This creamy soup is loaded with roasted garlic, earthy mushrooms and topped with bacon and sour cream. A delicious way to warm up on a cold day.
Cold suppers just don’t sound good anymore. This roasted garlic mushroom soup is perfect for gray, chilly, dreary days.
You start with sautéing some onions and loads and loads of mushrooms, and then you add two heads of roasted garlic. 
Of course you add some beef broth, cream, and parsley, then blend it all together with a stick blender, and voila! You’ve got a creamy, flavorful soup.
When I made the first batch of this soup, Reuben was amazed at how great it was. “This soup is really good!”
But I wasn’t satisfied. For my next batch I doubled the roasted garlic, and nearly doubled the mushrooms for maximum flavor. MOOOAR MUSHROOMS! Then I was satisfied.
Obviously I had to serve it with a dollop (or two) of sour cream and some crispy bacon. Mmhmm.
If you wish, you could totally swap out different mushrooms if you prefer. I think a mix of wild and domestic mushrooms would be lovely.
You could also add some kale or arugula for extra leafy greens. I think I’ll try that next time.
Click here for the recipe for roasting garlic.
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Roasted Garlic and Mushroom Soup
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy, dreamy roasted garlic and mushroom soup, topped with crispy bacon and a dollop of sour cream. Perfect for chilly evenings!
Ingredients
- 2 heads garlic
- 3 tbsp butter
- 0.5 medium onion
- 1 lbs (454 g) mushrooms
- 3 tbsp flour
- Salt and pepper
- 2.5 cups (591 ml) homemade beef broth
- 1 cup (237 ml) heavy cream
- 0.25 cups (59 ml) finely chopped fresh parsley
- chopped cooked bacon and sour cream
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the mushrooms and cook until tender, about 5 more minutes.
- Sprinkle in the flour, season with salt and pepper, and cook while whisking for 3 minutes.
- Slowly whisk in the beef broth, bring to a boil, and stir in the cream, parsley, and roasted garlic cloves.
- Using a stick blender, blend the soup until smooth. (Optional: Skip blending for a chunkier soup).
- Taste and adjust seasonings.
- Serve with crispy bacon and sour cream.
Notes
- Roasting the garlic beforehand intensifies its sweetness; wrap the heads in foil and roast at 400°F (200°C) for 40-45 minutes.
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 80
Frequently Asked Questions
How can I enhance the flavor of the soup even more?
You can double the amount of roasted garlic and mushrooms, as I did in my second batch, for a richer taste.
What types of mushrooms can I use for this recipe?
Feel free to swap out different mushrooms; a mix of wild and domestic mushrooms would add lovely flavor.
Can I add leafy greens to the soup?
Yes, you can incorporate kale or arugula to add extra leafy greens to the soup.
