Super tasty and simple to make, this creamy garlic mushroom soup is sure to warm your soul. Seasoned with thyme and garlic, this soup has a wonderful depth of flavor.
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Skip buying the cans of cream of mushroom soup at the store, and make up a batch of this to enjoy instead! Fresh and so tasty, it's super easy to make and is perfect for lunches.
With deep umami flavors, earthy thyme and fresh garlic, this creamy mushroom soup is perfect to serve up as a delicious lunch, or as an appetizer.
Be sure to try my Creamy Mushroom and Leek Soup too!
Why you will love this recipe!
- One pot: All cooked in one soup pot, clean up is easy after making this recipe.
- Easy: The most novice of home cooks will be able to master this delicious soup recipe.
- Simple ingredients: Made with a few basic ingredients that are widely available.
- Batch cook: Make up a big batch of this and enjoy it for easy and warming lunches throughout the week.
- Dietary info: This recipe is vegetarian and gluten-free.
Ingredients and Notes
- Oil and butter: For cooking. You can just use oil, but butter adds a richer taste. Use a neutral flavored oil such as canola, vegetable or olive oil.
- Mushrooms: I used a mix of white button mushrooms and cremini mushrooms. You can use other fresh mushrooms like portobello or shiitake.
- Onion: A Spanish onion works best in this recipe.
- Garlic: I used a mix of fresh garlic and garlic powder to enhance the flavor.
- Seasonings: Salt, black pepper and dried thyme.
- Stock: I used vegetable, but chicken will work well too. I dissolved some bouillon in water, you can also use homemade or a ready made stock or broth from a carton.
- Cream: Use heavy whipping cream (35%)
How to make this garlic mushroom soup recipe
Be sure to scroll down for the full recipe!
- Saute the mushrooms, onion and garlic.
- Add the stock, bring to the boil and simmer.
- Pour in the cream.
- Blend and serve.
Recipe Variations
This creamy garlic mushroom soup is delicious, but it's also easy to adjust it to suit your tastes and diet.
- Make it vegan and dairy-free by skipping the cream, or using a plant-based milk such as oat or almond.
- Add in other veggies like carrots or bell pepper.
- Deepen the flavor more by adding in some sherry or white wine to the sauteed mushrooms.
- Make it heartier by stirring in some shredded chicken before serving.
- I love this with thyme, but you can use other herbs like parsley, bay leaf and rosemary.
- Stir in a squeeze of lemon juice at the end of cooking to brighten and freshen up the soup.
Serving Suggestions
This garlic and mushroom soup is perfect to serve as a lunch or an appetizer. It's delicious with some crusty bread, or serve it up with a sandwich or side salad for something heartier.
Make Ahead and Storage
Make up a batch of this on Sunday and then enjoy it for fuss free lunches throughout the week. Once cooled, store in in an airtight container in the fridge, and it will keep well for 4 to 5 days. Just warm up portions in a pot on the stovetop, on a medium heat, to serve.
You can also freeze this soup for 3 months. For best results, thaw it at room temperature before reheating. When reheating, stir well so that the cream doesn't separate.
Frequently Asked Questions
To get the most flavorful mushrooms it's important to follow these tips:
- Don't wash the mushrooms. This adds more moisture to them and will dilute the flavor.
- Cook them on a medium high heat. If the heat is too low, the mushrooms will sit in their liquid.
-Don't add salt until they are browned. Salt will prevent them from browning and they won't have as much flavor.
- Don't add liquid (stock) to them until they are browned.
I prefer to blend this soup so that it's smooth and easier to eat, but if you can skip the blending for a chunkier texture.
Recipe Notes and Tips
- Brown the mushrooms well before adding the stock. Cook off excess liquid that is released from the mushrooms.
- Add the cream in right at the end of cooking when you take the pot off of the heat so that it doesn't curdle.
- Use an immersion blender or stand blender to blend the soup. If you use a stand blender, add it in batches and be careful as it will be very hot.
More Soup Recipes
- Air Fryer Tomato Soup
- Lentil and Turmeric Soup
- Creamy Celery and Carrot Soup
- Ground Beef and Tomato Soup
Creamy Garlic Mushroom Soup
Equipment
- High Speed Blender or an immersion blender
Ingredients
- 2 pounds fresh mushrooms (you can use a mix of varieties) (900g)
- 1 onion
- 1 bulb garlic
- 1 tablespoon oil
- 2 tablespoons salted butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons dried thyme
- 1 tablespoon garlic powder
- 4 cups stock chicken or vegetable (950ml)
- 2 cups cream (35%) (475ml)
- optional: fresh thyme for garnish
Instructions
- Roughly chop the mushrooms, slice the onion and mince the garlic.2 pounds fresh mushrooms (you can use a mix of varieties), 1 onion, 1 bulb garlic
- Put a large pot on a medium high heat and add in the oil and butter.1 tablespoon oil, 2 tablespoons salted butter
- Once the pot is hot, add in the mushrooms and brown them well. Don't stir them too much during cooking. Cook them until no moisture remains.
- Once browned, stir in the sliced onion, minced garlic and seasonings. Cook for a few minutes until the onion has softened.1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons dried thyme, 1 tablespoon garlic powder
- Pour in the stock. Bring to a boil and simmer for 5 minutes.4 cups stock
- Take the pot off of the heat and pour in the cream.2 cups cream (35%)
- Blend the soup til smooth and serve, garnished with fresh thyme.optional: fresh thyme for garnish
Notes
- Brown the mushrooms well before adding the stock. Cook off excess liquid that is released from the mushrooms.
- Add the cream in right at the end of cooking when you take the pot off of the heat so that it doesn't curdle.
- Use an immersion blender or stand blender to blend the soup. If you use a stand blender, add it in batches and be careful as it will be very hot.
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