If you are a mushroom lover or simply adore a rich, comforting bowl of soup, then this Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe will truly steal your heart. It’s a luscious blend of earthy cremini mushrooms and fragrant rosemary, enriched with a smooth creaminess that warms you from the inside out. The garlic chips add a delightful crunch while a drizzle of truffle oil elevates the flavors with a subtle, decadent aroma. Whether you’re looking to impress guests or craving an easy weeknight dinner, this recipe brings together simplicity and gourmet flair in every spoonful.
Ingredients You’ll Need
The beauty of this soup lies in how a few humble, thoughtfully combined ingredients create something spectacular. Each element plays an essential role, from the buttery richness of olive oil or butter to the fresh punch of rosemary that brightens the flavor and the deep umami notes from the mushrooms.
- 4 tablespoons olive oil, butter, or vegan butter: The base fat, responsible for that silky mouthfeel and sautéing the veggies perfectly.
- 1 large onion, diced (or two fat shallots): Adds sweetness and layers of flavor as it caramelizes.
- 4 garlic cloves, roughly chopped (plus extra for garnish): Garlic adds warmth and complexity throughout the soup, while extra slices become crispy chips on top.
- 1 lb cremini mushrooms, sliced: Earthy and meaty mushrooms form the hearty backbone of this dish.
- 1/2 teaspoon salt: Enhances all flavors, making each bite sing.
- 1 tablespoon fresh rosemary, chopped (or thyme): Fresh herbs bring an aromatic, woodsy touch that pairs beautifully with mushrooms.
- 1/4 cup sherry cooking wine (or marsala/red wine): Introduces subtle sweetness and depth, elevating the soup’s flavor complexity.
- 5 tablespoons flour (or gluten-free flour): A thickening agent that creates the soup’s luscious, creamy texture.
- 3 cups hot vegetable broth, chicken stock, or beef broth: Provides the savory base; choose your favorite depending on dietary preference.
- 1/2 to 1 cup sour cream or vegan sour cream/cashew cream: Brings richness and a touch of tang that balances the earthy mushrooms.
- Pepper to taste: Adds a gentle heat and rounds out the seasoning.
- Optional garnish – truffle oil: Adds an indulgent, earthy aroma that finishes the soup with elegance.
- Optional garnish – garlic chips and crusty bread: Crunchy garlic slices provide texture contrast, and crusty bread makes it a meal.
How to Make Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil or butter in a heavy-bottomed pot over medium-high heat. Toss in the diced onion and cook it, stirring often, until it turns soft and golden. This step unlocks the onion’s natural sweetness, which builds a flavorful foundation for the soup. Lower the heat to medium, add your chopped garlic, and sauté for another two minutes until fragrant without burning.
Step 2: Cook the Mushrooms and Rosemary
Next, add your sliced cremini mushrooms, salt, and freshly chopped rosemary. Take your time here; cook the mushrooms until they release their liquid and that moisture evaporates, about 10 to 12 minutes. This slow cooking helps concentrate the flavors, allowing the mushrooms to develop a rich, savory character. When most liquid has cooked off, pour in the sherry cooking wine, turn the heat up slightly, and let it cook down fully while stirring. Your mushrooms should end up glossy and packed with flavor.
Step 3: Thicken the Soup
Reduce the heat back to medium and sprinkle the flour evenly over the mushroom mixture. Stir constantly to toast the flour for a minute or two, which removes any raw taste and gives the soup a silky finish. Gradually pour in the hot broth in three additions, stirring well each time and scraping up any browned bits from the pot’s bottom. Bring everything to a gentle simmer; the soup will start thickening beautifully.
Step 4: Add the Creaminess
Once the soup has thickened, stir in the sour cream (or your choice of vegan alternative). This creamy element balances the earthy mushrooms and adds luscious texture. Taste and season with pepper, adding more salt if needed. If you prefer your soup lighter, feel free to add extra broth until it reaches your ideal consistency.
Step 5: Prepare Garlic Chips
For that irresistible crunch, thinly slice extra garlic cloves lengthwise. Heat a small pan with a couple of tablespoons of oil and fry the slices in a single layer over medium heat. Sprinkle a pinch of salt and flip them when golden and crisp on one side. The garlic chips bring a wonderful textural contrast and a burst of intense flavor as a topping.
How to Serve Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe
Garnishes
When serving, ladle the soup into warm bowls and sprinkle with a few reserved sautéed mushrooms for an earthy accent. Top with those golden, crispy garlic chips and finish with a delicate drizzle of truffle oil that offers a luxurious aroma and an elegant final touch.
Side Dishes
This soup shines when paired with crusty artisan bread, perfect for dipping and soaking up every last bit of the creamy broth. You can also serve it with a light green salad or roasted seasonal vegetables to round out your meal.
Creative Ways to Present
Try serving this soup in small espresso cups as an elegant appetizer for a dinner party. For a rustic vibe, serve it in mini bread bowls or hollowed-out sourdough loaves. A sprinkle of fresh thyme leaves on top adds a pop of color and a fresh herbal note.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe in an airtight container in your refrigerator. It will keep well for up to four days, and flavors often deepen with time.
