Mushroom Soup with Rosemary and Garlic Recipe
If you are craving a cozy, flavorful soup that feels like a warm hug, this Mushroom Soup with Rosemary and Garlic Recipe is about to become your new best friend. It’s a rich, comforting blend of earthy mushrooms, fragrant rosemary, and garlic that brings deep, layered flavors together in a way that’s both approachable and impressive. Perfect for a weeknight dinner or an elegant starter, this soup is also delightfully adaptable to keto, gluten-free, or vegan lifestyles, making it as versatile as it is delicious. Get ready to fall in love with a bowl of pure mushroom magic.
Ingredients You’ll Need
The beauty of this Mushroom Soup with Rosemary and Garlic Recipe lies in its use of simple, fresh ingredients that each bring something special to the pot. From the savory punch of garlic to the aromatic hint of rosemary, every element is carefully chosen to create a balanced, soulful soup.
- Olive oil, butter, or vegan butter: Provides the perfect base fat for sautéing onions and mushrooms, adding richness and silkiness.
- Large onion (or two fat shallots): Adds sweetness and depth when caramelized just right.
- Garlic cloves: Brings a warm, pungent flavor that complements the earthiness of the mushrooms.
- Cremini mushrooms (about 1 lb): The star ingredient offering meaty texture and umami richness; other mushroom varieties work well too.
- Salt: Essential for enhancing all the flavors without overpowering the soup.
- Fresh rosemary (about 1 tablespoon): Infuses the broth with a fragrant, piney note that lifts the entire dish.
- Sherry cooking wine (1/4 cup): Adds a subtle sweetness and complexity that elevates this soup beyond ordinary.
- Flour (or gluten-free alternative): Helps thicken the soup and gives it a satisfying body.
- Hot vegetable, chicken, or beef broth (3 cups): Provides the liquid base and depth; can be customized with miso or bouillon for extra umami.
- Sour cream or vegan alternative (1/2 to 1 cup): Creams the soup and adds a tangy richness that balances the flavors perfectly.
- Freshly ground pepper: To taste, offering a gentle heat that rounds everything out.
- Optional garnishes: Garlic chips, a drizzle of truffle oil, croutons, or crusty bread bring texture and extra flavor.
How to Make Mushroom Soup with Rosemary and Garlic Recipe
Step 1: Sauté the Aromatics
Start by heating your fat of choice—olive oil, butter, or vegan butter—in a large heavy-bottomed pot. Toss in the diced onion and stir constantly over medium-high heat until golden and fragrant, about 3 to 4 minutes. Then reduce the heat to medium and add the roughly chopped garlic. Cook for another 2 minutes until the garlic softens and releases its aroma. This foundational step builds the soul of your soup.
Step 2: Cook the Mushrooms with Rosemary and Wine
Add the sliced mushrooms, salt, and chopped fresh rosemary to the pot. Let the mushrooms cook undisturbed for a bit, then stir occasionally for 10 to 12 minutes, allowing them to release their moisture and then brown beautifully. Pour in the sherry cooking wine, raising the heat to evaporate the liquid completely—about 3 to 4 minutes. This intensifies the flavor and leaves the mushrooms shimmering with savory goodness. Consider reserving a quarter cup of mushrooms for garnishing later.
Step 3: Thicken the Soup
Lower the heat again to medium and sprinkle the flour evenly over the mushrooms. Stir constantly to toast the flour lightly for 1 to 2 minutes. Gradually add the hot broth one cup at a time, stirring vigorously to incorporate and scrape up all those flavorful bits stuck to the pot’s bottom. Bring the mixture to a gentle simmer; it will thicken into a luscious broth that hugs the mushrooms.
Step 4: Add Cream and Finish Seasoning
Now stir in the sour cream or your preferred creamy substitute until the soup is velvety smooth and luxuriously rich. Season with freshly ground pepper to taste, and check the salt level, adjusting if necessary. If you prefer a thinner soup, simply add more broth and balance the seasoning accordingly. Your aromatic, silky Mushroom Soup with Rosemary and Garlic Recipe is ready to savor.
How to Serve Mushroom Soup with Rosemary and Garlic Recipe
Garnishes
To take your soup to the next level, top it with crispy garlic chips—thinly sliced garlic sautéed until golden and crunchy. A drizzle of truffle oil adds an indulgent, earthy aroma that pairs perfectly with the mushrooms. Don’t forget a few reserved sautéed mushrooms for visual appeal and texture contrast.
Side Dishes
Serve alongside a thick slice of crusty bread to soak up every delicious drop or some homemade croutons for added crunch. A fresh green salad or roasted vegetables round out the meal beautifully. This soup shines as both a starter and a comforting main dish, especially on chilly evenings.
Creative Ways to Present
For a sophisticated twist, consider blending half the soup for a creamy-textured base with chunks of mushrooms left intact, offering a lovely contrast. Serve the soup in warm, rustic bowls and garnish with fresh rosemary sprigs for a charming, earthy aesthetic. You can also pair it with a glass of white wine or sherry to echo the soup’s cooking wine notes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mushroom Soup with Rosemary and Garlic Recipe in an airtight container in the refrigerator for up to four days. The flavors develop even more overnight, making it perfect for next-day meals or lunches.
