Cream Of Mushroom Soup

5 from 19 votes
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A super creamy, rich, and delicious cream of mushroom soup (with tons of recipe versatility). A combination of mushrooms, a creamy element, veggie stock, and several spices – for a simple but delicious, comforting appetizer, side, or main! This recipe is gluten-free, wheat-free, soy-free, and optionally dairy-free & vegan!

A bowl with mushroom soup topped with slices of mushrooms

It’s wintertime, i.e., soup season, and I’m already quickly getting reacquainted with my favorite comforting recipes – including this homemade cream of mushroom soup. 

I’m not going to lie, grabbing a tin of soup can be tempting – especially considering the price and low-effort. However, this homemade mushroom soup will have you leaving tinned versions behind forever! (Well, it has in my case, at least). By making this soup at home, you can control the ingredients 100% (no preservatives!), the sodium content, and – as I do – easily adapt this to different diets like dairy-free and vegan. 

A bowl with mushroom soup topped with slices of mushrooms

As long as you have some mushrooms, then you probably already have all of the other ingredients needed for this recipe in your kitchen. And the method is surprisingly simple – with just a few simple steps – and then you have soup for days (or months if you freeze some!).

A bowl with mushroom soup topped with seeds and pine nuts

The Ingredients

  • Mushrooms – experiment with the type of mushrooms to change up the flavor. Brown, Button, cremini, chestnut, portobello, portobellini, baby bells, oyster, enoki, shiitake, etc. If you use stronger flavored ones like shiitake/oyster, I like to use just a handful and add some milder ‘shrooms.
  • Onion & Garlic – if you are struggling to get any fresh, then garlic powder and/or onion powder will work in a pinch. 
  • Vegetable stock – I use homemade vegetable stock.
  • “Cream” – you can, of course, use heavy cream. However, I love to often make this as a dairy-free cream of mushroom soup too. With that in mind, full-fat coconut milk or coconut cream (or even a vegan cream) are my favorite vegan options. Cashew cream will also work. 
  • Olive Oil.
  • Salt & Pepper.
  • Nutmeg.
Mushroom Soup Ingredients

Optional Add-Ins

  • Herbs – this vegan mushroom soup works well with several different herbs, so I’ll often swap them out. Thyme, parsley, tarragon, rosemary, and this Italian blend are some of my favorite options. However, oregano, sage, basil, dill, chives, and cilantro will also work. 
  • Spices – such as chili powder or smoked paprika work well. 
  • Alcohol – alcohol can add an incredible depth of flavor to the soup. I’d suggest a vegan dry red or white wine or some medium sherry. 
  • For Umami –  soy sauce or tamari (gluten-free) will add extra umami, though it increases the sodium content substantially. Alternatively, miso paste tastes AMAZING within this cream of mushroom soup (I only leave this out of the main recipe as I know it’s not common in all kitchens).
  • Thickener – if you’re used to or want a thicker soup, then you can add a thickener such as cornstarch or arrowroot (to remain a gluten-free cream of mushroom soup). Make a slurry with the starch and a little hot water before adding it to the pan when cooking the mushrooms. 

Check out the recipe notes section (and within the recipe card) for more recipe variations, such as lower fat, more creamy, spicier, etc. 

How To Make Cream of Mushroom Soup

First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.

Chopped onion, garlic and mushrooms on a wooden board

In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.

Add the sliced mushrooms and cook for 7-8 minutes until they soften.

Chef’s note: You can sauté the mushrooms for longer to brown and caramelize them, to add more depth of flavor, or just until lightly fried. 

Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute or two.

Steps for cooking mushrooms

In a food processor, add the mushroom mixture and the creamy element, and blend until the desired consistency (I usually blend until smooth and creamy). 

Chef’s note: You can also leave this soup unblended. If so, combine all of the ingredients in a pot over the stovetop and heat over medium-high heat until warmed through. 

