This creamy mushroom soup is the perfect comfort food for cold nights.
With tender mushrooms, a velvety texture, and rich flavor, it’s quick and easy to make, ready in just 35 minutes.
Whether you’re looking for a cozy dinner or a flavorful lunch to pack in a thermos, this recipe has you covered.
Simple ingredients come together to create a soup that’s both satisfying and indulgent—no need to wait for a special occasion!
For Creamy Mushroom Soup
- Mushrooms – Baby bella mushrooms are used for their earthy flavor, but you can substitute with white button mushrooms if preferred.
- Garlic – Fresh garlic adds depth and aroma to the soup, making it richer in flavor.
- Olive Oil – Used for sautéing the mushrooms and garlic at the beginning of the recipe.
- Salt & Pepper – These basic seasonings enhance the flavor of the mushrooms and broth.
- Butter – Adds richness to the soup and helps create a golden roux when mixed with flour.
- Flour – Used to thicken the soup base and create a smooth, creamy texture.
- Vegetable Broth – Provides a savory, plant-based foundation for the soup.
- Soy Sauce – Adds a touch of umami and depth to the overall flavor.
- Thyme – A subtle herb that pairs perfectly with mushrooms, infusing the soup with a fragrant, earthy note.
- Heavy Cream – This is what makes the soup rich and creamy, creating a comforting, smooth finish.
Creamy Mushroom Soup Recipe
Craving a warm, hearty bowl of comfort food? This creamy mushroom soup is the answer! With its rich, velvety texture and deep, earthy flavors, it's the perfect dish to cozy up with on a cold evening.
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Servings: 4
Notes
Ingredients:
- 1 lb baby bella mushrooms
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt & pepper to taste
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 teaspoon soy sauce
- 1/8 teaspoon dried thyme
- ½ cup heavy cream
Instructions:
- Prepare the Ingredients:
- Clean the mushrooms by rinsing them gently, then slice them.
- Mince the garlic.
- Sauté the Mushrooms:
- Heat the olive oil in a large soup pot over medium heat.
- Add the sliced mushrooms along with a pinch of salt and pepper.
- Cook the mushrooms, stirring occasionally, until they release their moisture and the liquid evaporates, leaving them dark and brown.
- Add the minced garlic and sauté for another minute.
- Make the Roux:
- Add the butter and flour to the pot.
- Stir and cook the mixture for about two minutes, allowing the butter to melt and the flour to turn a golden brown, coating the mushrooms.
- Add the Liquid:
- Pour in the vegetable broth, soy sauce, and dried thyme.
- Stir to dissolve the flour mixture from the bottom of the pot.
- Bring the soup to a simmer, and the broth will slightly thicken.
- Finish the Soup:
- Stir in the heavy cream and let the soup heat through.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve and Enjoy:
- Serve the creamy mushroom soup with your favorite crusty bread, and enjoy a warm, comforting bowl of goodness!
Nutrition
Calories: 299kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 904mg | Potassium: 350mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
- Can I use pre-sliced mushrooms to save time?
Yes, absolutely! Pre-sliced mushrooms are a great time-saver, so feel free to grab them from the store. This will cut down on prep time, and you’ll still get the same delicious flavor in the soup! - What if I don’t have heavy cream?
No problem! You can substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free version. The soup will still be rich and creamy, just with a slight twist in flavor. - Can I make the soup ahead of time?
Yes, you can! This soup stores well in the fridge for about 3 days. Just reheat it on the stovetop and add a bit of extra broth or cream to adjust the consistency if needed. - How can I thicken the soup without using flour?
If you want to skip the flour, try using a bit of cornstarch mixed with water to thicken the soup. Simply stir it in as the soup simmers, and it’ll give you that smooth, velvety texture. - Can I freeze this soup for later?
While soups with dairy can sometimes separate when frozen, this one freezes well if you skip the heavy cream. Add the cream after reheating, and it’ll be just as delicious as fresh!
