Roasted Mushroom and Garlic Soup with Caramelized Onions

Roasted Mushroom & Garlic Soup with Caramelized OnionsI found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn’t expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that—but well worth it!

6 C white and cremini mushrooms, quartered
3 – 15 oz cans white beans, not drained
5-6 large cloves of garlic, skins on
2 Tbs olive oil + a drizzle
Salt and pepper, to taste
8-10 fresh sage leaves
8-10 thyme sprigs + 1 Tbs fresh leaves
5 C vegetable stock (I recommend using Better Than Bouillon)
2 Tbs dried minced onions

Caramelized onions:
1 large white or yellow onion, sliced into strips
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs sugar

Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.


Reduce heat to low. Of course, while you’re doing all of this, you’ll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.


Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.


Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you’d like then bring to a simmer.


Serve with some caramelized onions on top and enjoy!


  1. Monet says

    Mushrooms have become my new favorite veggie, and I’m glad to have another recipe to use them in! This looks like such a flavorful and comforting soup. Thank you for sharing. What a delicious way to end my weekend. I hope you have a great start to your week!

    • Debbie Johnson says

      The flavor of this soup is amazing. I loved this recipe which was very forgiving if not followed perfectly. I appreciated the photos which helped. I didn’t use quite as much broth which made a bit of a thicker soup and I only used half the oil which seemed fine. I also used a very high quality, thick balsamic vinegar. I’m looking forward to serving this yummy soup to future dinner guests. Thank you!!

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