Creamy Mushroom Garlic Soup (Printable View)

Velvety soup with earthy mushrooms, roasted garlic, and a touch of cream for cozy meals.

# Ingredient List:

→ Vegetables

01 - 1 lb mixed mushrooms (cremini, button, shiitake), sliced
02 - 1 medium onion, finely chopped
03 - 6 garlic cloves, peeled
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced

→ Dairy

06 - 1/4 cup heavy cream
07 - 2 tbsp unsalted butter

→ Liquids

08 - 4 cups vegetable broth

→ Seasonings

09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - Salt and freshly ground black pepper, to taste

→ Garnishes (optional)

13 - Fresh parsley, chopped
14 - Extra cream for drizzling

# How to Prepare:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with 1 tsp olive oil, wrap, and roast for 15 minutes until soft and golden.
02 - Heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.
03 - Add mushrooms, thyme, and rosemary to pot. Stir and cook until mushrooms release moisture and brown, about 8 minutes.
04 - Squeeze roasted garlic from skins into pot. Stir thoroughly.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Use immersion blender or transfer in batches to a blender. Purée until smooth and creamy.
07 - Stir in heavy cream. Season with salt and pepper. Heat through for 2 to 3 minutes.
08 - Ladle into bowls, garnish with parsley and a swirl of cream if desired. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like you simmered it all day, but you're done in under an hour.
  • Roasting the garlic makes it mellow and sweet, nothing sharp or harsh.
  • The texture is silky enough to feel fancy, but the ingredients are humble and forgiving.
  • It reheats beautifully, so you can make it ahead and feel smug about it later.
02 -
  • Don't skip roasting the garlic, raw cloves will make the soup sharp and aggressive instead of mellow and sweet.
  • Let the mushrooms brown before adding liquid, if you rush this step, the soup will taste flat and watery.
  • Blend carefully if using a countertop blender, hot liquid can explode if you fill it too full or forget to vent the lid.
  • Taste before serving, mushrooms vary in saltiness and the broth might need adjusting at the end.
03 -
  • Use a mix of mushroom types for more complex flavor, shiitake adds earthiness, cremini brings depth, even a few dried porcini soaked and chopped will elevate it.
  • If the soup tastes too rich, a squeeze of lemon juice at the end brightens everything and cuts through the cream without making it taste citrusy.
  • Warm your bowls before serving, it's a small thing, but it keeps the soup hot longer and feels more thoughtful.

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