Steps for making mushroom soup

Taste the soup and adjust any of the seasonings as necessary and then serve!

How To Serve

Serve this vegan cream of mushroom soup as an appetizer, side, or main. Serve alone or alongside several sides or toppings such as:

Hands holding a bowl with mushroom soup topped with three slices of mushrooms
  • Sautéed Mushrooms – whether or not you plan to blend the creamy mushroom soup, saving some of the crisp sautéed mushrooms to one side to top the soup with when serving is a delicious and beautiful option.
  • Cheese – if you’re vegetarian, you could sprinkle with a little vegetarian parmesan. You could also use a vegan alternative or some nutritional yeast. 
  • Bread – top with croutons, or serve alongside toast – like this Whole Wheat Bread or Multigrain Bread (with or without butter), naan, or flatbreads such as focaccia. 
  • Crackers – like these seed crackers (GF) or Naturally Coloured Fall Leaves Healthy Crackers.
  • Other Toppings – like this omega seed sprinkle, toasted pine nuts, a handful of crispy kale chips, or roasted chickpeas
  • Salad – serve alongside salads. I like to pair this with leafy green salads or a salad like this Simple quinoa salad with walnuts and avocado.
  • Oil/Butter – you can drizzle this mushroom soup with a little olive oil (bonus points for garlic-infused or truffle oil!). Alternatively, a little bit of melted butter (dairy or dairy-free). Both will create a silkier soup when mixed. 
  • Grains – technically, this is something you can serve alongside or in your homemade mushroom soup. Rice, farro, quinoa, etc., will work for a heartier meal and add more texture. You can also add pasta like tortellini/ravioli.

You can also use this homemade cream of mushroom soup as part of various casserole dishes (like green bean casserole) or served alongside meatballs.

A bowl with mushroom soup and a piece of bread being dipped into it

How To Store

Any leftover can be stored in the fridge for between 4-5 days.

To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.

Reheat the soup in the microwave or over the stovetop. You may need to add a little more cornstarch (make a slurry with cornstarch and water, then mix into the soup as it heats) to thicken the soup.

Recipe Notes & Variations

Cream Of Mushroom Soup Variations

  • You can drizzle the soup bowls with a little chili oil or top off with some chili flakes to add spice.
  • For a lower-fat option, you can use other non-dairy milk options in place of the cream element – such as soy milk or oat milk, though it will be lighter and not as creamy. However, you’ll then likely need to add cornstarch to thicken the soup.
  • For extra richness, add a spoonful or two of cashew/coconut butter to add richness.
  • For a chunkier soup: You can choose whether to blend none, some, or all of the soup. You can also adjust the blending time to get your preferred consistency. I love a super creamy mushroom soup- so often blend it all and top with some additional crispy sautéed mushrooms. 

Recipe Notes

  • Don’t rinse/wash your mushrooms! They’ll soak up the liquid and won’t brown or caramelize at all. Just wipe them off with a cloth/kitchen towel.
  • Adjust the amount of salt, based on personal preference.
  • For extra creaminess, you can throw in a handful of cashews to the blender when blending. If your blender isn’t high-speed, then soak them in hot water for 30-60 minutes beforehand.
  • To thicken the soup without a thickener, you can simmer it on the stovetop after blending. The longer you simmer the soup, the more it should reduce and thicken.

Related Recipes

If you loved this soup, then you might like some of my other soup recipes (and mostly vegan recipes). You can check my list of 20+ Winter Soup Recipes or these:

If you try this vegan cream of mushroom soup recipe, then let me know your thoughts or questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

Cream Of Mushroom Soup (Gluten-free, Vegan optional)

5 from 19 votes
By: Samira
A super creamy, rich, and delicious cream of mushroom soup (with tons of recipe versatility). A combination of mushrooms, a creamy element, veggie stock, and several spices – for a simple but delicious, comforting, appetizer, side, or main! This recipe is gluten-free, wheat-free, soy-free, and optionally dairy-free & vegan!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients 
 

  • 2 pounds chestnut mushrooms washed and sliced
  • 1 medium-sized onions
  • 2 garlic cloves
  • 3 cups vegetable stock
  • 1/2 cup cream or oat milk/cream or cashew cream or other dairy-free milk for lighter options (soy, oat, cashew, etc.)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground nutmeg powder optional

Toppings: check the blog post for options!

