I absolutely adore this Creamy Mushroom Soup Recipe because it combines the rich, earthy flavors of mushrooms with a luscious, velvety texture that feels like a warm hug in a bowl. I love how this soup comes together with simple ingredients yet delivers a deeply satisfying taste that’s perfect for cozy evenings or impressing friends without much fuss.
Why You'll Love This Creamy Mushroom Soup Recipe
I’m always on the lookout for recipes that balance flavor and simplicity, and this Creamy Mushroom Soup Recipe hits that perfect spot every time. The mushrooms bring that wonderfully earthy, savory profile that feels indulgent yet fresh. When you add the creaminess from the half-and-half and the subtle herbal hint of thyme, it becomes a symphony of flavors that dance expertly across your palate.
One of the reasons I keep coming back to this recipe is how easy it is to prepare. If you know how to sauté and can follow basic instruction, you’re already halfway done. It doesn’t require complicated techniques or exotic ingredients, so it’s perfect for hectic weeknights or last-minute guests. Plus, the option to blend part of the soup for extra creaminess is such a fantastic personal touch I love to customize depending on my mood.
This soup really shines during cooler months or when you want something comforting after a busy day. I’ve served it at family dinners, casual get-togethers, and even holiday meals where it was a welcomed appetizer that disappeared fast. What sets it apart is the balance of hearty mushrooms with that creamy texture, making it feel both nourishing and indulgent.
Ingredients You'll Need
The magic of this recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and a pleasing texture. From butter for richness, to freshly sliced mushrooms that give body and earthiness, to the gentle depth of the vegetable broth—all working harmoniously together.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Butter: Adds rich creaminess and helps build the flavor base.
- Mushrooms (1 lb, sliced): The star ingredient; their earthy flavors form the heart of the soup.
- Onion (1 cup, chopped): Provides sweetness and depth when sautéed.
- Garlic (2 cloves, minced): Infuses a warm aromatic note that wakes up the dish.
- All-purpose flour (¼ cup): Acts as a thickening agent for a smooth, creamy texture.
- Vegetable broth (4 cups): Adds savory liquid without overwhelming the mushroom flavor.
- Half-and-half (1 cup): Gives the soup its creamy, luscious finish.
- Dried thyme (½ tsp): Brings a subtle herbal lift that complements the mushrooms beautifully.
Directions
Step 1: Start by melting the butter in a large pot over medium heat, allowing it to become nice and fragrant but not browned.
Step 2: Add the chopped onion, minced garlic, and sliced mushrooms to the pot. Cook them, stirring occasionally, until they soften and the mushrooms release their juices—this usually takes about 7 to 8 minutes.
Step 3: Sprinkle the all-purpose flour evenly over the vegetables and stir continuously for about 2 minutes. This step is important to cook out the raw flour taste and create a roux that will thicken the soup.
Step 4: Gradually pour in the vegetable broth while stirring constantly to prevent lumps from forming. Once all liquid is added, bring the mixture to a gentle simmer.
Step 5: Let the soup simmer uncovered for 10 to 12 minutes, stirring occasionally, to allow it to thicken slightly and the flavors to meld together.
Step 6: Stir in the half-and-half and dried thyme, then continue cooking for another 5 minutes to let the cream heat through and the herbs infuse their flavor.
Step 7: If you want an extra smooth and creamy texture, carefully blend part of the soup using an immersion blender or in small batches in a regular blender before mixing it back in. Serve the soup warm and enjoy!
Servings and Timing
This recipe makes about 4 generous servings, perfect for a family meal or small gathering. The prep time is quite short, around 10 minutes, mostly for chopping. Cook time totals about 25 to 27 minutes, including simmering and finishing with the cream. Altogether, from start to finish, you’ll have a delicious soup ready in under 40 minutes, with no resting or cooling time required.
How to Serve This Creamy Mushroom Soup Recipe
I love serving this soup warm as a comforting starter or a light main course. It pairs beautifully with rustic crusty bread or a warm grilled cheese sandwich that you can dip right into the soup for extra indulgence. A fresh green salad on the side adds a crisp contrast to the creamy texture of the soup.
For garnish, I often like to sprinkle a few fresh thyme leaves or a drizzle of truffle oil to amplify the mushroom’s earthy notes. A little swirl of cream or a handful of crunchy toasted nuts can add wonderful visual appeal and a textural surprise. Presentation-wise, a shallow bowl with a wide rim lets you show off those garnishes beautifully.
When it comes to drinks, I find a light white wine like a Pinot Grigio or Sauvignon Blanc pairs wonderfully, thanks to their crispness cutting through the richness. If you prefer something non-alcoholic, a chilled sparkling water with a lemon twist keeps the palate refreshed. This soup is versatile enough for cozy weeknight dinners, festive fall parties, or even elegant holiday meals. I always recommend serving it hot or warm to enjoy the full depth of its flavor and comforting texture.
