team. i’m super excited about this creamy roasted mushroom soup. it’s delicious. and makes your kitchen smell ah-maaaazing! and even people who you have been feeding nearly every day for 5 years without knowing they don’t like mushrooms might even like this soup.
yeah, so, raise your hand if you knew that my husband didn’t like mushrooms? ‘cause i didn’t. somehow it never came up when i was feeding him skillet pizza with mushrooms and goat cheese, or easier mushroom risotto, or baked tofu with coconutty kale, sweet potatoes, and mushrooms or any of the other recipes with mushrooms on the site. i mean, sure, he said each of those recipes would be better with either chicken or pepperoni. but he *always* says that. that is his suggestion for every recipe i test that doesn’t have chocolate in it. ::sigh::
all that to say, even my husband liked this creamy roasted mushroom soup! he may not go all heart-eyes emoji over it like i do, but i’m sure if i added some chopped pepperoni to his bowl of soup, he’d get there (meat croutons? is that a thing?).
for those of us who *do* like mushrooms, one of the things that i like about this soup is that it has a strong mushroom flavor, without having to resort to fancy mushrooms or dried mushrooms, which invariably smell like a pet store where you walk in and immediately feel inspired to run around and open all of the cages, lest living creatures spend one more second in that environment. (please take this as a commentary on how odorous dried mushrooms are, not how much like animals that are not goats or chickens.)
where…right! soup! delicious soup. mushrooms (fresh ones) are “in season” now, by which i mean they grow indoors so can grow even when we get 18” of snow and, well, 18” of snow would indicate that a warm, creamy soup might still be appropriate for another minute or two (read: through late may in maine).
and ever since i discovered that you can put tofu in the blender with yummy things and wind up with creamy soup without having to *actually* add cream, i’ve been all about it. we have the carrot ginger soup of early january to thank for this.
on the surface, it seems funny that i would be excited about this, since i’m not generally into cream of _______ soup and i’m one of four people who doesn’t like alfredo/cream sauces (unless they are made of cashews and garlic, in which case i will eat them with a spoon). but when we realize that what i am actually doing is sneaking protein into a healthy meal, it’s less surprising.
so now that i’ve spent longer rambling about this creamy roasted mushroom soup than it will take you to make it (ish), off you go!
please note this page contains affiliate links, which means that if you make a purchase after clicking from here, i will earn a small commission from amazon at no additional charge to you. i only link to products that i use and love. thank you for supporting tasty seasons!