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Healthy Creamy Mushroom Soup

Jessica T. Brown
A velvety mushroom soup made with a blend of white button and cremini mushrooms, simmered with garlic, thyme, and broth, then blended to perfection.
Cream optional, this recipe is rich, comforting, and effortlessly delicious
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetiser, Main Course, Soup
Cuisine American, European-Inspired
Servings 4

Equipment

  • 1 Staub Dutch Oven
  • 1 Vitamix Blender
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 pound white button mushrooms stemmed and sliced
  • 8 ounces cremini mushrooms stemmed and sliced
  • 2 garlic cloves grated
  • ¼ cup dry white wine
  • 3 cups vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon fresh thyme leaves plus extra for garnish
  • ½ cup heavy cream or crème fraîche optional
  • Chopped fresh parsley for garnish

Instructions
 

  • Sauté the Base: Place a Dutch oven on medium heat and warm the olive oil and butter together until the butter melts and begins to foam lightly.
    Add the chopped onion along with the sea salt and a few grinds of black pepper. Stir frequently so the onion softens evenly without browning too quickly.
    After about 2 to 3 minutes, the onion should become translucent and aromatic, creating a flavorful base for the soup.
    This step is important for layering flavor and ensures the final soup has depth from the very beginning.
  • Cook the Mushrooms in Stages: Add half of the sliced mushrooms into the pot, stirring well so they coat in the butter and onion mixture.
    Allow them to cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to soften.
    Once the first batch cooks down slightly, add the remaining mushrooms.
    Continue cooking for another 5 minutes, letting them shrink, darken, and concentrate in flavor.
    Cooking in two rounds ensures the mushrooms caramelize instead of steaming, giving the soup its earthy, umami-rich foundation.
  • Build the Flavor: Stir in the grated garlic and cook for about 30 seconds, just until fragrant, being careful not to burn it.
    Immediately pour in the dry white wine, scraping the bottom of the pot to lift any browned bits for added depth.
    Let the wine simmer for 1 to 2 minutes, reducing slightly so its acidity balances the richness of the mushrooms.
    Add the vegetable broth, tamari, and fresh thyme leaves, then stir everything together.
    The liquid will start melding with the mushroom mixture, creating a savory broth with subtle herbal notes.
  • Simmer Gently: Cover the pot with a lid and reduce the heat to low.
    Allow the soup to simmer for about 15 minutes, during which the mushrooms will continue to soften and infuse the broth with deep flavor.
    This step is key for letting the tamari and thyme integrate fully, resulting in a well-rounded soup base.
    Stir once or twice while simmering to prevent sticking.
    By the end of this stage, the kitchen should smell warm, woodsy, and inviting, setting the stage for the creamy finish.
  • Blend for Texture: Turn off the heat and allow the soup to cool slightly for safe blending.
    Using a ladle, transfer about two-thirds of the soup into a high-powered blender.
    Blend until the mixture is smooth and velvety, which usually takes 30 to 60 seconds depending on your blender.
    Carefully pour the blended portion back into the pot with the remaining chunky soup.
    This technique creates a luxurious texture while keeping some mushroom pieces intact for a hearty, rustic feel.
  • Finish and Serve : Return the pot to low heat and stir everything together.
    If desired, pour in the heavy cream or crème fraîche, cooking for an additional 2 minutes to warm it through and remove any raw cream flavor.
    Taste and adjust seasoning with more salt or pepper if needed.
    Ladle the finished soup into bowls, then garnish with a drizzle of olive oil, a spoonful of cream if you like,
    fresh parsley, and extra thyme.
    Serve immediately with crusty bread or as a starter to a larger meal for the ultimate comfort dish.

Notes

  • Yields approximately 4 cups of soup; adjust ingredient quantities for larger batches.
  • For a lighter version, skip the cream or use a plant-based alternative.
  • Fresh mushrooms are recommended for optimal flavor; canned mushrooms may make the soup watery.
  • Cooking mushrooms in two batches prevents steaming and promotes deeper caramelization.
  • Leftover soup can be refrigerated or frozen; reheat gently on the stovetop to maintain texture.