Variations
I’ve experimented with a few twists on this Creamy Mushroom Soup Recipe to personalize it depending on dietary needs or what I have on hand. For a dairy-free or vegan version, swapping the half-and-half for coconut cream or a cashew cream blend works beautifully without sacrificing that creamy feel. Just be sure to use a vegetable broth that suits your preference as well.
If you want an extra flavor kick, I sometimes add a splash of white wine during the simmering stage or incorporate fresh herbs like parsley or rosemary alongside thyme. For those who enjoy a smoky hint, sautéing the mushrooms with a little smoked paprika or adding some crispy pancetta on top is a real crowd-pleaser.
You can also play around with the mushroom types—mixing button mushrooms with shiitake or cremini adds both texture variety and complexity. For a faster approach, cooking the mushrooms in a pressure cooker or Instant Pot cuts down simmering time without losing flavor, which is a great hack for busy days.
Storage and Reheating
Storing Leftovers
I always transfer leftover mushroom soup into airtight containers to keep it fresh longer. Glass containers with tight lids work best, and I store the soup in the refrigerator where it will stay good for about 3 to 4 days. Keeping it chilled promptly after cooking preserves its flavor and texture beautifully.
Freezing
This soup freezes very well, which makes it a fantastic make-ahead option. To freeze, pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. It will keep its quality for up to 2-3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
The best way to reheat this soup is gently on the stove over low to medium heat, stirring occasionally. Avoid boiling as it might affect the creaminess or cause the soup to separate. If you notice it thickened too much in the fridge or freezer, simply add a splash of vegetable broth or water and stir until it reaches your desired consistency. Reheating slowly helps retain that signature silky texture I love so much.
FAQs
Can I use other types of mushrooms?
Absolutely! While button mushrooms are classic and affordable, mixing in cremini, shiitake, or portobello mushrooms adds wonderful depth and texture to the soup. Just slice them evenly and sauté as directed for the best flavor.
Is it possible to make this soup gluten-free?
Yes! To keep this Creamy Mushroom Soup Recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Either will work as a thickener if you adjust the quantities slightly and mix it well with the butter before adding the broth.
Can I make this soup ahead of time?
Definitely. In fact, this soup often tastes even better the next day when the flavors have had time to meld. You can prepare it fully, refrigerate, and reheat gently before serving. Freezing is also a great option if you want to store it longer.
Do I need to blend the soup?
Blending is optional, but I recommend it if you prefer a creamier texture. Blending part of the soup yields a lovely balance between smoothness and mushroom chunks, keeping some texture while enhancing richness. It’s up to your taste!
What can I serve alongside this mushroom soup?
I like pairing it with crusty bread, garlic toast, or a fresh salad for a balanced meal. You can also add a side of roasted vegetables or a light sandwich to make it more substantial. Garnishing with fresh herbs or a drizzle of cream will elevate the presentation nicely.
Conclusion
I really hope you give this Creamy Mushroom Soup Recipe a try because it’s truly one of my all-time favorites. It’s so comforting, easy to make, and endlessly versatile, perfect for warm, cozy moments or sharing with loved ones. Once you taste how rich and flavorful it is, I’m sure you’ll find yourself coming back to it again and again.
Print
Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting mushroom soup made with fresh mushrooms, aromatic garlic and onion, thickened with a roux, and enriched with half-and-half. This soup offers a smooth texture with a rich mushroom flavor, perfect for cozy meals.
Ingredients
Soup Base
- 3 tbsp butter
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 lb mushrooms (sliced)
Thickening and Broth
- ¼ cup all-purpose flour
- 4 cups vegetable broth
Finishing Touches
- 1 cup half-and-half
- ½ tsp dried thyme
Instructions
- Melt Butter: In a large pot, melt 3 tablespoons of butter over medium heat until fully melted and slightly bubbling.
- Sauté Vegetables: Add the chopped onion, minced garlic, and sliced mushrooms to the pot. Cook them together, stirring occasionally, until the vegetables are softened and fragrant, about 5–7 minutes.
- Create Roux: Sprinkle ¼ cup of all-purpose flour over the cooked vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and form a roux that will thicken the soup.
- Add Broth: Slowly pour in 4 cups of vegetable broth while stirring constantly to avoid lumps. Ensure the mixture is smooth and well combined.
- Simmer Soup: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 12 minutes, allowing the soup to thicken and flavors to meld.
- Finish Soup: Stir in 1 cup of half-and-half and ½ teaspoon of dried thyme. Continue cooking for another 5 minutes to heat through and integrate the flavors.
- Optional Blending: For a creamier texture, blend part of the soup using an immersion blender or transfer a portion to a blender, then return it to the pot. Serve the soup warm immediately.
Notes
- To make the soup more decadent, substitute half-and-half with heavy cream.
- For a vegan version, use olive oil instead of butter and coconut or soy milk instead of half-and-half.
- Use fresh thyme if preferred; add it along with dried thyme or in place of it.
- Partially blending the soup helps achieve a silky texture but is optional depending on your preference.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
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