Go Back

8. Roasted Mushroom and Thyme Soup

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 oven to 400 degrees Fahrenheit.
  2. Toss mushrooms and garlic with two tablespoons oil; spread on a baking sheet.
  3. Roast 20 minutes, until dark and tender.
  4. Transfer roasted mushrooms and garlic to a pot; add thyme and broth.
  5. Bring to a simmer; cook 10 minutes.
  6. Remove thyme sprigs; blend soup smooth with an immersion blender.
  7. Stir in cream; serve.