There’s something deeply comforting about a bowl of creamy mushroom soup, with its rich, earthy flavors and velvety texture. This recipe brings together fresh mushrooms, aromatic herbs, and a touch of cream for a dish that feels indulgent yet wholesome. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or a cozy weekend lunch.
Each spoonful offers a delightful balance of savory umami and subtle sweetness, with the mushrooms lending a meaty depth. The smooth, luscious broth is punctuated by tender mushroom pieces, creating a satisfying contrast. Whether you’re warming up on a chilly evening or simply treating yourself, this soup is a timeless classic that never disappoints.
Ingredients for Cream of Mushroom Soup
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 celery stalks, diced
- 16 ounces cremini mushrooms, chopped (substitute with button mushrooms if needed)
- 2 tablespoons tamari (or soy sauce as a substitute)
- ¼ cup dry white wine (optional, can substitute with vegetable broth)
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
- Topping options: Drizzles of full-fat coconut milk, sautéed mushrooms, croutons, toasted pine nuts, microgreens, or tender thyme leaves
Step-by-Step Instructions
- Heat the oil: In a large pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once warm, add the leeks, celery, and ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally, until softened.
- Cook the mushrooms: Add the chopped mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they are soft and release their moisture.
- Add flavorings: Stir in the tamari, white wine, garlic, and thyme. Cook for 30 seconds to 1 minute, or until the wine has evaporated.
- Simmer the soup: Add the vegetable broth and cauliflower florets. Bring to a simmer and cook uncovered for 20 minutes, or until the cauliflower is very soft.
- Blend until smooth: Carefully transfer the soup to a blender. Add the Dijon mustard and balsamic vinegar. Blend until smooth. If the soup is too thick, add a little water to reach your desired creamy consistency.
- Season and serve: Taste and season with additional salt and pepper if needed. Serve warm with your choice of toppings, such as a drizzle of coconut milk, sautéed mushrooms, or croutons.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Cream of Mushroom Soup with these delicious toppings! A drizzle of full-fat coconut milk adds a creamy, luxurious finish, while sautéed mushrooms bring extra depth of flavor. For a crunchy twist, sprinkle on homemade croutons or toasted pine nuts. If you’re feeling fancy, garnish with microgreens or a few tender thyme leaves for a fresh, aromatic touch.
Make It Your Own: Recipe Variations
Customize this soup to suit your taste! Swap cremini mushrooms for shiitake or portobello for a richer flavor. If you’re dairy-free, the coconut milk drizzle is perfect, but a splash of heavy cream works too for a classic touch. For a heartier version, add cooked wild rice or quinoa. Want a protein boost? Stir in shredded rotisserie chicken or crispy bacon bits.
Quick Tips for Time-Saving Success
Short on time? Use pre-chopped cauliflower florets and sliced mushrooms to cut down on prep. If you’re blending the soup, a hand immersion blender saves you from transferring hot liquid to a blender. For a shortcut, swap fresh thyme for 1 teaspoon dried thyme—it’s just as flavorful and ready to go!
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to restore its creamy consistency. Freeze in portion-sized containers for up to 2 months—just thaw and reheat when you’re ready to enjoy!
Essential Equipment for Smooth Cooking
For this recipe, a large pot or Dutch oven is key for even cooking and simmering. A high-speed blender ensures a silky-smooth texture, but a hand immersion blender works just as well and reduces cleanup. Don’t forget a sharp chef’s knife for prepping veggies and a wooden spoon for stirring—it’s gentle on your cookware and perfect for sautéing.
Cream of Mushroom Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 stalks celery, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- 1/4 cup dry white wine
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
Topping options:
- Drizzles of full-fat coconut milk
- Sautéed Mushrooms
- Croutons
- Toasted pine nuts
- Microgreens or tender thyme leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
- Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
- Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.