The BEST Cream of Mushroom Soup Recipe (Quick and Easy!)

This Cream of Mushroom Soup recipe is made using a traditional or immersion blender. It is a hearty, cold weather favorite that is perfect for a cozy dinner or as an elegant starter. Learn how to make homemade mushroom soup from scratch with this quick and easy recipe.

Why You’ll Love This Mushroom Soup Recipe

Warm, comforting, and rich, cream of mushroom soup is a classic that never goes out of style. What sets this recipe apart is the thoughtful attention to texture—combining the velvety smoothness of puréed mushrooms with hearty chunks for a wonderful eating experience.

The process is simple, yet the result is a bowlful of savory goodness that will leave you craving more. This blender mushroom soup recipe is a palate-pleasing combination of earthy flavors and creamy indulgence. Follow the step-by-step guide below to create a simple homemade soup that tastes so much better than its canned version.

Cream of Mushroom Soup Ingredients

Before we begin crafting the best mushroom soup, let’s take a look at the ingredients you will need (exact amounts are detailed in the full recipe at the end of this post):

• Olive Oil: A splash of high-quality olive oil lays the foundation for a rich and flavorful base.
• Butter: Adding a touch of butter brings a creamy richness that elevates the overall taste of the soup.
• Fresh Mushrooms: Opt for fresh mushrooms for a robust and earthy flavor profile.
• Shallots: Finely chopped shallots give a mild, sweet onion flavor to the soup.
• Garlic: Freshly minced garlic cloves are a must for infusing the soup with an irresistible aroma.
• Dried Thyme: The dried thyme contributes a fragrant herbiness, enhancing the soup’s overall flavor.
• Vegetable Broth: Acting as the liquid foundation, vegetable broth adds savory goodness to the soup. Feel free to substitute with chicken broth if desired.
• Heavy Cream: The secret to achieving a luxurious and velvety texture in the soup lies in the addition of heavy cream. For a dairy-free alternative, consider using an equivalent amount of canned full-fat coconut milk.
• Salt and Pepper: Pinches of salt and dashes of freshly-cracked black pepper are used to season the soup to perfection.

Now that your ingredients are ready, you can create creamy mushroom soup at home. It is a recipe that is both easy to make and delicious to eat.

How to Make Mushroom Soup

Here is a brief overview of how to make blender cream of mushroom soup (for full instructions, see the recipe card below):

1. Cook the Mushrooms: Heat a combination of olive oil and butter in a pot, then add the mushrooms. These will be puréed later, but for a varied texture, set aside a portion of the mushrooms to be added back later.
2. Sauté the Aromatics: Sauté shallots, garlic, and thyme until fragrant in the same pot.
3. Simmer with Broth: Pour in the broth and let the mixture simmer.
4. Blend the Mixture: Using an immersion blender or a traditional blender, blend the entire mixture until smooth. If using a traditional blender, work in batches and fill the blender only halfway to avoid spills. Return the blended soup to the pot.
5. Add Cream and Season: Stir in the heavy cream to enhance the richness of the soup. Season the soup with salt and pepper to taste.
6. Reintroduce Mushrooms: Add back the mushrooms that were set aside earlier to give the soup a chunkier consistency.

By following the steps above, you can make the best mushroom soup with a perfect blend of textures and flavors.

Possible Recipe Variations

Want to customize your blender mushroom soup? Get creative with these variations:

• Crank Up the Heat: If you enjoy a fiery kick, add some Sriracha sauce for some bold and zesty flavor. Alternatively, you could add in a few pinches of crushed red pepper flakes to really turn up the heat.
• Add More Veggies: Get your daily dose of vegetables by adding your favorites to the soup. Kale, spinach, or bell peppers add both color and nutrition. For convenience, you can also throw in some pre-chopped frozen vegetables to save time.
• Incorporate Some Protein: To make your soup heartier and more satisfying, consider adding protein. Options include shredded chicken, shrimp, thinly sliced beef steak, or tofu. Simply cook your chosen protein separately and add it to your soup just before serving.

Feel free to experiment with the variations above to suit your personal preferences. The beauty of homemade soup is that it can be tailored to your liking, making it a customizable dish for any occasion.

Frequently Asked Questions (FAQ)

1. Can you freeze homemade creamy mushroom soup?

Absolutely! Homemade cream of mushroom soup freezes well. To preserve its flavors and textures, allow the soup to cool completely before transferring it to airtight containers. Make sure to leave some space at the top to account for expansion during freezing. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stovetop, stirring gently to regain its creamy consistency.

2. Does homemade cream of mushroom soup curdle?

While it’s rare for homemade cream of mushroom soup to curdle, there are a few precautions you can take. To prevent curdling, add the cream towards the end of the cooking process and do not let the soup boil after adding it. Additionally, ensure the soup is at a low to medium heat when incorporating the cream. If you notice any separation, a quick whisk or blending with an immersion blender should help restore its smoothness.

3. Can you use canned mushrooms to make mushroom soup?

Yes! In a pinch, canned mushrooms can be a convenient substitute for fresh ones. Drain and rinse the canned mushrooms before adding them to the soup. Since canned mushrooms are pre-cooked, you won’t need to spend very much time sautéing them at the beginning of the recipe. Keep in mind that the texture and flavor may vary slightly, but it’s a great option when fresh mushrooms are not readily available. Experiment and adjust according to your taste preferences for a delicious bowl of homemade mushroom soup.

More Blender Soup Recipes

Craving more easy blender soup recipes? Here are some of my top choices:

• Creamy Tomato Soup
• Butternut Squash Soup
• Creamy Carrot Soup
• Simple Asparagus Soup
• Curried Pumpkin Soup

If you make this Cream of Mushroom Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

The BEST Cream of Mushroom Soup Recipe (Quick and Easy!)

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This Cream of Mushroom Soup recipe is the best ever! Learn how to make homemade mushroom soup from scratch with this quick and easy recipe.

Alia Kay

4.85 from 19 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main

Cuisine American

Servings 6 servings

Calories 199 calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pounds fresh mushrooms, sliced
• 1/2 cup minced shallots
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

US Customary - Metric

Instructions

• In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8-10 minutes until browned.
• Remove about a cup of the cooked mushrooms from the pot and set aside.
• Add the shallots, garlic, and thyme. Sauté for 1 minute until the garlic is fragrant.
• Stir in the broth and bring the mixture to a boil over high heat. Reduce heat to low and simmer for about 10 minutes.
• Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
• Stir in the cream. Season with salt and pepper to taste.
• Add the reserved mushrooms back to the pot and stir to combine. Serve warm.

Nutrition

Nutrition Facts

The BEST Cream of Mushroom Soup Recipe (Quick and Easy!)

Amount per Serving

Calories

199

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

32

mg

11

%

Sodium

 

672

mg

29

%

Potassium

 

572

mg

16

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

6

g

12

%

Vitamin A

 

749

IU

15

%

Vitamin C

 

5

mg

6

%

Calcium

 

31

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

1. If using a traditional blender to blend the soup, follow these safety precautions for blending hot liquids: First, only fill up the blender until it is halfway full, because any more than that can cause an accident. Next, remove the center insert in the blender's lid to allow hot air to escape. Last, keep your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes while the blender is running.
2. To make this recipe vegan and Whole30-compliant, omit the butter and substitute the heavy cream with canned full-fat coconut milk.
3. Leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Keyword Cream of Mushroom Soup Recipe

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This post was originally published on January 8, 2018. It has been updated to reflect new information and helpful content.

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