Yield: 6 servings
Creamy Roasted Mushroom Soup Recipe
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!
Ingredients
Roasted mushrooms:
- 22 oz portobello mushrooms, sliced
- 1-2 tablespoons oil, avocado/olive
- 1 teaspoon salt
Mushroom Soup:
- 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 ½ cups heavy cream
- 1 ½ cups chicken/vegetable broth
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Drizzle of truffle oil, optional
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Instructions
- 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.
Notes
Freezer Friendly: this soup freezes great! Make a double batch and freeze the leftovers for an easy weeknight dinner down the road.
Nutrition
Serving: 1, Calories: 417kcal, Carbohydrates: 10g, Protein: 10g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 543mg, Fiber: 3g, Sugar: 6g