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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamy Roasted Mushroom and Brie Soup

[heart_this] · Mar 25, 2014 · 79 Comments

Roasted Mushroom and Brie Soup

A cream of mushroom soup with brie to make it extra creamy and good!

I am a huge fan of mushrooms and one of my favourite ways to enjoy them is in a cream of mushroom soup! The other day I found myself thinking that instead of using cream why not kick things up a bit and use brie to make the soup nice and creamy! I mean you really can’t go wrong taking something that is already pretty amazing like a cream of mushroom soup and adding a nice cheese like brie! Of course I like to roast the mushrooms to caramelize them and bring out their flavour though they could just as easily be sauteed in the pan making this a one pot soup. After roasting the mushrooms you just need to throw them into the soup along with the brie and simmer for while before pureeing to the desired consistency. I have to say that this mushroom and brie soup is the best cream of mushroom soup that I have ever had and I will definitely be making it all the time from now on!

Roasted Mushroom and Brie Soup
So creamy and good!

Roasted Mushroom and Brie Soup

Creamy Roasted Mushroom and Brie Soup

Creamy Roasted Mushroom and Brie Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

A cream of mushroom soup with brie to make it extra creamy and good!

ingredients
  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour (rice flour for gluten free)
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1/2 cup milk or heavy cream
  • salt and pepper to taste
directions
  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!
Slow Cooker: Implement steps 1-4, place everything except the brie and cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the brie and cream, letting the brie melt and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.
Nutrition Facts: Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
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Cream of Mushroom Soup
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Baked Brie Topped with Caramelized Mushrooms
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
Wild Mushroom Risotto
Creamy Roasted Asparagus and Brie Cauliflower Soup
Creamy Parmesan Mushroom and Spinach Tortellini Soup
Creamy Garlic and Brie Mushrooms
Spicy Roasted Corn and Jalapeno Avocado Soup
Creamy White Chicken Chili
Mushroom and Brie Baked Eggs
Creamy Mushroom Chicken and Wild Rice Soup

Crockpot, Food, Gluten-free, Mushroom, Recipe, Slow Cooker, Soup, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    March 25, 2014 at 2:12 pm

    You've done it again, mouth watering and a desire to try this soon!

    Reply
  2. manu says

    March 25, 2014 at 2:24 pm

    This combo is amasing!!!
    Thanks for sharing

    Reply
  3. Heather Christo says

    March 25, 2014 at 3:11 pm

    this soup looks awesome Kevin- I would love huge bowl for lunch!

    Reply
  4. A SPICY PERSPECTIVE says

    March 25, 2014 at 3:23 pm

    Oh this soup looks amazingly delish! A must try as I love mushrooms and brie!

    Reply
  5. Reenie says

    March 25, 2014 at 5:02 pm

    Oh that looks good!!

    Reply
  6. Food Junkie says

    March 25, 2014 at 7:24 pm

    Sounds like a winner. I love mushroom soups so this will be on the table soon.

    Reply
  7. Kim Mancuso says

    March 25, 2014 at 8:05 pm

    Sounds delicious! I have everything on hand to make this, and am going to tomorrow! Thanks!

    Reply
  8. Katrina @ Warm Vanilla Sugar says

    March 25, 2014 at 10:12 pm

    Holy awesome!! This soup sounds freaking heavenly!! Love the brie in there!

    Reply
  9. Emma says

    March 25, 2014 at 10:24 pm

    This sounds totally divine… will have to try it this weekend!

    Reply
  10. Julie @ Table for Two says

    March 25, 2014 at 11:53 pm

    This looks like a big bowl of comfort!! Perfect for this snow day we're having!

    Reply
  11. Gwen says

    March 26, 2014 at 12:04 am

    That is one gorgeous bowl of soup Kevin! I adore mushrooms and could have a meal entirely of Brie so this is just perfect.

    Reply
  12. Chrissy says

    March 26, 2014 at 2:25 am

    This looks perfect. I want to make some right now!

    Reply
  13. Tieghan says

    March 26, 2014 at 3:53 am

    This is to die for! Brie in soup? Genius!

    Reply
  14. Jeanette says

    March 26, 2014 at 11:08 am

    Now that a beautiful and decadent bowl of cream of mushroom Kevin!

    Reply
  15. marla {Family Fresh Cooking} says

    March 26, 2014 at 12:04 pm

    Love the subtle decadence of this soup!!

    Reply
  16. Phoebe Lapine says

    March 26, 2014 at 4:37 pm

    Looks and sounds amazing!

    Reply
  17. Anonymous says

    March 26, 2014 at 5:09 pm

    I have some goat brie in the fridge that will be perfect for this! Totally making this today.

