Roasted Garlic Cream of Mushroom Soup {Dairy-Free}
I dream of sipping warm sumptuous soup in the long winter months. It’s so soothing and extremely good for you. I was recently reading an article (well, more like 4 or 5) and apparently “souping” is a thing. Like the “juicing” craze that happened a few years back for anyone who was dieting, but now with soup. Honestly though, I can get behind a souping craze for multiple reasons. Soups are primarily vegetable based and use the whole food so you’re getting the fiber as well as the nutrients. If it happens to be a soup made with a bone broth you’re getting a super packed nutrient dense combo with the dissolved gelatin/marrow from the bones which benefits your digestive tract and give you a healthy glow. This roasted garlic cream of mushroom soup has all that and then some.
Roasting garlic brings out a sweet nutty component to the garlic and creates a deeper flavor profile which is less pungent. Combining this with sautéed earthy mushrooms like oyster mushrooms, shitake and cremini make it exquisite. Roasted garlic cream of mushroom soup gets its creaminess from pureeing a portion of the mushrooms and you can also add coconut milk or almond milk to give it a traditional “creamed” look. Of course, you can use dairy cream if you don’t need it to be dairy free. This soup is so flavorful and is so much more nutritious and easy to make than canned versions making this the perfect one to use in all of those casseroles or hot dishes that typically use canned soup. Try it in this recipe in place of the cauliflower mushroom mixture for an all-Minnesotan healthier tater tot hotdish!
- 10 ounces mixed mushrooms (cremini, shitake, oyster), roughly chopped
- 3 tablespoons olive oil or butter
- 1 head garlic
- 2 shallots, minced
- 1 tablespoon tapioca starch or gluten free flour blend (see notes for additional info)
- ¼ cup white wine
- 2 cups broth of any kind
- ½ cup coconut milk, almond milk or dairy cream
- 1 teaspoon pink himalayan salt
- fresh ground black pepper to taste
- Preheat oven to 250 degrees.
- Slice the top ¼" off of your head of garlic and place on a small piece of aluminum foil (or use a garlic roaster).
- Drizzle with a little olive oil and sprinkle with salt and pepper.
- Fold edges of foil up around garlic to make a little packet. Place on baking sheet and bake about 1 hour until cloves are soft. Remove from oven and let cool until cool enough to handle.
- While garlic is cooling, sauté the shallot and mushroom in a soup pot with olive oil until the shallot is starting to carmelize and mushrooms have given up most of their moisture.
- Add white wine and saute a few minutes.
- Add stock and roasted garlic cloves. Remove the soft cloves by squeezing them out with your fingers or a butter knife.
- Puree ¾ of the soup by either using an immersion blender for a short time or pour part of the soup into a blender. Pour the blended soup back into the soup pot.
- In a small dish, make a slurry of the coconut milk and tapioca starch.
- Add coconut milk/tapioca mixture along with the salt and pepper to the pot and let simmer until slightly thickened.
- Serve warm and garnish with additional sautéed mushrooms if desired.
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