Creamy Roasted Mushroom Soup

Firstly, set the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Combine sliced mushrooms, minced garlic, dried rosemary leaves, and a pinch of salt in a bowl. Drizzle high-quality olive oil over the mushroom mixture and mix until everything is well coated; transfer to a baking dish.

Roast the mushrooms in the preheated oven until they are nicely browned, taking around 15 minutes.

While the mushrooms are roasting, melt butter in a large saucepan over medium heat. Stir sautéed onions, minced garlic, and dried thyme into the melted butter; cook and stir until the onions are tenderly softened, typically taking 7 to 10 minutes.

Combine the roasted mushroom mixture with the cooked onion mixture in a bowl of a blender or food processor, using roughly half of the heavy cream; blend on low until everything is well combined yet retains some texture. Return the blended mixture to the saucepan. Stir in the remaining heavy cream, chicken broth, milk, and a few grinds of black pepper through the blended mixture. Bring the soup to a gentle simmer and cook until all the flavors have melded together, at least 15 minutes.