I absolutely love this Creamy Mushroom Soup Recipe because it’s simple yet incredibly comforting, perfect for chilly evenings when you need something warm and soothing. The rich, velvety texture combined with the deep, earthy flavor of browned baby bella mushrooms makes it stand out from your average soup. Whenever I make this, the aroma fills the kitchen and promises a satisfying bowl ahead.
What’s great about this Creamy Mushroom Soup Recipe is that it works beautifully as a quick lunch or a starter for a cozy dinner. You’ll find that the homemade touch from sautéing the mushrooms until deeply caramelized adds an amazing depth of flavor that canned soups just can’t beat. Plus, it’s easy enough for any skill level, and once you try it, you’ll want to add it to your meal rotation for good.
Why You’ll Love This Recipe
- Deep Flavor: Caramelizing the mushrooms adds a wonderful richness you won’t get with raw or canned alternatives.
- Creamy Texture: The heavy cream creates a luscious finish that makes every spoonful silky smooth.
- Simple Ingredients: You likely have everything in your pantry already, making this a great recipe to whip up in no time.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
The ingredients here really complement each other to build a deeply flavorful and creamy soup. Mushrooms form the savory base, garlic adds that fragrant kick, and the butter plus flour help create a rich, velvety texture. When shopping, pick fresh baby bella mushrooms for their robust flavor and texture—they’ll make all the difference.
- Baby bella mushrooms: These develop a deeper, meatier flavor when sautéed, perfect for a hearty soup.
- Garlic: Minced fresh garlic brings a subtle warmth and enhances mushroom flavor beautifully.
- Olive oil: Used for sautéing mushrooms gently without burning.
- Salt & pepper: Simple seasoning to balance and elevate flavors.
- Butter: Adds richness and helps create a creamy roux that thickens the soup.
- All-purpose flour: Combines with butter as a thickening agent for that perfect soup consistency.
- Vegetable broth: Choose a good-quality or homemade broth for maximum flavor depth.
- Soy sauce: Just a touch intensifies umami, enhancing the mushroom’s natural savoriness.
- Dried thyme: A sprinkle adds earthen herbal notes that complement mushrooms nicely.
- Heavy cream: This finishes the soup with a smooth, creamy texture that feels indulgent yet wholesome.
Variations
I love customizing this Creamy Mushroom Soup Recipe depending on what I have on hand or the mood I’m in. Don’t be afraid to make it your own—small tweaks here and there can totally elevate the experience and keep it fresh every time you make it.
- Vegan Version: Swap butter for olive oil or vegan margarine, and replace heavy cream with coconut or cashew cream; my friends who tried this loved the creaminess and flavor too.
- Adding Protein: Stir in cooked shredded chicken or crispy bacon for a heartier meal—makes a perfect midweek dinner.
- Herbs & Spices: Fresh thyme or rosemary work great if you have them; during holidays, a pinch of nutmeg adds festive warmth.
- Mushroom Mix: I sometimes combine baby bella with shiitake or cremini mushrooms for added texture and complexity.
How to Make Creamy Mushroom Soup Recipe
Step 1: Prep Your Mushrooms and Garlic
First, wash the mushrooms thoroughly to remove any dirt; I like to gently wipe them with a damp paper towel to avoid soaking. Then slice them evenly so they cook uniformly. Mince your garlic finely so it blends seamlessly into the soup without overpowering it.
Step 2: Sauté for Deep Mushroom Flavor
Heat olive oil in your soup pot over medium heat, add the mushrooms along with a pinch of salt and pepper, and sauté until they release their moisture and become nicely browned. This step is key—don’t rush it! You want to cook off all the liquid and get those mushrooms caramelized for a robust, umami-packed base. Add the garlic and cook for an additional minute to soften it and mingle the flavors.
Step 3: Create a Flavorful Roux
Add the butter and then sprinkle in the flour, stirring constantly to coat the mushrooms and bottom of the pot with a thick, golden mixture. Cook this for around two minutes until it turns a deep golden brown—this develops flavor and thickens the soup without tasting floury.
Step 4: Add Broth, Soy Sauce, and Thyme
Pour in the vegetable broth while stirring to dissolve the flour bits stuck to the pot. Add soy sauce and dried thyme next, then bring the mixture to a simmer. You’ll notice the broth thickening slightly, which is exactly what you want for a luscious soup base.
Step 5: Finish With Cream and Seasoning
Turn off the heat and stir in the heavy cream gently to keep that silky texture intact. Taste your soup and adjust the seasoning with salt and pepper if needed—this is where your personal preference shines! Serve warm with some crusty bread to soak up every last drop.
Pro Tips for Making Creamy Mushroom Soup Recipe
- Don’t Skip Browning: Taking your time to brown the mushrooms fully ensures maximum flavor—you’ll notice the difference!
- Slow Flour Cooking: Let the butter and flour cook until golden to avoid any raw flour taste in your soup.
