Looking for a comforting, nutritious soup that’s packed with earthy flavors? This Roasted Mushroom and Spinach Soup is exactly what you need. By roasting the mushrooms first, we bring out their deep, complex flavors while adding a wonderful depth to the entire dish. Plus, with the addition of fresh spinach, you’re getting a healthy dose of nutrients in every spoonful.
Ingredients
- 1 pound mixed mushrooms (cremini, shiitake, or button), roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable or chicken broth
- 6 cups fresh spinach
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 400°F (200°C). Toss mushrooms and half the minced garlic with 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden brown.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add the remaining garlic and thyme sprigs, cooking for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add the roasted mushrooms, reserving a few for garnish if desired.
- Simmer for 15 minutes to allow the flavors to meld together.
- Remove the thyme sprigs. Using an immersion blender, blend until smooth (or transfer to a regular blender in batches).
- Stir in the heavy cream and butter. Add the spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recipe Notes
For the best results, keep these helpful tips in mind:
- Don’t overcrowd the mushrooms when roasting – they need space to brown properly instead of steaming.
- To make this soup vegetarian, stick with vegetable broth instead of chicken broth.
- For a lighter version, substitute half-and-half for the heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup will thicken as it cools. When reheating, add a splash of broth or water to reach desired consistency.
- For extra texture, save some roasted mushrooms to use as a garnish before serving.
This Roasted Mushroom and Spinach Soup freezes well, so don’t hesitate to make a double batch. Just be sure to freeze it before adding the cream, then stir it in when reheating. The result is a restaurant-quality soup that’s both nourishing and satisfying – perfect for those cooler evenings when you need something warm and comforting.
Roasted Mushroom and Spinach Soup
Ingredients
- 1 pound mixed mushrooms cremini, shiitake, or button, roughly chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cups vegetable or chicken broth
- 6 cups fresh spinach
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 400°F (200°C). Toss mushrooms and half the minced garlic with 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden brown.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add the remaining garlic and thyme sprigs, cooking for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add the roasted mushrooms, reserving a few for garnish if desired.
- Simmer for 15 minutes to allow the flavors to meld together.
- Remove the thyme sprigs. Using an immersion blender, blend until smooth (or transfer to a regular blender in batches).
- Stir in the heavy cream and butter. Add the spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.