Carrie’s Experimental Kitchen

Creamy Roasted Garlic & Mushroom Soup

 

 

 

This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.

This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.

I just realized that I hadn’t posted a soup recipe here on the blog since I made the Zuppa di Farro back in February. I guess I’m slacking…sorry everyone! Soup is the perfect cold weather meal whether eaten alone or with a sandwich or salad. It’s just so easy to throw everything into a pot and wait for the aroma to fill your kitchen like it did when I made this Creamy Roasted Garlic & Mushroom Soup.

Garlic

If you’ve never roasted garlic, you don’t know what you’re missing. When roasted, garlic turns sweet and the consistency is like butter, you can literally just squeeze it out from the skin. We generally like roasted garlic in the summer months topped upon a nice juicy grilled steak, but the flavor was even better when added to my favorite soup. I don’t know why I don’t make it more often because it’s simple.

  1. Peel off any excess skin leaving the bulb in tack.
  2. Cut off about 1/4″ off of the top and place on a piece of foil (or garlic baker if you have one of those).
  3. Drizzle some extra virgin olive oil on top; then seal the foil and roast in a high temperature oven for about 30 minutes.

Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.

While the garlic is roasting, you can prepare the other ingredients needed to make this soup including mushrooms; I hope that was a given 🙂 , butter, flour, warm milk (you can also substitute half & half or heavy cream, but I like mine a little lighter), vegetable or chicken broth (your preference) and some parsley.

Creamy Roasted Garlic & Mushroom Soup Click To Tweet

Start by sautéing the mushrooms in the butter until they start to soften; then whisk in the flour forming a roux. Add the broth and simmer until the garlic finishes roasted. Once finished, squeeze the garlic pulp into the soup along with the warm milk; then blend until smooth using an immersion blender. (You can also transfer the liquid to a blender if you don’t have an immersion blender).

Creamy.Roasted Garlic & Mushroom Soup

This Creamy Roasted Garlic & Mushroom Soup was delicious and boy was it garlicky; which I don’t mind but don’t eat this right before a date. 😉 We had our soup with a grilled cheese sandwich on a rainy weeknight and it was the perfect comfort meal. ~Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook! 

5 from 1 vote
Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com
Creamy Roasted Garlic & Mushroom Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.
Course: Soup
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 Whole Bulb of Garlic
  • 1 tsp . Extra Virgin Olive Oil
  • 16 oz . Mushrooms
  • 1 tbsp . Butter
  • 2 c . Milk, warmed (I used 2%)
  • 1/3 c . All Purpose Flour
  • 6 c . Vegetable or Chicken Broth
  • 2 tsp . Fresh Chopped Parsley
Instructions
  1. Preheat oven to 425 degrees F.
  2. Peel off the loose skin from the garlic bulb; then cut about 1/4" off of the top. Place the bulb in foil; then drizzle the olive oil on top. Wrap the foil and bake for 30 minutes.
  3. While the garlic is roasting, clean the dirt from your mushrooms by gently wiping them down with a damp cloth or paper towel; then slice them into 1/2" thick slices. Set aside.
  4. Heat the butter in a large saucepan or Dutch oven over medium heat and add the mushrooms. Cook until they start to soften; then whisk in the flour forming a roux.
  5. Add the vegetable (or chicken) broth and parsley; mix well. Reduce heat to low and simmer until the garlic is done.
  6. While the soup is simmering, heat the milk until just below boiling.
  7. Add the roasted garlic by squeezing it from the skin into the soup mixture; then add the warm milk.
  8. Remove the soup from the heat. Use either an immersion blender; which can be used right in your pot or a blender to puree the ingredients until smooth; then return the soup to the pan.
Recipe Notes

Substitutions:
For the Milk--> Heavy Cream or Half & Half
For the Broth--> Vegetable or Chicken Broth or Stock

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

 

Related Recipes

 

What is your favorite way to eat roasted garlic? 

Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com | This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.

6 Comments

  1. Shreya Sharma
    December 14, 2015 at 4:38 am - Reply

    This seems delicious 🙂

  2. Kristi Rimkus
    December 22, 2015 at 8:00 pm - Reply

    My husband adores cream of mushroom soup! I’ve pinned this for the weekend.

  3. Jaime Arborio
    December 28, 2015 at 12:48 pm - Reply

    Okay I’ll be honest here. I’m not going to roast my own garlic. I don’t even CHOP my own garlic. So if I use the (gasp!) jarred garlic, will there be much difference in the flavor? Should I adjust the amounts? I’d probably like to be able to kiss my husband goodnight after eating this for dinner 🙂

    • Carrie's Experimental Kitchen
      January 4, 2016 at 8:30 am - Reply

      You can use jarred garlic, but it will have a stronger, more pungent flavor as roasting the garlic makes it a bit sweeter. I would start off by adding a teaspoon at a time and taste it; then adjust by adding more if you need it. 🙂

  4. 50 Easy Homemade Soup Recipes - Mommy Snippets
    January 9, 2016 at 6:44 pm - Reply

    […] Creamy Roasted Garlic Mushroom Soup […]

Translate »
Pin193
Share3
Tweet
+12
Yum210
Share1
409 Shares