Freezing
This soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers or bags. It can be stored for up to three months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if it has thickened too much during storage. Avoid overheating sour cream-based soups so they remain silky.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms offer a robust flavor, you can mix in shiitake, portobello, or button mushrooms for a unique taste and texture combination.
Is this recipe suitable for vegans?
Yes, simply substitute the butter with vegan butter or olive oil and use a plant-based sour cream or cashew cream. You can also replace the stock with vegetable broth for a fully vegan dish.
Can I make this soup ahead of time?
Yes, the soup tastes even better the next day as the flavors meld. Just store it properly in the fridge and reheat gently before serving.
What can I use instead of sherry cooking wine?
If you don’t have sherry, marsala or dry white wine work beautifully. Avoid sherry vinegar, which is too acidic for this recipe.
How do I get the garlic chips crispy without burning them?
Slice the garlic as thinly as possible, keep the oil at medium heat, and cook them without overcrowding the pan. Flip them as soon as one side turns golden to prevent burning.
Final Thoughts
This Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe is genuinely one of those cozy dishes that comfort you and impress all at once. It’s perfect for sharing with loved ones or enjoying as a quiet indulgence at home. Give it a try—you’ll find it hard not to come back for seconds, and trust me, everyone will be asking for your secret.
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Creamy Mushroom Soup with Rosemary, Garlic Chips, and Truffle Oil Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Mushroom Soup with Rosemary and Garlic is a rich, comforting, and flavorful dish that’s keto-friendly and adaptable to vegan or gluten-free diets. Perfect for special gatherings or simple weeknight dinners, this soup combines earthy cremini mushrooms, aromatic rosemary, and a creamy base made with sour cream or vegan alternatives. Serve it with crusty bread for a hearty meal that’s both satisfying and elegant.
Ingredients
Main Ingredients
- 4 tablespoons olive oil, butter or vegan butter
- 1 large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (plus 2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (not vinegar) or marsala wine or red wine
- 5 tablespoons flour (or gluten-free flour)
- 3 cups hot vegetable broth, chicken stock, or beef broth (or water with bouillon cubes)
- 1/2 cup to 1 cup sour cream (3/4 cup recommended) or vegan sour cream, cashew cream (or heavy cream)
- Pepper to taste
Optional Garnish
- Drizzle of truffle oil
- Garlic chips
- Croutons
- Crusty bread
Instructions
- Prepare the Base: Heat olive oil, butter, or vegan butter in a large, heavy-bottom pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes, stirring constantly until golden and fragrant. Reduce heat to medium, add the chopped garlic and sauté for another 2 minutes to soften and infuse flavor.
- Cook the Mushrooms: Add sliced mushrooms, salt, and rosemary to the pot. Cook for 10-12 minutes, stirring occasionally, allowing mushrooms to release their moisture. Once mushrooms have softened, pour in the sherry cooking wine. Increase heat to turn off the liquid completely by cooking for 3-4 minutes, stirring until the mushrooms glisten. Optionally, reserve 1/4 cup of mushrooms for garnish.
- Add Flour and Broth: Lower heat to medium. Sprinkle flour evenly over the mushroom mixture and stir constantly to toast it for 1-2 minutes. Gradually add 1 cup of hot broth, stirring well to incorporate all browned bits from the pot’s bottom. Add the remaining broth in two portions (1 cup each), stirring continuously and bringing the soup to a gentle simmer. Whisk thoroughly to thicken the soup.
- Incorporate Cream and Season: Stir in the sour cream or vegan substitute until fully blended into the soup. Season with freshly ground pepper and taste for salt. Adjust consistency by adding more broth if a thinner soup is desired, then readjust seasoning.
- Make Garlic Chips (Optional Garnish): Thinly slice garlic cloves lengthwise. Heat 2 tablespoons oil in a small sauté pan over medium heat. Add garlic slices in a single layer without overlapping and sprinkle a pinch of salt. Cook for about 3 minutes until golden on one side, then flip and cook until the other side is crisp and golden. Drain on a paper towel. Optionally add extra rosemary leaves during cooking for added aroma.
- Serve: Ladle soup into bowls and garnish with reserved mushroom slices, garlic chips, and a drizzle of truffle oil. Serve with crusty bread or croutons for a complete meal.
Notes
- Butter and sherry cooking wine create the most flavorful soup, with sherry adding a subtle sweetness and complexity. Marsala or red wine can be used as substitutes.
- For a puréed version, blend part or all of the soup for a smoother texture.
- The choice of broth impacts flavor: chicken broth offers richness, vegetable broth is lighter and suitable for vegan diets, and beef broth adds depth. Adding 1-2 teaspoons of miso to vegetable broth can enhance umami.
- To keep the soup vegan, use olive oil or vegan butter and substitute sour cream with vegan sour cream or cashew cream; add a few drops of lemon juice or vinegar to mimic the tanginess of sour cream.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
