Creamy Asiago Mushroom Soup is what’s on the menu this week, friends…and it’s just as yummy as it sounds 🙂
Soup making days are the BEST!
There’s something magical about turning up the music, chopping up some fresh ingredients, and transforming those ingredients to create a beautiful and delicious pot of soup.
For this mushroom soup I used three different types of mushrooms…baby portobellos, shiitake, and white mushrooms.
You could certainly mix it up and use whatever mushrooms you prefer.
How to make Creamy Asiago Mushroom Soup
I chopped the mushrooms and two onions to start the soup.
They go into a large soup pot over medium heat with olive oil, kosher salt, pepper, and crushed red pepper flakes for little spice.
The mushrooms and onions will take about 10 minutes, stirring occasionally.
Then add some fresh thyme leaves and garlic.
Cook those about a minute or so and add chicken broth.
If you would like to make this a vegetarian soup, simply swap the chicken broth for vegetable broth.
Once you add the broth, bring this to a boil and then reduce the heat to simmer for 10 more minutes.
Next, use an immersion blender to blend the soup to desired consistency.
I wanted mine pretty creamy so I blended for about a minute.
If you want yours with some bigger mushroom pieces, just blend for less time.
If you don’t have an immersion blender, you can transfer to a regular blender.
But, caution, let the soup come to room temperature before blending.
The steam from very hot soup will cause the blender lid to blow off.
Here is the immersion blender I use, click to buy from Amazon!
Adding heavy cream and shredded asiago cheese is the last step.
Let it come to boil once again and reduce the heat to simmer for about 5 minutes.
Taste for seasoning and add more kosher salt and pepper if needed.
And some crushed red pepper flakes if you want a bit more spice.
Serve Creamy Asiago and Mushroom Soup with more cheese and fresh thyme sprinkled over top.
You could also serve with some bread or crostini for dipping!
More soups as yummy as Creamy Asiago Mushroom Soup…
Creamy Asiago Mushroom Soup
A creamy and delicious soup made with a variety of mushrooms
- 1 Tbsp olive oil
- 2 onions diced
- 8 oz baby portobello mushrooms sliced
- 8 oz shiitake mushrooms sliced
- 8 oz white mushrooms sliced
- kosher salt, pepper, crushed red pepper flakes
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps fresh thyme leaves
- 3 cups chicken broth (or vegetable broth)
- 1 1/2 cups white wine (pinot grigio or chardonnay)
- 1 cup heavy cream
- 5 oz shredded asiago cheese
Add the olive oil to a large soup pot over medium heat. Once the olive oil is hot, add the the diced onions, sliced mushrooms, kosher salt, pepper, and crushed red pepper flakes. Cook 10 to 12 minutes, stirring occasionally.
Add the garlic and 1 1/2 Tbsps of the fresh thyme leaves, cook for 1 minute.
Add the chicken broth and wine wine, turn the heat up to high and bring to a boil. Then turn the heat to low and simmer for 10 minutes, stirring occasionally.
Using an immersion blender, blend the soup until desired consistency.
Note: If you don't have an immersion blender, transfer the soup in small batches to a regular blender. Wait until soup is room temperature if using a regular blender, the steam from hot soup will cause the blender lid to blow off.
Once the soup is blended, add the heavy cream and 4 oz. of the cheese, bring the soup back up to a boil, then reduce heat and simmer 5 to 10 more minutes, stirring occasionally. Taste for seasoning and add kosher salt, pepper, and crushed red pepper flakes if needed.
Serve with remaining thyme leaves and cheese sprinkled over top.