Roasted Mushroom Soup
Mushrooms are a great source of umami, which gives this soup a rich and savory flavor.
This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Mushroom Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Clean and slice the mushrooms.
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Toss the mushrooms with olive oil, salt, and black pepper.
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Spread the mushrooms on a baking sheet and roast for 20 minutes.
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In a large pot, heat olive oil over medium heat.
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Add chopped onion and minced garlic. Sauté until translucent.
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Add roasted mushrooms, thyme, and vegetable broth to the pot.
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Bring to a boil, then reduce heat and simmer for 15 minutes.
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Remove from heat and let it cool slightly.
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Use an immersion blender or regular blender to puree the soup until smooth.
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Return the soup to the pot and stir in the heavy cream.
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Heat the soup over low heat until warmed through.
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Season with salt and pepper to taste.
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Serve hot and garnish with fresh thyme leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 12g4%
- Sugars 3g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