Freezing
This soup freezes beautifully. Cool it completely before transferring to freezer-safe containers. When frozen, it will last for up to 3 months. Just thaw it overnight in the fridge before reheating for a quick, nourishing meal at any time.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of broth or water to bring it back to your desired consistency. Avoid boiling to preserve the creamy texture and delicate flavors of the sour cream and rosemary.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms provide great flavor and texture, you can mix in shiitake, button, or portobello mushrooms for a more complex, earthy soup. Each brings its own unique character to the dish.
Is this recipe suitable for vegans?
Yes! Simply swap butter for vegan butter or olive oil, and use a vegan sour cream or cashew cream as the finishing touch. Adding a touch of lemon juice or vinegar helps mimic the tanginess of traditional sour cream.
What can I substitute if I don’t have sherry cooking wine?
Marsala wine, dry white wine, or even red wine can be used as alternatives. Each alters the flavor slightly but keeps the soup delicious—though sherry offers a signature subtle sweetness that is hard to beat.
Can I make this soup gluten-free?
Yes, just use a gluten-free flour blend in place of regular flour. The thickening and texture remain just as satisfying without gluten.
Is it okay to blend the soup?
Definitely! Blending the soup fully or partially creates a silky texture. Some prefer to blend half the soup and leave the rest chunky to enjoy both smoothness and bite.
Final Thoughts
This Mushroom Soup with Rosemary and Garlic Recipe is a wonderful way to welcome warmth and comfort into your kitchen. Its rich layers of flavor, simple ingredients, and flexible nature make it a recipe you’ll return to again and again. Whether you’re cozying up on a quiet night or hosting friends, this soup will feel like a heartfelt hug in a bowl. Give it a try—you’ll be so glad you did!
PrintMushroom Soup with Rosemary and Garlic Recipe
Mushroom Soup with Rosemary and Garlic is a rich and flavorful recipe perfect for cozy dinners or special occasions. This soup is keto-friendly, gluten-free, and can be easily adapted to be vegan. With earthy cremini mushrooms, fragrant rosemary, and a creamy texture enhanced by sour cream or vegan alternatives, it pairs wonderfully with crusty bread for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 4 tablespoons olive oil, butter, or vegan butter
- 1 large onion, diced (or 2 fat shallots)
- 4 garlic cloves, roughly chopped (plus 2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or mushrooms of your choice)
- ½ teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- ¼ cup sherry cooking wine (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 bullion cubes)
- ½ to 1 cup sour cream (about ¾ cup works well) or vegan sour cream/cashew cream
- Freshly ground pepper, to taste
Optional Garnishes
- Drizzle of truffle oil
- Garlic chips
- Croutons
- Crusty bread
Instructions
- Sauté the Aromatics: Heat olive oil, butter, or vegan butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes, stirring constantly, until golden and fragrant. Reduce heat to medium and add the roughly chopped garlic cloves; sauté for another 2 minutes.
- Cook the Mushrooms: Add the sliced mushrooms along with salt and chopped rosemary. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add the sherry cooking wine, increase heat, and cook off the liquid completely for about 3-4 minutes until mushrooms glisten. Optional: reserve ¼ cup of mushrooms for garnish.
- Add Flour and Broth: Reduce heat to medium. Sprinkle the flour evenly over the mushrooms and stir constantly to toast it for 1-2 minutes. Gradually add one cup of hot broth, stirring well to incorporate and scrape up browned bits from the bottom. Add the remaining two cups of broth, stirring to combine, and bring the mixture to a gentle simmer. Whisk occasionally as the soup thickens.
- Incorporate Cream and Season: Stir in sour cream or vegan sour cream/cashew cream until fully incorporated. Season the soup with fresh pepper and adjust salt to taste. If a thinner consistency is desired, add a little more broth and recheck seasoning.
- Prepare Garlic Chips (Optional): Thinly slice additional garlic cloves lengthwise. Heat 2 tablespoons of oil in a small sauté pan over medium heat. Add garlic slices in a single layer, lightly sprinkle with salt, and cook until golden on one side (about 3 minutes). Flip and cook other side until crispy. Drain on paper towels. Optionally toss in rosemary leaves during this process.
- Serve: Ladle the soup into bowls. Garnish with reserved mushroom slices, garlic chips, and a drizzle of truffle oil. Serve immediately with crusty bread or croutons for a hearty meal.
Notes
- Butter and sherry cooking wine provide the richest flavor, but marsala, red, or dry white wine are good substitutes.
- To make the soup pureed, blend all or half of the soup to desired texture.
- Use your choice of broth: chicken broth offers best flavor; vegan chicken broth or vegetable broth work well. Adding miso to vegetable broth adds depth.
- For a vegan version, use olive oil or vegan butter, and vegan sour cream or cashew cream. Add a few drops of lemon juice or vinegar to mimic sour cream’s tang if using cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keywords: mushroom soup, rosemary soup, garlic mushroom soup, keto mushroom soup, vegan mushroom soup, gluten-free soup, creamy mushroom soup
