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5 from 16 votes

Creamy Roasted Mushroom Garlic Soup

A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.
Prep Time50 minutes
Cook Time25 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 3 Servings
Calories: 132kcal
Author: Joyce Lee

Ingredients

  • 3 bulbs garlic (approximately 27 cloves)
  • 7-10 large mushrooms (white button, or cremini)
  • 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 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
    mushrooms, onions being sliced on a cutting board.
  • 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.
  • In a large pot, add 5 cups good quality low sodium broth, 1 ½ teaspoon thyme, ½ teaspoon cumin, 1 ½ teaspoon miso, roasted mushrooms, roasted onions, and ½ cup cooked 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 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! :)

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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