This Creamy Roasted Mushroom Soup has an earthy, rich flavor from roasted mushrooms, garlic, herbs and cream! It’s so delicious, you won’t believe it’s low carb!
If you are here, you are obsessed with mushrooms like me! So welcome my fellow mushroom lovers!
This soup is over the top delicious in every single way. It’s rich, earthy and extra creamy with tons of mushroom flavor.
Homemade mushroom soup, from scratch, has a flavor so different from canned soup versions you will be shocked.
I have made this Creamy Roasted Mushroom Soup many, many times now for dinner guests.
They all rave about it and say it’s the best mushroom soup recipe they have ever had!
Everyone is always shocked to learn that this roasted mushroom soup happens to be low carb and that it has a hidden secret second vegetable in it!
2x the veggies – and no one will know!
Want to know the secret vegetable in my mushroom soup? I promise you would never know it’s there unless you saw the recipe first!
I wish I could give you a bite through this screen and make you try to guess what it is.
It’s cauliflower! The roasted mushroom flavor is 100% the only flavor you taste when you take a bite.
However, the cauliflower is there hidden away giving this soup an amazing texture and added health benefits.
It’s a heartier soup with the cauliflower and definitely fills you up. Plus, it helps you get more veggies in!
What type of mushrooms should I use for mushroom soup?
There is no right or wrong answer here! You can use many different types of mushrooms or a combination of mushrooms.
I personally prefer Portobello mushrooms for a classic taste. However, if I can find them fresh at my local store, I will also throw in a handful of Cremini or Porcini mushrooms.
Below are all types of mushrooms you can use to create a delicious mushroom soup:
- Portobello Mushrooms
- Button Mushrooms
- Cremini Mushrooms
- Shitaki Mushrooms
- Porcini Mushrooms
- Chanterelle Mushrooms
- Oyster Mushrooms
Roasting the Mushrooms are a MUST!
When you roast a vegetable in the oven, it brings out a depth of flavor that you can’t get on the stove top.
Roasting the mushrooms takes your mushroom soup from yummy to OMG good.
How to roast mushrooms:
- Toss mushrooms generously in olive oil and salt.
- Roast at 400° for about 30 minutes, draining half way though.
That’s it! It’s incredibly simple to do and adds an incredible depth to the final dish.
How do you make mushroom soup?
After roasting the mushrooms, the rest of this Creamy Roasted Mushroom Soup comes together quite easily.
- Sauté the onion, garlic and (optional) cauliflower. Add the roasted mushrooms, thyme and Italian seasoning.
- Toss in the cream cheese, broth and heavy cream and puree until smooth (I use an immersion blender).
- Melt in the mozzarella cheese and season to taste with salt and pepper.
- Serve with a drizzle of truffle oil on top.
As you can see, the steps are quite easy and the results are one of the best mushroom soup recipes I have ever tasted!
It’s loaded with a rich, earthy flavor from the mushrooms and herbs that can’t be beat.
After you try it, please make sure and leave a comment below sharing how it turned out for you!
- 22 oz portobello mushrooms, sliced
- 1-2 tablespoons oil (avocado/olive)
- 1 teaspoon salt
- 2 tablespoons oil
- 1 large onion, diced
- 16 oz riced cauliflower
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon Italian seasoning
- 4 oz cream cheese
- 1 1/2 cups heavy cream
- 1 1/2 cups chicken/vegetable broth
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Drizzle of truffle oil, optional
- Toss mushrooms generously in oil and salt. Roast at 400° for about 30 minutes, draining half way though, reserve liquid.
- In a large heavy bottomed pot over medium high heat, add oil, onion, cauliflower and reserved mushroom juice. Cook for 10 minutes, stirring often, until soft.
- Add roasted mushrooms, garlic, thyme and Italian seasoning, cook for additonal 30 seconds.
- Add cream cheese and stir until cream cheese is melted. Slowly stir in broth and heavy cream until well combined.
- Next, using either an immersion blender or regular blender, puree liquids until smooth.
- Add mozzarella cheese and stir until melted and well combined. Season to taste with salt and pepper.
- Serve hot and with a drizzle of truffle oil if desired.
Freezer Friendly: this soup freezes great! Make a double batch and freeze the leftovers for an easy weeknight dinner down the road.
Amount Per Serving: Calories: 417Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 96mgSodium: 543mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 6gProtein: 10g
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