    Reply
  18. Shelby Law Ruttan says

    March 27, 2014 at 10:20 pm

    Going on my grocery list is mushrooms and brie. I will be trying this soon (and won't be telling Grumpy there is brie in it). I can't wait, sounds delicious!

    Reply
  19. Anonymous says

    March 31, 2014 at 1:26 am

    What type of mushrooms did you use for this? I can't wait to make this, it sounds absolutely amazing

    Reply
  20. Amanda @ Once Upon a Recipe says

    April 2, 2014 at 7:26 pm

    This soup looks incredible! Mushrooms and brie pair so beautifully together!

    Reply
  21. Amber says

    April 4, 2014 at 7:00 pm

    A very robust and earthy soup. I added a bit more cream because I like cream to be a prominent flavor. Couldn't really taste the brie, but it's probably because I don't have the palate 🙂 Overall, would make again.

    Reply
  22. Anonymous says

    April 5, 2014 at 9:17 pm

    I am in Mushroom Soup heaven! Where did you come up with this genius idea?!!! I will never make mushroom soup again without adding Brie or Camembert. An incredible depth of flavor. THANK YOU THANK YOU THANK YOU!!!

    Reply
  23. Emily says

    April 9, 2014 at 4:42 pm

    I intensely dislike any soup that is not French Onion or Matzah ball. With that being said, I am making this tonight as soon as I get out of work…and about nine million other things I've found recipes for on your blog. Perhaps my pasta and frozen pizza days are over…?

    Reply
  24. kevin says

    April 11, 2014 at 5:03 am

    Anonymous: I like cremini mushrooms for this but regular white button mushrooms or even diced portobello would be good.

    Reply
  25. Vanessa T. says

    April 24, 2014 at 6:24 am

    This looks amaaazing! 🙂

    http://cafecraftea.blogspot.com

    Reply
  26. PhoofieMoMo says

    August 14, 2014 at 7:14 pm

    It is about time a mushroom soup is homemade and healthy. You got me at "wine", pahahaha. I will definitely make the soup. Thank you

    Reply
  27. Nancy Newcomb says

    August 16, 2014 at 4:05 pm

    This was FABULOUS! I used Triple Cream Brie with Wild Mushrooms from Trader Joe's and it made it all the better. Also did an extra 1/2 pound of mushrooms so I could throw them in at the end after emulsifying. I'll be making it again and again! Thanks, Kevin!

    Reply
  28. kevin says

    August 16, 2014 at 4:06 pm

    Nancy Newcomb: I'm glad you enjoyed it!

    Reply
  29. beeneeful l says

    August 18, 2014 at 10:14 pm

    Omg!!! This soup was absolutely delicious. Shared it with my shroom loving co-workers and they are begging for more. Will be in my fav list for sure.
    Thx so much for this recipe!

    Reply
  30. Anonymous says

    September 27, 2014 at 3:36 pm

    Would this soup freeze well?

    Reply
  31. Karen says

    October 2, 2014 at 4:59 pm

    Wow – made this for dinner last night and I am now eating it for lunch. Really delicious the next day. I had to do a few substitutes. I ate the brie I was planning to use for this so I subbed in cream cheese. I also had no thyme – so I used herbes de provence instead. Next time I will use brie and I bet it is even more delicious. Thanks

    Reply
  32. kevin says

    October 4, 2014 at 2:25 pm

    Anonymous: Yes, you can freeze this soup!

    Reply
  33. Angie Waylett says

    October 23, 2014 at 9:37 pm

    Looks and sounds delicious from the ingredients. Can't wait to try it. Winter's coming.

    Reply
  34. Cindy Leow says

    December 9, 2014 at 4:50 am

    This sounds like a wonderful recipe! I'm going to try it out for my company's potluck next week.

    Reply
  35. Anonymous says

    December 16, 2014 at 10:21 am

    Made this thinking I could freeze the leftovers. I was wrong, there were no leftovers. I added roasted red pepper sausage so the man in my life would consider it a meal being there was meat in it and all, I think the addition did it justice. Very nice recipe that I will use for years to come. Thank you

    Reply
  36. Anonymous says

    January 4, 2015 at 2:57 pm

    Can you freeze this soup?

    Reply
  37. dee dee mat says

    January 25, 2015 at 9:41 pm

    this soup is awesome! i followed the recipe as is and while making it i thought it may be a bit one dimensional so i had some bacon cooked and ready encase i needed it but it sure didn't! so i made BLTS to go with it! next time i will make it for dinner and add steamed asparagus after blending it and maybe top with a bit of crumbled bacon

    Reply
  38. kevin says

    January 25, 2015 at 10:46 pm

    dee dee mat: I am glad that you enjoyed it! Asparagus would be a wonderful addition!

