Creamy Mushroom Soup

Creamy Mushroom Soup is the kind of cozy comfort food that feels luxurious yet simple. This version blends earthy mushrooms with sautéed onions, garlic, thyme, and a splash of white wine for brightness. Whether you swirl in cream for richness or skip it for a more intense mushroom flavor, this soup is a winner either way. It’s the perfect meal for chilly days, served with crusty bread or a crisp salad.

Why You’ll Love This Recipe

• 🌿 Naturally vegetarian and easily vegan
• 🍄 Rich, deep umami mushroom flavor
• 🥣 Creamy texture with or without actual cream
• 🧄 Made from wholesome ingredients
• 🧊 Great for meal prep — stores and freezes well

Ingredients

• 2 tbsp extra-virgin olive oil, plus more for serving
• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• ½ tsp sea salt
• Freshly ground black pepper, to taste
• 1 lb white button mushrooms, stemmed and sliced
• 8 oz cremini mushrooms, stemmed and sliced
• 2 garlic cloves, grated or minced
• ¼ cup dry white wine
• 3 cups vegetable broth
• 1 tbsp tamari (or soy sauce)
• 1 tbsp fresh thyme leaves (plus more for garnish)
• ½ cup heavy cream or crème fraîche (optional)
• Chopped fresh parsley, for garnish

Instructions

1. Sauté the base
   In a large pot, heat olive oil and butter over medium heat. Add onion, salt, and pepper. Cook for 2 minutes to soften slightly.
2. Cook mushrooms in batches
   Add half the mushrooms. Sauté 5 minutes until soft and lightly browned. Add remaining mushrooms and cook another 5 minutes.
3. Build flavor
   Stir in garlic and cook 1 minute. Add white wine and simmer for 2–3 minutes. Then stir in vegetable broth, tamari, and thyme.
4. Simmer the soup
   Cover and simmer on low for 15 minutes.
5. Blend
   Let the soup cool slightly. Transfer about ⅔ of the mixture to a blender and puree until smooth. Return it to the pot.
6. Finish
   Optional: Stir in cream or crème fraîche and simmer 2 minutes. Taste and adjust seasoning.
7. Serve
   Ladle into bowls and top with olive oil, cream drizzle, parsley, and thyme.

Recipe Details

this recipe

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: Vegetarian
• Skill Level: Easy

Nutrition Facts (per serving, with cream)

• Calories: 270
• Fat: 21g
• Carbs: 14g
• Protein: 5g
• Fiber: 3g
• Sugar: 5g
  Nutrition may vary based on exact ingredients and substitutions.

Tips & Variations

• 🥥 Make it vegan: Use 100% olive oil and coconut cream or cashew cream
• 🍷 No wine? Use 1 tbsp white wine vinegar or lemon juice for acidity
• 🍄 Try wild mushrooms for a more gourmet version
• ❄️ Freeze for up to 3 months — just skip the cream and add after reheating
• 🧅 Add leeks or shallots for extra depth

FAQs

Can I use only one type of mushroom?
Yes! Use just white or cremini if that’s what you have. Combining both adds flavor complexity.

Is it necessary to blend the soup?
Blending gives it that signature creamy texture, but you can skip it for a chunky version.

How can I thicken the soup without cream?
Blending part of the soup thickens it naturally. You can also stir in a small spoonful of cashew cream.

What to serve with creamy mushroom soup?
Rustic sourdough, garlic toast, or a fresh green salad work wonderfully.

Creamy Mushroom Soup

A hearty and elegant creamy mushroom soup that’s perfect for cold days. Easy to make dairy-free or ultra-rich with cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: Vegetarian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• – 2 tbsp olive oil
• – 2 tbsp butter
• – 1 medium yellow onion chopped
• – ½ tsp salt
• – Black pepper to taste
• – 1 lb white mushrooms sliced
• – 8 oz cremini mushrooms sliced
• – 2 garlic cloves grated
• – ¼ cup dry white wine
• – 3 cups vegetable broth
• – 1 tbsp tamari
• – 1 tbsp fresh thyme
• – ½ cup heavy cream or crème fraîche optional
• – Parsley for garnish

Equipment

• – Large pot
• – Blender
• Wooden spoon

Method

 

1. Sauté onion in oil and butter. Add salt and pepper.
2. Add mushrooms in two batches; cook until browned.
3. Stir in garlic, wine, broth, tamari, and thyme.
4. Simmer covered for 15 minutes.
5. Blend ⅔ of soup and return to pot.
6. Stir in cream (optional) and reheat.
7. Serve with parsley and optional drizzle of olive oil or cream.

Notes

Vegan version: use olive oil only, skip cream or use coconut cream.

Conclusion

This Creamy Mushroom Soup is everything you want on a cool day — rich, flavorful, and simple to make. Whether you go dairy-free or add a splash of cream, it’s a soul-soothing bowl that feels fancy but comes together with pantry staples. Try it once, and it’ll become part of your regular cold-weather rotation.