Creamy Roasted Mushroom Soup made with roasted mixed mushrooms, onions, garlic, and thyme for a velvety, flavorful dish.

3 tablespoons olive oil

3 pounds mixed mushrooms (button, shiitake, cremini, or portobello), cleaned and chopped

1 cup chopped onions

3 cloves garlic, minced

Salt and pepper, to taste

1/2 medium potato, peeled and cubed

4 cups vegetable broth

1 teaspoon chopped fresh thyme

1/3 to 1/2 cup fat-free half and half

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1. Preheat your oven to 400°F.

2. Spread the chopped mushrooms and onions on a large baking sheet. Drizzle with olive oil, then toss to coat. Season with salt and pepper.

3. Roast in the oven for 20 minutes. Stir the mixture, add the minced garlic, and roast for an additional 10 minutes.

4. Transfer the roasted vegetables to a large pot. Add vegetable broth, cubed potato, and thyme.

5. Bring to a boil, then lower the heat and simmer for about 20 minutes, or until the potato is soft.

6. Blend the soup with an immersion blender until completely smooth.

7. Return the soup to the heat, stir in the fat-free half and half, and simmer until heated through and thickened slightly.

8. Serve hot, garnished with sautéed mushrooms and fresh thyme leaves.

Use dairy-free substitutes for a vegan version.

Increase potato for extra thickness.