My cookbook is here! 
This roasted onion mushroom soup will be your top soup this season. It’s easy to make and packed with flavor!
This incredibly creamy and savory roasted onion and mushroom soup is surprisingly simple to make. It relies on the deep concentration of flavors. The process starts by tossing a generous mix of sweet shallots and earthy mushrooms with olive oil, salt, and pepper.
Once roasted, the aromatic vegetables are simmered gently with a robust combination of chicken broth and beef bone broth. The pairing of these two broths adds a fantastic complexity the chicken broth provides a clean savory base.
The final result is a wonderfully blended and creamy soup. It tastes far more decadent than its preparation suggests. The caramelization from the roasted shallots provides a subtle, background sweetness that balances the rich umami of the mushrooms and broths.
If you like this recipe, you will also love my Easy Creamy Mushroom Soup or my One Pot Creamy Mushroom Cauliflower Soup.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Roasted Onion + Mushroom Soup
Equipment
- emersion blender
Ingredients
- 3 large yellow onions, quartered
- 2 large shallots, halved
- 24 oz (0.68 kg) baby bella mushrooms, halved
- 4 cloves garlic
- 1 tsp Italian herb blend
- salt + pepper, to taste
- 2 tbs olive oil
- 1/4 cup (56.75 g) butter
- 4 cups (0.95 l) low sodium chicken broth
- 2 cups (0.47 l) beef bone broth
- 1 tbs low sodium soy sauce
- 3/4 cup (177.44 ml) heavy cream
Instructions
- Preheat oven to 450℉. Line a large rimmed baking sheet with parchment paper.
- Add the first 7 ingredients to the pan and toss to coat all. Roast for 25 minutes or until fork tender.
- To a large pot melt the butter on medium heat. Add in the roasted veggies and sauté for 3-4 minutes. Next, stir in the chicken broth, beef bone broth and soy sauce. Let it simmer for 20 minutes covered – season with salt and pepper to taste. Remove pot from the burner and use the emersion blender to blend together until its smooth. Add in the heavy cream.
- Optional Garnish: bacon bits, fresh chives + olive oil drizzle
Notes
- Store leftovers in an airtight container in the fridge.
- *Use TAMARI instead of soy sauce to make this Gluten Free.
- If you want to make it vegan, you can use canned coconut milk.
Made this tonight for dinner. Sounded perfect for our first cold fall day. The recipe did not disappoint. It was delicious, creamy and flavorful! My family loved it. Followed the exact recipe…so good!
Hi Christi, thank you for trying it out! I’m glad the soup recipe was a winner!
About to try this today. Sounds great.
May I sub soy milk for the cream?
Oh my!! I made this for hubby and me tonight. We love this soup! It makes a boat load, and yes we sure ate it until we almost exploded. It was delicious. It has so much flavor and depth. So easy to make too. I will be making this again, but for now I will have plenty in my freezer. Thank you for such a great recipe.
HI Jennifer, I’m so glad you both enjoyed the soup recipe!
So good and a different process for making soup which I make weekly. Good to learn new things;)
My family really liked it and wanted to make sure I kept the recipe.
Can’t wait to try your other soups.
Your cookbook is great too!!
Hi Elise, Thank you for trying this soup out and I’m so glad it was a winner!
Also grateful for you support of my book – happy cooking!
sounds delicious!
could I use dried morel mushrooms?
Thanks but I’m not sure that it would work with dried mushrooms – as per the volume of mushrooms… sorry!
This soup is very flavorful and delicious! While it was super easy to make, it does take some time, like an hour. But it’s so worth it!
Hi Karen, Thank you for your feedback! I’m glad you liked the soup!