    Reply
  39. Anne says

    January 30, 2015 at 8:54 pm

    What are your thoughts on adding cauliflower to this?

    Reply
  40. kevin says

    January 30, 2015 at 8:57 pm

    Anne: Cauliflower would go well in this! Once pureed it will add a nice texture to the soup!

    Reply
  41. Anonymous says

    March 7, 2015 at 7:46 pm

    Making this in the slow cooker as directed except not clear whether to add brie at the end with the cream or when I put everything in the crock pot

    Reply
  42. Tanja says

    September 6, 2015 at 3:44 pm

    It's in the crockpot now… can't wait!! Followed instructions exactly. Do you have to blend afterwards, or could you mix to keep the mushrooms in larger pieces? Sadly I didn't see the posters comments about holding back some mushroom pieces to add in later until it was too late – what a brilliant idea. Will do that next time. Thanks for the mouth-watering, yet easy to follow recipe!

    Reply
  43. charis management says

    September 20, 2015 at 4:51 pm

    I have a silly question, I have never used brie in a recipe before, do I take the rind off?

    Reply
  44. janezee says

    June 24, 2016 at 8:21 pm

    I think that you would really enjoy making this in a pressure cooker, too. The electric one will just cook it and turn itself off when done without having to watch it. No affiliation with any manufacturer, but I absolutely love my epc, and make all my beans, soups, mac and cheese, pasta, grains and many long-cooking foods in mine. I love that I don't have to stand over the stove anymore.

    Reply
  45. Natalie says

    August 29, 2016 at 5:21 pm

    Do you remove the rind on the brie?

    Reply
  46. kevin says

    August 31, 2016 at 8:14 pm

    Natalie: You can remove the rind or leave it on. If you leave it on you can scoop the rind out once the brie has melted into the soup or just puree it into the soup!

    Reply
  47. Anonymous says

    September 8, 2016 at 3:06 am

    does this reheat well? can I premake it for my guest?

    Reply
  48. Mary says

    October 11, 2016 at 12:39 pm

    This was really delicious and the flavor profile was rich and needed no adjusting. For the sake of getting less things dirty, I cooked the onions and mushrooms together in the pot. Thank you for sharing this recipe!

    Reply
  49. kevin says

    October 11, 2016 at 12:43 pm

    Mary: I'm glad you enjoyed it!

    Reply
  50. Kyle Ohman says

    November 1, 2016 at 4:57 pm

    So good! We decided to add it to our list of the best vegetarian recipes http://www.listsforall.com/best-vegetarian-recipes/ Keep up the good work!

    Reply
  51. Becs Canuti says

    January 8, 2017 at 10:35 am

    Found this on Pinterest & made this last night, it was delicious. I substituted the Brie for some Stilton left over from Xmas and was lovely. Thanks for the recipe 🙂

    Reply
  52. kevin says

    January 8, 2017 at 2:18 pm

    Becs Canuti: I'm glad you liked it! Blue cheese is amazing in it!

    Reply
  53. Anonymous says

    February 13, 2017 at 9:23 am

    Kevin, can you substitute Brie with Mozarella since I can't buy it here? Would it be good or ruin it? Maybe you would suggest some other changes to make it as good with Mozarella (really want this gorgeous soup soooo much)?

    Reply
  54. Anonymous says

    August 1, 2017 at 11:21 pm

    I made and loved this. I used sage and parsley instead of thyme and topped with brioche croutons. Could eat this every day!

    Reply
  55. Unknown says

    November 7, 2017 at 7:13 pm

    We're having a 12 person dinner party next month. Can this soup be made the day before and reheated?

    Reply
  56. kevin says

    November 7, 2017 at 8:20 pm

    Unknown: Yes, it can! Enjoy!

    Reply
  57. Anonymous says

    November 14, 2017 at 12:53 pm

    Fabulous soup! Easy to make and so elegant and interesting.

    Reply
  58. Dr Martin Huang says

    January 24, 2018 at 3:02 am

    What a amazing Soup recipe! I am a fan of really nice mushroom soups and I will try out this recipe one day.
    But I guess I will give Brie cheese a miss as I'm not confident that my taste bud will like that particular cheese flavour.

    Thanks!

    Reply
  59. Peg says

    April 8, 2018 at 9:13 pm

    Could homemade beef stock be used for this soup, rather than vegetable or chicken stock?

    Reply
  60. kevin says

    April 10, 2018 at 5:03 pm

    Peg: Homemade beef stock is great in this! Enjoy!

    Reply
  61. Liv2KnitNSew says

    April 21, 2018 at 5:51 am

    Made this as written, but subbed low fat cream cheese for the brie and used unsweetened almond milk and it was soooo amazing!! Thank you for this yummy recipe!

