If you are craving a bowl of comfort that feels like a warm hug, this Creamy Mushroom Soup Recipe is exactly what you need. It’s a luscious, velvety, and satisfying soup that balances earthy mushrooms with a rich, silky finish. Whether you’re cooking for family or indulging in some self-care, this recipe turns simple ingredients into a heartwarming dish that elevates cozy moments any time of year.
Ingredients You’ll Need
Gathering the right ingredients is key, and this Creamy Mushroom Soup Recipe uses a handful of essentials that pack incredible flavor and texture. Each component plays an important role to create that perfect harmony between earthiness, creaminess, and a subtle hint of herb and umami.
- Baby bella mushrooms: These sliced mushrooms bring a deep, meaty flavor and a beautiful texture that’s central to the soup.
- Garlic cloves: Minced fresh garlic adds sharp aromatic notes that lift the mushrooms.
- Olive oil: For sautéing the mushrooms and garlic, bringing a fruity richness without overpowering the delicate flavors.
- Salt & pepper: Seasoning essentials to enhance every ingredient’s natural taste.
- Butter: This fat helps create the roux, adding richness and silk to the soup’s texture.
- All-purpose flour: Used to thicken the soup, ensuring it’s wonderfully creamy and smooth without any grittiness.
- Vegetable broth: The soup’s flavorful base, lending depth and warmth without heaviness.
- Soy sauce: A tiny splash of this adds a subtle umami boost and beautifully enhances the mushroom flavor.
- Dried thyme: A sprinkle of thyme introduces gentle herbal notes that complement the earthiness.
- Heavy cream: This finishes the soup with a dreamy creaminess that makes every spoonful indulgent.
How to Make Creamy Mushroom Soup Recipe
Step 1: Prepare Mushrooms
Start by gently washing the baby bella mushrooms and slicing them evenly so they cook consistently. Mince the garlic finely — this ensures it will mellow and blend seamlessly into the soup without any harsh bites.
Step 2: Sauté Mushrooms
Heat the olive oil in a large pot over medium heat, then add the mushrooms with a pinch of salt and pepper. Cook them until they develop a gorgeous deep brown color and release their juices. The caramelization process is what intensifies that delicious mushroom flavor. Add minced garlic toward the end of this step to avoid burning and cook just until fragrant.
Step 3: Make the Roux
Push the sautéed mushrooms to the side of the pot. Add butter and let it melt slowly. Sprinkle the all-purpose flour into the butter, stirring constantly to form a smooth roux. Cook until it turns a golden brown color to get rid of any raw flour taste and build a nutty base for your soup.
Step 4: Add Broth and Seasonings
Gradually pour in the vegetable broth while whisking to avoid lumps. Add the soy sauce and dried thyme, then bring the pot to a gentle simmer. Let it cook uncovered for a few minutes to thicken slightly and allow the flavors to meld together. You’ll notice the aroma evolving into something irresistible.
Step 5: Finish the Soup
Lower the heat and slowly stir in the heavy cream until the soup is rich, velvety, and smooth. Taste and adjust seasoning with extra salt or pepper if needed. Serve the soup hot, ideally paired with crusty bread or your favorite accompaniment to scoop up every last drop.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
Adding a little garnish can elevate both the taste and presentation. A sprinkle of fresh chopped parsley or chives adds vibrant color and a fresh flavor contrast. For extra indulgence, a drizzle of truffle oil or a few thin slices of sautéed mushrooms on top will impress any guest.
Side Dishes
This soup pairs beautifully with crunchy toasted bread, garlic bread, or a crusty baguette for dunking. A fresh green salad with a tangy vinaigrette is also a great side to brighten the meal. For heartier dining, accompany it with grilled cheese sandwiches or a light roasted vegetable platter.
Creative Ways to Present
Try serving the soup inside a hollowed-out round bread bowl for a rustic, eye-catching presentation. Or ladle it into elegant ramekins topped with a swirl of cream and freshly ground black pepper for an intimate dinner party vibe. Even simple stacking with layered bread crisps and mushroom chips adds texture and charm.
Make Ahead and Storage
Storing Leftovers
You can store leftover creamy mushroom soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making next-day enjoying just as satisfying.
Freezing
This Creamy Mushroom Soup Recipe freezes well. Transfer cooled soup to freezer-safe containers, leaving some space for expansion. It will keep for up to 2 months. Be aware that the cream may slightly separate after freezing but will re-emulsify with gentle stirring upon reheating.
Reheating
Warm leftovers slowly on the stovetop over low heat, stirring regularly to restore that smooth creaminess without breaking the soup. If it thickens too much, add a splash of broth or cream to bring back the perfect consistency.
FAQs
Can I use other types of mushrooms in this soup?
Absolutely! You can swap baby bella mushrooms with cremini, button, or even wild mushrooms for a more complex flavor. Just adjust cooking time as some mushrooms release more moisture.
Is this soup suitable for vegans?
As written, this recipe includes butter and heavy cream, so it is not vegan. However, you can use vegan butter and coconut cream or cashew cream substitutes to keep it plant-based and just as delicious.
What if I don’t have soy sauce?
You can substitute with tamari for a gluten-free option or simply a pinch of salt and a few drops of Worcestershire sauce to add umami depth.
Can I make this soup in a blender?
Yes! For an ultra-smooth texture, blend the soup after simmering before adding the cream. Then return it to the pot and stir in the cream gently to finish.
How thick should the soup be?
The soup should have a creamy but pourable consistency, thick enough to coat a spoon without being too heavy. Adjust thickness by adding more broth or simmering longer if needed.
Final Thoughts
This Creamy Mushroom Soup Recipe is hands down one of my favorite go-to dishes when I want something truly comforting yet effortlessly elegant. It’s simple enough for weeknight dinners but special enough to impress guests. Once you try it, you’ll see how those humble mushrooms transform into a velvety, soul-warming bowl of joy that feels like a hug with every spoonful. Dive in and enjoy every delicious sip!
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
Description
A rich and creamy mushroom soup featuring sautéed baby bella mushrooms, fragrant garlic, and a smooth cream base. Perfect as a comforting starter or light meal, this soup blends savory vegetable broth with a velvety roux and a touch of thyme for warmth.
Ingredients
Mushrooms and Aromatics
- 1 lb. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
Roux and Broth
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
Finish
- 1/2 cup heavy cream
Instructions
- Prepare Mushrooms: Wash and slice the baby bella mushrooms thoroughly. Mince the garlic cloves finely to release their flavor.
- Sauté Mushrooms: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms, sprinkle with salt and pepper, and cook until they turn dark brown, stirring occasionally. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Make Roux: Push the mushrooms to the side and add butter to the pot. Once melted, sprinkle the all-purpose flour evenly into the butter. Stir constantly and cook the mixture until it becomes a golden brown color, which will help thicken the soup.
- Add Broth: Gradually pour in the vegetable broth while stirring to avoid lumps. Add soy sauce and dried thyme, then bring the mixture to a simmer. Let it cook gently until the soup thickens slightly, about 8-10 minutes.
- Finish Soup: Stir in the heavy cream to add richness and smoothness. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- Use baby bella mushrooms for a deeper flavor, but white button mushrooms can be substituted.
- For a vegan version, substitute butter with vegan margarine and heavy cream with coconut or cashew cream.
- To make the soup smoother, blend partially or fully with an immersion blender before adding the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
