Creamy Garlic Mushroom Soup Recipe

Imagine a bowl of warm, creamy garlic mushroom soup that wraps around you like a cozy blanket. This soup features a rich, velvety texture and deep umami flavors that will make your taste buds dance. The combination of fresh mushrooms and roasted garlic creates a symphony of flavors, while a splash of cream adds that desired silky finish. Perfect for any season, this dish will quickly become a favorite in your home.

As you take a spoonful, the warm aroma of sautéed mushrooms and garlic fills the air, instantly transporting you to a peaceful woodland retreat. Whether you’re looking for a comforting meal on a chilly day or a light appetizer for a special occasion, this creamy garlic mushroom soup fits the bill beautifully.

A Comforting Creamy Garlic Mushroom Soup

This creamy garlic mushroom soup is made using fresh mushrooms, roasted garlic, and a touch of cream, creating a smooth and satisfying dish. Each bite is bursting with rich flavor, making it a delightful choice for any occasion.

For those looking to customize their experience, consider adding fresh herbs like thyme or parsley, experimenting with different mushroom varieties, or even crafting a dairy-free version using coconut cream. The possibilities are endless!

Ingredients

• 1 pound fresh mushrooms (such as cremini or button), sliced
• 1 large bulb of garlic, roasted
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream for dairy-free option
• Salt and black pepper to taste
• 1 teaspoon dried thyme or fresh herbs for garnish (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and become golden brown, around 8-10 minutes.
3. Incorporate Garlic: Squeeze the roasted garlic cloves out of their skins and add them to the pot, mixing well with the mushrooms.
4. Pour in Broth: Add the vegetable broth to the pot and bring the mixture to a simmer. Let it cook for about 15 minutes to allow the flavors to meld.
5. Blend: Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend just half of the soup or reserve some mushroom pieces before blending.
6. Add Cream: Stir in the heavy cream or coconut cream, and season with salt, pepper, and thyme. Heat gently over low heat for an additional 5 minutes.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil, if desired. Enjoy warm with crusty bread.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 280kcal
• Fat: 20g
• Protein: 4g
• Carbohydrates: 18g