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Home Ā» Recipes Ā» Soup Recipes

December 13, 2015 · 6 Comments

Creamy Roasted Garlic and Mushroom Soup

Soup Recipes

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Roasted Garlic and Mushroom Soup made with mushrooms and creamy roasted garlic packs a ton of flavor and warms the soul on a cold day.
Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com

Roasted Garlic & Mushroom Soup made with fresh button mushrooms and creamy roasted garlic 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 cloves on a white towel

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.

How do you roast garlic?

Roasted Garlic After

Step 1. Peel off any excess skin leaving the bulb in tack.

Step 2. Cut off about ¼" off of the top and place on a piece of foil (or garlic baker if you have one of those).

Step 3. Drizzle some extra virgin olive oil on top; then seal the foil and roast in a 425 degree F oven for about 30 minutes.

While the garlic is roasting, you can prepare the other ingredients needed to make this soup including mushrooms, butter, flour, warm milk, vegetable or chicken broth and some parsley.

Creamy Roasted Garlic and Mushroom Soup

How do you make Roasted Garlic Mushroom Soup?

Start by sautƩing 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!

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Creamy Roasted Garlic and Mushroom Soup

Creamy Roasted Garlic & Mushroom Soup

Carrie's Experimental Kitchen
This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 head whole garlic
  • 1 teaspoon extra virgin olive oil
  • 16 ounces mushrooms
  • 1 tablespoon butter
  • 2 cups milk
  • ā…“ cup all purpose flour
  • 6 cups vegetable broth
  • 2 teaspoons chopped fresh parsley

Instructions
 

  • Preheat oven to 425 degrees F.
  • Peel off the loose skin from the garlic bulb; then cut about ¼" off of the top. Place the bulb in foil; then drizzle the olive oil on top. Wrap the foil and bake for 30 minutes.
  • 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 ½" thick slices. Set aside.
  • 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.
  • Add the vegetable (or chicken) broth and parsley; mix well. Reduce heat to low and simmer until the garlic is done.
  • While the soup is simmering, heat the milk until just below boiling.
  • Add the roasted garlic by squeezing it from the skin into the soup mixture; then add the warm milk.
  • 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.

Notes

Substitutions:
For the Milk--> Heavy Cream or Half & Half
For the Broth--> Vegetable or Chicken Broth or Stock
Keyword mushrooms
Tried this recipe?Let us know how it was!

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Roasted Garlic and Mushroom Soup

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Roasted Garlic and Mushroom Soup made with mushrooms and creamy roasted garlic packs a ton of flavor and warms the soul on a cold day.

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Reader Interactions

Comments

  1. Shreya Sharma says

    December 14, 2015 at 4:38 am

    This seems delicious šŸ™‚

    Reply
  2. Kristi Rimkus says

    December 22, 2015 at 8:00 pm

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

    Reply
    • Carrie's Experimental Kitchen says

      December 23, 2015 at 6:51 am

      Thanks Kristi, Happy Holidays!

      Reply
  3. Jaime Arborio says

    December 28, 2015 at 12:48 pm

    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 šŸ™‚

    Reply
    • Carrie's Experimental Kitchen says

      January 04, 2016 at 8:30 am

      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. šŸ™‚

      Reply

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