Creamy mushroom soup is the ultimate comfort food, especially during colder months. Made with fresh mushrooms, garlic, and herbs, this soup is hearty, flavorful, and beautifully rich without being heavy. Whether you prefer a vegan-friendly version or a more indulgent one with a splash of cream, this recipe is versatile and deeply satisfying. Cozy up with a bowl—it’s simple enough for a weeknight dinner and elegant enough for a dinner party starter.
Table of Contents
Why You’ll Love This Recipe
- Packed with earthy mushroom flavor
- Can be made with or without dairy
- Creamy texture without needing much cream
- Quick and easy: ready in 45 minutes
- Great for freezing and meal prep
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (or use all olive oil for dairy-free)
- 1 medium yellow onion, chopped
- ½ tsp sea salt, plus more to taste
- Freshly ground black pepper
- 1 lb white button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, grated or minced
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tbsp tamari or soy sauce
- 1 tbsp fresh thyme leaves, plus more for garnish
- ½ cup heavy cream or crème fraîche (optional)
- Fresh parsley, for garnish
- Optional: rustic bread or croutons, for serving
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, salt, and a few grinds of black pepper. Cook for 2 minutes, until just soft.
- Cook the mushrooms in batches: Add half the mushrooms and cook for 5 minutes, stirring occasionally. Once softened, add the rest and cook for another 5 minutes until all mushrooms are browned and tender.
- Add garlic and liquids: Stir in the garlic, then pour in the white wine. Let it simmer for 1–2 minutes. Add the vegetable broth, tamari, and thyme. Stir to combine.
- Simmer: Cover the pot and let the soup simmer for 15 minutes to build flavor.
- Blend part of the soup: Remove from heat and allow to cool slightly. Transfer about two-thirds of the soup to a blender and puree until smooth. Return the blended soup to the pot and stir to combine with the chunkier portion.
- Add cream (optional): If using, stir in the cream and warm over low heat for 2–3 minutes. Do not boil. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls, drizzle with olive oil or more cream, and garnish with fresh thyme and parsley. Serve with warm bread or croutons.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Nutrition Facts (per serving, without cream)
- Calories: ~210 kcal
- Protein: 6g
- Carbohydrates: 14g
- Fat: 14g
- Fiber: 3g
- Sugar: 5g
- Sodium: ~500mg
Note: Adding cream will increase fat and calorie content.
Tips & Variations
- Use wild mushrooms like shiitake or oyster for a more gourmet flavor
- Substitute white wine with a splash of white wine vinegar or lemon juice if needed
- Make it vegan by using olive oil and skipping the cream, or sub with cashew cream
- Freeze cooled soup for up to 3 months in airtight containers
- Add a spoonful of miso paste for an umami boost
FAQs
Can I make creamy mushroom soup ahead of time?
Yes! It stores well in the fridge for 3 days and tastes even better the next day.
What can I use instead of heavy cream?
Cashew cream, coconut cream, or dairy-free yogurt are great substitutes.
Can I use an immersion blender?
Absolutely! Blend directly in the pot but be careful of hot splatters.
Do I need to use both kinds of mushrooms?
You can use just one type, but combining white and cremini adds depth of flavor.
Creamy Mushroom Soup
Equipment
- – Large pot
- – Blender or immersion blender
- Ladle
- Cutting board & knife
Ingredients
- – 2 tbsp extra-virgin olive oil
- – 2 tbsp unsalted butter or all olive oil for dairy-free
- – 1 medium yellow onion chopped
- – ½ tsp sea salt
- – Freshly ground black pepper
- – 1 lb white button mushrooms sliced
- – 8 oz cremini mushrooms sliced
- – 2 garlic cloves minced
- – ¼ cup dry white wine
- – 3 cups vegetable broth
- – 1 tbsp tamari or soy sauce
- – 1 tbsp fresh thyme leaves
- – ½ cup heavy cream or crème fraîche optional
- – Chopped parsley and thyme for garnish
Instructions
- Heat olive oil and butter in a pot over medium heat. Add onion, salt, and pepper. Cook 2 minutes.
- Add half the mushrooms and sauté 5 minutes. Add the rest and cook until tender.
- Stir in garlic and wine. Simmer 2 minutes.
- Add broth, tamari, and thyme. Simmer covered for 15 minutes.
- Blend ⅔ of soup, then return to the pot and stir.
- Add cream (if using) and heat through.
- Serve with herbs and a drizzle of olive oil or cream.
Notes
– Freeze leftovers for up to 3 months
– Add croutons for crunch
Conclusion
This creamy mushroom soup is simple, soulful, and loaded with mushroom goodness. Whether you enjoy it silky smooth or with some chunky bites, it’s a flexible, foolproof recipe for cozy days. Serve it with crusty bread, top it with herbs, and enjoy every spoonful.