There’s something magical about a bowl of creamy mushroom soup—like your favorite sweater in soup form. When the temps dip and the day’s been long, this easy dinner recipe is a lifesaver. It’s warm, filling, and just the kind of healthy comfort food that doesn’t leave you feeling like you need a nap afterward. Bonus: It’s a vegetarian soup that even meat-lovers will happily devour.
Whether you’re juggling work, school drop-offs, or just looking for a weeknight win, this soup checks all the boxes—fast, flavorful, and made with everyday pantry staples.
So if your soul needs a little soothing and your belly wants something hearty, grab a pot and let’s stir up some deliciousness together.
Why You’ll Love This Creamy Mushroom Soup
- Ready in just 30 minutes
- Budget-friendly and made with simple ingredients
- Cozy and satisfying without being too heavy
- Perfect for vegetarians and easily adaptable
- Makes fantastic leftovers (hello, lunch!)
Creamy Mushroom Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting creamy mushroom soup that’s hearty yet light. Made with simple pantry staples, this vegetarian-friendly soup is ready in just 30 minutes—perfect for chilly nights, busy weeknights, or soothing comfort food cravings.
Ingredients
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2 tablespoons butter (28 g)
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1 tablespoon olive oil (15 ml)
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1 large onion, diced (about 150 g)
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4 cloves garlic, minced
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1 pound mushrooms, sliced (450 g)
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2 tablespoons all-purpose flour (16 g)
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4 cups chicken or vegetable broth (960 ml)
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1 cup milk (240 ml)
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Salt and pepper, to taste
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Fresh thyme, for garnish
Instructions
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In a large pot over medium heat, melt the butter with olive oil. Add diced onion and sauté for 5 minutes until softened.
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Stir in minced garlic and cook for 1 minute.
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Add mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and juices release.
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Sprinkle flour over mushrooms and stir well to coat.
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Slowly pour in broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
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Lower the heat, stir in milk, and cook for 5 minutes until thickened. Season with salt and pepper.
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Ladle into bowls, garnish with fresh thyme, and serve hot.
Notes
Use a mix of mushrooms (cremini, shiitake, button) for deeper flavor.
Swap milk for cream or half-and-half for extra richness.
For vegan, use plant-based butter and nondairy milk.
Dried thyme works if fresh isn’t available (use ⅓ the amount).
Adjust thickness by adding more broth or simmering longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European-inspired
Ingredients You’ll Need
- 2 tablespoons butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 large onion, diced (about 150 g)
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced (450 g)
- 2 tablespoons all-purpose flour (16 g)
- 4 cups chicken or vegetable broth (960 ml)
- 1 cup milk (240 ml)
- Salt and pepper to taste
- Fresh thyme for garnish
How to Make Creamy Mushroom Soup
- Start with the aromatics. In a large pot over medium heat, melt the butter with olive oil. Toss in your diced onion and sauté for about 5 minutes until it softens and turns translucent.
- Add the garlic. Stir in the minced garlic and cook for about a minute. The smell alone will make you hungry!
- Mushroom time. Add all those lovely sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until they release their juices and begin to brown.
- Thicken things up. Sprinkle the flour over the mushrooms and stir well. This will give the soup a silky thickness later on.
- Broth it up. Slowly pour in the chicken or veggie broth, stirring constantly to prevent lumps. Bring everything to a gentle simmer.
- Make it creamy. Lower the heat and stir in the milk. Let it cook for another 5 minutes until the soup thickens to your liking. Season with salt and pepper.
- Garnish and serve. Ladle into bowls, top with fresh thyme, and enjoy while hot.
Tips to Make It Even Better
- Use a mix of mushrooms like cremini, button, or shiitake for a deeper flavor.
- Want it creamier? Swap out milk for half-and-half or a splash of cream.
- To make it a vegan mushroom soup, use plant-based butter and oat or almond milk.
- No fresh thyme? Dried works just fine—just use about 1/3 of the amount.
- If your soup looks too thick, add a splash of broth. Too thin? Let it simmer a few minutes longer.
Don’t worry if your mushrooms look like they’re sweating—that’s just them releasing all their tasty secrets!
A Little Story from My Kitchen to Yours
This recipe holds a special place in my heart. It was born on a chilly Wednesday when my kids were cranky, the dishwasher was broken, and I had exactly 45 minutes to pull dinner together. I tossed some mushrooms into a pot, added the basics, and hoped for the best. And let me tell you, this easy dinner recipe didn’t just save the evening—it became a weeknight staple.
Since then, I’ve made it for everything from lazy Sundays to quick work-from-home lunches. Even my pickiest eater (you know who you are!) happily slurps it down. It’s comfort in a bowl, with no fuss or fancy steps—just the kind of recipe we all need in our back pocket.
What to Serve with Creamy Mushroom Soup
This soup pairs beautifully with a crusty loaf of bread or warm, buttery rolls. For a lighter option, serve it with a fresh green salad tossed in a lemon vinaigrette. Feeling fancy? Add a grilled cheese sandwich on the side—because soup and sandwiches are a match made in kitchen heaven.
Want to make it a full dinner spread? Try serving it alongside roasted veggies or a baked potato. It’s also delicious spooned over a bed of cooked rice or quinoa for extra heartiness.
How to Store and Reheat
Let any leftover soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
You can also freeze this soup! Just skip the milk step before freezing. When ready to eat, thaw in the fridge overnight, reheat, and stir in the milk at the end.
It’s a lifesaver for busy days when cooking is the last thing you want to do.
FAQs About This Vegetarian Soup
Can I make this dairy-free?
Yes! Use plant-based butter and swap the milk for almond, oat, or coconut milk.
Is this soup gluten-free?
Not as written, but you can use gluten-free all-purpose flour or cornstarch to thicken.
Can I blend it for a smoother texture?
Absolutely. Use an immersion blender for a creamier finish or blend half the soup and mix it back in.
Can I use canned mushrooms?
Fresh is best, but in a pinch, you can use canned. Just rinse and drain them well.
Cozy Nights Call for Creamy Mushroom Soup
Whether you’re curled up on the couch or gathering around the dinner table, this creamy mushroom soup brings warmth and comfort with every spoonful. It’s fast, flavorful, and perfect for when you want something satisfying without spending hours in the kitchen.
From my kitchen to yours—may this bowl of love bring a little peace to your plate and a whole lot of yum to your day.
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