I’m all about the creamy soups during the colder months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory, creamy broth because it is just to die for. And the best part? Because this recipe is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“Eating this right now and it’s delicious! Came together quicker than I thought it would. I actually pre-cooked the mushrooms and garlic last night so they would be ready for today (didn’t have much time to put everything together day of). Very tasty. Never cooked a dud recipe from this site and it’s where I find the bulk of my meals. Thank you once again for a tasty dish!”
Lauren
Quick and Creamy Mushroom Soup
I love this creamy mushroom soup for its simplicity. It’s really just deeply browned mushrooms, a creamy broth, and a handful of seasonings that keep it savory and comforting. The olive oil helps the mushrooms get a nice golden color, the garlic adds extra depth, and the butter and flour turn the broth into a velvety, spoon-coating soup. From there, it’s just good vegetable broth, a splash of heavy cream, and a simple mix of salt, pepper, thyme, and soy sauce. And yes, the soy sauce is doing a lot here. It adds an earthy umami boost that makes the mushrooms taste even richer. I usually “taste test” this easy soup about five times before it even makes it to the table. 😉
If you’re looking for an alternative to canned soup to cook with (not a bowl of soup), see our cream of mushroom soup replacement recipe for a 1:1 swap for the canned stuff!
- Using really good, full-flavored broth is key to making mushroom soup taste its best. I suggest using Better Than Bouillon to make the broth for this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. I used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
- Don’t skip the roux. All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
- Make it vegan. It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out my vegan creamy mushroom ramen for another example of these flavors together. You could also leave the cream out and add more broth for a mushroom soup without heavy cream.
- Make it gluten-free. Swap the soy sauce for tamari and use a 1:1 all-purpose GF flour to make the roux.
Creamy Mushroom Soup
Cost $6.30 recipe / $1.58 serving
This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!
Gather your ingredients.
Clean mushrooms with a dry or damp clean kitchen towel or paper towel. Slice the mushrooms and mince the garlic.
Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
See how we calculate recipe costs here.
*I highly suggest using baby bella mushrooms (aka cremini mushrooms) for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the baby bellas. Some readers have also added dried shiitake mushrooms to this recipe (soak them in hot water first to rehydrate).
**Vegetable broth is the base for this soup, and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it. I use Better Than Bouillon to make my broths.
***Heavy cream adds a deliciously rich and creamy flavor to the soup. I’ve only made this soup with heavy cream, but some readers have successfully swapped the cream for half-and-half or evaporated milk!
Serving: 1ServingCalories: 299kcal (15%)Carbohydrates: 15g (5%)Protein: 5g (10%)Fat: 26g (40%)Sodium: 904mg (39%)Fiber: 1g (4%)
Read our full
nutrition disclaimer here.
How to Make Creamy Mushroom Soup Step-by-Step Photos
Gather all your ingredients.
Prep the ingredients: Use a clean kitchen towel or paper towel (dry or damp) to wipe away any dirt from 1 lb. baby bella mushrooms.
Slice the mushrooms and mince 3 garlic cloves.
Sauté: Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown.
Add the minced garlic and sauté for about one minute more.
Make the roux: Add 4 Tbsp butter and ¼ cup all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.
The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.
Make the soup: Add 3 cups vegetable broth, 1 tsp soy sauce, and ⅛ tsp thyme to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.
Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.
Serve: Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. I used Better Than Bouillon, which tends to be on the salty side, so I didn’t need any additional salt. Serve and enjoy!
If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:
- Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
- Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
- Nutmeg: Just a tiny pinch goes a long way here. I’d start with a couple of gratings (or 1/8 tsp ground nutmeg) and add more only if you want it. (A few readers have even swapped nutmeg in for thyme.)
- Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
- Homemade Croutons: Top your soup with my homemade croutons for a delicious garlicky crunch!
- Sherry or White Wine: Now I’m fully aware this is not a budget-friendly addition, but many readers mention adding a small splash of sherry or white wine to this recipe, so I figured I’d mention it here as a ‘nice if you’ve got it’ add-in. Add roughly 1/4 cup after the mushrooms brown to deglaze the pot, then let it simmer for a minute before continuing.
Serving Suggestions
The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our no-knead bread or soda bread. Some soft Hawaiian rolls would also offer a sweet contrast that could be fun. If you don’t want to make homemade bread, at least make sure you have some crackers on hand!
I’d also suggest adding some vegetables on the side to lighten things up. I’d go for a wintery roasted vegetable like roasted Brussels sprouts or our roasted cauliflower salad.
Storage & Reheating
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until hot. Don’t let it come to a boil to avoid the cream separating. If it thickens in the fridge, add a splash of broth, milk, or water to loosen it up.
Creamy soups can separate a bit when frozen, but you can freeze this for up to 3 months if you don’t mind the visual and texture changes. Thaw overnight in the fridge, then reheat slowly and whisk well to bring it back together (or freeze it before adding the cream, then stir the cream in after reheating).
Our Creamy Mushroom Soup recipe was originally published 9/9/17. We have updated it to be the best it can be and republished 2/22/26.
