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    Home » Recipes » Soups & Stews

    Creamy Roasted Mushroom Garlic Soup

    May 27, 2019 • Author: Joyce Lee • 17 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 13 votes

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

    Creamy Roasted Mushroom Garlic Soup (Dairy Free)

    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.

    Creamy Roasted Mushroom Garlic Soup (Dairy Free)

    INGREDIENTS FOR ROASTED MUSHROOM GARLIC SOUP

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

    Creamy Roasted Mushroom Garlic Soup (Dairy Free) Ingredients

    • 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.

    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 flavor.

    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 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!

    • Garlic Noodles
    • Honey Miso Garlic Roasted Potatoes
    • Crispy Honey Garlic Ribs (Bite-Sized)

    Creamy Roasted Mushroom Garlic Soup (Dairy Free)

    DID YOU MAKE THIS GARLIC SOUP RECIPE?

    If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Recipe Card

    Creamy Roasted Mushroom Garlic Soup

    A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.
    Print Pin Email Rate
    Course: Soup
    Cuisine: American
    Prep Time: 50 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    3 Servings
    5 from 13 votes
    Made with ♡ by Joyce

    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.
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    Ingredients
     

    • 3 bulbs garlic (approximately 27 cloves)
    • 7 mushrooms
    • 1 medium onion
    • ½ cup cooked rice
    • 5 cups good quality low sodium broth (any type - meat or vegetable)
    • 1 ½ teaspoon thyme
    • ½ teaspoon cumin (ground)
    • 1 ½ teaspoon miso (or soy sauce)
    • salt to taste

    Instructions
     

    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! 🙂

    Nutrition

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

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, while I appreciate the support – please try to buy your items locally if possible to support your local shops (chances are they are cheaper locally as well!)

    More Soups & Stews

    • Egg drop soup in a bowl with a side of vermicelli noodles and green onions
      Easy Corn Egg Drop Soup
    • A small bowl of miso pumpkin soup garnished with bacon and sour cream
      Easy Miso Pumpkin Soup
    • A large bowl of wonton noodle soup with wonton noodles, dumplings and Chinese vegetables.
      Wonton Noodle Soup
    • Savory Oatmeal with Miso, Cheese, and Egg

    Reader Interactions

    Comments

    1. heather (delicious not gorgeous) says

      December 06, 2017 at 1:18 am

      cooked rice?! i would have never thought to use that to thicken a soup!!! love the idea (: and garlic is life, so bring on allll the garlic.

      Reply
      • Joyce says

        April 27, 2018 at 1:26 pm

        I totally hear ya...garlic is life haha!

        Reply
    2. Josie says

      November 25, 2017 at 9:58 pm

      5 stars
      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

      Reply
    3. Laura says

      November 24, 2017 at 5:40 am

      5 stars
      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

      Reply
      • Joyce says

        November 24, 2017 at 1:34 pm

        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. 😀

        Reply
    4. Emily says

      November 24, 2017 at 4:39 am

      5 stars
      That soup looks absolutely delicious, I can't wait to make it!

      Reply
      • Joyce says

        November 24, 2017 at 1:32 pm

        Hope you enjoy it! 🙂

        Reply
    5. Brian Jones says

      November 24, 2017 at 3:52 am

      5 stars
      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 😮

      Reply
      • Joyce says

        November 24, 2017 at 1:32 pm

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

        Reply
    6. kathryn clayton says

      November 24, 2017 at 3:49 am

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

      Reply
      • Joyce says

        November 24, 2017 at 1:30 pm

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

        Reply
    7. Jane says

      November 24, 2017 at 2:57 am

      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!

      Reply
      • Joyce says

        November 24, 2017 at 1:29 pm

        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! 🙂

        Reply
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