If you are craving a rich, velvety, and comforting bowl of goodness, this Creamy Mushroom Soup Recipe will quickly become your go-to. It’s a luscious blend of tender baby bella mushrooms, garlic, and a touch of thyme, all swimming in a silky cream base that feels like a warm hug on a chilly day. What’s truly wonderful about this soup is how it balances earthy flavors with creamy indulgence, making it perfect for a cozy lunch or an elegant starter. The recipe itself is straightforward, yet every spoonful bursts with that deep mushroom umami that feels both sophisticated and wholly satisfying.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all you need to whip up this delightful mushroom soup. Each one plays a vital role: the mushrooms bring umami depth, garlic and thyme add fragrant warmth, and butter and cream create that signature smooth texture that makes this soup so irresistible.
- Baby bella mushrooms: These are perfect for their rich flavor and tender texture that creates a hearty base for the soup.
- Garlic cloves, minced: Garlic adds an aromatic punch that elevates the earthiness of the mushrooms.
- Olive oil: Used for gently sautéing the mushrooms and garlic, enhancing their natural flavors.
- Salt and pepper: Essential for seasoning, bringing out all the subtle notes in the soup.
- Butter: Adds richness and helps develop a luscious mouthfeel.
- All-purpose flour: Acts as a thickener to give the soup its creamy consistency.
- Vegetable broth: The flavorful liquid base that infuses the soup with savory goodness.
- Soy sauce: Adds a subtle depth of umami that enhances the mushrooms without overpowering.
- Dried thyme: A herbaceous touch that compliments the earthiness beautifully.
- Heavy cream: This is the final touch that makes the soup deliciously rich and smooth.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Mushrooms and Garlic
Start by heating olive oil in a large pot over medium heat. Toss in the minced garlic first to awaken its aroma, then add the baby bella mushrooms. Cook them until they’re soft and their moisture has mostly evaporated—this step concentrates those deep, woodsy flavors that are beloved in mushroom soup.
Step 2: Season and Add Butter
Sprinkle a pinch of salt and pepper over the cooked mushrooms to enhance their natural taste, then stir in the butter. Let it melt slowly, coating the mushrooms and adding a rich, silky layer of flavor that makes the soup so decadent.
Step 3: Create the Roux
Sprinkle in the all-purpose flour and stir continuously for about a minute to form a roux. This step is crucial because it thickens the soup without making it heavy, providing that signature creamy texture everyone loves.
Step 4: Pour in Vegetable Broth and Add Seasonings
Slowly whisk in the vegetable broth to avoid lumps, then add the soy sauce and dried thyme. Let this mixture simmer gently for around 15 minutes, allowing the flavors to meld and deepen into a harmonious blend.
Step 5: Finish with Heavy Cream
Stir in the heavy cream last, stirring well to combine. Keep the soup warm but don’t let it boil once the cream is added—it keeps the soup luxuriously smooth and prevents curdling.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
Consider topping your soup with freshly chopped parsley or chives to add a burst of color and freshness that beautifully contrasts the creamy base. A drizzle of truffle oil is a wonderful indulgence for an even more mushroom-forward experience.
Side Dishes
A crusty baguette or garlic bread pairs amazingly well, perfect for dipping into the velvety soup. For a lighter option, a crisp green salad with a tangy vinaigrette can balance out the richness.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming, cozy vibe or garnish with crispy mushroom chips for a delightful textural contrast. You can even swirl in a bit of pesto for an herbal twist that makes each bowl feel gourmet and special.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, simply cool leftovers to room temperature before transferring them to an airtight container. It will keep fresh in the fridge for up to 3 days, making it easy to enjoy another comforting bowl later in the week.
Freezing
This Creamy Mushroom Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months, so you always have a delicious, ready-to-go meal for busy days.
Reheating
To reheat, gently warm the soup over low heat on the stove, stirring occasionally to ensure it heats evenly without breaking or curdling the cream. Adding a splash of broth or cream can help maintain the perfect creamy consistency.
FAQs
Can I use other types of mushrooms for this Creamy Mushroom Soup Recipe?
Absolutely! While baby bella mushrooms bring a great balance of flavor and texture, you can mix in cremini, shiitake, or even wild mushrooms for a more complex taste.
Is there a dairy-free version of this soup?
Yes, you can swap out butter and heavy cream for vegan alternatives like olive oil or plant-based margarine and coconut cream or cashew cream for a similar velvety effect.
How thick should the soup be?
The soup should be rich and creamy but still pourable—thick enough to coat the back of a spoon but light enough to enjoy as a comforting broth-based soup.
Can I make this soup spicy?
Of course! Adding a pinch of cayenne pepper or some chopped jalapeño while sautéing the mushrooms is a simple way to give your soup a gentle kick.
Does this soup freeze well without separating?
Because of the cream, the soup might separate slightly after freezing, but stirring well during reheating usually brings it back together nicely without affecting taste.
Final Thoughts
This Creamy Mushroom Soup Recipe is a delightful journey of flavors and textures that feels homemade and special in every spoonful. It’s the kind of dish that warms your soul and satisfies your cravings with simple ingredients prepared just right. I can’t wait for you to make it your own and share this cozy favorite with loved ones—trust me, it’ll become a recipe you’ll keep returning to time and again.
PrintCreamy Mushroom Soup Recipe
This creamy mushroom soup is a rich and comforting dish made with tender baby bella mushrooms, garlic, and a smooth blend of butter, flour, and cream for a luscious texture. Perfect for a cozy meal, it balances the earthiness of mushrooms with aromatic thyme and a hint of soy sauce for depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Mushrooms & Aromatics
- 1 lb. baby bella mushrooms
- 3 cloves garlic, minced
- 1 pinch salt & pepper
Soup Base
- 1 Tbsp olive oil
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
- 1/2 cup heavy cream
Instructions
- Sauté Mushrooms and Garlic: In a large pot or skillet, heat the olive oil over medium heat. Add the baby bella mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 7-8 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Create the Roux: Push the mushrooms to the side and add butter to the pot. Once melted, sprinkle the all-purpose flour over the butter and stir continuously for 2-3 minutes to form a roux. This will help thicken the soup.
- Add Broth and Seasonings: Slowly whisk in the vegetable broth to avoid lumps. Add the soy sauce and dried thyme while stirring. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
- Blend the Soup: Using an immersion blender, carefully puree the soup directly in the pot until creamy and smooth, ensuring all mushrooms are well blended. Alternatively, you can transfer the soup in batches to a blender and puree.
- Finish with Cream: Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Heat the soup gently until warmed through, but do not boil after adding cream to preserve its richness.
- Serve: Ladle the creamy mushroom soup into bowls and enjoy warm, garnished with fresh thyme or a drizzle of cream if desired.
Notes
- For a thicker soup, increase the amount of flour in the roux to 1/3 cup.
- To make this soup vegan, substitute butter with vegan margarine and heavy cream with coconut cream or a plant-based alternative.
- You can use other mushrooms such as cremini or shiitake for different flavor profiles.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Be careful not to boil the soup after adding cream to avoid curdling.
