Creamy Roasted Mushroom Garlic Soup
A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice.
Servings: 3 Servings
- 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
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: 1Serving | Calories: 188kcal | Carbohydrates: 39g | Protein: 6g | Fat: 4g | Sodium: 396mg | Sugar: 13g