Rosemary Mushroom Soup

Warm up with a bowl of creamy, fragrant Rosemary Mushroom Soup, the ultimate comfort food for cozy nights. This recipe features a rich medley of earthy cremini and button mushrooms sautéed with garlic and onion, simmered in a flavorful vegetable broth infused with fresh rosemary. Finished with a splash of velvety heavy cream, this soup achieves the perfect balance of hearty and luxurious. It's easy to customize—blend until smooth or leave it slightly chunky for added texture. Garnished with a sprinkle of fresh parsley, this comforting soup is perfect as an elegant starter or a satisfying main. Ready in under an hour, it’s a go-to for mushroom lovers and anyone craving a cozy, herb-infused meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium (finely chopped) yellow onion
• 3 (minced) garlic cloves
• 500 grams (sliced) cremini mushrooms
• 200 grams (sliced) button mushrooms
• 2 sprigs fresh rosemary
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Add the finely chopped onion and sauté for 4-5 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.

Step 4

Add the sliced cremini and button mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.

Step 5

Toss in the rosemary sprigs and stir to combine with the mushrooms.

Step 6

Pour the vegetable broth into the pot, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 7

Remove the rosemary sprigs from the soup and discard.

Step 8

Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, transfer the soup in batches to a blender, then return it to the pot.

Step 9

Stir in the heavy cream and season with salt and black pepper to taste.

Step 10

Simmer the soup for another 5 minutes, allowing the flavors to meld together.

Step 11

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Nutrition Facts

Serving size	2053.8 grams (2053.8g)

Amount per serving	% Daily Value*
Calories	1730

Total Fat 130.10g	167%
Saturated Fat 60.80g	304%
Polyunsaturated Fat 5.90g
Cholesterol 273mg	91%
Sodium 4800mg	209%
Total Carbohydrate 95.70g	35%
Dietary Fiber 21.10g	75%
Total Sugars 32.80g
Protein 37.70g	75%

Vitamin D 37IU	186%
Calcium 286mg	22%
Iron 9mg	52%
Potassium 4846mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 8.8%

Carbs: 22.5%