Easy Roasted Onion + Mushroom Soup
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.
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Easy Roasted Onion + Mushroom Soup
Equipment
- emersion blender
Ingredients
- 3 large yellow onions, quartered
- 2 large shallots, halved
- 24 oz baby bella mushrooms, halved
- 4 cloves garlic
- 1 tsp Italian herb blend
- salt + pepper, to taste
- 2 tbs olive oil
- 1/4 cup butter
- 4 cups low sodium chicken broth
- 2 cups beef bone broth
- 1 tbs low sodium soy sauce •
- 3/4 cup 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.
Nutrition
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