    Instructions 

    • First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.
    • In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.
    • Add the sliced mushrooms and cook for 7-8 minutes until they soften.
      Chef's note: You can sautee the mushrooms for longer to brown and caramelize them, to add more depth of flavor, or just until lightly fried.
    • Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute.
    • In a food processor, add the mushroom mixture and the creamy element, and blend until the desired consistency (I usually blend until smooth and creamy).
      Chef's note: You can also leave this soup unblended. If so, combine all of the ingredients in a pot over the stovetop and heat over medium-high heat until warmed through.
    • Taste the soup and adjust any of the seasonings as necessary and then serve!

    How To Store

    • Any leftover can be stored in the fridge for between 4-5 days.
      To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.
      Reheat the soup in the microwave or over the stovetop. You may need to add a little more cornstarch (make a slurry with cornstarch and water, then mix into the soup as it heats) to thicken the soup.

    Notes

    • Don’t rinse/wash your mushrooms! They’ll soak up the liquid and won’t brown or caramelize at all. Just wipe them off with a cloth/kitchen towel.
    • Adjust the amount of salt used based on personal and dietary preference.
    • For extra creaminess, you can throw in a handful of cashews to the blender when blending. If your blender isn’t high-speed, then soak them in hot water for 30-60 minutes beforehand.
    • To thicken the soup without a thickener, you can simmer it on the stovetop after blending. The longer you simmer the soup, the more it should reduce and thicken.

    • You can drizzle the soup bowls with a little chili oil or top off with some chili flakes to add spice.
    • For a lower-fat option, you can use other non-dairy milk options in place of the cream element – such as soy milk or oat milk, though it will be lighter and not as creamy. However, you’ll then likely need to add cornstarch to thicken the soup.
    • For extra richness, add a spoonful or two of cashew/coconut butter to add richness.
    • For a chunkier soup: You can choose whether to blend none, some, or all of the soup. You can also adjust the blending time to get your preferred consistency. I love a super creamy mushroom soup – so I often blend it all and top with some additional crispy sautéed mushrooms. 

    Optional Add-Ins
    • Herbs – Thyme, parsley, tarragon, rosemary, and Italian blend are some of my favorite options. However, oregano, sage, basil, dill, chives, and cilantro will also work. 
    • Spices – such as chili powder or smoked paprika work well. 
    • Alcohol – dry red or white wine or some medium sherry. 
    • For Umami –  Soy sauce, tamari (gluten-free), or miso paste add an amazing depth of flavor.
    • Thickener – You can create a cornstarch or arrowroot slurry and add to the soup while it heats on the hob (to activate it). 
    Course: Appetizer, Main, Side, Soup
    Cuisine: European
    Freezer friendly: 3 Months
    Shelf life: 5 Days

    Nutrition

    Serving: 1Bowl, Calories: 291kcal, Carbohydrates: 17g, Protein: 7g, Fat: 24g, Saturated Fat: 11g, Sodium: 1303mg, Potassium: 1154mg, Fiber: 2g, Sugar: 7g, Vitamin A: 375IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Recipe Rating




    11 Comments

    1. 5 stars
      Made this yesterday! So earthy! I Used cashew cream and added some miso as you suggested and it turned out delicious 🙂

      1. 5 stars
        Just FYI… when you make your video your voice is drowned out by the background noise of the appliances,etc. Otherwise, a great recipe!

        1. Thank you so much for the feedback, Jane! I will make sure to improve the video.