Roasted Mushroom Apple Soup

French country kitchens often roast mushrooms to deepen their earthy sweetness before blending them into soup. Here tart Granny Smith apples join cremini and shiitake with thyme and rosemary for a bright, silky lunch bowl.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 210 cal
• 6g protein
• 28g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 lb mixed mushrooms (cremini and shiitake)
• 2 medium tart apples (Granny Smith)
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty bread for serving

Instructions

1. 1Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Quarter the mushrooms, core and chunk the apples, roughly chop the onion and celery, and smash the garlic; spread everything on the pan.
3. 3Drizzle with olive oil, strip the thyme and rosemary leaves over the top, season with salt and pepper, and toss so the pieces are lightly coated.
4. 4Roast 25 to 30 minutes, stirring once, until the mushrooms are deeply browned at the edges and the apples are soft and caramelized.
5. 5Transfer the roasted vegetables to a soup pot and pour in the vegetable broth.
6. 6Bring to a gentle simmer over medium heat and cook 8 to 10 minutes so the flavors meld.
7. 7Remove from heat and blend with an immersion blender until mostly smooth but still a little rustic; leave a few mushroom pieces for texture.
8. 8Stir in the apple cider vinegar and most of the chopped parsley; taste and adjust salt.
9. 9Ladle into four bowls, finish with the remaining parsley, and serve with toasted crusty bread on the side for a light but filling midday bowl.
10. 10Cool completely before packing into jars if meal-prepping for the week.