- Use Good Broth: A quality vegetable broth really elevates the soup; homemade or low-sodium store-bought works best.
- Room Temperature Cream: Adding cold cream straight from the fridge can cause curdling—let it warm up slightly first for a smooth finish.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I usually sprinkle chopped fresh parsley or chives on top because the green adds a fresh burst and pretty contrast to the creamy beige soup. A drizzle of truffle oil or a little grated Parmesan cheese can also take this to the next level if you want to impress guests.
Side Dishes
Crusty bread or garlic toast is my go-to side—the soup is perfect for dipping. A crisp side salad balances the richness nicely, and for something heartier, I love pairing it with a grilled cheese sandwich for ultimate comfort food vibes.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out small bread bowls—everyone loves the fun presentation and getting to eat the bowl! You can also use pretty soup cups or mini mason jars for a chic touch at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge where it keeps well for up to 3 days. Before storing, make sure it’s fully cooled to avoid condensation that can affect texture. When reheating, stir gently to recombine any separation that might happen.
Freezing
I’ve frozen this soup successfully, but keep in mind the cream can separate a bit after thawing. To help with this, freeze the soup before adding cream and stir in fresh cream when reheating. Alternatively, freeze the whole soup and gently reheat while whisking in cream at the end.
Reheating
Reheat the soup slowly over low heat on the stovetop, stirring often to keep it smooth. Avoid microwaving at high heat because it can curdle the cream. Adding a splash of broth or cream while reheating refreshes the texture and flavor.
FAQs
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Can I use other mushrooms instead of baby bella?
Absolutely! While baby bella mushrooms provide a rich and meaty flavor, you can substitute cremini, shiitake, or even white button mushrooms. Mixing different varieties can add interesting texture and depth to your soup.
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Is this Creamy Mushroom Soup Recipe suitable for vegans?
With some substitutions, yes! Replace butter with olive oil or vegan butter, and use plant-based cream alternatives like cashew cream or coconut milk. Just make sure to check your broth and soy sauce for vegan-friendly versions.
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How can I thicken the soup if it’s too thin?
If the soup feels too thin, whisk an extra tablespoon of flour into a bit of butter and add it slowly to the simmering soup, stirring well. Let it cook for a few minutes to thicken. Alternatively, reduce the broth slightly before adding cream.
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Can I prepare this soup in advance?
Yes! You can make the soup up to two days ahead and store it in the fridge. Just add the cream right before serving or at reheating to keep it fresh and prevent separation.
Final Thoughts
This Creamy Mushroom Soup Recipe has become one of my kitchen staples because it’s reliably delicious and surprisingly easy to make. Whether you’re looking to impress a dinner guest or just want to cozy up with a bowl on a rainy day, this soup ticks all the boxes. I truly hope you enjoy making it as much as I do—it’s one of those recipes that feels homemade and special every single time.
Print
Creamy Mushroom Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings (1 cup each)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Mushroom Soup is a rich and comforting dish made with sautéed baby bella mushrooms, aromatic garlic, and a velvety blend of butter, flour, and vegetable broth. Finished with a touch of heavy cream and seasoned with thyme and soy sauce, this soup offers deep earthy flavors perfect for cozy meals.
Ingredients
Vegetables
- 1 lb. baby bella mushrooms
- 3 cloves garlic, minced
Fats and Oils
- 1 Tbsp olive oil
- 4 Tbsp butter
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 pinch salt & pepper
- 1/8 tsp dried thyme
Liquids
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/2 cup heavy cream
Instructions
- Prepare the mushrooms and garlic: Wash the mushrooms thoroughly to remove any dirt or debris, then slice the mushrooms. Mince the garlic cloves finely to release their flavor.
- Sauté mushrooms: Heat the olive oil in a soup pot over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release all their moisture, the liquid evaporates, and the mushrooms turn a deep dark brown color, indicating a rich caramelization. Add the minced garlic and sauté for an additional minute to soften and infuse the flavor.
- Create roux base: Add the butter and then the flour to the pot. Stir continuously and cook this mixture for about two minutes, until the butter coats the bottom of the pot and the roux turns a deep golden brown. This step builds depth of flavor and thickens the soup later.
- Add broth and seasonings: Pour in the vegetable broth, soy sauce, and dried thyme. Stir well, ensuring to scrape the bottom of the pot to dissolve all the flour and prevent lumps. Bring the mixture up to a gentle simmer where the broth thickens slightly.
- Finish with cream and seasoning: Stir in the heavy cream gently to create a smooth, creamy texture. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with crusty bread to complement the rich flavors.
Notes
- Make sure to brown the mushrooms well for deeper flavor.
- Use vegetable broth for a vegetarian version or chicken broth for a non-vegetarian version.
- For a thicker soup, cook the roux a bit longer before adding broth.
- To keep it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Soy sauce adds umami; tamari works as a gluten-free alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
