This Garlic Mushroom Soup is a delicious and heartwarming soup that is perfect for any time of the year. It’s a comforting, simple, and dairy-free garlic soup that’s made with roasted mushrooms and garlic and thickened with cooked rice.
Whether you're looking to warm up on a cold winter's night or just in the mood for a hearty, healthy soup, this recipe is the answer. The best part is that this creamy roasted mushroom soup recipe is dairy-free and can easily be made vegan by using a vegetable broth.
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 soup and is not just limited to this garlic soup recipe - so experiment with it! Just make sure the rice is cooked ahead of time.
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!
The flavors are savory, tasty, and incredibly comforting and it’s especially delicious with some crusty bread on the side. Be prepared for your house to have the wonderful aromas of garlic being roasted in the oven!
If you’re craving soups, you should also check out my egg drop soup and miso pumpkin soup!
Read on to learn exactly how to make this delicious garlic mushroom soup recipe today!
Why You’ll Love This Recipe
- Easy to Make: This garlic mushroom soup recipe is straightforward and simple to follow. Roasting the mushrooms and simmering them with herbs and broth makes for a fuss-free cooking process.
- Delicious: The combination of roasted garlic and mushrooms, thyme, and a hint of miso or soy sauce creates a taste that's savory, comforting, and utterly delicious. It is perfect for a cozy dinner at home and loaded with umami.
- Versatile: This recipe is adaptable to your taste preferences. You can use white button mushrooms, cremini mushrooms, or a mix of your favorite types. You can also adjust the amount of garlic to suit your palate. If you prefer a creamier texture, just add a bit of butter before blending.
- Doesn't Use Dairy: To thicken this soup, I use cooked rice, so it's a great way to use up leftover white rice as well. The starch in the rice thickens the soup and once you blitz it, it becomes creamy!
Ingredients You’ll Need to Make Garlic Mushroom Soup
- Garlic – The star of this dish, garlic is used in a generous amount. When roasted, it loses its sharpness and offers a smoother, sweeter flavor. Expect a robust garlicky taste in your soup, and a lovely aroma wafting through your house during preparation!
- Mushrooms – I prefer to use white button or cremini mushrooms for this recipe. They add a hearty texture and an earthy flavor to the soup, complimenting the taste of garlic beautifully.
- Onion – Once caramelized, onions give this soup a sweet onion flavor that balances the strong flavors of garlic and mushrooms.
- Cooked Rice – A healthier alternative to heavy cream and butter, cooked rice is used to give the soup a creamy texture. Once blended, the soft rice thickens the soup without the need for any dairy. If you don't have leftover rice, you can substitute it with heavy cream.
- Broth – A good quality low sodium broth forms the base of this soup. You can use either meat or vegetable broth as per your preference.
- Thyme – This fragrant herb adds a subtle hint of earthiness and a refreshing aroma to the soup, enhancing its flavor profile.
- Cumin – Ground cumin lends a warm, spicy kick to the soup, elevating its taste.
- Miso or Soy Sauce – I like to use white miso for this recipe because it has a sweeter and more delicate flavor than the darker misos. It adds an umami depth to the soup. If you don't have miso, you can use soy sauce.
- Salt – A crucial ingredient, salt is added to taste, enhancing all the other flavors in the soup. Always remember, you can add more later, but you can't take it out, so start with a small amount and adjust as needed.
How to Get More Flavor for 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, sweeter, 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, drizzle the tops with oil and wrap it in foil 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.
How to Make Garlic Mushroom Soup (Step by Step)
Making this incredible creamy roasted mushroom soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Roasting the Mushrooms, Onion and Garlic
Preheat the Oven: Start by pre-heating your oven to 400F (204C).
Prepare the Garlic: Break up the garlic cloves, removing the outer skin and garlic stem but leaving the skins on the actual cloves.
Clean and Slice the Mushrooms: Wipe the mushrooms clean using a dry paper towel. Once clean, slice the mushrooms.
Peel and Slice the Onion: Next, prepare your onion by peeling and slicing it.
Toss the Everything in Oil: In a bowl, toss the onion, mushrooms, and garlic cloves in some oil, and place it on a cookie sheet tray on top of a sheet of parchment.
Roast Them In the Oven: Once the oven is heated, place the it in the oven and set a timer for 20 minutes. After 20 minutes, check the onions to make sure they are not burning, flip them quickly, and roast for another 20-25 minutes until golden brown.
Making the Soup
Let the Garlic Cool: After the everything is done roasting, remove the garlic cloves with a spoon and set it aside to cool.
Simmer the Ingredients: In a large pot, combine the stock, thyme, cumin, roasted mushrooms, roasted onions, and rice. Simmer this mixture on medium-low heat for about 15 minutes.
Add the Garlic: Once the garlic has cooled, peel it and add it to the soup.
Let the Soup Simmer: Simmer the soup for another 10-15 minutes to let the garlic flavors meld into the soup.
Serve and Enjoy: Finally, serve your homemade garlic mushroom soup with some garlic toasts and enjoy your hearty meal!
Joyce’s Tips For Making the Best Garlic Mushroom Soup
- Roast the Garlic, Onions and Mushroom: Roasting the garlic brings out a sweet, mellow flavor that's essential in this soup. Additionally, roasting the onions also caramelizes it and gives it a lot of sweet delicious flavor as well. Roasting the mushroom concentrates the flavor and gives it a lot more umami flavor.
- Use Cooked Rice for Creaminess: Instead of using cream and butter, this recipe uses cooked rice to create a creamy thick texture like congee. Once blended, the rice thickens the soup, making it dairy-free and healthier.
