A comforting, simple, dairy-free creamy garlic soup recipe made from roasted mushrooms and garlic, thickened with cooked rice.
This garlic soup recipe makes approximately 2 generous servings and uses 3 whole garlic bulbs. This may seem like a lot of garlic for 2 servings but when you roast garlic, it takes the bite out of it and provides a smoother and sweeter garlicky flavor – still be prepared for a very garlicky soup when you take your first sip! Be prepared for your house to have the wonderful aromas of garlic being roasted in the oven!
To make this garlic soup creamy, I used cooked rice instead of heavy cream and butter. This healthier method of using cooked rice to make a creamy soup is a great technique for any kind of soups and is not just limited this garlic soup recipe – so experiment with it!. Just make sure the rice is cooked ahead of time. If you still feel that it is still missing that decadence a creamy soup needs – just melt a bit of butter into it before you blend it together.
INGREDIENTS FOR ROASTED MUSHROOM GARLIC SOUP
All ingredients for this roasted mushroom garlic soup can be found at your local grocery store.
- Mushrooms – I like to use white button or cremini mushrooms for this recipe.
- Garlic – There are 3 full bulbs of garlic in this soup. Sounds like a lot, but when you roast it, it will mellow out.
- Broth – Try to find high quality, low sodium broth for this recipe.
- Cooked Rice – I use leftover cooked white rice. Once you blend the garlic soup, the soft rice thickens the soup and gives it a very creamy texture without any dairy. If you don’t have leftover rice, you can substitute it with heavy cream.
- Miso – I like to use white miso (shiso miso) for this recipe because it has a sweeter and more delicate flavor than the darker misos.
HOW TO GET MORE FLAVOR FOR THIS GARLIC SOUP? ROASTING!
Roasting ingredients definitely takes a little bit more effort but is well worth it. Roasting concentrates the flavors of your ingredients as well as caramelizes it which then provides the soup additional dimensions of flavors – a slight sweetness being one of them.
I also find that when you are making a dish where garlic is the star of the show, roasting it takes the bite of it and provides a smoother garlicky flavor.
When I roast my garlic, I personally enjoy breaking up the individual cloves before drizzling it in oil sticking it in the oven. I find it gives each garlic clove bit more caramelization. If you are pressed for time, you can use the traditional method and cut off the tops of the garlic bulb and stick the whole thing in the roasting pan. That way, when it’s time to use it you don’t need to peel each individual clove, you can just squeeze out the garlic by squeezing the roasted bulb.
CAN I FREEZE THIS GARLIC SOUP?
You sure can!
LOOKING FOR MORE GARLIC RECIPES? TRY THESE!
DID YOU MAKE THIS GARLIC SOUP RECIPE?
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A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.
Roasting the Vegetables
- Pre-heat the oven to 400F (204C)
- Break up the garlic cloves and remove the outer skin and garlic stem. Keep the skins on the actual garlic cloves.
- [Alternative Garlic Method] To create less mess and make it more simple, you can cut off the tops of the garlic bulbs with the skin intact, instead if breaking them apart and drizzle oil all over it. The garlic will be less roasted but easier to deal with.
- Wipe the mushrooms clean with a dry paper towel and slice them. I find they are easier to clean with a dry paper towel with a dusting motion than a damp paper towel. Once the mushroom is slightly slimy, the dirt just gets pushed around instead of dusted off.
- Peel the onion and slice it
- In a bowl, toss the onion mushrooms and garlic cloves in some oil
- When the oven is up to temperature, put it in the oven and set a timer for 20 minutes.
- When 20 minutes is up, check the roasted vegetables to make sure the onions are not burning and give it a quick flip and put it back in the oven for another 20-25 minutes until everything is golden brown.
Making the Soup
- Once the garlic is done roasting, remove it from the oven and let it cool before using your hands to touch it. It’s super hot.
- In a large pot, add in the stock, thyme, cumin, roasted mushrooms, roasted onions and rice and simmer it on medium low heat for about 15 minutes
- Once the garlic has cooled, if you separated the cloves – peel the garlic and add it to the soup. If you cut off the tops of the bulbs – squeeze out the garlic through the openings or use a spoon to scoop out the soft garlic.
- Simmer the soup for another 10-15 minutes to let the garlic meld into the soup.
- Using a blender or using a hand mixer, blend the soup until it is smooth
- Serve with some garlic toasts and enjoy! 🙂
- I like to use white button or cremini mushrooms for this recipe.
- I use leftover cooked white rice. Once you blend the garlic soup, the soft rice thickens the soup and gives it a very creamy texture without any dairy. If you don’t have leftover rice, you can substitute it with heavy cream.
- I like to use white miso (shiso miso) for this recipe because it has a sweeter and more delicate flavor than the darker misos.
- Serving Size: 1 Serving
- Calories: 188 kcal
- Sugar: 13 g
- Sodium: 396 mg
- Fat: 4 g
- Carbohydrates: 39 g
- Protein: 6 g
Keywords: garlic soup recipe, dairy free soup recipe, creamy soup recipe
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