Roasted Mushroom Soup

By Ali Slagle

Published Jan. 16, 2025

Roasted Mushroom Soup
Johnny Miller for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(205)
Comments
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You don’t need fancy mushrooms to make a rich soup, you just need to brown them. To do that, spread creminis — save fancier mushrooms for another recipe — on a sheet pan and roast them until they’re juicy. Pour off and save the umami-heavy juices — they’ll provide a savory backbone to the soup — then keep roasting the mushrooms until they’re glistening brown. Blending so many mushrooms with plain water (or stock, if you have some) creates a thick soup, not to mention one with a deeply earthy flavor. For a more substantial meal, top with croutons, farro or sautéed spinach, or serve alongside buttered toast, roasted sausage or a green salad.

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Ingredients

Yield:4 servings (about 5 cups)
  • 2pounds cremini mushrooms, halved, quartered if large
  • 2shallots, thinly sliced
  • 4thyme sprigs, plus leaves for serving (or 1 teaspoon dried thyme)
  • ¼cup extra-virgin olive oil
  • 2tablespoons soy sauce
  • Salt and black pepper
  • 3cups water or chicken broth
  • 2teaspoons sherry or white wine vinegar
  • ¼cup heavy cream, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

334 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 13 grams protein; 1125 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan, toss together the mushrooms, shallots, thyme, oil and soy sauce until well combined. Sprinkle with salt and pepper and spread into an even layer.

  2. Step 2

    Roast until the mushrooms are pooling in liquid, about 15 minutes. Carefully pour the liquid into a small bowl and reserve. Return the sheet pan to the oven and roast, stirring occasionally, until browned, another 25 to 30 minutes.

  3. Step 3

    Discard the thyme sprigs and set aside ½ cup of the roasted mushrooms. If using an immersion blender, transfer the remaining mushrooms to a pot, or transfer to a regular blender. To the sheet pan, add some of the water (about ½ cup but no need to measure) and scrape off the stuck-on browned bits. Pour the mixture into the pot or blender, along with the remaining water, reserved mushroom liquid and vinegar. Blend until smooth.

  4. Step 4

    Warm the soup on the stove over medium-high. Turn off the heat and stir in the cream. Taste; if the flavor is bland, add salt and pepper; repeat until the mushroom flavor is pronounced. Serve topped with a drizzle of cream, the reserved mushrooms and thyme leaves.

Ratings

5 out of 5
205 user ratings
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Comments

Ron

Just sauté the mushrooms in butter, with some minced shallots and dried thyme. Much easier, and better than all the oven baking hoopla. Deglaze with a little chicken broth.

Mind the GAP

There has got to be an easier way of getting mushroom juices. I’m thinking reconstituting some dried mushrooms and using that liquid instead. So much easier than having to scoop all the mushrooms from the baking sheet, pouring off the liquid, then respreading the mushrooms to continue roasting. Clean up would probably be easier, too.

Jim

I haven't made this, just saved the link for later. My first thought: This would be a good place for that Parmesan rind in the freezer!

Anna

I made this using water and it was absolutely divine. I’m making it for the second time now. I did add an extra tbsp of soy sauce this time so will likely add much less salt after blending.

Tom

Instead of heavy cream, I decided to use about a third of a stick of butter. The butter flavor went well with the deep roast flavor of the mushrooms. Now I’m wondering how different it would be if I used cream…so I’ll have to make it again!

nancyintoronto

I had 2 packages of sliced creminis I had to use up, so they didn’t give off as much liquid and took less time to roast. Nonetheless, this was really good and I would definitely make it again. I love the flavor of thyme in a soup, and this didn’t disappoint. I added a splash of Maggi at the end, because there are few soups that don’t benefit from it, in my opinion. Next time I’ll also use a Parmesan rind and, of course, whole creminis sliced in half. This is a keeper.

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