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Roasted Mushroom Bisque
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5 from 6 votes

Roasted Mushroom Bisque

The deep flavor of earthy roasted mushrooms explode in this rich and creamy Roasted Mushroom Bisque.
Prep Time5 mins
Cook Time1 hr 25 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: French
Servings: 4
Calories: 350kcal


  • 1 lb baby bella mushrooms (other varieties can be substituted)
  • 1 tablespoon vegetable oil
  • 32 oz chicken broth
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 sprigs thyme
  • 6 tablespoon butter
  • 6 tablespoon flour
  • 1 ½ cups half-and-half
  • 1 teaspoon kosher salt
  • Couple of grinds of fresh ground pepper


  • Preheat oven to 450 degrees.
  • Toss mushroom in oil and place on baking pan.
  • Roast mushrooms in the oven for 20-25 minutes, then remove from oven and roughly chop.
  • Add mushrooms, chicken broth, onion, garlic, thyme and bay leaf to a pot and simmer for 1 hour.
  • Melt butter in a separate saucepan on low heat, add flour to create a roux and stir frequently while the roux darkens slightly in color, approx 5 minutes. 
  • Slowly add half-and-half into the roux, continuing to stir.
  • Remove bay leaf and thyme and add mushroom pot to a blender and puree until mixture is smooth. Then add mixture into a pot with the roux, stirring to incorporate. 
  • Add salt and pepper.
  • Serve immediately.


To save on calories you are able to substitute milk for half-and-half.
IF YOU LIKED THIS RECIPE you will love my Wild Mushroom Soup recipe!


Calories: 350kcal