Roasted Mushroom Soup
If you love a creamy soup recipe like I do, then this mushroom soup made with meaty roasted mushrooms, aromatics, seasonings, and cream is for you. It’s so cozy, comforting, and easy to make – it’s a fall-season favorite, for sure.
- 1 pound cremini mushrooms, halved
- 1 medium onion, peeled and quartered
- 1 whole head of garlic, sliced in half lengthwise
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
Optional garnishes: ground black pepper, a drizzle of cream, and a sprinkle of fresh thyme.
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