Not your traditional mushroom soup recipe! This copycat recipe of Milestones' roasted mushroom soup is super delicious and easily made vegan by omitting the cream!
I have made my original recipe for Milestone's Roasted Mushroom Soup a handful of times, and it did not dawn on me that technically, there was nothing "roasted" about the soup. I would fry up the mushrooms and onions in the pan, then add the broth, and simmer for about 20 minutes. I don't know why I didn't catch it before! Nonetheless, it still tasted delicious, but this time around, I made sure to tweak the recipe to suit the description better.
I added too much of the mixture to the blender and had one of those scenes you would see on TV. Mushroom soup everywhere!! Okay, not too bad, but still enough to get me into cleaning mode. Not impressed. It is a good thing the soup tasted fantastic! I love the added element of roasting the mushrooms instead of sauteing them. I am thinking fresh rosemary or parsley would work in this soup, but definitely add the fresh lemon juice. It goes from earthy to out-of-this-world in the flavor department!!
📖 Recipe
Milestone's Roasted Mushroom Soup
This soup is easily made vegan by omitting the cream!
Ingredients
- 20-25 ounces of fresh assorted mushrooms, halved and quartered as necessary
- 3 garlic cloves, minced
- 1 large onion, chopped
- Olive oil
- Salt and pepper
- 4 cups vegetable broth
- 1 ½ tbsp. fresh thyme OR ½ tsp. dried thyme
Toppings
- 1 lemon, freshly squeezed
- ¼ cup heaving whipping cream *optional
- Croutons *optional
Instructions
- Preheat oven to 450F.
- Add the mushrooms, garlic, and onions to a baking sheet. Drizzle with enough olive oil to coat the veggies and season with salt and pepper. Toss well. Place into oven and roast for 15-20 minutes, or until lightly browned (stirring every so often.)
- When the mushrooms have browned, add the contents of the pan to a large pot. Pour in broth and season with 1 tbsp. fresh thyme. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes.
- Remove from heat and transfer to a blender (work in batches because you can make a big mess otherwise!) Puree until smooth. Pour back into pot and add in the cream. Sprinkle with rest of thyme if desired!
- Serve in individual bowls and squeeze in some fresh lemon juice (about ½-1 tbsp.) Sprinkle with croutons and additional thyme if desired!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1127Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 17mgSodium: 856mgCarbohydrates: 199gFiber: 79gSugar: 87gProtein: 79g
I created two versions of Milestones' roasted mushroom soup: one with cream and one without. I personally like both, but the one without cream is still very flavorful so your vegan friends would love it. Also, omitting the croutons that usually come in the soup at Milestones allows for this meal to be gluten-free. I love simple soups like this one and trust me, waaaaaay better than your canned mushroom soup. If you are looking for more of a cream of mushroom style, add more cream.
Love Milestones' roasted mushroom soup?! Try some of these recipes:
Milestones' California Spring Salad
Adam
WOW! Thank you for posting this recipe! This is absolutely delicious!
Great work!
Kacey
Thank you! It is one of our favourites, especially during the autumn and winter months.
Catherine Vertesi
This has become our Thanksgiving Soup. We all love it ! When I went to Milestones I used to take home two extra orders to take for my lunch at the office . Thanks for sharing!
Kacey
You are so welcome! I only had it once at Milestones and fell in love! It was a seasonal menu item, so I was disappointed when I found they no longer carried it. Thankfully I have this recipe now 🙂
Janine
Delicious! It was really easy to make and soooo good! I'm sure it will be amazing tomorrow after it has had a chance to marry the flavors together some more. Thanks so much for the recipe. This is a keeper!
Kacey
Soup is always better the next day 🙂 Glad you enjoyed it!
christy
The secret is white pepper!
Kacey
Thank you!!! I am so giving this a try!
Tessa scott
Which mushrooms should one use to get this good flavour?
Also milestones adds some sort of basil oil I think.
Plus their croutons are particularly good and not just ordinary croutons. Any ideas on which ones they use
Kacey
Hi Tessa! I personally love shiitake mushrooms. They are really flavourful, and while more expensive than brown and white mushrooms, they don't break the budget. I would combine those with a mix of white, brown, and mini bellas. Or even some creminis. Don't go too crazy with expensive mushroom varietals since we are pureeing them down.
As for their croutons, I bet they are homemade. I haven't tried replicating their croutons, but I sense it would be pretty traditional (I haven't been to Milestones in a while so I cannot even begin to guess where to start the recipe!)
Kez
This is my all time favourite restaurant menu soup. I tried it tonight with 227g of cremini, 227g of white mushrooms and 110g of oyster mushrooms and IT. WAS. AWESOME. definitely doesn't need the cream (which makes it awesome to freeze left overs) but I did add a splash to my bowl upon serving. Added my own homemade croutons and felt like I was at Milestones. I blended the soup longer than I should (was a bit smoother than the restaurant's ) so next time I will blend less time. Added one additional cup of water to the blended batch to thin it out slightly. YUMMY!
Kacey
Woohoo!! I agree, it is soooooo good!! Glad you tweaked the recipe to your liking 🙂
Cam
I made this exactly to the recipe with exception of the veg broth (I used chicken instead) and minced garlic from a jar. It was spot on to Milestones and oh so delicious! The only thing that is missing which would make it identical to Milestones is the lack of a bit or spice/kick. I don't know what they use for that but it would be the only thing I would change. Well done on the recipe!!!!!