Creamy mushroom soup garnished with fresh rosemary in a bowl

why make this recipe

Creamy Mushroom Soup with Rosemary is a warm and comforting dish that brings the rich flavors of mushrooms and herbs together. It’s not only delicious but also easy to make. This soup is perfect for chilly days or when you want something soothing and satisfying. The addition of rosemary adds a fragrant touch that enhances the earthy taste of the mushrooms. Plus, it’s a great way to enjoy a healthy meal filled with nutrients.

how to make Creamy Mushroom Soup with Rosemary

Ingredients:

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
8 cups mushrooms, sliced
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Directions:

In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the sliced mushrooms and cook until they have released their moisture and are browned, about 8-10 minutes.
Pour in the vegetable broth and bring to a simmer.
Stir in the coconut milk and rosemary, and simmer for an additional 5 minutes.
Season with salt and pepper to taste.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Serve hot.

how to serve Creamy Mushroom Soup with Rosemary

Serve your Creamy Mushroom Soup in warm bowls. You can garnish the soup with a sprinkle of fresh rosemary or a drizzle of olive oil for extra flavor. It pairs wonderfully with crusty bread or a side salad, making it a complete meal.

how to store Creamy Mushroom Soup with Rosemary

To store leftover soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to store it longer, consider freezing it. Place the soup in freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for up to 3 months. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.

tips to make Creamy Mushroom Soup with Rosemary

Use a mix of different types of mushrooms for a deeper flavor.
If you like a bit of spice, you can add a pinch of red pepper flakes while cooking the onions.
For an even creamier texture, blend the soup longer or add a little more coconut milk or cream.

variation (if any)

You can customize this soup by adding vegetables like carrots or celery for extra nutrients. If you prefer a non-dairy version, stick with coconut milk. For a protein boost, try adding cooked chicken or white beans.

FAQs

1. Can I make this soup ahead of time?
Yes, you can make the soup a day ahead. Just store it in the fridge and reheat before serving.

2. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.

3. Is this soup healthy?
Yes, this soup is healthy! It is low in calories and packed with mushrooms, which are rich in vitamins and antioxidants.