Roasted Mushroom Apple Soup

Sheet-pan roasting coaxes deep flavor from mixed mushrooms and tart apples in this produce-forward American soup. Finished with cider, thyme, and a swirl of cream, it balances earthy and bright notes for a cozy lunch bowl.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 240 cal
• 6g protein
• 26g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 lb mixed mushrooms (cremini and shiitake)
• 2 medium tart apples (Granny Smith)
• 1 large yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 3 Tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup unsweetened apple cider
• 1/3 cup heavy cream
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp fresh chives

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment.
2. 2Quarter the mushrooms if large, core and roughly chop the apples, and cut the onion into wedges; scatter everything on the pan with the garlic cloves still in their skins.
3. 3Drizzle with olive oil, strip the thyme leaves over the top, then season with salt, pepper, and smoked paprika; toss until coated.
4. 4Roast 22 to 25 minutes, stirring once halfway, until the mushrooms are deeply browned at the edges and the apples are soft and caramelized.
5. 5Squeeze the roasted garlic from its skins into a blender or soup pot; add the roasted vegetables and any pan juices.
6. 6Pour in the vegetable broth and apple cider, then blend until completely smooth (or leave a little texture if you prefer a rustic bowl).
7. 7Transfer the purée to a medium saucepan if needed and bring to a gentle simmer over medium-low heat for 5 minutes so the flavors marry.
8. 8Stir in the cream, taste, and adjust salt and pepper; keep the heat low so the cream does not boil.
9. 9Ladle into bowls and snip fresh chives over each serving while the soup is still steaming.
10. 10Serve with a crack of black pepper and an extra drizzle of olive oil if desired; the soup holds well for next-day lunch packs.