If you’ve found your way here, I’m guessing you’re craving something rustic, cozy, and deeply flavorful. This Creamy Mushroom Soup is exactly that—rich in earthy mushroom flavor, layered with garlic and herbs, and finished with just enough cream to give it a luscious, velvety texture. The best part? It comes together in one pot, so you get café-quality comfort food right in your own kitchen with minimal fuss.
What Is Creamy Mushroom Soup?
This soul-warming soup begins with mushrooms sautéed until golden, paired with onions, garlic, and thyme for depth, then simmered in broth and finished with cream. Blend it silky-smooth or leave it rustic with mushroom chunks—it’s flexible, forgiving, and always delicious.
Why You’ll Love This Recipe
- Simple & stress-free: Made in one pot with pantry staples.
- Versatile: Naturally vegetarian and easy to make vegan.
- Meal-prep friendly: Flavors deepen beautifully the next day.
- Balanced richness: Creamy but not overly heavy.
- Pairable: Perfect with crusty bread, salad, or hearty mains.
Flavor Profile
This soup is savory and aromatic, with earthy mushrooms as the star. Garlic and thyme add warmth, while cream creates a smooth, cozy finish. It’s the kind of dish that feels indulgent without being overwhelming.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 1 lb mushrooms (cremini, button, or portobello), sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1 tbsp flour (optional, for thickening)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of white wine or sherry for depth
Instructions
- Sauté aromatics
In a large pot, melt butter with olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and thyme; cook another minute. - Cook mushrooms
Add mushrooms and cook 8–10 minutes, stirring occasionally, until softened and browned. Deglaze with wine or sherry if using. - Optional thickening
Sprinkle flour over mushrooms and stir. Cook 1–2 minutes to remove raw flour taste. - Simmer
Pour in broth, bring to a simmer, and cook 10–15 minutes to let flavors develop. - Blend (optional)
Use an immersion blender for a creamy texture, or leave chunks for a rustic feel. - Finish
Stir in cream and simmer 3–5 minutes. Season with salt and pepper. - Serve
Garnish with parsley and serve with crusty bread, Parmesan, or your favorite toppings.
Tips & Variations
- Boost umami: Add a splash of soy sauce or miso paste.
- Go lighter: Use whole milk or coconut milk instead of cream.
- Mix mushrooms: Try shiitake, oyster, or a blend for extra flavor.
- Meal prep: Tastes even better the next day.
Storage & Reheating
- Fridge: Store up to 4–5 days in an airtight container.
- Freezer: Freeze up to 2 months; thaw overnight before reheating.
- Reheat: Warm on the stovetop or in the microwave; add a splash of broth or cream if needed.
FAQs
Can I make this vegan?
Yes! Swap the butter for olive oil or vegan butter, use veggie broth, and finish with coconut or cashew cream.
Can I freeze mushroom soup?
Absolutely. Just cool completely before freezing.
Which mushrooms are best?
Cremini and baby bellas are classic, but shiitake or oyster mushrooms add a gourmet edge.
Serving Ideas
- With crusty bread for dipping.
- Alongside roasted chicken or steak.
- As a starter for a cozy dinner party.
- Paired with a fresh green salad for a lighter meal.
This Creamy Mushroom Soup is proof that comfort food doesn’t have to be complicated. It’s simple, cozy, and loaded with flavor—perfect for chilly evenings, dinner parties, or when you just need a bowl of warmth.