Roasted Apple Mushroom Soup

Roasting gives this French-leaning soup its quiet depth, caramelizing crisp apples beside earthy cremini until both turn sweet and savory. Thyme, a splash of white wine, and silky broth pull the bowl together for a produce-forward lunch.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 195 cal
• 5g protein
• 26g carbs
• 9g fat
• 3g fiber

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Ingredients

• 12 ounces cremini mushrooms
• 2 medium crisp apples (Braeburn or Jonagold)
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 cups vegetable broth
• 1/4 cup dry white wine or extra broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small sprig fresh rosemary
• 1 teaspoon apple cider vinegar

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Wipe the mushrooms clean, trim stems if needed, and quarter them. Core the apples and cut into 1-inch chunks, leaving the skin on. Roughly chop the onion and smash the garlic cloves.
3. 3Toss the mushrooms, apple chunks, onion, and garlic on the baking sheet with the olive oil, leaves from half the thyme sprigs, salt, and black pepper. Spread into a single layer.
4. 4Roast for 25 to 30 minutes, stirring once halfway, until the mushrooms are deeply browned, the apples are tender and caramelized at the edges, and the onion is soft.
5. 5Transfer the roasted mixture to a large pot or Dutch oven set over medium heat. Add the butter and let it melt, stirring to coat everything.
6. 6Pour in the white wine (or extra broth) and scrape up any browned bits from the bottom of the pot; let it simmer 1 minute.
7. 7Add the vegetable broth, remaining thyme sprigs, and the rosemary sprig. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes so the flavors meld.
8. 8Remove and discard the herb sprigs. Use an immersion blender to puree the soup until mostly smooth but still with a little texture; alternatively blend in batches in a countertop blender, venting the lid.
9. 9Stir in the apple cider vinegar, taste, and adjust salt and pepper. If the soup is too thick, loosen with a splash more broth.
10. 10Ladle into bowls. Finish with a drizzle of olive oil and a few extra thyme leaves if desired.
11. 11Serve hot with crusty bread on the side for a complete midday meal; leftovers reheat beautifully for next-day lunch.