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8. Roasted Mushroom and Thyme Soup

Roasting the mushrooms first gives this soup a deep, savory flavor that feels very fancy for a Tuesday night.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 16 ounces mushrooms halved
  • 3 tablespoons olive oil divided
  • 4 sprigs fresh thyme
  • 3 cloves garlic smashed
  • 4 cups vegetable broth
  • 1/4 cup heavy cream

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the mushrooms and garlic with two tablespoons of olive oil and spread them on a baking sheet.
  3. Roast for 20 minutes until dark and tender.
  4. Transfer the roasted mushrooms and garlic to a pot. Add the fresh thyme and vegetable broth.
  5. Bring to a simmer and cook for 10 minutes.
  6. Remove the thyme sprigs. Use an immersion blender to blend the soup until smooth.
  7. Stir in the heavy cream and serve.