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Roasted Garlic and Mushroom Soup

Erica Kastner
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.
Course Main, Side, Soup
Servings 4 to 6 servings


  • 2 heads of garlic roasted (click the link above for the roasting directions)
  • 3 tablespoons butter
  • 1/2 medium onion finely chopped,
  • 16 ounces mushrooms sliced,
  • 3 tablespoons flour
  • salt and pepper to taste,
  • 2 1/2 cups homemade beef broth
  • 1 cup heavy cream
  • 1/4 cup finely chopped fresh parsley
  • chopped cooked bacon and sour cream for serving,


  • In a large soup pot, melt the butter over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the mushrooms and cook until tender, about 5 more minutes.
  • Sprinkle in the flour. Season with salt and pepper to taste. Cook and whisk for 3 minutes.
  • Slowly add the beef broth, whisking all the while. Bring to a boil and stir in the cream, parsley, and roasted garlic cloves (you can squeeze the cloves out of the head directly into the soup).
  • Using a stick blender, being careful so as not to burn yourself, blend the soup until completely smooth. You can skip this step if you prefer whole mushrooms and garlic cloves in your soup. Taste and adjust seasonings if necessary.
  • Serve with crispy bacon and sour cream.