- Don't Skimp on the Simmering: Let the soup simmer for enough time to allow the garlic and other ingredients to meld together. This step is crucial in developing the deep, savory flavor of the soup.
- Blend to Create a Smooth Soup: Use a blender or hand mixer to blend the soup until smooth. This will incorporate all the flavors together and create the perfect creamy texture.
- Use Miso or Soy Sauce for Additional Umami Flavor: White miso or soy sauce will add a sweet and delicate flavor to your soup as well as additional umami flavor. If you don't have miso, soy sauce is a great alternative.
Serving Suggestions
- For a hearty lunch, serve this creamy garlic mushroom soup with a side of crusty bread. The bread is perfect for dipping into the soup and soaking up all its delicious flavors.
- To enhance the garlic experience, serve this mushroom and garlic soup with some garlic toasts. Not only will this add a crunchy texture, but it will also complement the soup's rich garlic flavor.
- Serve this mushroom soup recipe as a starter, garnished with a sprinkle of truffle oil. The earthy taste of the truffle oil complements the rich, creamy soup beautifully.
- For a light dinner, pair this creamy mushroom soup with a fresh, crisp salad. The contrast between the warm, comforting soup and the cool, refreshing salad is simply irresistible.
- If you're in the mood for a comforting, homely meal, serve this garlic mushroom soup with a side of mashed potatoes and garlic noodles. The creaminess of the potatoes matches the soup's texture, creating a satisfying, filling meal. Alternatively, I also love to make miso garlic roasted potatoes as well.
Recipe Variation Ideas
This delicious garlic mushroom soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Add Some Meat: For meat lovers, try adding some cooked, shredded chicken to your soup. Just add it to the pot when you add the stock and let it simmer. The chicken will add a hearty, savory taste to your creamy garlic mushroom soup.
- Try Different Mushrooms: If you want to experiment with flavors, try using different types of mushrooms. Shiitake, oyster, or chestnut mushrooms can add a unique flavor to your soup. Just replace the white button or cremini mushrooms with your chosen variety.
- Spice it Up: If you enjoy a bit of heat in your food, try adding a pinch of red pepper flakes to your soup. Add it when you add the thyme and cumin, and let it simmer. The heat will add a twist to your soup that contrasts nicely with the creamy, garlicky flavor.
Frequently Asked Questions
For this recipe, I prefer using white button or cremini mushrooms. They have a mild flavor that doesn't overpower the garlic and they roast beautifully. However, you could experiment with other types like shiitake or oyster mushrooms for a different flavor profile.
Absolutely! If you don't have leftover rice, you can certainly use heavy cream to give your soup a rich, creamy texture.
Of course! While thyme adds a unique flavor to the soup, feel free to substitute with other herbs like rosemary or sage. Just remember, the goal is to compliment the garlic and mushrooms, not overpower them.
How to Store Leftovers
Refrigerating: Transfer the leftover soup to an airtight container and refrigerate it. It should last for about 3 to 5 days in the fridge.
Reheating: When you're ready to enjoy your soup again, reheat it on the stove over medium heat, stirring occasionally. If the soup has thickened too much, feel free to add a little water or broth to thin it out.
Freezing: You can even freeze this soup! Simply store it in a freezer-safe container and pop it in the freezer for up to one month.
Recipes To Use Up Leftover Miso
- Miso Red Wine Braised Lamb Shank Recipe
- Pan Fried Lamb Chops with Miso Butter
- 15-Minute Chili Garlic Oil (Classic Spicy Asian Oil With Miso)
- Savory Oatmeal with Miso, Cheese, and Egg
- Miso Butter
- Miso Eggplant (Nasu Dengaku) with Black Garlic
- Honey Miso Garlic Roasted Potatoes
- Spicy Black Garlic Miso Israeli Couscous
More Soup Recipes You May Like
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Recipe Card
Creamy Roasted Mushroom Garlic Soup
Joyce's Recipe Notes
- 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.
Ingredients
Instructions
Roasting the Mushrooms and Garlic
- Pre-heat the oven to 400F (204C)
- Break up 3 bulbs garlic and remove the outer skin and garlic stem. Keep the skins on the actual garlic cloves.
- [Alternative Garlic Method] To create less mess and simplify it, you can cut off the tops of the garlic bulbs with the skin intact, and drizzle oil all over it. Wrap it in foil, and bake it in the oven in a tray with the mushroom and onions.
- Wipe 7-10 large mushrooms clean with a dry paper towel and slice them.
- Peel 1 medium onion and slice it
- In a bowl, toss the onions, mushrooms, and garlic cloves in some oil and place it on a cookie sheet tray lined with parchment.
- 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 mushrooms, onions, and garlic mix 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 mushroom/onion/garlic mix is done roasting, remove it from the oven and let it cool.
- Pick out the garlic cloves with a spoon and set it aside later to peel once it has cooled.
- 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 and roasted it in foil - 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! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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josie says
I love this light smooth Creamy Roasted Mushroom Garlic Soup, the soup texture is so good especially goes with garlic. Thankful that I can easily make one at home, not to buy the canned mushroom soup (too salty and taste simple). from grocery stores.
Joyce says
Yea I love how easy this recipe is! Especially if you have leftover rice! I'm happy you liked it!
Amanda says
Made this for lunch today it is so good I used beef better than boullon and I didn't have cumun I used a spash of coriander and a splash of cellery seed. I did not use rice I used cauliflower instead to thicken the soup then added a tbsp of heavy cream. Can't eat rice on low carb but this soup is so good mmmmmm
Joyce says
I am so happy you enjoyed this Amanda!! 😀 You made some fantastic substitution! I absolutely love it! Especially the cauliflower and heavy cream! You have inspired me to make that for myself now! heehee! 🙂