A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.

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To me, one of the greatest aromas that can come from the kitchen is the aroma of garlic being roasted and caramelized over a hot pan, so when I was making this you can believe me when I tell you your house will smell heavenly. 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 roasting and caramelizing the garlic gives it a smoother and more sweet flavour that takes the bite out of garlic – still be prepared for a very garlicky hit when you take your sip 🙂

 

Creamy Roasted Mushroom Garlic Soup (Dairy Free)

 

To make this garlic soup creamy, I decided not to use heavy cream and butter and instead used cooked rice. It’s a nice change and a slightly healthier option than using heavy cream (that, and the fact that I almost never have cream or milk in the fridge :P). This method of using cooked rice to achieve a creaminess 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 and not raw. 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.

 

Creamy Roasted Mushroom Garlic Soup (Dairy Free)

 

 

 

INGREDIENTS

All ingredients for this roasted mushroom garlic soup can be find at your local grocery store.

 

Creamy Roasted Mushroom Garlic Soup (Dairy Free) Ingredients

 

This is a very forgiving recipe, you can use any kind of mushroom in it but try to use a good quality broth if you can, it will make a big difference.

 

 

Dairy Free Creaminess

To create the creaminess part of this soup, I use cooked rice. Leftover rice is perfect for this. Once you blend the garlic soup, the soft rice thickens the soup and gives it a creaminess without the dairy. If you don’t have leftover rice, you can substitute it with heavy cream or milk – general rule is, the heavier the dairy the creamier your soup will be.

 

 

 

PUTTING IT TOGETHER

Roasting All the Things!

Roasting ingredients definitely takes a little bit more effort, but is well worth it. Roasting concentrates the flavours of your ingredients as well as caramelizes it which then provides the soup different dimensions of flavours – a slight sweetness being one of them.

Creamy Roasted Mushroom Garlic Soup (Dairy Free) Preparation

 

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 flavour.

 

Creamy Roasted Mushroom Garlic Soup (Dairy Free)

 

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 it it a bit more roastiness and caramelization. If you are pressed for time, you can cut off the top of the garlic bulb and keep it intact 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.

 

 

Creamy Roasted Mushroom Garlic Soup (Dairy Free)

Creamy Roasted Mushroom Garlic Soup (Dairy Free)

Breath mints? Nah! Those won’t help with the garlic burps you’re going to have 😛


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Creamy Roasted Mushroom Garlic Soup

  • Author:
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2-3 Servings
  • Category: Soup

Description

A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.


Ingredients

  • 3 garlic bulbs (approximately 27 cloves) – add half a bulb less if you want it less garlicky.
  • 7 mushrooms
  • 1 onion (medium sized)
  • 1/2 cup cooked rice
  • 5 cups good quality broth (any type – meat or vegetable)
  • 1 1/2 teaspoon thyme
  • 1/2 teaspoon cumin (ground)
  • 1 1/2 teaspoon soy sauce or miso (Optional)
  • salt to taste

Instructions

Roasting the Vegetables

  1. Pre-heat the oven to 400F (204C)
  2. Break up the garlic cloves and remove the outer skin and garlic stem. Keep the skins on the actual garlic cloves.
  3. [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.
  4. 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.
  5. Peel the onion and slice it
  6. In a bowl, toss the onion mushrooms and garlic in some oil
  7. When the oven is up to temperature, put it in the oven and set a timer for 20 minutes.
  8. 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

  1. 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.
  2. 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
  3. 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.
  4. Simmer the soup for another 10-15 minutes to let the garlic meld into the soup.
  5. Using a blender or using a hand mixer, blend the soup until it is smooth
  6. Serve with some garlic toasts and enjoy! 🙂

Nutrition

  • Serving Size: 1 Serving
  • Calories: 188 kcal
  • Sugar: 13 g
  • Sodium: 396 mg
  • Fat: 4 g
  • Carbohydrates: 39 g
  • Protein: 6 g

 

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12 thoughts on “Creamy Roasted Mushroom Garlic Soup”

  1. Oh my goodness, this sound divine! Love the idea of using rice instead of dairy (I’m intolerant).
    I’m going to pin this for next time the family goes down with winter bugs – thank you!

    1. I am too! 🙂 Although I seem to still be addicted to cheese and butter haha 🙂 Definitely a awesome thing to have when you’re sick! I never thought of that! 🙂

  2. Never tried using rice to add creaminess to a soup. Trying this healthier version soon.

    1. Definitely an healthier alternative 🙂 Try this on all types of soup! 🙂

  3. That sounds delicious, I love roasted garlic, it is a very different beast to raw garlic and I’ve used it in all sorts… My wife is particularly fond of it just spread on toast 😮

    1. It’s a much sweeter and smoother flavour, the roasted garlic. I love spreading it on toast as well! haha It’s delish!

  4. Love the combination of mushrooms and garlic, and there is a lot of garlic in there. Luckily both my husband and I love garlic, so no problema

    1. Yes, there is a lot of garlic in there haha! If it’s too much you can always reduce it to 2 bulbs to start and if that’s good as is, then you’re good, else up it to 3! 😀 It is a very garlicky soup. 😀

  5. I love mushrooms and garlics, but with lots of roasted garlics mixed into the mushroom soup is the first time I encountered. Good creation! I did try to make it, put a bit lesser roasted garlics, turned out a delicious smooth soup my family people enjoyed it. Thanks

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