Roasted Mushroom and Leek Soup

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 1 large red onion diced
  • 2 pounds mushrooms any variety
  • 3 leeks chopped (only the white and light green parts)
  • 1 tablespoon dried thyme
  • Sea salt and freshly ground pepper to taste
  • 1 cup white wine or low sodium vegetable broth
  • 4 cups low sodium vegetable broth
  • 1/4 cup light cream


  • Preheat the oven to 400 degrees.
  • On a large baking sheet, add first 6 ingredients (olive oil through salt and pepper) and roast for 45 minutes. Stir once during the cooking time.
  • In a large blender or food processor add vegetables, wine and broth and pulse 1 to 2 minutes until smooth.
  • In a large pot over medium heat, simmer soup with cream 3 to 4 minutes until warmed.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing)
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure white wine and vegetable broth are gluten free.
NUTRITION: 220 Calories; 9g Fat; 12g Protein; 19g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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