roast mushroom & chickpea soup recipe

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roast mushroom & chickpea soup recipe

roast mushroom & chickpea soup recipe
serves 2
Years ago I made the best mushroom soup and then of course, forgot where I got the recipe from. And try as I may, I wasn’t ever able to replicate the soup from my memory. Until now.

Roasting the mushrooms is the trick here. It concentrates the mushroom flavour and makes for a wonderfully rich soup. The other secret ingredient is the tomato paste – just enough to add complexity of flavour without becoming overtly tomatoey.

500g (1lb) portabello or field mushrooms
1 head of garlic
1 can chickpeas (400g / 14oz), juices retained
2 tablespoons tomato paste
4-6 tablespoons cream

1. Preheat your oven to 200C (400F). Slice mushrooms thickly, trim stalks and place in a roasting dish.

2. Break garlic into individual cloves and sprinkle the unpeeled cloves over the mmushrooms.

3. Drizzle generously olive oil and bake for 25-30 minutes or until mushrooms are golden and tender.

4. Place chickpeas and their juices in a large saucepan. Add another can full of water and the tomato paste. Bring to a simmer.

5. Add mushrooms and garlic flesh (discarding the skins). Puree with a stick blender or food processor.

6. Return soup to the heat. If the soup is too thick add a little more water and bring back to a simmer.

7. Add cream, saving a little to serve. Taste and season.

prepare ahead?

Absolutely. Like most soups this is wonderful reheated.

leftover potential

Brilliant. Just keep in the fridge and reheat.

variations for fun

carnivore fun – serve with a little crispy bacon or proscuitto or even some finely sliced salami layered over the top.

dairy-free – skip the cream and serve with a generous drizzle of olive or walnut oil instead.

vegan – if you have access to unsweetened almond milk, you could use that instead of the cream. Otherwise, see the dairy-free option above.

chickpea free?
– I’ve made this without the chickpeas and it wasn’t as filling but more of a soup you’d serve as a starter. Other canned beans such as cannellini or butter beans would be lovely in place of the chickpeas.

troubleshooting guide

– make sure you’re generous with the salt. And you could add a little more tomato paste.

bitter – If the garlic gets burned it can add bitter flavours to the soup. Next time be more careful when deciding which bits of garlic to add.

gritty – Gritty mushrooms can make for gritty soup. Most commercial mushrooms are fine but if they look a bit dirty, give the mushrooms a quick rinse under the cold water tap before slicing. Don’t worry, they won’t absorb too much moisture.

too thick
– Everyone likes their soup different consistencies. If its too thick, add a little more water and bring back to a simmer.

too watery – This is unlikely, but if the soup isn’t thick enough, you could simmer it for longer to reduce it down OR add more chickpeas if you have them.

serving suggestions

Wonderful on its own.

Or try it with some crusty buttered bread or even a green salad for some freshness.


back to: 10 Minute Simple Soups Overview.

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