Name: Creamy Mushroom Garlic Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 500g (about 1 lb) cremini or button mushrooms, sliced; 3 cups vegetable broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

Hey y'all! If you're looking for a soul-warming bowl of comfort, this Creamy Mushroom Garlic Soup Recipe is about to become your new favorite. Brimming with savory mushrooms, plenty of roasted garlic, and a velvety, creamy texture, this soup is perfect for chilly nights, family dinners, or impressing guests at your next gathering. Whether you're a mushroom enthusiast or just craving some wholesome comfort food, you can't go wrong with this showstopping soup. Let's get cooking!

Why You'll Love This Creamy Mushroom Garlic Soup Recipe

Ultra-creamy texture with a deep, earthy flavor that satisfies every craving.
Quick and easy to make with just one pot and simple ingredients.
Perfect for meal prep—reheats beautifully for easy lunches or dinners.
Vegetarian-friendly and easily adaptable for vegan or gluten-free diets.
Pairs wonderfully with crusty bread or a fresh green salad.

Ingredients for Creamy Mushroom Garlic Soup Recipe

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
6 cloves garlic, minced
1 pound (450g) cremini mushrooms, sliced
½ pound (225g) white button mushrooms, sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
½ teaspoon black pepper
1 teaspoon salt (more to taste)
¼ cup all-purpose flour
4 cups (1 quart) low-sodium vegetable broth
1 cup heavy cream
½ cup whole milk
2 tablespoons chopped fresh parsley, for garnish
Optional: 1 tablespoon soy sauce for umami boost

How to Make Creamy Mushroom Garlic Soup Recipe

Step 1: Sautéing the Aromatics

In a large soup pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 2: Cooking the Mushrooms

Add all the sliced mushrooms to the pot. Sprinkle with salt, black pepper, and thyme. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms are deeply browned and have released their juices.

Step 3: Creating the Base

Sprinkle the flour over the mushroom mixture, stirring well to coat. Cook for 2 minutes to eliminate any raw flour taste.

Step 4: Simmering the Soup

Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the soup to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, until slightly thickened.

Step 5: Blending & Finishing

For a silky-smooth texture, use an immersion blender to puree the soup directly in the pot (or carefully transfer half the soup to a blender and blend until smooth, then return to the pot). Stir in the heavy cream and milk. Simmer for 3-5 more minutes, then adjust salt and pepper to taste. Add optional soy sauce if desired.

Step 6: Serving

Ladle hot Creamy Mushroom Garlic Soup into bowls. Garnish with fresh parsley and a drizzle of cream if you like. Serve immediately with your favorite bread.

Notes for the Best Creamy Mushroom Garlic Soup Recipe

For extra depth, try using a mix of wild mushrooms. Check out Serious Eats' mushroom guide for inspiration.
Don't rush the mushroom sautéing step; deeply browned mushrooms add rich flavor.
If you prefer a chunkier soup, only blend half the mixture.

Variations on Creamy Mushroom Garlic Soup Recipe

Vegan: Use vegan butter, coconut milk, and plant-based cream.
Gluten-Free: Substitute all-purpose flour with cornstarch or gluten-free flour blend.
Herb-Infused: Add rosemary or tarragon for a fragrant twist.

Required Equipment for Creamy Mushroom Garlic Soup Recipe

Large soup pot or Dutch oven
Sharp knife & cutting board
Wooden spoon or spatula
Immersion blender (or countertop blender)
Ladle

Storage Instructions for Creamy Mushroom Garlic Soup Recipe

Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring often. For longer storage, freeze for up to 2 months (thaw overnight in the fridge before reheating). Note: Dairy-based soups may separate slightly after freezing, but a good stir will bring it back together.

Serving Suggestions & Pairings for Creamy Mushroom Garlic Soup Recipe

Crusty sourdough bread or garlic toast
Fresh green salad with lemon vinaigrette
Grilled cheese sandwich for a classic combo
Roasted vegetables for a hearty meal

Pro Tips for Creamy Mushroom Garlic Soup Recipe

Use a variety of mushrooms for complex flavor—try shiitake or portobello for an upgrade. You can read more in Bon Appétit's mushroom guide.
Let the soup rest for 10 minutes before serving to deepen the flavors.
For a lighter version, swap heavy cream for half-and-half or extra milk. See Healthline's heavy cream substitutes for more options.

FAQ: Creamy Mushroom Garlic Soup Recipe

Can I make this Creamy Mushroom Garlic Soup Recipe ahead of time?: Absolutely! This soup reheats beautifully—just store in the fridge and gently reheat on the stove when ready to serve.
Can I freeze this soup?: Yes, you can freeze it for up to 2 months. Stir well after reheating, as the texture may change slightly due to the cream.
What mushrooms are best for this recipe?: A mix of cremini and white button mushrooms works great, but you can add portobello, shiitake, or wild mushrooms for extra flavor.

Recipe Timing

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Creamy Mushroom Garlic Soup Recipe