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Creamy soups are hands-down my favorite, and this cream of mushroom soup is probably my most versatile. Not only is it rich and creamy and absolutely wonderful by itself, it’s also a more tasty way to ditch the canned stuff in other dishes that call for cans. And it’s much easier than you might think. So, grab a pot and see why my cream of mushroom soup recipe is better!
Why You Need My Cream Of Mushroom Soup Recipe
- Rich, mushroom flavor – My version packs in a creamy, earthy, and umami flavor that canned soups just can’t compete with. Store-bought pales in comparison!
- Creamy, smooth texture, with adjustable thickness – Clearly many of you are on the same page with me on thick blended soups, because my broccoli cheese soup, cauliflower soup, and butternut squash soup are some of my most popular. Like those, my recipe for cream of mushroom soup is velvety smooth and rich, and you can adjust the thickness (see my tips below).
- Simple, clean ingredients – Just 7 of them, plus salt and pepper. You don’t need any flour, so it’s naturally gluten-free.
- Easy and versatile – Just saute, simmer, and blend. And my creamy mushroom soup is a multitasker! Yes, it’s warm and comforting as a starter to your meals, but you can also use it in other dishes, like casseroles (more ideas below!).
Ingredients & Substitutions
Here I explain the best ingredients for my cream of mushroom soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver.
- Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic.
- Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high.
- Broth – I used low-sodium store-bought, but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth.
- Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin.
- Sea Salt & Black Pepper
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How To Make Cream Of Mushroom Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the mushrooms and onions. Heat the olive oil in a Dutch oven or large pot over medium heat. (I have and love this Dutch oven.) Add the onions and mushrooms, and saute until soft and lightly browned.
- Add the garlic. Saute until fragrant.
- Simmer the soup. Add the chicken broth, heavy cream, almond milk, sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.
- Blend until smooth. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed. Voila — your homemade cream of mushroom soup is ready to enjoy or use in recipes!
My Recipe Tips
- Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning.
- Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions.
- Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely.
- If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil!
- Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape.
- How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options:
- Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result.
- Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like.
- Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.
Serving Ideas
I love this cream of mushroom soup as a starter before a fall meal, but like I said, it’s also wonderful in other recipes. Some ideas:
- Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken, or drizzle it over pork steaks.
- Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad.
- Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole, and I actually do just that in my low carb green bean casserole. It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole.
Cream of Mushroom Soup (Easy Recipe)
By
My cream of mushroom soup recipe is rich and creamy, with just 7 simple ingredients and no flour! Enjoy it on its own or use in other recipes.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes, stirring occasionally, until soft and lightly browned.
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Add the garlic and saute for about 1 minute, until fragrant.
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Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until the flavors develop to your liking.
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Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
- Store: Keep leftovers in the refrigerator for up to 3-4 days.
- Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
- Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cream Of Mushroom Soup
170 Comments
keon Robertson
0Delicious recipe! I omitted the almond milk and instead added a package of Boursin herb & garlic and it was wonderful!
Rob
0I don’t have an immersion blender. Would it be ok to use a food processor instead? Thanks. Cheers!
Wholesome Yum M
0Hi Rob, Yes, I think a food processor will work well. You may not achieve the exact silky smooth texture, but it will get you most of the way there!
Martha
0Gluten free was my need. I subbed heavy cream, lactose free milk, and minced garlic. Delicious
Gina
0This recipe is delicious! I am new to the keto lifestyle, and it can be difficult to find replacement meals that the whole family enjoys. We all loved this soup. My only criticism is that it did not make enough (all 5 of us wanted more:)). Today, I am making the recipe, again, but doubling it! Thank you so much!
Susan
0Can you tell me what the sodium content is? This looks amazing and if it is low in sodium I would love to make this!!
Maya | Wholesome Yum
0Hi Susan, Sorry, I don’t have that info. You can see more about why in my nutrition policy.
Brent
0Without a doubt, the best mushroom soup we have ever had. Better than a very high end restaurant we went to where we thought they had the best mushroom soup. I used coconut milk versus almond, and mushroom broth versus chicken. Also cooked half the mushroom in a frying pan to ensure browning the all – difficult to do in one stockpot.
