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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
Ann
0Just made this for my lunch, so quick and delicious!! Thank you!
Glenda
0It looks heavenly! I love that it can be used in other recipes like casseroles, too!
Kellie
0Totally in love with this recipe! Simple to make and a filling, hearty dinner.
Taylor
0This was a huge hit with my family! It’s super creamy and flavorful and not to mention EASY. We loved it!
Doris Layhe
0So delicious! Thank you for this, I have been looking for this for so long!
Heather
0Hello! I’d like to make this soup to use in your green bean casserole recipe. I’m curious if you’ve tried to make a dairy free version of this. Thank you.
Maya | Wholesome Yum
0Hi Heather, You can use coconut cream or full-fat coconut milk instead of heavy cream to make this recipe dairy free.
Maria
0My mom makes a broccoli casserole with Cream of mushroom soup can I use this recipe instead of the Campbell’s cream of mushroom soup
Wholesome Yum D
0Hi Maria, Yes, you could use this in your broccoli casserole.
Susan
0I’m curious to know if you can freeze this soup. We are not necessarily wanting to eat cream of mushroom soup, but it would work in place of the cream of chicken soup (homemade but not keto) I’ve been using for a stroganoff recipe I’ve been making for at least 50 years. The original was made with canned soup, which I haven’t gone near for years. Thanks.
Maya | Wholesome Yum
0Hi Susan, Yes, you can. The texture changes a bit, but if you blend it after thawing it should work well in your recipe. Enjoy!
Annemarielaco
0I just made this soup. It is very good. Will make it again. Annemarie
Lauren
0Love it. Made it two days In a Row and was asked for the recipe. Added fresh thyme. Yummo
Lorelei
0Made this for my husband and I (I added a bit more garlic, because that’s how we roll) – we loved it! It was wonderfully creamy and flavorful. We will definitely be making this recipe again.
Nesja
0Loved this soup!! Made it yesterday for another recipe calling for cream of mushroom soup. It was delicious and very soul satisfying.
Rachael Dean
0Was decent. Needs more flavor. I added some thyme. Also note I altered the recipe. I had no unsweetened almond or coconut milk. I added onion and garlic powder also. Still a good recipe.
MIchelle
0I added 4 oz of cream cheese to make this alittle bit thicker. My husband, who is a real (snob!) when it comes to how his green bean casserole comes out, absolutely loved it, and told me to send it to his mom. I previously rated this 3 stars, and don’t know how to update it. Thanks for the lovely recipe.
Russell E Mullins Jr
0This was a great Sunday afternoon treat easy directions quick fix and so filling and satisfying.
Kim Hosier
0I just finished making a second batch of this delicious soup (a friend gave me a big bag of mushrooms). After using 3 cups of the first batch to make your green bean casserole for Thanksgiving, I think I will cut it to 2 cups the next time because it was watery. Can a little cornstarch or beef gelatin be used to thicken it some for recipes?
Also, I have the idea to add some cooked ground sausage to it when we have it for a meal…maybe some finely chopped kale, too.
CG
0Amazing soup. Love the flavor and simplicity. I’ve done this soup with coconut cream and heavy cream. I prefer heavy cream as it is not as sweet, but both versions are delicious. I make this recipe at least once per month.
Maya | Wholesome Yum
0Hi Kim, It shouldn’t be watery. I have tips in the post above to thicken the soup if you prefer it thicker, though.
Donna
0Would it be somewhat creamy even if I didn’t use the blender??? I like chunky mushrooms in my soup
Maya | Wholesome Yum
0Hi Donna, This recipe uses both heavy cream and almond milk, so it will have a cream element, but will be very thin if you don’t blend the mushrooms. I’d recommend blending at least half of them. You can remove half and return to the soup after blending.
Hannah
0This was super easy and everyone loved it. I used a small packet of whipping cream and a small packet of coconut milk and vegetable stock. Everyone in the family loves it!
Julie
0Delicious
Cassandra
0Can I just use the almond milk and skip the heavy cream or use fresh parm?
Maya | Wholesome Yum
0Hi Cassandra, Your soup will be very thin if you omit the cream. You could try thickening it with parmesan, but I haven’t tested this to see how it would turn out.
Nicole
0Have made it several times (I do the nondairy version, using canned coconut milk), it’s always great. Thank you!