If you’re craving something rich, cozy, and packed with deep, earthy flavor, you’re in the right place. This Creamy Mushroom Soup Recipe is one of my absolute favorites to whip up when I want a comforting bowl of goodness that feels like a warm hug. It’s velvety, incredibly flavorful, and surprisingly easy, making it perfect for both weeknight dinners and casual entertaining. Trust me, once you try this, it might just become your go-to soup whenever the mood strikes!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday mushrooms and pantry staples you probably already have on hand.
- Perfect Texture: The blend of smooth and chunky mushroom pieces gives the soup an irresistible creaminess and bite.
- Customizable Richness: Add cream for indulgence or skip it to let the mushroom flavor shine through.
- Comfort Food Vibes: It’s cozy, satisfying, and the kind of recipe that feels like a warm memory in a bowl.
Ingredients You’ll Need
Each ingredient here plays its part in building those layers of flavor you want from a great mushroom soup. I’ve tested this over several versions and found every item makes a difference, so I’d recommend grabbing fresh mushrooms and good quality broth for the best results.
- Extra-virgin olive oil: Adds a subtle fruitiness and helps soften the veggies without overpowering the soup.
- Unsalted butter: Brings richness and gives you that silky mouthfeel in the base.
- Yellow onion: Provides subtle sweetness and depth when softened just right.
- Sea salt: To season and bring out natural flavors — I always use sea salt for that clean taste.
- Freshly ground black pepper: Adds just the right note of heat to balance the earthiness of mushrooms.
- White button mushrooms: Mild and tender mushrooms that blend well with other types to create great texture.
- Cremini mushrooms: These bring a deeper, woodsy flavor, making the soup more complex and satisfying.
- Garlic cloves: Grated garlic infuses warmth and aroma without any raw bite.
- Dry white wine: Adds acidity and a subtle fruity brightness — totally worth the splash!
- Vegetable broth: The flavorful liquid backbone of the soup; homemade or high-quality store-bought works perfectly.
- Tamari: Enhances umami notes and deepens the savory punch. Soy sauce substitute if you want gluten-free!
- Fresh thyme leaves: Little bursts of herbaceous flavor, a classic pairing with mushrooms.
- Heavy cream or creme fraîche (optional): For that luscious, silky finish if you want the ultimate in creaminess.
- Chopped fresh parsley: Brightens the soup just before serving with a fresh, herbal note.
Variations
I love how flexible this Creamy Mushroom Soup Recipe is — you can tweak it to match your mood or pantry. Whenever I want to keep it vegan, I skip the cream and butter and use coconut milk and olive oil instead — still delicious! Feel free to make the recipe your own.
- Vegan Variation: Swap butter with olive oil and use coconut milk or any plant-based cream for richness. I tried this once during a meatless week and was amazed at how creamy it still turned out.
- Mushroom Mix-Up: Experiment by adding shiitake, porcini, or maitake mushrooms for a more intense earthy flavor — great for mushroom lovers.
- Spicy Kick: Add a pinch of smoked paprika or red chili flakes if you like a little warmth; I sometimes do this and it adds a fun twist.
- Thicker Soup: For a heartier option, add a small potato when cooking and blend it for extra creaminess without cream.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté Your Onions and Mushrooms
Warm up the olive oil and butter in a large pot over medium heat. Toss in the chopped yellow onion, sprinkle your sea salt and freshly ground black pepper, then let it cook gently for about 2 minutes until the onions start softening — not browning. Adding half the mushrooms now lets them sweat without crowding the pan, helping them release all their natural earthy juices. Stir occasionally for 5 minutes, then add the rest to brown and develop that rich umami base over another 5 minutes. This step always smells incredible and sets the tone for the whole soup.
Step 2: Build the Broth with Garlic, Wine, and Herbs
Next, stir in the grated garlic — it’ll release its fragrance fast. Pour in the dry white wine and let it reduce slightly for a couple of minutes, scraping any bits off the bottom of the pot. This adds brightness and a touch of acidity that balances the mushrooms’ earthiness. Then add your vegetable broth, tamari, and fresh thyme leaves. Cover and bring to a gentle simmer for about 15 minutes so all those flavors meld together beautifully.
Step 3: Blend and Finish the Soup
Once the soup has cooled a bit, ladle about two-thirds into a blender or use an immersion blender right in the pot — whichever you prefer — and blend until silky smooth. I like the combination of blended and chunky textures; it feels cozy yet elegant. Then stir the smooth soup back into the pot with the remaining chunky pieces. If you’re adding cream, pour it in now, and gently warm the soup for another 2 minutes, just until heated through. Taste and adjust the seasoning with more salt or pepper if needed.
