Easy Roasted Onion + Mushroom Soup
This roasted onion mushroom soup will be your top soup this season. It's easy to make and packed with flavor!
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
You may also like these French Onion Meatballs
- 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
Calories: 312kcal | Carbohydrates: 17g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 253mg | Potassium: 829mg | Fiber: 2g | Sugar: 7g | Vitamin A: 676IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg