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First off, thank you so much for stopping by! If you’re here, I know you’re craving something a little rustic, deeply flavorful, and easy to make. This Creamy Mushroom Soup is all that and more—it’s full of umami-rich mushrooms, layered with garlic, herbs, and just the right amount of cream for that luscious, silky finish. It tastes like something you’d get at a cozy café, but it’s made in one pot, right at home.
What Is Creamy Mushroom Soup?
This soul-soothing soup starts with deeply sautéed mushrooms and onions, seasoned with thyme and garlic, and finished with broth and cream for richness. You can blend it smooth or leave it rustic and chunky—it’s flexible, forgiving, and absolutely delicious.
Why You’ll Love This Recipe:
- One pot + simple ingredients = low-stress comfort
- Naturally vegetarian and easily made vegan
- Perfect for meal prep—flavor gets better the next day
- Creamy but not heavy
- Pairs beautifully with all kinds of savory mains
What It Tastes Like:
This soup is deeply savory, creamy without being too rich, and layered with garlic, herbs, and earthy mushroom flavor. Think of it like your favorite café soup—only better because you made it yourself (and maybe didn’t even change out of sweatpants to do it).
Ingredients:
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon olive oil
- 1 lb mushrooms such as cremini, button, or portobello, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 tablespoon all-purpose flour optional, for thickening
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: a splash of white wine or sherry for extra depth of flavor
Instructions:
Sauté the Aromatics:
- In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms:
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. If you like, you can deglaze the pot with a splash of white wine or sherry at this point, scraping up any brown bits from the bottom of the pot for extra flavor.
Thicken the Soup (Optional):
- If you want a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste. This will help thicken the broth as it simmers.
Add the Broth and Simmer:
- Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to develop and the soup to reduce slightly.
Blend the Soup:
- For a smoother soup, use an immersion blender directly in the pot to blend the soup until creamy (you can leave some chunks for texture if you prefer). Alternatively, carefully transfer the soup to a regular blender in batches, then return it to the pot.
Add the Cream:
- Stir in the heavy cream (or half-and-half for a lighter version) and cook for an additional 3-5 minutes until heated through. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with a side of crusty bread or a sprinkle of grated Parmesan if desired!
- Enjoy this indulgent, creamy mushroom soup that’s packed with flavor and comfort in every spoonful!
Tips:
- For extra depth of flavor, you can add a splash of soy sauce or a pinch of umami-rich miso paste.
- If you prefer a lighter version, you can substitute the heavy cream with whole milk or even coconut milk for a dairy-free option.
- This soup can be made ahead of time and stored in the fridge for 3-4 days, or frozen for up to 3 months. Just make sure to let it cool completely before storing.
Storage & Freezing:
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze up to 2 months; thaw and reheat gently
- Reheat: Microwave or stovetop on low—add a splash of broth or cream to revive
Frequently Asked Questions:
Can I make this vegan?
Yes! Use plant-based butter or oil, veggie broth, and coconut or cashew cream.
Can I freeze this soup?
Absolutely. Let it cool completely, store in freezer-safe containers, and thaw overnight in the fridge before reheating.
What mushrooms are best?
Cremini and baby bellas are classic but mix in shiitake or oyster mushrooms for elevated flavor.
More Recipe Suggestions:
Creamy Roasted Tomato and Garlic Soup
Creamy Chicken Poblano and Black Bean Soup
Skillet Chicken with Creamy Mushroom Sauce
Italian Sausage Tortellini Soup
Creamy Parmesan Cajun Chicken Pasta Soup
Creamy Mushroom Soup
This soul-soothing soup starts with deeply sautéed mushrooms and onions, seasoned with thyme and garlic, and finished with broth and cream for richness. You can blend it smooth or leave it rustic and chunky—it’s flexible, forgiving, and absolutely delicious.
Servings 6 to 8 Servings
Equipment
- Immersion blender (optional)
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon olive oil
- 1 lb mushrooms such as cremini, button, or portobello, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 tablespoon all-purpose flour optional, for thickening
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: a splash of white wine or sherry for extra depth of flavor
Instructions
Sauté the Aromatics:
- In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms:
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. If you like, you can deglaze the pot with a splash of white wine or sherry at this point, scraping up any brown bits from the bottom of the pot for extra flavor.
Thicken the Soup (Optional):
- If you want a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste. This will help thicken the broth as it simmers.
Add the Broth and Simmer:
- Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to develop and the soup to reduce slightly.
Blend the Soup:
- For a smoother soup, use an immersion blender directly in the pot to blend the soup until creamy (you can leave some chunks for texture if you prefer). Alternatively, carefully transfer the soup to a regular blender in batches, then return it to the pot.
Add the Cream:
- Stir in the heavy cream (or half-and-half for a lighter version) and cook for an additional 3-5 minutes until heated through. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with a side of crusty bread or a sprinkle of grated Parmesan if desired!
- Enjoy this indulgent, creamy mushroom soup that’s packed with flavor and comfort in every spoonful!
Tips:
- For extra depth of flavor, you can add a splash of soy sauce or a pinch of umami-rich miso paste.
- If you prefer a lighter version, you can substitute the heavy cream with whole milk or even coconut milk for a dairy-free option.
- This soup can be made ahead of time and stored in the fridge for 3-4 days, or frozen for up to 3 months. Just make sure to let it cool completely before storing.
