Creamy Mushroom Soup

I used to think the best creamy mushroom soup came from a can. Then I made it from scratch. The flavor explosion almost knocked me off my feet.

This isn’t just soup; it’s a warm, velvety hug in a bowl. My version is so rich and satisfying, you’ll forget any other mushroom soup ever existed. It’s the ultimate comfort food, and I’m about to show you exactly how to nail it.

Get ready to become a hero in your own kitchen.

This isn’t your average, sad, watery soup. We’re building layers of flavor here. We start by sautéing the mushrooms until they’re deeply browned and have released all their earthy, savory goodness.

That fond at the bottom of the pot? That’s liquid gold. It’s the secret to a soup that tastes like it simmered for hours, not minutes.

Have you ever had a soup that just… gets you? This is that soup. It’s nostalgic, yet sophisticated enough to serve to guests.

Jump to Recipe

Ingredients

Gathering your ingredients is the first step to soup success.

I promise, there’s nothing too wild here. The magic is in how we use them. Pro tip: don’t skip the fresh thyme.

It makes all the difference in this creamy mushroom soup.

2 tbsp unsalted butter or olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1.5 lbs mixed mushrooms (cremini, baby bella, shiitake), sliced
1 tsp fresh thyme leaves
1/4 cup dry white wine (optional, but highly recommended)
4 cups vegetable or chicken broth
1 cup heavy cream or full-fat coconut milk
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Sauté your aromatics. Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant. Your kitchen should already smell amazing.
Brown the mushrooms. Add all your sliced mushrooms to the pot.
This might seem like a lot, but they will cook down significantly. Let them sit without stirring for a few minutes to get a good, brown sear. This step is non-negotiable for maximum flavor in your creamy mushroom soup.
Deglaze the pot.
Pour in the white wine, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer for a minute until the alcohol smell cooks off. If you’re skipping the wine, use a splash of broth.
Simmer to perfection.
Add the broth and fresh thyme. Bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to get to know each other and become best friends.
Blend and finish.
Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth. Stir in the heavy cream, and season with salt and pepper.

Taste it. You’re welcome.

Storage Instructions

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This soup is a meal prep dream. Let it cool completely before storing.

For the fridge, keep it in an airtight container for up to 4 days. For the freezer, portion it out and it will stay perfect for up to 3 months. IMO, it tastes even better the next day after the flavors have fully melded.

Thaw frozen soup overnight in the refrigerator before reheating gently on the stove.

Why You’ll Love This Creamy Mushroom Soup

It’s a total crowd-pleaser. From picky kids to fancy dinner parties, this soup wins every time. It’s the culinary equivalent of a cozy sweater.
It’s deceptively simple. The process is straightforward, but the result tastes like you spent all day in the kitchen. It’s my go-to for an impressive but easy meal.
It’s incredibly versatile. You can make it vegan, keto, or dairy-free with a few simple swaps.
Check out the variations section below for ideas. It pairs beautifully with a crusty loaf of bread for dipping.

Common Mistakes to Avoid

Not browning the mushrooms enough. You’re just steaming them otherwise. We want color, people!
Using canned mushrooms. Just… don’t.
The texture and flavor are all wrong for a silky soup.
Adding the cream before blending. This can lead to a splattery mess in your blender. Learn from my mistakes.
Underseasoning. Salt and pepper are your best friends. Taste and adjust at the end.
Be brave.

Alternatives and Variations

This recipe is a fantastic base for experimentation. For a vegan creamy mushroom soup, use olive oil and swap the heavy cream for full-fat coconut milk. To make it gluten-free, ensure your broth is certified GF—it almost always is.

Want a richer, keto-friendly version? Add a splash of truffle oil at the end or stir in some grated Parmesan cheese. You can also add a diced potato with the broth for a slightly thicker, heartier consistency.

Can I freeze this creamy mushroom soup?

Absolutely!

This soup freezes beautifully. Just make sure to omit the cream if you plan to freeze it. Add the cream after you’ve thawed and reheated the soup for the best texture.

What’s the best substitute for heavy cream?

For a lighter option, half-and-half works, though the soup will be slightly less rich.

For a dairy-free version, full-fat canned coconut milk is the best substitute and adds a lovely subtle sweetness.

How long does this creamy mushroom soup stay fresh?

When stored properly in the refrigerator, your homemade soup will stay fresh for up to 4 days. Always give it a good stir after reheating.

Is this kid-friendly?

It can be! The earthy flavor of mushrooms can be strong for some kids.

I find that blending it until completely smooth and calling it “cream of cloud soup” does the trick. Pair it with some garlic breadsticks for a win.

Can I prep it ahead of time?

Yes, this is an excellent make-ahead meal. You can complete all the steps up until adding the cream.

Store the base in the fridge, and then simply reheat, blend if needed, and stir in the cream before serving. FYI, this is a huge time-saver for busy weeks.