Name: Creamy Mushroom Soup: Rich, Earthy, and Hug-in-a-Bowl Comfort
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Comfort Food
Ingredients: 2 tbsp olive oil or butter; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 16 oz mushrooms (cremini, white, or mixed), sliced; 1 tsp salt; ½ tsp black pepper; 1 tsp dried thyme or 1 tbsp fresh thyme; ¼ cup all-purpose flour (optional, for thickening); 4 cups vegetable or chicken broth; 1 cup heavy cream (or coconut cream for dairy-free); Optional: 1 tbsp soy sauce or tamari for added umami

First off, thank you so much for stopping by! If you’re here, I know you’re craving something a little rustic, deeply flavorful, and easy to make. This Creamy Mushroom Soup is all that and more—it’s full of umami-rich mushrooms, layered with garlic, herbs, and just the right amount of cream for that luscious, silky finish. It tastes like something you’d get at a cozy café, but it’s made in one pot, right at home.

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What Is Creamy Mushroom Soup?

This soul-soothing soup starts with deeply sautéed mushrooms and onions, seasoned with thyme and garlic, and finished with broth and cream for richness. You can blend it smooth or leave it rustic and chunky—it’s flexible, forgiving, and absolutely delicious.

Why You’ll Love This Recipe

One pot + simple ingredients = low-stress comfort
Naturally vegetarian and easily made vegan
Perfect for meal prep—flavor gets better the next day
Creamy but not heavy
Pairs beautifully with all kinds of savory mains

What It Tastes Like

This soup is deeply savory, creamy without being too rich, and layered with garlic, herbs, and earthy mushroom flavor. Think of it like your favorite café soup—only better because you made it yourself (and maybe didn’t even change out of sweatpants to do it).

Ingredients

2 tbsp olive oil or butter
1 medium onion, diced
3 garlic cloves, minced
16 oz mushrooms (cremini, white, or mixed), sliced
1 tsp salt
½ tsp black pepper
1 tsp dried thyme or 1 tbsp fresh thyme
¼ cup all-purpose flour (optional, for thickening)
4 cups vegetable or chicken broth
1 cup heavy cream or dairy-free alternative
Optional: 1 tbsp soy sauce or tamari (for extra depth)

Tools You’ll Need

Large pot or Dutch oven
Wooden spoon or spatula
Knife + cutting board
Immersion blender or blender (if blending)
Ladle and serving bowls

Optional Add-Ins & Swaps

Stir in a handful of baby spinach or kale for extra greens
Use coconut milk or cashew cream to keep it dairy-free
Add a splash of dry white wine or sherry for depth
Blend half for the best of both worlds—creamy & chunky

How to Make Creamy Mushroom Soup

Step 1: Sauté the Aromatics

Heat olive oil or butter in a soup pot over medium heat. Add onion and cook until soft, about 4–5 minutes. Add garlic and cook for another minute.

Step 2: Brown the Mushrooms

Add sliced mushrooms, salt, pepper, and thyme. Sauté until mushrooms are browned and reduced in size, about 8–10 minutes.

Step 3: Optional Thickening

If using flour, sprinkle it in and stir well to coat the mushrooms. Cook for 1–2 minutes to remove any raw flour taste.

Step 4: Simmer

Pour in the broth, stir, and bring to a simmer. Let cook uncovered for 10–15 minutes to develop flavor.

Step 5: Blend and Cream

Use an immersion blender to purée all or part of the soup. Stir in cream, taste, and adjust seasoning as needed.

What to Serve With It

Crusty sourdough or herbed focaccia
Grilled cheese with fontina or gouda
As a starter for heartier mains like:

👉 Mediterranean-Inspired Lemon-Dill Chicken Bowls – lemony, protein-packed and fresh
👉 Vegetable Platter with Coconut Aminos – a colorful, nutrient-rich pairing
👉 Chicken & Waffles with Blueberry Syrup – sweet + savory + a warm bowl of soup = perfect brunch trifecta

Tips for the Best Mushroom Soup

Use a mix of mushrooms for complex, earthy flavor
Don’t skip browning the mushrooms—that’s where the umami happens!
Want it super creamy? Add more cream or blend until silky
Soup too thick? Add a splash of broth to loosen
Tastes even better the next day (seriously)

Storage & Freezing

Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze up to 2 months; thaw and reheat gently
Reheat: Microwave or stovetop on low—add a splash of broth or cream to revive

Frequently Asked Questions

Can I make this vegan?

Yes! Use plant-based butter or oil, veggie broth, and coconut or cashew cream.

Can I freeze this soup?

Absolutely. Let it cool completely, store in freezer-safe containers, and thaw overnight in the fridge before reheating.

What mushrooms are best?

Cremini and baby bellas are classic, but mix in shiitake or oyster mushrooms for elevated flavor.

Wrapping It All Up

This Creamy Mushroom Soup is a one-pot wonder—comforting, cozy, and deeply flavorful. Whether you serve it as a starter, a lunch, or a warm-you-to-your-core dinner, it always brings comfort and that mmm moment after the first spoonful.

Craving more comfort and color? Don’t miss:

Tried this soup? You know I want to see your steamy bowls! 🍄
Tag me on Pinterest @TheKitchenJoyy and share your spoonful using #Mmmrecipes—can’t wait to feature your cozy creation!