Roasted Garlic & Mushroom Soup Recipe | Abel & Cole
Roasted Garlic & Mushroom Soup
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Total: 40 mins
Roasting mushrooms adds richness and depth to their natural nuttiness. In this creamy winter soup they’re blended with sweet parsnips, sticky roasted garlic and a rich dollop of crème fraîche to make a cosy, thyme-scented bowlful.
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339 kcal
(per portion)
Ingredients you'll need
  • 1 garlic bulb
  • 400g parsnips
  • 400g wonky mushrooms
  • A handful of thyme, leaves only
  • ½ x 200g half fat crème fraîche
From your kitchen
  • 1 /2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water
You'll need
  • Roasting tin
  • Vegetable peeler
  • Measuring jug
  • Medium pan with lid (optional)
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Place the garlic bulb in a large roasting tin and slide it into the oven while it warms up.

  • 2.

    Meanwhile, trim, peel and chop the parsnips. Remove the tin from the oven and add the parsnips. Add ½ tbsp olive oil and some salt and pepper. Slide into the oven for 15 mins.

  • 3.

    While the parsnips roast, rinse the mushrooms well, shake dry and tip them into a bowl. Pour in ½ tbsp olive oil and add some salt and pepper. Turn the mushrooms to coat them.

  • 4.

    When the parsnips have cooked for 15 mins, add the mushrooms to the tin. Slide back into the oven for 15 mins. Fill and boil the kettle.

  • 5.

    Remove the tin from the oven, carefully lift out the garlic and set it to one side to cool. Place the roasting tin on a medium heat and carefully pour in 700ml hot water. Add most of the thyme leaves and simmer for 10 mins. If you prefer, you can tip the roast veg into a medium pan then pour in the hot water and add the thyme.

  • 6.

    While the soup simmers, carefully pull apart the roast garlic cloves and squeeze the flesh from half the bulb out of their papery skins. Add the peeled garlic to the simmering veg. When the soup has simmered for 10 mins, use a stick blender to whizz the soup smooth, or ladle the soup into a blender and blitz it smooth. Spoon in half of the crème fraîche and blend again. Taste the soup and add more roasted garlic if you like, or more salt or pepper if you think it needs it.

  • 7.

    Ladle the soup into a couple of warm bowls. Top with the remaining crème fraîche and scatter over the remaining thyme leaves to serve.

  • Tip

    Eat Me, Keep Me
    This soup will keep in your fridge for up to 3 days in sealed containers or 3 months in the freezer. Swirl the topping into the soup before you store. Defrost thoroughly and reheat till piping hot.

  • Tip

    Love Your Leftovers
    Any leftover roast garlic will keep in the fridge in a tub for a few days. Mash into boiled potatoes to make a garlic mash, spread onto toast then top with grated cheese and grill till bubbling, or use a salad dressings.