This creamless yet creamy mushroom soup is an easy recipe filled with sweet and earthy roasted mushrooms, onions, savory herbs, and parmesan cheese. It has the silkiest texture and is ready in under an hour!
Who else loves creamy soups in the wintertime? I have plenty, from this homemade mushroom soup to creamy carrot soup and butternut squash soup. For another easy vegetarian recipe, make this cozy leek and potato soup in the slow cooker!
Roasting brings out the best flavors in my favorite veggies, from roasted green beans to winter squash and garden tomatoes for roasted tomato soup. This brings me to this homemade creamy mushroom soup, which is sweet and smoky, made by blending roasted mushrooms and onions with a touch of fresh thyme and garlic. It needs only a few easy ingredients. But when it comes to soup, simple is better, IMO. It’s so satisfying.
Why I Love This Homemade Mushroom Soup
- Rich and creamy, without the cream. Blending the ingredients makes the soup creamy without any heavy cream in the mix. But a drizzle of cream before serving is always welcome!
- Easy to make. This mushroom soup comes together in under an hour, and most of that is hands-free roasting time.
- Full of flavor. Roasting caramelizes the mushrooms, bringing out their rich, smoky flavors alongside the sweetness of the onions. Everything gets blended together with simple herbs and seasonings, packing this soup with delicious wintertime flavor.
Soup Ingredients
I like to keep my soup ingredients simple, especially in blended soups, where too many competing flavors can wash each other out. Here are some notes on my mushroom soup ingredients, and you’ll find a printable list with the full amounts in the recipe card below the post.
- Mushrooms – Any white or brown mushroom variety you’d like. I use small button mushrooms, but you can use baby portobellos (like these roasted Italian mushrooms), cremini, or exotic kinds like oyster mushrooms.
- Onions – Choose a mild onion, like yellow onion or shallots.
- Garlic – Nothing beats freshly minced garlic. In a pinch, you can substitute ¼ teaspoon of garlic powder per fresh clove.
- Herbs and Seasonings – I season this soup with a combination of fresh thyme and dried Italian seasoning, salt, and pepper. You can play around with different herbs and blends, like Herbes de Provence, basil, and rosemary.
- Olive Oil – Or another neutral-flavored oil, like avocado oil.
- Parmesan Cheese – Freshly grated. You can also use another sharp, hard cheese, like pecorino.
- Stock – Vegetable stock or broth. Substitute chicken stock if you’re not making a vegetarian mushroom soup.
How to Make Creamy Mushroom Soup
One of my favorite winter weekend activities is cooking up a BIG batch of homemade soup so we have a fridge full of leftovers to cozy up with during the week. This creamy mushroom soup takes less than an hour to make on a Sunday afternoon. Just follow these steps:
- Roast the mushrooms. First, get your mushrooms roasting in a 400ºF oven. Toss the mushrooms with onion, oil, and seasonings and roast for about 30 minutes on a foil-lined baking sheet.
- Blend. Let the roasted mushrooms cool for a few minutes, and then add them to a blender with thyme, parmesan, and a little stock. Blend until the veggies are smooth.
- Finish the soup. Pour the mushroom mixture into a soup pot and add the rest of the vegetable stock and some water to simmer over medium-high heat to warm the soup. Serve your delicious mushroom soup garnished with croutons or with a slice of skillet bread for dunking!
Do I Have to Roast the Mushrooms?
If you’re short on time, or if your oven is occupied, you can easily skip the roasting step. Toss the mushrooms with oil and seasonings and sauté them in the pot instead. Afterward, blend as directed.
Tips and Variations
- Use a blender with an open top. VERY important. Make sure your blender has an opening for the steam to escape. Blending hot ingredients in a sealed blender will lead to a soup explosion.
- Blend the soup in the same pot. Rather than transferring the soup to a blender or food processor, if you have an immersion blender, use it to blend the soup right in the pot.
- Use a variety of mushrooms. I find that this soup really shines when I can get my hands on a bunch of different mushrooms. Using a combination gives the soup more depth of flavor.
- Make it spicy. Sprinkle in some crushed red pepper flakes or cayenne pepper for a bit of a kick. A little turmeric also compliments the earthiness of the mushrooms.
- Adjust the creaminess and thickness. If you find that this mushroom soup recipe is too thick or too creamy, add more vegetable broth or chicken broth to thin it out to your desired consistency.
- Make it extra creamy. I skip adding cream since this mushroom soup turns out creamy enough without it. But you can absolutely add a splash of heavy cream, coconut cream, or your preferred dairy or non-dairy substitute.
- Add rice. Add cooked white rice, brown rice, or wild rice for a heartier variation of mushroom soup with rice.
- Add nuts. Feel free to roast pine nuts, pistachios, chopped almonds, or sunflower seeds alongside the mushrooms, and blend them into the soup afterward. It’s a great way to add flavor. You can also add a sprinkle of toasted nuts as a garnish.
Serving Suggestions
I love pairing this creamy mushroom soup with crusty bread, like homemade focaccia or crostini. It’s also great with a side of fluffy dinner rolls or buttery Cheddar Bay biscuits. Of course, grilled cheese makes the perfect soup-and-sandwich combo, along with a salad, like a Cobb salad or walnut chicken salad.
Storing and Reheating Leftover Soup
- Refrigerate. Store any leftover mushroom soup in an airtight container in the fridge for up to 4 days.
- Reheat. Warm your creamy mushroom soup in portions, either in the microwave or in a saucepan on the stovetop over medium heat.
- Freeze. You can freeze this soup for up to 2 months. Let it cool completely to room temperature before storing it in freezer-safe containers. Thaw the soup in the fridge before reheating.
More Creamy Soup Recipes
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Prep. Preheat the oven to 400ºF. Line a baking sheet with foil and set aside.
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Roast the mushrooms. In a large mixing bowl combine mushrooms and onions with garlic, Italian Seasoning, salt, pepper, and olive oil. Toss to coat. Spread the mushrooms in a single layer on the previously prepared baking sheet. Bake for 30 minutes, or until the vegetables are roasted and tender. Remove from oven and let stand for 5 minutes.
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Blend. Transfer the roasted mushrooms and onions to a blender. Add thyme leaves, parmesan cheese, and 1 cup of vegetable stock. Blend until completely smooth. (Depending on the size of your blender, you may have to blend in batches.)
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Make the soup. Transfer the blended mushroom mixture to a large pot. Add the remaining vegetable stock and 1 cup of water. Stir and cook over medium-high heat until heated through. If the soup is too thick, add more vegetable broth as needed.
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Finish and serve. Taste the soup for salt and pepper and adjust accordingly. Then, remove from heat and ladle the creamy mushroom soup into bowls.
Calories: 223kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 1358mg | Potassium: 818mg | Fiber: 4g | Sugar: 8g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 194mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
