Creamy Mushroom Soup
Mar 09, 2026 12:13 PM
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!
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.
Ingredients:
- 1 lb. baby bella mushrooms
- 3 garlic cloves (minced)
- 1 Tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 4 Tbsp butter
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- ⅛ tsp dried thyme
- ½ cup heavy cream
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
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