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.
Hello! I’m Erica Lea. I’m a 20-something Christian living in northern Minnesota with a desire to cook quality food for my husband, Reuben, my little girl, Helen, and (eventually) my little boy, James. On Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch.