Creamy Mushroom Soup with Roasted Garlic and Thyme

Creamy Mushroom Soup with Roasted Garlic and Thyme
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About This Recipe

Greetings, fellow home chefs, wine aficionados, and lovers of California's finest flavors! Lily here, your go-to Napa Valley native, thrilled to unveil a dish that evokes the heart of our beloved wine region: the Roasted Garlic Cream of Mushroom Soup with Thyme. Perfectly attuned to the brisk evenings and the serene ambiance of our vineyards, this recipe is a salute to Napa's seasonal tastes.

Derived from the robust, grounding flavors embedded in our local wild mushrooms, I crafted this roasted garlic mushroom soup using the freshest picks from the Napa Farmers' Market. It's more than a soup; it's a symphony of earthy mushrooms, aromatic roasted garlic, and a hint of thyme – a blend that speaks of warmth, comfort, and elegance.

Kick off your culinary journey by gently roasting whole garlic cloves until they ooze a soft, golden hue. In tandem, let cremini, shiitake, and oyster mushrooms dance in a pan with onions and thyme, bathed in olive oil, until they whisper tales of tenderness. As these stories unfold, welcome the roasted garlic, marry them with a vegetable broth, and let a splash of white wine set the celebratory tone. The climax? Blend this melange and welcome some heavy cream, introducing a luscious, velvety dimension to the dish.

No roasted garlic cream of mushroom soup is complete without its companions. I recommend a toasty, hearty baguette sourced from renowned places like Bouchon Bakery or The Model Bakery. Contemplating sides? Let a farm-fresh salad take center stage, adorned with mixed greens, candied walnuts, and goat cheese, and serenaded with a tangy balsamic vinaigrette.

For those with a penchant for sweet finales, indulge in a zesty lemon tart or surrender to the allure of a chocolate mousse, perhaps from one of our valley's quaint bakeries. It's an epitome of closure to this gastronomic escapade.

As for the drink that elevates this experience? A bottle of Napa Valley Pinot Noir would be my top pick. Labels like Etude or Domaine Carneros resonate with the soup's essence, amplifying its flavors and offering an unparalleled dining soiree.

With every spoon of the Cream of Mushroom Soup with Roasted Garlic, let Napa's scenic vineyards, its storied past, and its culinary legacies envelop you. Here's to recipes using cream of mushroom with roasted garlic soup that evoke adventures and memories.

Here's to warm kitchens, hearty bowls, and toast-worthy Napa Valley escapades. Happy cooking!

Hero Ingredient Spotlight: Fresh Mushrooms

Mushrooms are the star of this Creamy Mushroom Soup recipe. They not only provide a delightful earthy flavor but also pack in a myriad of health benefits. Rich in antioxidants, vitamins, and minerals, mushrooms can help boost your immune system, improve heart health, and promote brain function. The use of a mix of cremini, shiitake, and oyster mushrooms introduces various textures and depths of flavor, making the soup a culinary delight.

How to Perfectly Roast Garlic

Roasting garlic is an age-old technique that elevates its flavor profile, making it mellow, creamy, and utterly delicious. Follow these steps for flawless roasted garlic:

  1. Preheat your oven to 400°F (200°C).
  2. Cut off the top of the garlic head, ensuring most cloves are exposed.
  3. Drizzle with olive oil, ensuring it seeps into the cloves.
  4. Wrap the garlic head in aluminum foil.
  5. Place it in the oven and roast for 30-40 minutes.
  6. Once golden and soft, remove from the oven and let cool. You can now easily squeeze out the individual roasted garlic cloves.


  1. Can I use a different variety of mushrooms? Absolutely! While cremini, shiitake, and oyster mushrooms offer a delightful mix, feel free to experiment with other varieties like button or portobello for unique flavors.
  2. How should I store leftover mushroom soup? Store the leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it on low heat to retain its creamy texture.
  3. I'm lactose intolerant. Can I replace heavy cream? Yes, you can substitute heavy cream with lactose-free cream, coconut milk, or almond milk. These alternatives will give the soup a slightly different flavor but still ensure creaminess.
  4. Is there a non-alcoholic substitute for dry sherry? If you prefer not to use sherry, you can substitute it with a mixture of vinegar and broth or even a splash of grape juice for a hint of sweetness.
  5. Do I need any special equipment for this recipe? An immersion blender or countertop blender is ideal for achieving the smooth texture of this soup. If you don’t have either, you can also use a food processor or even a potato masher for a more rustic texture.

Tips for Success

  1. Mushroom Cleaning: Instead of washing them under water, which can make them soggy, wipe the mushrooms clean with a damp cloth or paper towel to remove any dirt.
  2. Layering Flavors: Saute the mushrooms in batches to ensure they brown nicely. This caramelization adds depth to the soup.
  3. Cream Addition: For an even silkier texture, warm the heavy cream slightly before adding it to the soup. This prevents the soup from curdling and ensures perfect creaminess.

Recipe Overview

Creamy Mushroom Soup with Roasted Garlic and Thyme
Lily Anderson
6 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 1 head of garlic
  • 2 tablespoons olive oil, divided
  • 1 pound mixed fresh mushrooms (such as cremini, shiitake, and oyster), sliced
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, chopped
  • 1 tablespoon chopped fresh thyme, plus extra for garnish
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry (optional)
  • Fresh thyme sprigs, for garnish

Step-by-Step Directions

  1. Preheat the oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Roast the garlic in the oven for 30-40 minutes, or until soft and golden. Remove from the oven, let cool, and squeeze the roasted garlic cloves from the skin. Set aside.
  2. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, season with salt and freshly ground black pepper, and cook until they release their moisture and become tender, about 8-10 minutes.
  3. Add the chopped onion and chopped fresh thyme to the pot and cook for an additional 5-7 minutes, or until the onion is softened and translucent.
  4. Stir in the roasted garlic cloves and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  5. Use an immersion blender or a countertop blender to puree the soup until smooth. If using a countertop blender, return the soup to the pot after blending.
  6. Stir in the heavy cream and dry sherry (if using). Adjust the salt and pepper seasoning to taste. Serve the soup hot, garnished with fresh thyme sprigs.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

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