Pro Tips for Making Creamy Mushroom Soup Recipe
- Don’t Overcrowd the Pan: Cooking mushrooms in batches helps them brown instead of steaming, which amps up flavor tremendously.
- Use a Quality Blender: A high-speed blender makes the texture silky smooth and elevates the soup to restaurant-quality creaminess.
- Add Wine Gradually: Letting the alcohol cook off ensures you get just the nuances of acidity without harshness.
- Taste as You Go: Mushrooms absorb salt and seasoning differently, so adjust seasoning at the end to avoid over or under seasoning.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I love topping this soup with a light drizzle of extra-virgin olive oil and a swirl of cream for that lovely sheen. Then I sprinkle fresh chopped parsley and a few more fresh thyme leaves on top because that fresh green pop adds a beautiful contrast in flavor and color — it just makes the soup feel more special on the plate.
Side Dishes
My go-to pairing is a crusty baguette or some crunchy garlic bread to dunk into this creamy magic. For something heartier, grilled cheese sandwiches or a light green salad with vinaigrette balance it out perfectly and make for a satisfying meal.
Creative Ways to Present
For holidays or dinner parties, I like serving this soup in hollowed-out mini bread bowls — it’s a fun presentation and everyone loves the edible bowl! You can also garnish with sautéed mushroom slices on top or a sprinkle of crispy fried shallots for texture and wow-factor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mushroom soup in airtight containers in the fridge for up to 3 days. Before reheating, I give it a good stir because separation can happen — no worries, it blends back beautifully.
Freezing
This soup freezes well, but I recommend skipping the cream if you plan to freeze it. Freeze in portions and thaw overnight in the fridge for best texture when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and keep it creamy. If you skipped cream earlier, you can stir in a splash of cream or milk at this stage to freshen it up.
FAQs
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Can I make this Creamy Mushroom Soup Recipe dairy-free?
Absolutely! Simply swap the butter for olive oil and use a plant-based cream or coconut milk instead of heavy cream. The soup will still be rich and flavorful without any dairy.
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What’s the best way to get that perfect creamy texture?
Blending about two-thirds of the soup smooth and leaving the rest chunky creates the perfect creamy yet textured consistency. Using a high-speed blender helps a lot, and adding cream at the end makes it extra silky.
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Can I use other types of mushrooms?
Yes! Mixing different varieties like shiitake, portobello, or even oyster mushrooms can add complexity, but white button and cremini deliver a classic, balanced flavor that’s hard to beat.
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Is it okay to skip the white wine?
If you prefer not to use wine, just substitute with an equal amount of vegetable broth and a splash of lemon juice for acidity. It won’t be quite the same but still tasty and delicious.
Final Thoughts
I absolutely love how this Creamy Mushroom Soup Recipe always turns out — it’s like a little bowl of happiness that’s both comforting and elegant. Whether you’re new to soup-making or a seasoned home cook, this recipe is straightforward, forgiving, and endlessly satisfying. Give it a try next time you’re craving something cozy, and I promise your family and friends will be asking for seconds just like mine do!
Print
Creamy Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Soup offers a luscious, comforting bowl of rich flavors combining white button and cremini mushrooms with fresh herbs and a touch of white wine. Perfectly blended and optionally enriched with cream, it’s a deliciously warm and savory dish ideal for any season.
Ingredients
Mushrooms and Aromatics
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
Liquids and Seasonings
- 1/4 cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- 1/2 cup heavy cream or crème fraîche (optional, plus more for serving)
Garnishes
- Chopped fresh parsley (for garnish)
Instructions
- Sauté aromatics and mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and continue cooking for another 5 minutes.
- Add garlic, liquids, and simmer: Stir in the grated garlic followed by the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld and mushrooms to become tender.
- Blend portion of soup: Remove the pot from heat and allow the soup to cool slightly. Transfer approximately two-thirds of the soup to a blender and blend until smooth. This creates a creamy base while leaving chunky mushroom pieces for texture.
- Combine soups and add cream: Stir the blended soup back into the pot with the remaining chunky soup. If desired, add the heavy cream or crème fraîche and cook over low heat for an additional 2 minutes to warm through and eliminate any raw cream taste. Adjust seasoning with salt and black pepper as needed.
- Serve and garnish: Ladle the soup into bowls and serve topped with a drizzle of extra olive oil and/or cream, freshly chopped parsley, and extra thyme leaves for a fragrant finish.
Notes
- This easy mushroom soup can be made richer by adding cream or lighter without it, highlighting mushroom flavor.
- To make it vegan, substitute butter with plant-based margarine and omit cream or use a vegan cream alternative.
- For gluten-free diets, ensure tamari is certified gluten-free.
- White wine can be substituted with additional vegetable broth if alcohol is to be avoided.
- The soup stores well in the refrigerator for up to 3 days and freezes nicely for future meals.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
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