roasted mushroom, onion, and garlic soup is a delicious and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its rich flavor and creamy texture, this soup is sure to be a hit with your family and friends. So next time you are looking for a comforting and delicious meal, give this soup a try. You won't be disappointed!