It’s been one of those weeks—rain tapping against the windows like a lullaby, the kind that lingers, filling the air with a damp chill. There’s a comfort in the gray, a reason to slow down, stay in, and warm the soul. And on nights like these, nothing does it better than a bowl of roasted mushroom soup. Earthy, rich, and just a little indulgent, it’s the kind of soup that makes you feel wrapped up in a soft, cozy blanket, no matter how heavy the rain falls.

Here’s how to make it your own:

Roasted Mushroom Soup

Ingredients:

• 500g mixed mushrooms (button, cremini, or shiitake), sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter (or vegan butter)
• 4 cups vegetable broth
• 1 cup coconut cream (or regular cream for extra richness)
• A few sprigs of fresh thyme
• Salt and pepper to taste
• A splash of balsamic vinegar (optional, but adds depth)
• Crusty bread for serving (because, let’s be real, soup needs bread)

Method:

1. Preheat the oven: Set it to 200°C (400°F). On a baking tray, toss the mushrooms with olive oil, salt, and pepper. Roast them for about 20-25 minutes until they’re golden brown and crispy on the edges. The roasting brings out their natural umami flavor, which makes the soup feel luxurious.
2. Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and cook until they soften and turn translucent. Stir in the garlic and thyme, letting the aroma fill the kitchen.
3. Add the roasted mushrooms: Once the mushrooms are beautifully roasted, add them to the pot with the onions. Stir in the balsamic vinegar at this point, if you’re using it.
4. Pour in the broth: Add the vegetable broth and bring the soup to a simmer. Let it cook for about 10-15 minutes so the flavors can mingle.
5. Blend it up: Using an immersion blender, blend the soup to your desired consistency. If you like a smoother texture, blend until creamy, or leave some mushroom bits for texture.
6. Finish with cream: Stir in the coconut cream (or regular cream) to give the soup a velvety finish. Adjust the seasoning with salt and pepper as needed.
7. Serve hot: Ladle the soup into bowls, drizzle a little extra cream on top if you’re feeling fancy, and pair it with slices of crusty bread for dipping.

This roasted mushroom soup feels like a warm hug after days of rain, a reminder that even the dreariest weather can create moments of stillness and comfort. Here’s to the gray skies and the cozy corners!