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Soup, Mushrooms, Roasted

Meditterenean Creamy Roasted Mushroom Soup

Hey there,

It’s chilly today but sunny so it was time to prepare my Roasted Mushroom Soup.  I sliced the mushrooms in halves and preheated the oven.  I drizzled sesame oil over the mushrooms and baked them for 20 minutes. (Shhh, don’t tell anyone but this is my little tip). 🙂  Once the mushrooms have roasted I set them aside to cool. I then place the mushrooms into a glass bowl and straight into the fridge to marinate overnight.

I just love the smell of Sesame Oil, every time I open up a bottle, it gives me a sense of warmth.  This definitely is not the traditional way of making Mushroom Soup, but this is definitely my way. 🙂

Have a great day everyone!!

Soup, Mushrooms, Roasted

Meditteranean Creamy Roasted Mushroom Soup

A bowl of warm soup made with roasted mushrooms that were marinated overnight in Sesame oil and a dash of oregano.
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 1 Leek finely chopped
  • 250 grams Mushrooms White
  • 250 grams Mushrooms Cremini
  • 2 cups Vegetable Stock
  • 2 tbsp All-Purpose-Flour
  • 4 tbsp Sesame Oil
  • 1 tsp Oregano


  • Pre-heat oven at 180. In a large bowl add sliced mushrooms and sesame oil. Combine thoroughly and place onto a baking pan. Roast until golden brown. Set aside to cool. Then take a few of each mushroom's after they have cooled off and slice into smaller pieces.
    sliced mushrooms, sesame oil
  • Add mushrooms, and the remaining ingredients. Give it a good stir and then add in the flour. Pour in the vegetable stock and stir until the soup thickens.
  • Serve hot
    Soup, Mushrooms, Roasted
Keyword Dinner, Lunch, Soup




  1. Hmmm…sesame oil 😉 thanks for the tip! I love mushrooms soup 🥣😋😋

  2. This looks really awesome!

  3. yum 😋

  4. Looks so good and we are making this for Thanksgiving coming with the green beans! 🙂

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