Themes⚙
Creamy Mushroom Soup with Thyme and Garlic
Cook mushroom soup with thyme and garlic . Silky blended mushrooms, fresh herbs, easy stovetop method perfect for weeknight dinners.
Creamy Mushroom Soup with Thyme and Garlic is a smooth, full-bodied soup that blends sautéed mushrooms—most commonly cremini, button, or a mix of wild varieties—with fragrant thyme, garlic, onions, and a splash of cream for richness. Built on a base of vegetable or chicken broth and thickened with a modest roux or puréed vegetables, the soup delivers an earthy depth balanced by subtle herbal notes and a hint of dairy sweetness. Typically enjoyed as a warming starter in the cooler months, it also works well as a light main course when paired with crusty bread or a simple salad, making it suitable for weeknight dinners, elegant luncheon menus, or holiday gatherings alike.
Creamy Mushroom Soup with Thyme and Garlic
This soup comes together in about 30 minutes and relies on everyday pantry staples, so it’s perfect for busy weeknights when you still want something homemade. The recipe is easily tweaked for dairy-free or vegan needs—swap in coconut milk and olive oil—and the finished soup freezes well, making it a smart choice for meal prep.
Prep Time
15 minutes
15 minutes
Cook Time
30 minutes
30 minutes
Total Time
45 minutes
45 minutes
Ingredients
Cremini mushrooms, sliced – 1 lb / 450 g
- Shiitake mushrooms, sliced – 4 oz / 115 g
- Unsalted butter – 2 tbsp
- Extra-virgin olive oil – 1 tbsp
- Yellow onion, finely chopped – 1 medium
- Garlic cloves, minced – 4 large cloves
- Fresh thyme leaves (or whole sprigs to be fished out later) – 1 tbsp (≈4–5 small sprigs)
- All-purpose flour – 2 tbsp
- Dry white wine – ¼ cup / 60 ml (optional but boosts depth)
- Vegetable or low-sodium chicken broth – 4 cups / 1 L
- Heavy cream – 1 cup / 240 ml
- Fine sea salt – about 1 tsp, or to taste
- Freshly ground black pepper – ½ tsp, or to taste
- Fresh flat-leaf parsley, chopped (garnish) – 2 tbsp
- Suggested additions (use as desired):
- Grated Parmesan cheese – 2 tbsp
- Fresh chives, snipped – 1 tbsp
- Splash of lemon juice – 1 tsp for brightness
Method
Clean the mushrooms
- Slice the mushrooms
- Mince the garlic
- Peel and chop the onion
- Melt butter with olive oil in a large pot over medium heat
- Add the chopped onion to the pot
- Cook the onion until translucent
- Add the minced garlic to the pot
- Cook the garlic until fragrant
- Add the sliced mushrooms to the pot
- Add fresh thyme sprigs to the pot
- Season the mixture with salt and pepper
- Cook until the mushrooms release their liquid
- Continue cooking until the mushrooms are lightly browned
- Sprinkle flour over the mushroom mixture
- Stir until the flour coats the mushrooms evenly
- Gradually pour in the vegetable broth while stirring constantly
- Bring the soup to a gentle simmer
- Simmer the soup for 15 minutes
- Remove the thyme sprigs from the pot
- Blend the soup with an immersion blender until smooth
- Pour in the heavy cream
- Stir until the cream is fully incorporated
- Warm the soup gently without letting it boil
- Taste the soup and adjust the seasoning if needed
- Ladle the soup into serving bowls
- Garnish each bowl with fresh thyme leaves or a swirl of cream
Nutrition (whole recipe)
Calories
1509 kcal Protein
30 g Fat
127 g Carbs
66 g Fiber
11 g Sugar
27 g
1509 kcal Protein
30 g Fat
127 g Carbs
66 g Fiber
11 g Sugar
27 g
Notes
Chef’s Note: Sauté the mushrooms in two uncrowded batches until well-browned and nearly dry, then deglaze with a splash of dry sherry or white wine to pull up the fond—this small step intensifies the soup’s earthiness. Just before serving, whisk in a teaspoon of white miso for an extra layer of umami without additional salt.
why this recipe
This mushroom soup with thyme and garlic is worth making because it transforms the familiar comfort of creamy soup into a sophisticated, aromatic experience; the earthy depth of sautéed mushrooms is lifted by the gentle floral notes of fresh thyme, while slow-simmered garlic adds a mellow sweetness that lingers on the palate. Balanced with velvety cream and a subtle splash of white wine, each spoonful delivers a harmonious blend of rich umami and herbaceous brightness, proving that a handful of quality ingredients, treated with care, can create a restaurant-caliber dish in your own kitchen.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this mushroom soup dairy-free or vegan?
Yes—simply use olive oil (or vegan butter) instead of butter, choose vegetable broth, and replace the heavy cream with full-fat coconut milk, cashew cream, or another plant-based alternative. Skip any Parmesan garnish or use a vegan “Parmesan,” and the soup becomes completely dairy-free and vegan without altering the core method.
Can I freeze this creamy mushroom soup, and what’s the best way to reheat it?
Yes—let the soup cool completely, then ladle it into airtight containers (or freezer bags laid flat), leaving about 1 inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm it gently over medium-low heat, whisking occasionally; if the dairy has separated, a quick blitz with an immersion blender or a splash of broth/cream will restore its silky texture.
How can I adapt this mushroom soup to be gluten-free?
Replace the 2 Tbsp of all-purpose flour with either 2 Tbsp of a cup-for-cup gluten-free flour blend or 1 Tbsp of cornstarch whisked into 2 Tbsp cold broth, then add it after the mushrooms brown. Verify that your broth and optional white wine are labeled gluten-free, and the rest of the recipe remains unchanged.