Melanie
0An excellent soup! I didn’t puree the mushrooms but chopped them fairly fine. I also added a half teaspoon of curry powder to the sauteeing onion, garlic mix. Perfect snowy day comfort food.
Michelle
0It’s not nearly as creamy as I thought. It looks like a regular soup, not a condensed one for my green bean casserole. Good overall base, but needs some tweaking.
Dr. Susan
0This was so good & easy! I used dried wild mushrooms, all I had, & used the filtered soaking liquid for half the stock along with a cup of frozen concentrated turkey bone broth (from the Thanksgiving turkey.) I would do that stock combo again, but would add some sliced creminis to the dried mushrooms In the soup & for garnish. Also added a little scotch (about 2 oz of leftover old peaty Scotch) to balance sweetness after finding out the almond milk was unsweetened vanilla, not plain! Nevertheless, this was absolutely delicious & the recipe is obviously very forgiving.
Kathy
0Absolutely delicious recipe and so very easy. I
Kara
0I was searching for a way to have my beef stroganoff again without breaking my sugar fast (you know- alllll things sugar even sugar breakdowns!) and came across your recipe for this soup! Perfect! I then decided to add sautéed beef, mushrooms, and onions to the soup to create stroganoff soup! It’s perfect and I just will use almond flour for the beef coating instead of coconut. But just another way to take what you have already created and build on it! Thank you so much!
Ann Ohr
0So…..another win from you! I double checked my cooking bible (Easy Keto Cookbook) and didn’t find the answer I’d like to have. Can we hot water bath this soup for storage or is the freezing method the only option. Thanks for all you give us!
Baker Judy
0This was EXCELLENT, Maya! A definite 10!!! So easy. Makes enough for us to have several meals. I love that.
Brian McMillan
0OMG we love mushroom soup and this is the best. I love to cook and at this time of year I really get into making soups. Two weeks ago we started a low carb diet. I found this recipe and made it, I followed the recipe exactly and we were blown away. Hands down the best recipe ever and so simple. Now I’m going to try all your recipes.
Amber
0Oh my yum! So good. I didn’t have freshman thyme, so added about a tsp of dried thyme while it simmered to soften it. And my almond milk, though unsweetened, made it a touch sweet. So I added extra salt and pepper, and puréed about 2 Tbsp (30g) of cream cheese through when I blended it all. Gave a slightly richer flavour. Thanks for the recipe!
Marie Pascarell
0I love mushrooms bits in my soup. So right after sauteeing I take some out and chopped . After blending, I add the chucks to the soup for texture.
Concetta Schafhausen
0Could not print the recipe, all the ingredients disappear when I tap to print or save.
Maya | Wholesome Yum
0Hi Concetta, You can use the Print button on the recipe card, which will give you a printer friendly version including ingredients.
Heather White
0How much of this would equal 1 can cream of mushroom soup if I were using it in a casserole?
Maya | Wholesome Yum
0Hi Heather, I suppose it depends on the can, but the ones I’ve seen are 10.5 ounces, so that’s about 1 cup + 1/4 cup + 1 tablespoon, or 1 cup + 1/3 cup for the easiest measurement.
Erica B
0Hi Maya, Thank you for your recipes. You’ve clearly put a lot of time and effort into them. I’ve just begun browsing, and look forward to trying several!
Patty
0I’m not low carb or Keto. I’m Celiac. Why almond milk? Can I use Lactaid?
Ruby Powell
0I haven’t made this but I do have celiac and was wondering if this can be frozen for later date use?
Maya | Wholesome Yum
0Hi Ruby, Yes, you can freeze it. Make sure you blend after reheating to get rid of any separation.
Maya | Wholesome Yum
0Hi Patty, This recipe is both low carb and gluten-free. Yes, you can use Lactaid if you don’t need it to be low carb.
Eva Boice
0Do you think I can freeze this gluten free cream of mushroom soup? Thank you.
Maya | Wholesome Yum
0Hi Eva, Yes, absolutely!
Hailey
0I made this with cashew cream and cashew milk instead of the coconut, and it turned out amazing! 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Hailey! Thank you!