Mushroom Soup with Rosemary and Garlic

This Mushroom Soup with Rosemary and Garlic is the perfect comfort food for cozy nights. Rich and velvety, it combines savory mushrooms, aromatic rosemary, and a creamy base for a deliciously satisfying bowl of soup. Keto-friendly, gluten-free, and easily adaptable to vegan preferences, this soup will warm you from the inside out and make any meal feel special.

Why You’ll Love This Recipe

If you love the earthy flavor of mushrooms and the richness of a creamy soup, this recipe is made for you. The combination of rosemary and garlic adds depth, while the creaminess of the base gives this mushroom soup a luxurious texture. Whether you serve it on a chilly evening or as a starter for a dinner gathering, this soup is sure to impress. It’s simple to make, packed with flavor, and can be easily customized to suit your dietary needs.

Ingredients

• 4 tablespoons olive oil, butter, or vegan butter

• 1 large onion, diced (or two fat shallots)

• 4 garlic cloves, rough chopped (2-4 more for garnish, sliced)

• 1 lb cremini mushrooms, sliced (or use mushrooms of your choice)

• ½ teaspoon salt

• 1 tablespoon fresh rosemary, chopped (or thyme)

• 5 tablespoons flour (or GF flour)

• 3 cups hot veggie broth, chicken stock, or beef broth (or use water with bullion cubes)

• ½ cup to 1 cup sour cream (¾ cup seems just right) or use vegan sour cream, cashew cream, or heavy cream

• Pepper to taste

Optional Garnish:

• Drizzle of truffle oil

• Garlic “chips” (see notes)

• Croutons or crusty bread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Aromatics

Heat olive oil, butter, or vegan butter in a large pot over medium heat. Add the diced onion (or shallots) and sauté until softened, about 4-5 minutes. Add the chopped garlic and sauté for an additional 1 minute, until fragrant.

2. Cook the Mushrooms

Add the sliced mushrooms to the pot, along with the salt and rosemary (or thyme). Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 7-10 minutes.

3. Make the Soup Base

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes, then slowly add the hot veggie broth (or stock) while stirring to avoid lumps.

4. Simmer and Thicken

Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, or until the soup thickens to your liking.

5. Add Cream and Season

Stir in the sour cream (or vegan alternative) and season with pepper to taste. Adjust seasoning as necessary.

6. Serve and Garnish

Ladle the soup into bowls and garnish with a drizzle of truffle oil, garlic chips, croutons, or crusty bread, if desired.

7. Enjoy

Serve hot and enjoy the comforting, creamy goodness of this mushroom soup!

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4

• Calories: 270 kcal per serving

Variations

• Vegan version: Use vegan butter and sour cream, or substitute with cashew cream for a creamy, dairy-free alternative.

• Add extra veggies: Consider adding carrots, celery, or leeks for extra flavor and texture.

• Spicy version: For some heat, stir in a pinch of red pepper flakes or chopped fresh chili peppers.

• Thickening options: If you prefer a thicker soup, you can add more flour or blend the soup to a smooth consistency.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a splash of broth or water to adjust the consistency.

FAQs

1. Can I use other types of mushrooms?

Yes, you can use any type of mushrooms you like! Try adding shiitake, oyster, or button mushrooms for variety, or mix a few different types for more flavor.

2. Can I make this soup ahead of time?

Yes, this soup keeps well in the fridge for a few days. It’s even better the next day as the flavors have time to develop.

3. How do I make this soup thicker?

If you want a thicker consistency, you can blend part of the soup using an immersion blender or regular blender. Alternatively, add more flour or a little potato for extra thickness.

4. Can I freeze this soup?

Yes, you can freeze the soup! Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

5. Can I skip the cream?

Yes, you can skip the cream for a lighter version of the soup. The texture may be slightly thinner, but the soup will still be full of flavor.

6. Can I make this soup spicier?

Yes! Add a dash of hot sauce, red pepper flakes, or cayenne pepper for an extra kick.

7. What can I serve with this soup?

This soup is great on its own, but you can serve it with crusty bread, a fresh salad, or even a grilled cheese sandwich for a complete meal.

8. Can I use regular milk instead of sour cream?

Yes, you can use regular milk, but the soup may not be as creamy. If you prefer a richer texture, you could use heavy cream or cashew cream.

9. Can I make this soup without flour?

Yes, if you need a gluten-free version, simply use a gluten-free flour or skip the flour and thicken the soup by blending it.

10. How do I prevent the mushrooms from becoming too soggy?

Cook the mushrooms until they release their moisture and brown slightly before adding the broth. This will help maintain their texture.

Conclusion

This Mushroom Soup with Rosemary and Garlic is a rich and comforting dish that’s perfect for cozy evenings. With its earthy mushrooms, fragrant rosemary, and creamy base, it’s a hearty soup that’s easy to prepare and sure to impress. Whether you’re serving it as a starter, a main course, or for a special gathering, this soup will be a crowd-pleaser!

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