    Reply
  62. Risakaye says

    May 22, 2018 at 2:54 am

    So, this soup was outstanding. I already love mushroom soup, and adding Brie brought it to another level. I’ve also never tried roasting mushrooms prior to this. I like that they weren’t as slimy as they get when sautéing. I definitely suggest using tin foil and spraying that with oil before layering the mushrooms. I just sprayed oil over the tops of the mushrooms and almost didn’t get them off the pan.

    My one and only conundrum was melting the Brie! I had it at a rolling simmer for over 20 minutes and it was still so chunky. Not like it had curdled, but just wasn’t melting. I don’t think melting before dumping in would work (I’m afraid this would be one big clump). I chose not to blend the soup because I like whole mushrooms, but I suppose that may have worked to minimize the chumminess of the cheese. Regardless, it tastes amazing. I just wished it had a nicer consistency.

    Reply
  63. kevin says

    May 23, 2018 at 12:24 pm

    Risakaye: I'm glad you enjoyed it! I love roasting mushrooms!

    Brie usually melts pretty well. You might try slicing it thinly next time, say 1/4 inch thick slices. Otherwise it might be that that particular brand/type of brie just does not melt well. An option is to reserve half of the mushrooms, puree the soup, and then add the reserved mushrooms. This way you get a nice creamy and smooth soup with the texture of the whole mushrooms and the brie will be pureed.

    Reply
  64. MaryAnn Coy says

    August 26, 2018 at 10:02 pm

    This sounds outstanding! You have great recipes, & I will visit often. Sorry to say your site refuses to accept my perfectly valid email address that I have used for years! Very annoying. So I will just have to pop up frequently to download recipes. Thanks in advance. BTW try this with grass finished beef sometime, I know you are sponsored! But they don’t inhabit your kitchen! It really makes a difference, like using venison or rabbit instead. Reagards from Boston.MA, ❤️🙃❤️MA

    Reply
  65. Cristi says

    January 12, 2019 at 7:53 pm

    Made this soup for my husband as I am trying to find soups that do no have unnecessary carbs like pasta and potatoes. I have made several soups since September, and this is the best! Usually I adjust the recipe to add more garlic or salt and pepper and I did not this time! He loves this!! I will be making this more in the future and will be perusing your blog for more ideas! Thank you!!

    Reply
  66. Cinda Coe says

    January 20, 2019 at 5:39 pm

    Just made this soup and it’s delicious! I used a little white truffle oil to coat my mushrooms before roasting…gives an amazing flavor to the entire soup! This is definitely a keeper! Looking forward to trying some of your other soups!

    Reply
    • kevin says

      January 21, 2019 at 9:23 am

      I’m glad you enjoyed it! I like the sound of the truffle oil!

      Reply
  67. Shirley says

    May 26, 2019 at 7:38 am

    I made this soup last night for my husband and I , I loved it , he on the other hand felt like something was missing in taste. could you recommend another cheese.

    Reply
    • kevin says

      May 27, 2019 at 10:18 am

      Brie has a pretty mild flavour and the addition or parmesan or gruyere would be amazing! You could also replace the brie with parmesan, or gruyere, asiago!

      Reply
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    July 13, 2019 at 4:40 pm

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  69. Deb says

    January 28, 2020 at 5:26 pm

    This was fantastic! I made it as written except that I used 1/2 tsp. of dried thyme, crushed. Next time, I’ll try it with half-and half, just to cut the fat and calories a little bit. Thank you for a wonderful recipe!

    Reply
  70. Anzo says

    January 30, 2020 at 11:06 pm

    Could you make this with canned mushrooms, or would that ruin the flavor or texture?

    Reply
    • kevin says

      February 3, 2020 at 11:46 am

      I have not tried with canned mushrooms and I feel that the texture would be different, but it should still be great!

      Reply
  71. Janet says

    August 4, 2020 at 1:41 pm

    I can’t wait to try this, but I always seem to have problems when I add wine to my recipes. Can you suggest a type of wine that will be best? Typically I drink Riesling but I wonder if that will make it too sweet depending on the wine. What has anyone else used?

    Reply
  72. Sharon says

    December 26, 2020 at 4:30 am

    Made this soup for my family Christmas party this evening. Parents, husband, aunts, uncles, adult children – all agreed this soup is pure crack. I doubled the recipe and we ate it ALL. I used mostly shiitake and baby ‘bellas, including 4 C homemade beef stock (such a rich flavor). Next time, I’ll remove the rind on the brie (“fishing it out was nigh impossible), reserve some mushrooms for texture, and serve with a baguette or croutons and a fresh sprig of thyme for presentation. But this was ONE OF THE BEST SOUPS I’VE EVER HAD. *chef’s kiss**

    Reply

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