Go Back

Roasted Mushroom and Spinach Soup

A comforting, nutritious soup packed with earthy flavors. Roasting the mushrooms brings out their deep, complex flavors, while fresh spinach adds a healthy dose of nutrients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 300 kcal

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.