Creamy Mushroom Thyme Soup is a gentle, comforting bowl filled with tender mushrooms, a rich creamy base, and the warm, earthy hint of fresh thyme. It’s smooth and soothing with just the right touch of herbiness that makes every spoonful feel like a little hug on a chilly day.
I love making this soup when I want something simple but special. The mushrooms get nicely browned before blending into the creamy broth, and that thyme adds just enough flavor to keep things interesting without overpowering. It’s one of those recipes I tend to double because it disappears quickly around here.
My favorite way to enjoy this soup is with a crusty piece of bread for dipping or alongside a light salad for a quick lunch. It’s perfect for evenings when I want to relax and feel cozy without fussing too much in the kitchen. Plus, it’s easy to make ahead and reheat whenever you need a little comfort in a bowl.
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms are perfect here for their deep flavor, but button mushrooms or a mix with shiitake also work well. If you want a meatier texture, try adding some portobello.
Thyme: Fresh thyme is best for bright, earthy notes. If you only have dried, use about one-third of the amount as dried herbs are stronger. You can also try rosemary for a different twist.
Cream: Heavy cream gives the soup its rich texture. If you want it lighter, substitute with half-and-half or coconut milk for a dairy-free version. Just expect a thinner consistency.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds depth if you’re not keeping it vegan. Make sure to use low-sodium broth so you can control the saltiness better.
How Do You Get Those Perfectly Browned Mushrooms?
Browning mushrooms deeply enhances their flavor, adding a nice caramelized note. Here’s how to do it:
- Heat your oil and butter well before adding mushrooms.
- Add mushrooms in a single layer without crowding the pan. Crowding traps steam and makes them soggy.
- Cook over medium-high heat without stirring for a few minutes to let them brown.
- Once they start to brown, stir occasionally until they reach a deep golden color and their moisture evaporates.
- This usually takes about 8-10 minutes. Patience here makes a big difference in flavor.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly, preventing sticking and uneven cooking.
- Wooden spoon or silicone spatula – handles the sautéing gently and won’t scratch the pot.
- Immersion blender or regular blender – for smooth, creamy soup texture. An immersion blender makes it easy to blend directly in the pot.
- Measuring spoons and cups – keeps your ingredients precise and the process simple.
- Serving bowls and spoons – for easy, cozy serving right at the table.
Flavor Variations & Add-Ins
- Swap cremini mushrooms for shiitake or portobello for a richer, deeper flavor.
- Add a splash of white wine during sautéing for a bright, tangy twist.
- Stir in cooked bacon bits or pancetta for extra smoky, savory bites.
- Top with grated Gruyère or Parmesan cheese and broil until golden for a fancy touch.
How to Make Creamy Mushroom Thyme Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) cremini or button mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves, plus sprigs for garnish
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon all-purpose flour (for thickening)
- Optional: crusty bread slices, toasted (for serving)
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 30 minutes to cook, making a total of roughly 40 minutes from start to finish. It’s a quick and cozy soup that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil and butter in a large pot over medium heat until the butter melts. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and stir for another minute until it smells wonderful.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Sauté them for 8 to 10 minutes, stirring occasionally, until they release their moisture and turn golden brown. This brings out the deep, rich flavor you want in your soup.
3. Add Thyme and Thickener (Optional):
Sprinkle in the fresh thyme leaves and stir them in. If you prefer a thicker soup, sprinkle the flour over the mushrooms now and stir well, cooking it for 1 to 2 minutes to remove the raw flour taste.
4. Simmer with Broth:
Pour in the broth and bring everything to a boil. Then lower the heat and let it simmer gently for about 15 minutes so the flavors can blend nicely together.
5. Blend the Soup:
Use an immersion blender right in the pot to puree the soup until it’s mostly smooth but still has some mushroom texture. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, then return it to the pot.
6. Add Cream and Season:
Stir in the heavy cream, then taste and season the soup with salt and freshly ground black pepper. Let it warm through for about 5 more minutes on low heat, stirring now and then.
7. Serve:
Ladle the soup into bowls and garnish with a few sautéed mushroom slices and fresh thyme sprigs. Serve with slices of toasted crusty bread for a perfect cozy meal!
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw and drain them well before cooking to avoid excess water. This helps the mushrooms brown properly and prevents the soup from becoming too watery.
How Can I Make This Soup Vegan?
Replace the butter with olive oil or vegan butter, use vegetable broth, and swap the heavy cream for coconut milk or a plant-based cream alternative. The soup will still be creamy and flavorful!
Can I Prepare This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months; just thaw overnight in the fridge and reheat slowly on the stove, adding a splash of broth or cream if it thickens too much.