Roasted Garlic-Mushroom Bisque with Herb Croutons
This is my recipe makeover of Campbell’s Condensed Cream of Mushroom Soup, which is loaded with gluten and dairy.
To give the bisque its quintessential creamy consistency, I use the humble potato. If you prefer your soup thinner, just stir in ½ cup more broth or water.
Until we eat again,
Roasted Garlic-Mushroom Bisque with herb croutons
gluten-free ≈ dairy-free optional ≈ sugar-free
SERVES 4 to 6
Prep Time 20 minutes
Cook Time 40 minutes
INGREDIENTS
Two 10-ounce containers button mushrooms, wiped clean and stems trimmed
½ large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
4 tablespoons olive oil
Salt and pepper
1 quart vegetable or chicken broth
1 small potato, peeled and cut into ½-inch pieces
2 slices gluten-free bread, cut into ½-inch pieces
Dried Italian herb seasoning, to taste
DIRECTIONS
1. Preheat the oven to 400º. Place the mushrooms, onion, garlic and rosemary on a baking sheet; season with 3 tablespoons oil, about ½ teaspoon each salt and pepper, and toss to coat. Roast, stirring occasionally, until tender, about 25 minutes; squeeze the garlic from their skins; transfer to a large pot. Add the broth and potatoes and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes; remove and discard the rosemary sprigs. Working in batches, transfer the soup to a blender and puree; return to the pot and keep warm.
2. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat until hot, but not smoking. Add the bread and dried herb seasoning; cook, turning occasionally, until crunchy and golden. Toss with dried herb seasoning. To serve, ladle the soup into bowls and top with the croutons.
Want the soup even creamier?
QUICK RECIPE SWAP
2 cups vegetable or chicken broth → 2 cups dairy-free creamer or 2 cups heavy cream
